The Steward deals with the basics of food and beverage service for young entrants. The special features of the book are that for the first time an attempt has been made to gather historical data to substantiate the evolution of catering in India from ancient times. It also analyses the actual practice of food and beverage service in India. It is a textbook that relates the practice in Indian hotels to the student taking the Indian Hotel Management Examination.The matter came to a head when I was involved in teaching food and beverage service to BHM students. Books available on the subject pertained only to service of European cuisine. Therefore, preparing and serving food from multicuisineanbsp;...
|Publisher||:||Orient Blackswan - 1996-01-01|