Sunday, September 16, 2012

Pearson-NewBook-Food and Beverage-Prasad/Gopi


We hereby introduce our new title from our Hospitality list on “Food and Bevarage by Vara Prasad and Gopi Krishna R”. This book provides extensive insights into the food and beverage department. It highlights the relevant aspects of all important topics including the organizing service personnel, the equipment used, classical menu sequence, menu knowledge, types of service, function catering and buffets.
It confirms the curricula and syllabi of the National Council for Hotel Management.
This book is in stock, please start promoting and rush with your orders.
TITLE
Food and Beverage
AUTHOR
Vara Prasad and Gopi Krishna R
ISBN
9788131770528
PRICE
Rs 375

About The Book
This textbook is designed specifically to cater to the needs of hotel management students. It conforms to the curricula and syllabi of the National Council for Hotel Management and various other universities offering courses in hotel management across India.
Matching the dynamics of the industry, this book provides extensive insights into the food and beverage department. It highlights the relevant aspects of all important topics including the organizing service personnel, the equipment used, classical menu sequence, menu knowledge, types of service, function catering and buffets. The book also focuses on alcoholic and non-alcoholic beverages, bar operations, tobacco, and planning and managing of service outlets. It presents the latest trends in the industry and provides suggestions on how to make students’ industrial training a success.
With its practical and learner-centric approach to the subject, Food and Beverage Operations will be helpful for students and professionals alike.
Market

This book will be of interest to Under graduate students for Hotel Management.

About The Author
Vara Prasad PVS is a Lecturer at Shri Shakti Institute of Hotel Management, Hyderabad. He has eleven years of experience in industry operations, training and academics. He graduated in Arts discipline from Osmania University and also post graduated in Tourism Management from Madurai Kamaraj University. He is also a certified trained for soft skills.  
Gopi Krishna R is a Lecturer at Shri Shakti Institute of Hotel Management, Hyderabad since 2009. He has over fourteen years of industry and academic experience. He has worked with many renowned hotels including ITC Kakatiya and Grand Maratha. He also worked in Cruise lines during which he explored different service cultures.
Features
·         Guidelines on the practical aspects of operations
·         Did You Know and Good To Know in every lesson
·         Concept review questions and research topics at the end of each chapter
Contents
Part 1 Fundamentals & Basic Service Methods       
Chapter 1: Hotel & Food Service Industry
Chapter 2: F & B Areas and Coordination with Other Departments
Chapter 3: F&B Organisation
Chapter 4: Food & Beverage Equipment
Chapter 5: Ancillary Areas
Chapter 6: Menu
Chapter 7: Types of Meals
Chapter 8: French Classical Menu
Chapter 9 : Indian Menu
Chapter 10 : Cover and Accompaniments
Chapter 11: Methods of Service
Chapter 12: Room Service
Chapter 13 : Service Techniques
Chapter 14: Service Procedures
Chapter 15: Revenue Control System
Chapter 16:Tobacco
Part 2 Beverages
Chapter 17: Non – Alcoholic Beverages
Chapter 18: Alcoholic Beverages
Chapter 19: Wines
Chapter 20: Sparkling Wines
Chapter 21: Fortified Wines
Chapter 22: Aromatized Wines and Bitters
Chapter 23: Wines of France
Chapter 24: Wines of Germany
Chapter 25: Wines of Italy
Chapter 26: Wines of Spain
Chapter 27: Wines of Portugal
Chapter 28: New World Wines
Chapter 29: Food and Wine Harmony
Chapter 30: Beer
Chapter 31: Sake, Cider, Perry and Mead
Chapter 32: Whisky
Chapter 33: Brandy
Chapter 34: Rum
Chapter 35: Gin
Chapter 36: Vodka
Chapter 37: Tequila
Chapter 38 : Indigenous Spirits
Chapter 39 : Liqueurs
Part 3 Management & Specialty Service Methods
Chapter 40: Cheese
Chapter 41: Planning & Operation of F&B Service Outlets
Chapter 42: Staff Organization
Chapter 43: Managing F&B Outlet
Chapter 44: Banquets
Chapter 45: Buffet
Chapter 46: Gueridon Service
Chapter 47: Bar Operations
Chapter 48: Cocktails
Chapter 49 : Kitchen Stewarding
Chapter 50: MIS
Competition Analysis

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