Introduction to Bar and Beverages (häftad)
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I K International Publishing House Pvt. Ltd
Introduction to Bar and Beverages (häftad)

Introduction to Bar and Beverages

Häftad Engelska, 2019-11-30
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The modern concept of the hotel is to provide not only accommodation and food and beverage but also offer every possible facility, service and convenience to its guests. Of these services, beverage service is a major component and an important part of hospitality industry. The book provides a guide for alcoholic and non-alcoholic beverages not only for the hospitality management students but also for industry professionals. The content, scope and application of this book are reflective of the best global practices in the field of bar operations from an organization and vis-a-vis customer's prospective. It also discusses the new trends in bar and drinks such as mixology, infusion, role of information technology and many more. With the help of SOPs compiled from various five-star hotels it will help students to understand the right procedures of serving different types of beverages in bar and restaurant. Giving particular emphasis on bar, beverages, cocktail and their services, this book can be utilized by the personnel working in food and beverage service departments. Divided into two sections - the book elaborates the theoretical knowledge about bar, wines, spirits, cocktails, tobacco and cellar management and practical aspects of the standard operating procedures of beverage services. Practicing these SOPs students can achieve excellence in the bar and restaurant service skills and would be able to understand: The role of bartender in the bar Duties and responsibilities of bartender Bar management skills Insight into various alcoholic and non-alcoholic beverages Cocktail making methods and recipe. Right procedure of serving drinks to the guest Identify various new trends in bar and restaurant industry
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Fler böcker av Mahendra Singh Negi

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Mahendra Singh Negi, a Certified Hospitality Educator from AHLEI, is an alumnus of Govt. Institute of Hotel Management, Dehradun and presently working as an Associate Professor, Food & Beverage Services in Amrapali Institute of Hotel Management, Haldwani. He completed his Master's in Hotel Management and Master's in Tourism Management from IGNOU and Uttarakhand Open University respectively. He has over ten years of teaching and training experience in food and beverage services and is also an Assessor for NIESBUD in Kumaun region of Uttarakhand for Hospitality Management Programme. He also worked with many renowned hotels in the various departments of F&B. Apart from qualifying UGC NET (Tourism) he authored two books and also written several research papers and articles which have been published in various journals and books. He has also written content related to alcoholic beverages for the e-PG Pathshala which is an initiative of the MHRD under its National Mission on Education through ICT (NME-ICT) being executed by the UGC.


1. The Bar 2. Bar Designing 3. Bar Glassware and Equipment 4. Bar Condiments 5. Non-alcoholic Beverages 6. Alcoholic Beverages 7. Beer 8. Whisky/Whiskey 9. Rum and Tequila 10. Brandy 11. Gin and Vodka and Coffee 12. Liqueurs 13. Other Famous Spirits 14. Introduction to Wine 15. World Wines 16. New World Wines 17. Champagne 18. Fortified Wines Case Study 19. Aperitifs and Bitter Index 20. Food and Wine Pairing 21. Cocktails 22. Cellar Management 23. Tobacco 24. Bar Licence 25. Fruits, Nuts, Herbs and Spices 26. New Trends in Bar 27. Bar Set Up 28. Presenting Beverage Menu 29. Service of Non-alcoholic Beverages 30. Service of Tea 31. Beer Service Procedure 32. Service of Straight Drinks/Spirits 33. Service of Wine (Red and White) 34. Service of Champagne/Sparkling Wine 35. Service of Cocktails and Mocktails 36. Service of Cigars/Cigarette