HomeUnitext for IInd Year: Food and Beverage Preparation-I
Unitext for IInd Year: Food and Beverage Preparation-I
Editor: Caleb Andrews
Year: 2023
Binding: HARDBACK
Price: £ 250.00
"The food and beverage industry in the hotel sector originated thousands of years ago with traditional communal feasts and the migration of pilgrims. Food service is a business that deals with the provision of food and beverages, primarily to people who are away from their homes for various reasons. If they are away for more than a day, they require accommodation with food and beverages; if they are away for less than a day, they require only food and beverages. The food and beverage industry is defined as ""enterprises that are principally engaged in providing meals, snacks, and beverages to order for immediate consumption on and off the premises."" In the modern period, it is critical to maintain a functional hospitality industry that includes effective food and beverage services.
This book will assist learners in gaining an awareness of the daily tasks and procedures associated with food and beverage operations, while also acquiring a variety of practical operational skills. It will increase students' knowledge of a variety of food and beverage manufacturing and service systems. It examines the positions and tasks of kitchen personnel. It will foster an appreciation for the procedures that contribute to kitchen safety and hygiene. This book covers the planning, implementation, and assessment of a hospitality food and beverage service. Additionally, it discusses kitchen equipment, kitchen construction, and kitchen types. At the conclusion of the course, readers will be able to transfer and apply their knowledge to a variety of food production and service circumstances seen in the hospitality industry. The book makes a concerted attempt to make the challenging concepts of the subject as simple and instructive as possible for the readers. This book will be of great use to those seeking information in this sector in order to advance their expertise.
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Caleb Andrews has served as Head of the Food and Beverage Services Department at Community College, Canberra. Currently, He is a consultant and trainer specialising in food and beverage service operations and hospitality management. Andrews holds Ph.D. in Food Service and Hospitality Management from Public University, Dunedin. He has written several articles focused on food safety and security, management and supervision of housekeeping staff, and food service operations. His research interest areas include food operations and production management. Andrews has also worked with a number of renowned hotels around the world.
