Basic Food and Beverage Management

Author: Chi Jin
Publisher:
Publish Date: 2001-09-01
Features: This book consists of three parts: Food, Beverage, and Catering Services. It provides a detailed introduction to the basic knowledge and theories of food and beverages, elaborates on the fundamental principles of Chinese and Western catering services, and systematically integrates these with management theory. The book is divided into three parts and twenty-seven chapters, covering main topics such as food and food preservation, kitchen organization and management, menu design, an introduction to beverages and their classification, major wine-producing countries in the world, wine storage and service, major spirits and liqueurs in the world, Chinese alcoholic beverages, beer, and cocktails. It also includes the principles of catering services, restaurant layout and equipment, the process and methods of catering services, control methods, bar and cellar management, banquet and food trolley services. This book is characterized by its knowledge, practicality, and theoretical nature, making it a textbook for tourism management majors. It can also serve as a reference for hotel management personnel, trainers, and industry professionals.