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Training Manual for Food and Beverage Services covers the practical aspects of the food and beverage department (F&B) as required in the hotel industry. It enumerates the food and beverage service techniques and operating procedures in various sub-departments of F&B such as in-room dining, banquets, bars and restaurants. This training manual lays emphasis on the table manners, handling micros, bar set up, beverage services, bar equipment, and cocktails -- elaborating the various cocktail making methods, cocktail recipes along with types of garnishes used in the bar.