Gajanan Shirke

Book starts with the basics of coffee - the beans, roasts, grinds and the espresso. Everything you need to know to order your coffee more confidently. Or better yet, to make them yourselves using my tried and tested coffee hacks. In addition to the recipes, learn the intricacies of the pour, about the different varieties of beans and how to store them, and all the crucial elements necessary to make the perfect cup. Description of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would like to dedicate this practical book with relevant instruction about making great coffee in a café to all baristas and hospitality professionals.

This book has been written to explain the complexity of managing the bar and beverages service. and, the purpose is to examine the wide range of subject areas. This book would help students preparing for examinations, as the book is prepared as per requirements of various courses in Hotal and Bar Management. The book is also written to keep practising bar professionals in mind.  

This book makes six sigma and total quality management in hospitality accessible to readers, nowadays six sigma is essential in hospitality business and more intimate words of professional performance and personal accomplishment in hospitality business. The book is comprehensive actionable description of the methods and you will find comprehensive text addressing both the statistics of six sigma and the improvement methodology A guide for six sigma initiatives, selecting managing six sigma projects in hospitality and executing specific six sigma tools and analysis procedures Step-by-step instructions for the Define-Measure-Analyse-Improve-Control phase of six sigma process in hospitality.

This book in written to explain Food Beverage Service & Production skills, techniques, operation and management, is a practical hand book for students of the IHMs, Food Craft Institutes and University Colleges as well as trainees in hotels and restaurant bars who are undergoing training to join as food and beverage employees managers in the food and beverage service department in a hotel. The book consists of basic skills and techniques of food and beverage service and production. Keeping entry level students and employees in mind language used in the book is very simple.