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.