This book Food and Beverage Service aims to offer students a critical understanding of the food and beverage operations and its role in the hospitality industry. The students will learn types of F&B positions which include their duties and responsibilities, the importance of grooming standards in the hospitality industry, the layout of food and beverage outlets, types of food and beverage establishments and cuisines; types of equipment for service, types of meals and menu, and food and beverage terminology.