Journals Higher Education



Published: 26 April 2012

768 Pages


ISBN: 9780198065272

Request Inspection Copy

Bookseller Code (AG)

This text is published by OUP Higher Education Division

Food and Beverage Services

R. Singaravelavan

  • Covers the syllabi of all three courses- Foundation course in Food and Beverage Services (first year), Food and Beverage Operations (second year) and Advanced Food and Beverage Operations (third year)
  • Provides well illustrated theory with the help of visual aids such as photographs of various table layouts and other services, menus and side scrolls to help readers gain added insight into the subject matter.
  • Includes detailed description of various types of wines, non- alcoholic beverages, Guéridon service, French Menu planning, specialized service skills such as breakfast, afternoon tea and brunch.
  • Includes French terms for the various staff members, menu and dishes.
  • Includes chapters on menu planning, menu knowledge, employment opportunities in F & B industry, organization of various service outlets and Wines from different parts of the world.

Also of Interest

Related Categories

Social Sciences > Business & Management