The Fundamentals of the Food & Beverage Management

A Clear Roadmap with Proven F&B Management Strategy for Driving Efficiency and
Maintaining the Highest Standard of Guest Experiences

These assets will be passed on to you in form of an exclusive compilation of 9 books

  • The Certified Training Manual for Restaurant Waiters
  • The Managers Guide for Standards & Performance Techniques
  • The Food & Beverage Standard Operating Procedure
  • The Room Service Operation Manual
  • The Bar Management Guide
  • The Standard Operating Procedures (SOP) for Culinary Operation
  • The Concept of Menu Building
  • Human Resources & Personnel Management for Restaurant Operation
  • The Food & Beverage Admin Kit
All the 9 books at unbelievable low rates!
$67.00
The Books Collection

The Food & Beverage
Standard Operating Procedure (SOP)

Employee Handbook
A clear step by step easy-to-read format

A well-documented and prepared F & B operation tasks and procedures mostly focus on guest service issues, for prospective and current Managers seeking information the technical aspects & ground rules of F&B operating procedures

The Certified Training Manual
for Restaurant Waiters

65 Interactive F&B Training Modules

Comprehensive training guide with simple yet powerful techniques for making your training courses popular. Each Module was created to provide precise content and interactive experiences

The Managers Guide for
Standards & Performance Techniques

Extensive Services Assessment & Quality Measure Format
The exclusive methods for fine dining performance with concise beginners manual
The Tricks and Techniques of up-selling

Human Resources & Personnel Management
For Restaurant Operation

Code of Ethics
Disciplinary Procedures
Interview Technique
Employee Performance Assessments Forms
Job Descriptions for all Restaurant Positions

The Room Service
Operation Manual

The Room Service Operation Manual
In-Room Dining & MiniBar Service Guide
With a complete private butler guide

The Standard Operating Procedures (SOP)
for Culinary Operation

Detailed information on administrative & functional procedures of F& B back of the house operation
Food safety training manual with Developed HACCP Plan

The Concept of Menu Building
Restaurant Menu is the First Line of Sales

Learn how to create menu descriptions,
layouts and colors
That match your restaurant concept, location or theme.

The Bar Management Guide
The Bartender Handbook

An Insight compilation
about the key concepts and the theoretical aspects
For managing the day - to - day Bar operation

The Ground Rules of F&B Financial Procedures

Collection of well-documented F&B procedures focused on financial aspects and geared towards administrative & functional solutions for newly opening or currently existing restaurants.