FOOD AND BEVERAGE SERVICE 2E
Singaravelavan’s latest iteration of 'Food and Beverage Service' presents a detailed and contemporary examination of the hospitality landscape. This carefully revised volume serves as an indispensable asset for both aspiring hotel management students and seasoned professionals alike. Organized into six meticulously crafted sections, the text delves into every vital facet of culinary service, spanning foundational theories, menu formulation, food and beverage provision, bar management, and supplementary operations. The author's pragmatic methodology, augmented by extensive revisions, guarantees that readers will acquire a holistic grasp of the continually transforming food service sector. With its unique fusion of academic principles and hands-on experiences, this work emerges as a pivotal reference for anyone eager to thrive in the dynamic realm of food and beverage services.
- Author: Singaravelavan
- Publisher: Oxford University Press; Second edition (17 June 2016)
- Genre: Cooking & Culinary Arts
- ISBN: 978-0199464685
- Pages: 784 pages