The book Food and Beverages Service and Operations is not just an addition to the number of books already written by other writers on this subject. Slightly different in concept, this practical "Hands on Book" is written with an objective to create importance of becoming an efficient and effective caterer. At places in the book, tips from the catering trade, help the readers in understanding the avoidable pitfalls from experienced professionals operators. This book which has been written to become a valuable resource material (reference as well as text) for students of Food and Beverage subject of all level courses, National Council for Hotel Management, various Universities, Colleges and Schools, etc. The book would be an interesting reading for Food and Beverage and Hotel professionals also. The caterers would want to keep this book handy for time to time reference.

PART I

Chapter 1 Hospitality: Hotel Industry—Its Growth in India

Chapter 2 Catering World: Relationship of Catering Establishments with Travel/Tourism Industry, Various Catering Outlets

Chapter 3 Organisational Setup: Attributes of Food & Beverage Service Staff, Hygiene and Health Inter and Intra Department Relationship

Chapter 4 Meals and Menu: Planning, Engineering and Merchandising of Menu Traditional Food Accompaniments and Garnishes

Chapter 5 Restaurant and Restaurant Design

Chapter 6 Ancillary Sections of Kitchen and Kitchen Stewarding

Chapter 7 Food Service Equipment and their Selection

Chapter 8 Customer Care, Winning the Guest, Service of Eleven Courses of Menu 

Chapter 9 Various Types of Food Service, Gueridon, Carving and Flambé Service

Chapter 10 Sales, Sales Control and Sales Control Systems

Chapter 11 Management Information System (MIS)

Chapter 12 Function Catering-Buffets, Banquets, Conventions, Conferences and Others

Chapter 13 Convenience Ready Food and Fa,st Food

Chapter 14 Tobacco, Cigars and Cigarettes

PART II

Chapter 1 Beverages: Non-Alcoholic and Alcoholic

Chapter 2 Wine Producing Countries, Wine Bottles, Cork Openers, Wine Harmony with Food and Medicinal Aspect of Wine

Chapter 3 Beer

Chapter 4 Distilled Alcoholic Beverages

Chapter 5 Cocktails and Mocktails

Chapter 6 Storage of Alcoholic Beverages (Cellar) Bar, Service of Alcoholic Beverages in Bar & Dining Halls, Traits of the Server.

Glossary of Some Commonly Used Terms in Alcoholic Beverages Trade

Sushil Kumar Bhatnagar is an accomplished professional in the field of Hotel Management, with a rich and diverse background. He is an alumnus of the Institute of Hotel Management, Catering and Nutrition, Pusa, New Delhi, where he completed a three-year diploma in Hotel Management, Catering, and Nutrition. His academic foundation, and hands-on training at various esteemed institutions like Ritz Hotel in Hyderabad, Hackmunds Hotel in Mussoorie, Uttarakhand, and Marriot Hotel in Washington DC, USA have contributed to his success in the hospitality industry.

Bhatnagar's career began at the Ashoka Hotel in New Delhi, marking the commencement of his journey in the Hotel Industry. Over the years, he gained valuable experience through positions at prominent establishments such as India International Centre, New Delhi, and Indian Agricultural Institute New Delhi.

His dedication and expertise led him to roles as a faculty member at the Institute of Hotel Management, Pusa, where he imparted knowledge in Food and Beverage Service and Front Office subjects at various diploma, degree, and postgraduate diploma levels. Notably, he played a pivotal role in designing syllabi and course curricula for institutions like the Nation Council for Hotel Management, IHM Pusa, the Institute of Management Studies in Ghaziabad, UP, Hotel School (a unit of Divya Bharti InfoTech Pvt. Ltd, Delhi), and the Indian Hotel Academy in New Delhi.

Under the UN Development Programme, the World Tourism Organization, and the International Labour Organization scholarship program, Bhatnagar completed a Professional Development Course at Cornell University in Ithaca, New York, USA. He also attended the 'Direct Trainer Skills' course at HCM, Ripa, Jaipur, Rajasthan, India.

His commitment to education and career guidance extended beyond institutional boundaries, as he conducted career counselling sessions at schools, colleges, and organizations. Bhatnagar's contributions as a superintendent of examinations, paper setter, and evaluator for various technical education boards and Hotel Management institutions showcased his commitment to the development of the industry. He also held a talk show forAll India Radio based on the same topic.

As a Human Resource Trainer, he organized training sessions for senior managers in the hospitality and hotel profession. His expertise benefited prestigious establishments such as five-star deluxe hotels in Mauritius, India International Center New Delhi, WM I (Hotel School of Welcome Group of Hotels), Toshali Sands Resort in Puri, Odisha, and Mata Vaishno Devi Shrine boards in Jammu and Kashmir.

Sushil Kumar Bhatnagar's remarkable contributions to the field of Hotel Management have been acknowledged with prestigious awards. Recently, he was honored with the Most Iconic Principal in the Hotel Industry award by Dynergic Business Solution and Asia GCC. Additionally, he received the Lifetime Achievement Award from IHA, New Delhi, recognizing his enduring impact on the hospitality profession.