Training Manual for Food and Beverage Services
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Training Manual for Food and Beverage Services

Author : Mahendra Singh Negi
© Year : 2016
ISBN : 9789385909184
Pages : 464
Binding : Paperback
Weight : 0.75   kg
Discount : 20.00  %
Price :   50.00      40.00
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  • About the Book
  • Salient Features
  • Table of Contents
  • About the Author

Training Manual for Food and Beverage Services covers the practical aspects of the food and beverage department (F&B) as required in the hotel industry. It enumerates the food and beverage service techniques and operating procedures in various sub-departments of F&B such as in-room dining, banquets, bars and restaurants. This training manual lays emphasis on the table manners, handling micros, bar set up, beverage services, bar equipment, and cocktails elaborating the various cocktail making methods, cocktail recipes along with types of garnishes used in the bar. The manual is not only limited to bar and beverages, but also discusses new upcoming trends in the bar and drinks such as mixology and infusion, along with the role of information technology. With the help of S.O.Ps designed and compiled from various five star hotels it will help students to understand the right procedure of serving food, wine, spirits, cigarettes and cigars to reflect current practices in the industry.
The manual is designed to cater to the needs of the students of degree/diploma courses of hotel management and certificate courses of food craft institutes, and is also suitable for F&B professional and aspiring bartenders.

  • Explains all the standard operating procedures as applicable in five star hotels.
  • Includes photographs, images and tables related to food and beverage service procedures to ease the understanding on concerned topics.
  • Helps in preparing for placement interviews.
  • A detailed restaurant glossary is provided at the end of the book.


  1. Introduction to Food and Beverage Service Industry
  2. Food and Beverage Service Personnel
  3. Restaurant Etiquette
  4. Restaurant Equipment
  5. Mise En Place
  6. Restaurant Preparation
  7. The Menu
  8. Types of Service
  9. Types of Meals
  10. Food Serving Techniques
  11. Food and Beverage Service Cycle
  12. Food Service Sequence for Meals
  13. Writing a KOT and Billing Methods
  14. Closing Meal Periods
  15. Accompaniments
  16. Table Manners
  17. Handling Emergency Situations
  18. Napkin Folding Techniques
  19. Cheese
  20. Pastry Counter Set-Up
  21. Practicing Trolley Service
  22. In Room Dining/Room Service/Eat In
  23. Food Service in IRD
  24. Functions In Banquet
  25. Buffet Set-Up
  26. Fuel Used in Restaurants
  27. Planning Duty Roster
  28. Bar Set-Up
  29. Bar Glassware and Equipment
  30. Beverage Product Knowledge
  31. Presenting Beverage Menu
  32. Service of Fresh Lime/Water/Soda/Juice
  33. Service of Tea
  34. Beer Service Procedure
  35. Service of Straight Drinks/Spirits
  36. Introduction to Cocktails
  37. Service of Cocktails & Mocktails
  38. Service of Wine (Red & White)
  39. Service of Champagne/Sparkling Wine
  40. Service of Cigars/Cigarette
  41. Handling Micros
  42. Fruits, Nuts, Herbs and Spices
  43. New Trends in Bar
  44. Restaurant Glossary
  45. Index


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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