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Introduction to Bar and Beverages
Fler böcker av Mahendra Singh Negi
Training Manual for Food and Beverage Services
Mahendra Singh Negi
Training Manual for Food and Beverage Services covers the practical aspects of the food and beverage department (F&B) as required in the hotel industry. It enumerates the food and beverage service techniques and operating procedures in various...
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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