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