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The modern concept of the hotel is not just a place to provide accommodation and food and beverage but offering to its guest every possible facility, service and convenience. Apart from these services beverage service is a major component and an important part of hospitality industry.
The book provides a guide for alcoholic and non-alcoholic beverages not only for the hospitality management students but also for industry professionals. The content, scope and application of this book are reflective of the best global practices in the field of bar operations from an organization and vis-a-vis customer's prospective. It also discusses the new trends in bar and drinks such as mixology, infusion, role of information technology and many more.
With the help of SOPs compiled from various five-star hotels it will help students to understand the right procedures of serving types of beverages in bar and restaurant. Giving particular emphasis on bar, beverages, cocktail and their services, this book can be utilized by the personnel working in food and beverage service departments.
Divided into two sections — theory aspects and practical aspects the book elaborates the theoretical knowledge about bar, wines, spirits, cocktails, tobacco and cellar management and in practical aspects the standard operating procedures of beverage services is focused, practicing these SOPs students can achieve excellence in the bar and restaurant service skills and would be able to understand:
•Photographs, images and tables related to service procedures.
•New trends in the bar and drinks such as mixology and infusion.
•SOPs compiled from various five-star hotels.
•Procedures of serving wine, spirits, cigarettes and cigars.
•Activities for field base learning.
•Suitable for F&B professionals and aspiring bartenders.
Mahendra Singh Negi :- is an Assistant Professor, F&B Services at Amrapali Institute of Hotel Management, Haldwani. He completed his Hotel Management from G.I.H.M Dehradun and M.T.M from I.G.N.O.U. He has over 9 years of teaching and training experience in food and beverage services and has worked with many renowned hotels. He has also authored one book titled ';Handbook of Bar and Beverages' and have also written several research papers and articles which have been published in various national and international journals and edited book.
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