This book Useful for Operation and management .
Chapter 1 The Hospitality Industry: An Introduction
Chapter 2 Organisation Structure:Food And Beverage Operation
Chapter 3 Food And Beverage Service
Chapter 4 Operating Equipment
Chapter 5 Still Room, Silver Room, Wash, Up, Hot Plate And Lenin Store
Chapter 6 Preparation For Food And Beverage Service
Chapter 7 Menu Knowledge Chapter 8 Snacks And Savory Dishes
Chapter 9 Breakfast And Table Setting Procedures
Chapter 10 Beverage : Alcoholic And No-Alcoholic
Chapter 11 Skills And Techniques
Chapter 12 Receiving The Guest And Order Taking
Chapter 13. Desserts: Ice Cream And Kulfi
Chapter 14. Sanitation And Safety In Hospitality
Chapter 15. Job Interview And Placement Appendix References
