Letter from the Author
ix
local and international, recognize the need of safe food and eating
facilities. This has prompted me to introduce the chapter on “Hygiene
and Sanitation ” and “
professionals must be strong on the basics of the subject. It acts as
the strong foundation on which higher responsibilities are built. This book concentrates on the
basics. An advanced book entitled “Professional Food and Beverage Management and Service”
which builds further on the lessons learnt in this foundation
book is also available.
This book is ideal for:
and the restaurant manager
in food service but are entering the industry raw
Dear Readers, this book is designed for self-learning or classroom lectures and demonstrations.
It is designed for both the lecturer of Food and Beverage Service and the student. Through
experience, it takes 42 learning hours to complete the basics of this subject. Therefore, the
book is divided into 42 learning hours supported by demonstrations, overhead slides and review
quizzes.
I wish all readers success in their careers and sincerely hope that this book will make a
small contribution in that journey. I shall also welcome your valuable feedback and suggestions
t o m a ke t h i s b o o k m e e t y o u r n e e d s i n f u t u r e e d i t i o n s . I m a y b e c o n t a c t e d b y e - m a i l a t
[email protected]
Yours faithfully,
S udhir A ndrew S