Saswata Banerjee 
Imagine this: you walk into a hotel lobby, skip the front desk, and head straight to your room. The door unlocks with your phone. Inside, the lights and temperature are just how you like them. The TV flashes a welcome message and suggests dinner at the Italian restaurant downstairs—your favourite cuisine. This isn’t science fiction. … Read more
Gueridon service is one of the most elegant and personalised styles of table service in fine dining. It turns an ordinary meal into a live culinary experience, with food prepared or finished right beside the guest using a special trolley, known as a gueridon. But Gueridon service isn’t just one method — it includes a … Read more
Whether you’re a culinary student, a professional chef, or a food and beverage service staff member, understanding the five mother sauces is fundamental to mastering the art of classic cuisine. Coined and classified by the French chef Auguste Escoffier in the early 20th century, these sauces serve as the foundation for hundreds of other sauces … Read more
Proper wine service in a restaurant is a hallmark of professional hospitality and an essential component of food and beverage service. It goes beyond simply pouring a glass—it’s a refined process that requires knowledge, precision, and attention to guest experience. Whether you’re a hotel management student, a service professional, or simply passionate about wine, understanding … Read more
Breakfast is often described as the most important meal of the day—and for good reason. After a night of fasting, it’s the first opportunity to refuel the body and kickstart metabolism. For hotel guests, breakfast is more than just a meal; it’s an experience. It sets the tone for the day and, in many cases, … Read more
Bars are more than just places where drinks are served. They are integral components of the food and beverage (F&B) service industry, offering diverse experiences based on concept, ambience, clientele, and service style. For hotel management students and professionals, understanding the different types of bars is essential not only for theoretical knowledge but also for … Read more
In the dynamic world of hospitality, the food and beverage service sector plays a vital role in shaping guest satisfaction, and at the heart of this experience are waiters and waitresses. These front-line professionals are more than just order-takers; they are key ambassadors of customer service, responsible for creating a welcoming atmosphere, managing dining needs, … Read more
Food and beverage service equipment refers to all the tools, utensils, furniture, and machinery used in the preparation, presentation, and service of food and drinks. These items are not just accessories — they are fundamental to delivering high-quality service, ensuring operational efficiency, and maintaining hygiene and safety standards. From the elegant glassware that enhances a … Read more
The food and beverage (F&B) industry is a dynamic and highly competitive sector where customer satisfaction is the top priority. At the heart of every unforgettable dining experience is the service staff, whose professionalism and attitude play a pivotal role in creating a welcoming, polished, and enjoyable atmosphere. Whether it’s in an elegant fine-dining restaurant, … Read more
Soup is one of the oldest and most universal dishes in human history, found in nearly every culture and cuisine. From simple broths to hearty chowders, elegant bisques, and refreshing cold soups, this humble liquid dish offers a rich blend of nutrition, tradition, and technique. In culinary education, understanding the classification of soups is essential. … Read more