Irrespective of whether you get a formal college education or not, books consisting of all the basic elements of Food and Beverage Service are always a great help in establishing and running a commercial food outlet.
The scale of investment and type of outlet may vary but the fundamentals of F&B Service and Management are always based on Hygiene, Nutrition, Food Cost, Customer satisfaction, and Honesty. These fundamentals do not change for a sustainable food business, or any business for that matter.
This book ""Diploma in F&B Service, The Complete Syllabus"" is written with an aim to help the Students, the Teachers, and all those would be chefs and managers who could not get a formal education in the field of Commercial Food, Service and Catering.
The Complete Syllabus indicates the Theory component of the Diploma in F&B Service course as prescribed in the syllabus of various AICTE, UGC approved Government Universities and the National Council for Hotel Management & Catering Technology.
There is always scope for further reading and the limit is endless. However in my experience if the readers could follow the concepts from this book and focus on more and more practical training and practice, it will give them an edge and will save time.
Best wishes...
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