Food and beverage service management book

FOOD & BEVERAGE SERVICE MANAGEMENT
BOOK
By
Gajanan Shirke
Author Of Various Hospitality Management Book
Visit : www.gajananshirke.com

GAJANAN SHIRKE : www.gajananshirke.com

INDEX
1 Sequence of Service
1.1 Handling Reservation & Allocation of Tables
1.2 Welcoming a Guest
1.3 Seating the Guest
1.4 Pouring Water
1.5 Order Taking
1.6 Service of Food and Beverage Orders
1.7 Clearance
1.8 Crumbing
1.9 Dessert order/ Tea Coffee order
1.10 Presenting Check
1.11 Farewell


2 Briefing
2.1 Mise-En-Place
2.2 Safety
2.3 Sanitation and Hygiene
2.4 The Purpose of De- Briefing are:
2.5 Rules for Laying a Cover, Sideboard & Mise-En-Place
2.6 Cost Reducing Method
2.7 Receving, Greeting & Placement of Guest
2.8 Holding Service Spoon & Fork
2.9 Carring a Tray
2.10 Laying a Table Cloth
2.11 Changing of The Table Cloth
2.12 Clearing Soiled Plates
2.13 Presenting Menu/Bar Card
2.14 Cleaning a Glass
2.15 Opening a Wine Bottle

3 Attitudes
3.1 Willingness to Serve
3.2 Cheerful attitude towards work & place
3.3 Cordial relation with interaction
3.4 Pride in Work
3.5 Tact and Initiative
3.6 Courtesy
3.7 Captains Checklist
3.8 Reporting ill Health
3.9 Personal care and Hygiene for waiting staff
3.10 Personality related attributes of a Waiter
4 Table Setup


5 Menu Planning
5.1 Three Menu Planning Methods
5.2 The Menu and The Food Service Operation
5.3 Menu Design
5.4 Menu Pricing
5.5 Evaluating The Menu: Menu Engineering
5.6 Restaurant Business Plan
5.7 What guests Get upset over more than anything else


6 Catering Industry
6.1 Catering Segments
6.2 Types of Catering Establishments
6.3 Meeting room set up: Styles
6.4 Restaurants and Their Classification
6.5 Duties and Responsibilities of Restaurant Staff
6.6 Key Words
7 French Basic


8 Wine Encyclopaedia
8.1 Wine Making
8.2 Major International Red Grape varieties are:
8.3 Grape to Glass
8.4 The Red Grapes
8.5 The White Grapes
8.6 The Ten Basic Styles, Red
8.7 Fortified Wines
8.8 The Ten Basic Styles, White
8.9 Sweet White Wines
8.10 Rose Wines
8.11 Dry White Wines of Neutral, Simple Winey Flavor
8.12 Wine Glossary
8.13 Wine Tasting

8.14 Temperature for Serving Wine
8.15 Wine and Alcohol Contend
8.16 Wine and Decanting
8.17 Wine And Health
8.18 Wine and Aging
8.19 Wine and Viruses
8.20 Wine and Pregnancy
8.21 Wine and Calories
8.22 Wine and Strokes
8.23 Wine and Cancer
8.24 Hangovers
8.25 Wine and Allergies


8.26 Method Champenoise
8.27 Champagne by the Bottle
8.28 Fortified Wine
8.29 Wine Service
8.30 Champagne Service
8.31 Wine Cellars – Construction & Storage
8.32 Restaurant Marketing and Display
8.33 Wine Label Terms:
8.34 Food and Wine Pairing
8.35 Beverage Definitions
8.36 Drink Examples for Acalling Order, @ First to last when
ordering from the Bartender


9 History Beer
9.1 The Types of Beer
9.2 Beer Style Charts
9.3 Microbrews
9.4 Beer Service
9.5 Pairing Food and Beer
10 Spirits an Introduction
10.1 Distillation How Spirits are Made – The Ingredients
10.2 Spirits Production – The Steps
10.3 Vodka
10.4 Gin
10.5 Rum
10.6 Tequila
10.7 Whisk(E)Y


11 Grape Spirits (Brandy, Cognac, Armagnac,Grappa) And Other
Fruit Spirits (Calvados and Eau-De-Vie)
11.1 Brandy
11.2 Grappa
11.3 Calvados
12 Cordials
13 Other Stuff Behind The Bar
13.1 Bitters
13.2 Flavoring Syrups
13.3 Sake
14 Mixology–Techniques, Tools & Equipment
14.1 Tools & Equipment
14.2 Cocktail Garnishes
14.3 Glassware

15 Restaurant and Lounge Beverage Service Wine Service
15.1 The Tools for Decanting
15.2 White Wines – Red Wines – Sparkling Wines – Defects
15.3 Sensory Evaluation Identification Tasting Plan
15.4 Lounge/Bar Beverage Service – Service Standards & Standard
Operating Procedures
15.5 Set-Up and Pricing Beverage Menus
15.6 Rules of Thumb for Creating A Cocktail List:
15.7 Upselling – Food Pairing and Specialty Service Tips
15.8 Spirits – Make it Special, Make it by Hand
15.9 Wine – Recommending and Pairing


16 Room Service Beverage –Service Standards
16.1 Upselling – Recommending & Pairing Tips
16.2 Banquet Beverage Service – Service Standards & Standard
Operating Procedures
16.3 Checklist –Banquet Bar
16.4 Desserts and Cordials
16.5 Non-Alcoholic Alternatives
16.6 Wine and Food Pairing Buffet Stations:
16.7 Cocktail Recipes
16.8 Mocktail Recipies!
16.9 Knowledge of Other Departments
17 The Menu
17.1 Service Equipment


18 Food Service
18.1 Types of Service
18.2 Breakfast
18.3 The Cover
18.4 Beverage Service
18.5 Taking an Order
18.6 Ability to Overcome Resistance to do Work
18.7 Food and Beverage Safety
18.8 Accidents and Fires
18.9 Hints for Preventing Accidents
18.10 Glossary


19 Non-Alcoholic Beverage
19.1 Cocoa
19.2 Coffee
19.3 Tea
19.4 Tobacco
20 Food Preparation
20.1 Methods of Cooking
20.2 Stocks
20.3 The 5 Mother Sauces
20.4 Soups
20.5 Cheese
20.6 Basic Knife Cuts & Shapes
20.7 Carving
20.8 Menu Terminology
20.9 English Vegetables
20.10 The Different Types of Coffees

21 The Butchery
21.1 Refrigeration
21.2 Equipment & Safety
21.3 Meat
21.4 Veal
21.5 Lamb
21.6 Pork
21.7 Chicken/Turkey/Poultry
21.8 Prepared Meats
21.9 Seafood
21.10 Fish Preparations:
21.11 Shellfish Preparations
22 Pasta


23 Kitchen: Hygiene and Sanitation
23.1 Kitchen Stewarding
23.2 Cleaning of Equipment
23.3 Introduction and Classification of Raw Materials
23.4 Basic Principles of Food Production
23.5 Homogenization
23.6 Methods of Mixing
23.7 Texture
23.8 Various Methods of Cooking and Their Basic Rules
24 Egg Cookery


25 Kitchen Operations
25.1 Duties And Responsibilities of Kitchen Brigade
25.2 Co-Ordination of Kitchen with other Departments
25.3 Kitchen Equipment
25.4 Types of Fuels and Uses


26 Indian Regional Cuisines & Breads
26.1 Kashmiri Cuisine
26.2 Punjabi Cuisine
26.3 Sindhi Cuisine
26.4 Rajasthani Cuisine
26.5 Gujarati Cuisine
26.6 Kutch Cuisine
26.7 Bohri Cuisine
26.8 Parsi Cuisine
26.9 Maharashtraian Cuisine
26.10 Goan Cuisine
26.11 Karnataka Cuisine
26.12 Mangalorian Cuisine
26.13 Keralian Cuisine
26.14 Tamil Nadu Cuisine
26.15 Andhra Pradesh Cuisine
26.16 Hyderabadi Cuisine
26.17 Bengali Cuisine

27 Herbs and Spices
27.1 The Basics of Pepper
28 Kitchen Controls
28.1 Daily Food Cost
28.2 Controls
28.3 Perishables and Non Perishables
28.4 Fruits and Vegetables
28.5 Yields, Potentials and other Analysis
28.6 Convenience Foods: Types & Importance
28.7 Varieties of Mushrooms
28.8 French to English Food Glossary


FOR BOOK PURCHASE KINDLY VISIT
www.gajananshirke.com
Or
Write me
gajanan@gajananshirke.com / gajananshirke@gmail.com


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