This book will be useful for undergraduate and polytechnic students and as reference for all universities having Hotel Management BHM, BSc Catering, diploma and certificate courses. The aim of the book is to provide comprehensive information to students of Hotel Management or in any study of food and beverage. Most of the books available for study for professional courses are imported or contain only specific information. This book aims at providing complete information and will act as a handy reference book for the students.