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Principles of food and beverage / Lawrence Li Tan, Florenitte Cabuyao-de Guzman.

By: Contributor(s): Copyright date: Mandaluyong City : Anvil Publishing, c2016Edition: Second editionDescription: xi, 210 pages : illustrations (black and white) ; 25 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9786214200207
Subject(s): DDC classification:
  • 647.95 .T161 2016 [2nd ed.]
Summary: "Principles of Food and Beverage (Second Edition) is comprehensive yet simplified and made easy to understand for those interested to acquire knowledge which are essential in the food service industry. It is written by the dynamic and promising hoteliers who unselfishly share their knowledge not just to their students but also to those who have the passion to serve. This book provides insights of the seasoned practitioners both in the academe and the hospitality industry. It is designed to cater to the needs of the students with a degree or diploma course in the hospitality industry. It covers aspects of the food and beverage department as a requirement of syllabus of the course or a program. Divided into six parts, each has a thorough discussion on the practical guide of understanding the food and beverage service: - Chapter 1 discusses the introduction to the food service industry and the discussion on the types of service among others. - Chapter 2 includes the napkin folding, table setting, and various chinaware, glassware, and flatware. - Chapter 3 tackles the rudiments of food and beverage sequence, setting up a table, and menu presentation. - Chapter 4 discusses alcoholic and non-alcoholic beverages, parts of a bar, methods and techniques in mixing cocktails. - Chapter 5 then delves on culinary topics such as cooking basics, cooking method, knife skills, and basic stocks and sauces. With the help of tables, illustrations, and photographs, readers will have a keen understanding of the food and beverage service." --Provided by publisher
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Print Materials Main Library Senior High School - Filipiniana Non-fiction 647.95 .T161 2016 [2nd ed.] (Browse shelf(Opens below)) Available 0123713

Includes bibliography.

"Principles of Food and Beverage (Second Edition) is comprehensive yet simplified and made easy to understand for those interested to acquire knowledge which are essential in the food service industry. It is written by the dynamic and promising hoteliers who unselfishly share their knowledge not just to their students but also to those who have the passion to serve. This book provides insights of the seasoned practitioners both in the academe and the hospitality industry. It is designed to cater to the needs of the students with a degree or diploma course in the hospitality industry. It covers aspects of the food and beverage department as a requirement of syllabus of the course or a program.

Divided into six parts, each has a thorough discussion on the practical guide of understanding the food and beverage service:

- Chapter 1 discusses the introduction to the food service industry and the discussion on the types of
service among others.
- Chapter 2 includes the napkin folding, table setting, and various chinaware, glassware, and flatware.
- Chapter 3 tackles the rudiments of food and beverage sequence, setting up a table, and menu
presentation.
- Chapter 4 discusses alcoholic and non-alcoholic beverages, parts of a bar, methods and techniques
in mixing cocktails.
- Chapter 5 then delves on culinary topics such as cooking basics, cooking method, knife skills, and
basic stocks and sauces.

With the help of tables, illustrations, and photographs, readers will have a keen understanding of the food and beverage service." --Provided by publisher

0.00 Young Adult

Text in English

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