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The food and beverage service is the department of the service-oriented hospitality sector. It can be a part of a large hotel or tourism business and it can also be run as an independent business. The members of the food and beverage services team are requisite to perform a varied range of responsibilities which include preparation for service, greeting the guests, taking their orders, settling the bills, and performing various other tasks after the guests leave. Additionally, food and beverage service professionals handle administrative duties, including payroll, employee records, and customer complaints. These professionals may work at upscale restaurants, fast food chains and even cafeterias. This illustrated handbook covers the knowledge and skills necessary for those studying and/or working at a variety of positions in food and beverage service. This book aims at providing complete information and will act as a handy reference book for the students and working professionals.
Achieving the highest product quality and safety while maintaining production efficiency and profitability is paramount in today?s competitive marketplace. In the food & beverage industry, that means having fast, detailed visibility and traceability of product quality and safety from the supply chain to the consumer, as well as a means to easily comply with tough regulatory standards from the FDA, USDA, HACCP and others. The food and beverage is part of the service-oriented hospitality sector. It can be a part of a large hotel or tourism business and it can also be run as an independent business. Quality has become a vital distinctive feature for competition in the world market food products. To obtain a good quality end product, quality is becoming increasingly managed across the whole food chain from the initial supplier of raw materials to the final consumer for consumption. Striving for quality is not a free choice. Significant factors such as consumer understanding of food quality and the ultimate concern for health and food safety all force actors in the food industry to use quality management as a strategic protocol in innovation and production.
Illustrated Handbook of Food and Beverages is intended to provide a comprehensive overview attempts to provide in easily accessible detail up-to-date information relevant to the food and beverage operations. Several quality systems and norms have been proposed in response to these challenges. It also covers important regulatory issues, including federal regulations on HACCP. Compliance management strategies allows food and beverage department to quickly capture, track, correct, prevent and analyze all product quality, safety or compliance issues across their processes?and even into the supply chain?delivering a tighter grip on materials and the ability to prevent problems from becoming big expensive recalls. Illustrated Handbook of Food and Beverages focuses on the technical skills of service and provides the students with the knowledge for effective management of food and beverage operations with a foundation for service excellence. Students will experience a combination of service theory reinforced by the actual practice of the concepts learnt. There will be emphasis on the interpersonal skills needed to manage service situations and how it impacts the customers. Students will understand various concepts of food and beverage operations.
