Hospitality in Food Service explores the critical role of the Food and Beverage (F&B) department in the hospitality industry, emphasizing its impact on customer satisfaction and business profitability. The F&B division is not just responsible for delivering food and beverages but also for ensuring exceptional service, which connects customers to the dining experience.
This book covers essential topics such as food safety, menu design, customer care, and the role of front-of-house staff in maintaining service quality. It also delves into behind-the-scenes operations, including cost control, human resource management, and business administration, which are vital for running successful F&B establishments.
With practical insights into restaurant cooking, baking, and beverage service, this book is ideal for students and professionals seeking to enhance their skills and knowledge in food service, customer relations, and operational management within the hospitality industry
