HomeUnitext for IInd Year: Food and Beverage Service-I
Unitext for IInd Year: Food and Beverage Service-I
Editor: Chester Stewart, Blake Ford
Year: 2023
Binding: HARDBACK
Price: £ 225.00
Provision of food and beverage away from home accounts for a significant portion of the hospitality industries and, indeed, the economy's operations. As is true of the industry in which they operate, food and beverage businesses are diverse. Outlets vary from tiny individually owned and run businesses to major multinational enterprises managing worldwide brands, and from jail food to catering in the world's most elegant hotels. It is, however, very difficult to get reliable data regarding the hotel industry and food and beverage operations since there is no clear definition of the borders between the many industrial sectors and subsectors and therefore what should and should not be included. Globally, food tourism is progressively gaining appeal. A hotel's F&B department is responsible for ensuring the quality of food and drinks and services supplied, setting food and beverage prices, operating restaurants and bars, and so on. This book illustrates the principles and practices of Food and Beverage Service with the help of up-to-date information. It discusses modern features and future trends in this field. The various topics presented in this book include food and beverage service establishments, basic food & beverage service equipment, service methods and procedure. It seeks to implement efficient use of resources as well. While understanding the long-term perspectives of the topics, the book makes an effort in highlighting their impact as a modern tool for the growth of the discipline. It also focuses on menu and cover, wine and drinks lists. It presents the complex subject of food and beverage in the most comprehensible and easy to understand language. This book will cater as a valuable source of reference for students, professionals and readers interested in acquiring knowledge about this field.
"Chester Stewart is a Tourism and Hospitality Management Specialist with more than 15 years of experience in the industry, giving academic training to University Students and Local Communities about Tourism, Hospitality and Events Management. He holds a Master's Degree in Tourism Business Management and a Postgraduate Diploma in Hospitality Management awarded from the Public University of Northampton. Stewart has also written 6 books and numerous articles in the diverse areas of hotel management. He has been an eminent speaker in seminars across Europe, United States, Canada and Middle East.
Blake Ford is a Senior Faculty at Institute of Culinary Excellence, Perth. With over 17 years of work experience in the hospitality industry and academia, he brings rich national and international work experience. Having worked with industry leaders, he offers a global perspective. Ford has been engaged in a range of consultancy assignments in the hospitality and retail space in Europe and Australia. He is an avid researcher and has published widely in hospitality management and heritage tourism. Throughout his career journey, Ford has received numerous awards and certifications."
