Includes bibliographical references (p. [676]) and index.

PART 1 INTRODUCTION TO F & B SERVICES; 1.FOOD SERVICE INDUSTRY; 2. FOOD AND BEVERAGE STAFF OF HOTEL; 3. FOOD SERVICE EQUIPMENT; 4. ANCILLARY SECTIONS; 5. TYPES OF FOOD SERVICE; PART 2 MENU KNOWLEDGE AND PLANNING; 6. MENU; 7. COVER AND ACCOMPANIMENTS; 8. FRENCH AND CULINARY TERMS; 9. MENU PLANNING; PART 3 FOOD SERVICE; 10. PREPARING THE RESTAURANT- BEFORE AND AFTER THE SERVICE; 11. SERVICE PROCEDURE; 12. BREAKFAST; 13. BRUNCH AND AFTERNOON TEA; 14. ROOM SERVICE; 15. GUERIDON SERVICE; 16. ORDER TAKING AND BILLING METHODS; 17. HANDLING SITUATIONS; PART 4 BEVERAGES AND TOBACCO; 18. NON-ALCOHOLIC BEVERAGES (COFFEE); 19. ALCOHOLIC BEVERAGES; 20. WINE; 21. WINE MAKING; 22. FORTIFIED WINES; 23. VERMOUTH AND BITTERS; 24. WINES OF FRANCE; 25. WINES OF ITALY; 26. WINES OF GERMANY; 27. WINES OF SPAIN AND PORTUGAL; 28. WINES OF USA, AUSTRALIA AND OTHER NATIONS; 29. FOOD AND WINE; 30. BEER; 31. CIDER AND PERRY; 32. WHISKY; 33. BRANDY; 34. GIN; 35. RUM; 36. VODKA; 37. TEQUILA; 38. OTHER SPIRITS; 39. LIQUEURS AND EAU-DE-VIE; 40. SERVICE OF ALCOHOLIC BEVERAGES; 41. COCKTAILS AND MOCKTAILS; 42. TOBACCO; PART 5 CELLAR AND BAR OPERATIONS; 43. CELLAR; 44. BAR OPERATIONS; PART 6 ANCILLARY FUNCTIONS ; 45. FUNCTION CATERING; 46. SUPERVISORY FUNCTION; 47. CUSTOMER RELATION MANAGEMENT; 48. FOOD SAFETY AND ENVIRONMENTAL CONCERNS

Food and Beverage Services is a comprehensive textbook designed for hotel management students. It enumerates the various aspects of food and beverage department such as understanding of the industry, organisation of the department, menu served, various service procedures, managing cordial relations with customers, environmental concerns etc.