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Food and beverage (or food service) operations are concerned with the provi-sion of food and a variety of beverages within business. The international food service industry provides millions of meals a day in a wide variety of types of food service operation.
Chapter 1 gives a brief description of the food and beverage industry, objectives and need for food and beverage control, objectives and factors affecting food and beverage management, and food and beverage management in restaurants, hotels, institutional catering, and in hospitals.
The main aim of food and beverage operations is to achieve customer satisfaction. The food and beverage (or food service) operation is designed to meet a wide range of demand. The different types of operations are designed for the needs people have at a particular time, rather than for the type of people they are.
10 gru 2020 · Chapters on the scope and functions of food and beverage management, managing quality, stewarding. ... [including] an examination and classification of the various sectors that constitute the catering industry and describes the role of food and beverage management in the context of overall catering operations.
To introduce the concept of food and beverage operations and management and to provide an underpinning to the rest of the book. Identifying types of cuisine and restaurant styles. Developing management skills. The international food service industry provides millions of meals a day in a wide variety of types of food service operation.
Part 6 Food Service 14 Types of Service 15 Room Service 16 The Restaurant Service Chain Part 7 Beverages 18 Spirits 19 Beer 20 Non-alcoholic Beverages Part 8 Banquets and Outdoor Catering 22 Banquets and Outdoor Catering Part 9 Food and Beverage Production 23 Kitchen Organisation 24 Methods of Cooking 25 Stocks 26 Sauces 27 Soups and Garnishes ...
The module aims to provide an understanding of operational and supervisory aspects of running food & beverage establishments. It will cover topics such as food production systems, purchasing, menu planning, and banqueting functions.
