food and beverage service management book

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FOOD & BEVERAGE SERVICE MANAGEMENTBOOKByGajanan Shirke Author Of Various Hospitality Management BookVisit : www.gajananshirke.comGAJANAN SHIRKE : www.gajananshirke.comINDEX 1 Sequence of Service1.1 Handling Reservation & Allocation of Tables1.2 Welcoming a Guest1.3 Seating the Guest1.4 Pouring Water1.5 Order Taking1.6 Service of Food and Beverage Orders1.7 Clearance1.8 Crumbing1.9 Dessert order/ Tea Coffee order1.10 Presenting Check1.11 FarewellGAJANAN SHIRKE : www.gajananshirke.com

2 Briefing2.1 Mise-En-Place2.2 Safety2.3 Sanitation and Hygiene2.4 The Purpose of De- Briefing are:2.5 Rules for Laying a Cover, Sideboard & Mise-En-Place2.6 Cost Reducing Method2.7 Receving, Greeting & Placement of Guest2.8 Holding Service Spoon & Fork2.9 Carring a Tray2.10 Laying a Table Cloth2.11 Changing of The Table Cloth2.12 Clearing Soiled Plates2.13 Presenting Menu/Bar Card2.14 Cleaning a Glass2.15 Opening a Wine BottleGAJANAN SHIRKE : www.gajananshirke.com

3 Attitudes3.1 Willingness to Serve3.2 Cheerful attitude towards work & place3.3 Cordial relation with interaction3.4 Pride in Work3.5 Tact and Initiative3.6 Courtesy3.7 Captains Checklist3.8 Reporting ill Health3.9 Personal care and Hygiene for waiting staff3.10 Personality related attributes of a Waiter4 Table SetupGAJANAN SHIRKE : www.gajananshirke.com

5 Menu Planning5.1 Three Menu Planning Methods5.2 The Menu and The Food Service Operation5.3 Menu Design5.4 Menu Pricing5.5 Evaluating The Menu: Menu Engineering5.6 Restaurant Business Plan5.7 What guests Get upset over more than anything else

GAJANAN SHIRKE : www.gajananshirke.com

6 Catering Industry6.1 Catering Segments6.2 Types of Catering Establishments6.3 Meeting room set up: Styles6.4 Restaurants and Their Classification6.5 Duties and Responsibilities of Restaurant Staff6.6 Key Words7 French Basic


8 Wine Encyclopaedia8.1 Wine Making8.2 Major International Red Grape varieties are:8.3 Grape to Glass8.4 The Red Grapes8.5 The White Grapes8.6 The Ten Basic Styles, Red8.7 Fortified Wines8.8 The Ten Basic Styles, White8.9 Sweet White Wines8.10 Rose Wines8.11 Dry White Wines of Neutral, Simple Winey Flavor8.12 Wine Glossary8.13 Wine Tasting


8.14 Temperature for Serving Wine8.15 Wine and Alcohol Contend8.16 Wine and Decanting8.17 Wine And Health8.18 Wine and Aging8.19 Wine and Viruses8.20 Wine and Pregnancy8.21 Wine and Calories8.22 Wine and Strokes8.23 Wine and Cancer8.24 Hangovers8.25 Wine and Allergies


8.26 Method Champenoise8.27 Champagne by the Bottle8.28 Fortified Wine8.29 Wine Service8.30 Champagne Service8.31 Wine Cellars Construction & Storage8.32 Restaurant Marketing and Display8.33 Wine Label Terms:8.34 Food and Wine Pairing8.35 Beverage Definitions8.36 Drink Examples for Acalling Order, @ First to last when ordering from the Bartender


9 History Beer9.1 The Types of Beer9.2 Beer Style Charts9.3 Microbrews9.4 Beer Service9.5 Pairing Food and Beer10 Spirits an Introduction10.1 Distillation How Spirits are Made The Ingredients10.2 Spirits Production The Steps10.3 Vodka10.4 Gin10.5 Rum10.6 Tequila10.7 Whisk(E)YGAJANAN SHIRKE : www.gajananshirke.com

11 Grape Spirits (Brandy, Cognac, Armagnac,Grappa) And Other Fruit Spirits (Calvados and Eau-De-Vie)11.1 Brandy11.2 Grappa11.3 Calvados12 Cordials13 Other Stuff Behind The Bar13.1 Bitters13.2 Flavoring Syrups13.3 Sake14 MixologyTechniques, Tools & Equipment14.1 Tools & Equipment14.2 Cocktail Garnishes14.3 Glassware


15 Restaurant and Lounge Beverage Service Wine Service15.1 The Tools for Decanting15.2 White Wines Red Wines Sparkling Wines Defects15.3 Sensory Evaluation Identification Tasting Plan15.4 Lounge/Bar Beverage Service Service Standards & Standard Operating Procedures15.5 Set-Up and Pricing Beverage Menus15.6 Rules of Thumb for Creating A Cocktail List:15.7 Upselling Food Pairing and Specialty Service Tips15.8 Spirits Make it Special, Make it by Hand15.9 Wine Recommending and PairingGAJANAN SHIRKE : www.gajananshirke.com

16 Room Service Beverage Service Standards16.1 Upselling Recommending & Pairing Tips16.2 Banquet Beverage Service Service Standards & Standard Operating Procedures16.3 Checklist Banquet Bar16.4 Desserts and Cordials16.5 Non-Alcoholic Alternatives16.6 Wine and Food Pairing Buffet Stations:16.7 Cocktail Recipes16.8 Mocktail Recipies!16.9 Knowledge of Other Departments17 The Menu17.1 Service EquipmentGAJANAN SHIRKE : www.gajananshirke.com

18 Food Service18.1 Types of Service18.2 Breakfast18.3 The Cover18.4 Beverage Service18.5 Taking an Order18.6 Ability to Overcome Resistance to do Work18.7 Food and Beverage Safety18.8 Accidents and Fires18.9 Hints for Preventing Accidents18.10 GlossaryGAJANAN SHIRKE : www.gajananshirke.com

19 Non-Alcoholic Beverage19.1 Cocoa19.2 Coffee19.3 Tea19.4 Tobacco20 Food Preparation20.1 Methods of Cooking20.2 Stocks20.3 The 5 Mother Sauces20.4 Soups20.5 Cheese20.6 Basic Knife Cuts & Shapes20.7 Carving20.8 Menu Terminology20.9 English Vegetables20.10 The Different Types of CoffeesGAJANAN SHIRKE : www.gajananshirke.com

21 The Butchery21.1 Refrigeration21.2 Equipment & Safety21.3 Meat21.4 Veal21.5 Lamb21.6 Pork21.7 Chicken/Turkey/Poultry21.8 Prepared Meats21.9 Seafood21.10 Fish Preparations:21.11 Shellfish Preparations22 PastaGAJANAN SHIRKE : www.gajananshirke.com

23 Kitchen: Hygiene and Sanitation23.1 Kitchen Stewarding23.2 Cleaning of Equipment23.3 Introduction and Classification of Raw Materials23.4 Basic Principles of Food Production23.5 Homogenization23.6 Methods of Mixing23.7 Texture23.8 Various Methods of Cooking and Their Basic Rules24 Egg Cookery


25 Kitchen Operations25.1 Duties And Responsibilities of Kitchen Brigade25.2 Co-Ordination of Kitchen with other Departments25.3 Kitchen Equipment25.4 Types of Fuels and UsesGAJANAN SHIRKE : www.gajananshirke.com

26 Indian Regional Cuisines & Breads26.1 Kashmiri Cuisine26.2 Punjabi Cuisine26.3 Sindhi Cuisine26.4 Rajasthani Cuisine26.5 Gujarati Cuisine26.6 Kutch Cuisine26.7 Bohri Cuisine26.8 Parsi Cuisine26.9 Maharashtraian Cuisine26.10 Goan Cuisine26.11 Karnataka Cuisine26.12 Mangalorian Cuisine26.13 Keralian Cuisine26.14 Tamil Nadu Cuisine26.15 Andhra Pradesh Cuisine26.16 Hyderabadi Cuisine26.17 Bengali Cuisine26.18 Bihari CuisineGAJANAN SHIRKE : www.gajananshirke.com

27 Herbs and Spices27.1 The Basics of Pepper28 Kitchen Controls28.1 Daily Food Cost28.2 Controls28.3 Perishables and Non Perishables28.4 Fruits and Vegetables28.5 Yields, Potentials and other Analysis28.6 Convenience Foods: Types & Importance28.7 Varieties of Mushrooms28.8 French to English Food GlossaryGAJANAN SHIRKE : www.gajananshirke.com

GAJANAN SHIRKE : www.gajananshirke.comFOR BOOK PURCHASE KINDLY VISIT www.gajananshirke.com Or Write me [email protected] / [email protected]

food and beverage service management book

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