Fundamentals of food and beverage operations /
Aliya Marnina Amirudin
Fundamentals of food and beverage operations / Aliya Marnina Amirudin, Sabria Mohd Hashim, Cheng Mun Kid, Siti Nur Ahmad Kamaruddin, Atirah Kamaruddin. - First edition. - Malaysia : Oxford University Press, 2018. - xiii, 241 pages : illustrations ; 26 cm
Includes bibliographical references.
Introduction to restaurant operations -- Identifying food and beverage equipment in the restaurant -- Napkin folding and table settings -- Menu and floor plans -- Types of service -- Preliminary preparation and service -- Additional services -- Introduction to beverages -- Alcoholic and non-alcoholic beverages -- Handling customers professionally -- End of service -- Certification and legislation in the food and beverage industry.
"Fundamentals of Food and Beverage Operations is a comprehensive textbook that introduces students to the fundamental practices of food and beverage operations. Written by experienced lecturers and tailored for hospitality students in Asia’s higher education institutions, the book is designed specifically to prepare students with the right skills, knowledge and attitude to perform basic food and beverage services, identify kitchenware, develop proper menus, conduct service with proper etiquette, differentiate alcoholic from non-alcoholic beverages, and understand the legislation of the food and beverage industry. Each chapter ends with exercises that cater to Higher Order Thinking Skills, which would enhance the students’ understanding of the concepts learnt. Each chapter also provides suggested projects that encourage students to go to the field to gain hands-on experiences in food and beverage operations. Key Features: Caters for the restaurant service syllabuses of higher education institutions in Asia. Focuses on mastery of concepts and services in the food and beverage industries. Provides students with a holistic understanding of the fundamentals of food and beverage operations. Enhances students’ understanding of the topics through end-of-chapter exercises such as review questions and project work. Includes case studies based on real-life examples in the food and beverage industries for students to easily relate to the concepts learnt."--Back cover.
9789672113317
Food service management
TX943 / Al4 2018
Fundamentals of food and beverage operations / Aliya Marnina Amirudin, Sabria Mohd Hashim, Cheng Mun Kid, Siti Nur Ahmad Kamaruddin, Atirah Kamaruddin. - First edition. - Malaysia : Oxford University Press, 2018. - xiii, 241 pages : illustrations ; 26 cm
Includes bibliographical references.
Introduction to restaurant operations -- Identifying food and beverage equipment in the restaurant -- Napkin folding and table settings -- Menu and floor plans -- Types of service -- Preliminary preparation and service -- Additional services -- Introduction to beverages -- Alcoholic and non-alcoholic beverages -- Handling customers professionally -- End of service -- Certification and legislation in the food and beverage industry.
"Fundamentals of Food and Beverage Operations is a comprehensive textbook that introduces students to the fundamental practices of food and beverage operations. Written by experienced lecturers and tailored for hospitality students in Asia’s higher education institutions, the book is designed specifically to prepare students with the right skills, knowledge and attitude to perform basic food and beverage services, identify kitchenware, develop proper menus, conduct service with proper etiquette, differentiate alcoholic from non-alcoholic beverages, and understand the legislation of the food and beverage industry. Each chapter ends with exercises that cater to Higher Order Thinking Skills, which would enhance the students’ understanding of the concepts learnt. Each chapter also provides suggested projects that encourage students to go to the field to gain hands-on experiences in food and beverage operations. Key Features: Caters for the restaurant service syllabuses of higher education institutions in Asia. Focuses on mastery of concepts and services in the food and beverage industries. Provides students with a holistic understanding of the fundamentals of food and beverage operations. Enhances students’ understanding of the topics through end-of-chapter exercises such as review questions and project work. Includes case studies based on real-life examples in the food and beverage industries for students to easily relate to the concepts learnt."--Back cover.
9789672113317
Food service management
TX943 / Al4 2018