This book has been developed to impart the basic requirement of food service industry and to provide supportive information to the students of Hotel management. The authors have taken an attempt to provide the students a framework on which they can develop further knowledge and skill through this book. This book covers all the basic concept of F&B Service. The objective of each chapter is designed and planned keeping in mind the learning objectives and learning outcomes. This book is the outcome of 12 years of experience of Mr. Sanjeev Kumar and 5 years of experience of Mr. Divoy Chhabra in Industry as well as Academics which has strengthen the book by identifying the gaps between Industry and what is actually being taught in the Institutes, colleges and Universities. This book helps the students to know about various situations which can occur during the operations of various F&B outlets and how they can handle these situations keeping in mind the guest satisfaction and industry standards.

This book has been developed to impart the basic requirement of food service industry and to provide supportive information to the students of Hotel management. The authors have taken an attempt to provide the students a framework on which they can develop further knowledge and skill through this book. This book covers all the basic concept of F&B Service. The objective of each chapter is designed and planned keeping in mind the learning objectives and learning outcomes. This book is the outcome of 12 years of experience of Mr. Sanjeev Kumar and 5 years of experience of Mr. Divoy Chhabra in Industry as well as Academics which has strengthen the book by identifying the gaps between Industry and what is actually being taught in the Institutes, colleges and Universities. This book helps the students to know about various situations which can occur during the operations of various F&B outlets and how they can handle these situations keeping in mind the guest satisfaction and industry standards.

This book has been developed to impart the basic requirement of food service industry and to provide supportive information to the students of Hotel management. The authors have taken an attempt to provide the students a framework on which they can develop further knowledge and skill through this book. This book covers all the basic concept of F&B Service. The objective of each chapter is designed and planned keeping in mind the learning objectives and learning outcomes. This book is the outcome of 12 years of experience of Mr. Sanjeev Kumar and 5 years of experience of Mr. Divoy Chhabra in Industry as well as Academics which has strengthen the book by identifying the gaps between Industry and what is actually being taught in the Institutes, colleges and Universities. This book helps the students to know about various situations which can occur during the operations of various F&B outlets and how they can handle these situations keeping in mind the guest satisfaction and industry standards.