Food and Beverage Bible
Written with my Hotel and Resort Work experience in 11 different countries
1.Food Cost.

2.Beverage Cost.


4.Department Budgets?

5.Inventory Control?

6.Increase Food & Beverage Sales through different Pomotions.

7. Food & Beverage Staffing issues.

8. What Wines to have on wine list?

9. What Drinks to have on Drinks Menu and Modern Cocktail trends?

10. Popular Food items on the Menu from all over the World.

11. Christmas and New Year Packages.

12. Sponsorships in Food & Beverage.

13. Profit and Loss Report.

14. Reports in Food & Beverage.

15. Training plan and Training list in Food & Beverage.

16. Operating Supplies & Equipment (OS&E) Standard Cutlery,    Crockery and Glassware to be used in Food & Beverage.

17. Furniture, Fixtures & Equipment (FF&E) to be used in Food & Beverage.

18. Sales & Marketing in Food & Beverage Department.

19. Food & Beverage Controls.

20. Standard Operating Procedures.

21. Capital Equipment in Food & Beverage.

22. Events for Promoting Food & Beverage.

23. Different types of Restaurants & Bars.

24. Food & Beverage in Opening hotels?

25. How to set up & plan Restaurants, Bars,Room Service & Banquets & Conference Department?

26. Par Stocks.

28.  Modern Technology in Food & Beverage.

29. Food & Beverage Operations in Resorts.

30. Forms and Formats used in Food & Beverage.

31. Job Descriptions of different staff in Food & Beverage.

32. Food & Beverage Billing & Point of Sale devices.

38. How to open your own Restaurant and Bar?

39. How to start a Food & Beverage Outlet with less money?

40. How to get Food & Beverage Equipment freely when you start a Food & Beverage Business?

41. How to do Weddings & Wedding Packages?

42. Purchasing in Food & Beverage Department?

43. What Training to conduct in Food & Beverage Department?

44. Famous Cocktails in the World?

45. Food & Beverage Checklists?

46. Food & Beverage Task Sheets?

47.What to do as a Food & Beverage Manager, Restaurant Manager, Bar Manager, Room Service Manager & Banquets & Conference Manager?

48. Wine, Spirits, Beer, Food & Cigar Knowledge?

49. Brands of different Wines and Spirits?

50. Cocktail Recipes?

51. Pronounciation guide to Food & Drinks?

52. Wine tasting and Wine and Food Pairing?

53. Storage and Service of Beverages?

54. Stores and Stores Control?

55. Food & Beverage Controls?

56. Handling of Guest Complaints?

57.Food & Beverage Business Plan?

58. Swot analysis

59. Brand Standards

60. Promotion Matrix

61. Food Reconciliation

62. Beverage Reconciliation

63. Flash cost report

64. Food & Beverage Business Plan

65. Food & Beverage Marketing Plan

66. Food & Beverage Market lists.

Ready to use Standard operating Procedures, Task Sheets, Checklists, Forms, Reports, Training Plan and Training Manuels add to the aspects of this book.

Santosh Choudhary
I have written this book after my  Career in Food & Beverage spread over 12 years all over the World in 11 different countries : (Europe (England), South East Asia (Singapore),Middle East (Dubai), Caribbean(Curacao), Far East(Vietnam),West Africa(Gambia), South Pacific (Papua  New Guinea), Indian Ocean (Maldives), Africa (Seychelles) ,Thailand & South Asia(India), from the most developed to the very remote under developed countries, in countless Hotels and Resorts - from the very big five star luxury Hotels and Michelin Star Restaurants to independent owner run small Hotels & Restaurants.

This book serves as a practical guide to all the Food & Beverage professionals already in the industry or to the novice- who wants to pursue a career in the Food and Beverage, and wants to have a fast track career to the Management level in the Food & Beverage, or just  anybody who is interested  to know about Food & Beverage .

This book will also help other professionals in the Hotel Industry like the Front office Staff, House keepers, Sales and Marketing Staff, Accounts, Human Resources and Training, to understand thoroughly about the functioning of Food & Beverage Department and look for a possible switch over or change to pursue a career in the Food and Beverage.

This book serves as an excellent guide to General Managers and to all those in the Corporate level to have a thorough control over Food and Beverage and to optimize revenue and introduce new concepts.

Finally it would help the hospitality students to  have a clear practical understanding of Food and Beverage and to the Hospitality Recruitment Companies, Wine and Food Suppliers, Accounting Professionals, Human Resource Professionals , people involved in the Travel and Tourism Trade.

Initially when I first started working in Food & Beverage I was new to the industry and all that I knew was the theoretical aspects which I have learnt in my Hotel School. Obviously most of it cannot be practical. This book serves as a guide for Global Standard for Food and Beverage, applicable anywhere in the world.

This book tries to clear and answer many of the doubts which a Food & Beverage Professional encounters on a day to day basis in his career, as I have compiled it with my own practical experience in many operations in 11 different countries.
Copyright Food and Beverage Bible 2008 - 2010 , All Rights Reserved
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What is Food and Beverage ? Download introduction
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