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. In addition, students are exposed to traditional and modern services, incorporating the western and local cuisines. This book also trains students on the ability to recognise and explain the basic knowledge and the function of each type of food and beverage equipment (cutlery and crockery), correct techniques in carrying plates and trays, the ability to do basic and popular napkin methods and the changing of tablecloths. Food and Beverage Service is a comprehensive textbook specially designed for the students, teachers and scholars etc. Developed as a text, this book studies the principles from a contemporary perspective, explores the relationship among them, and knits them together. It takes an application-based approach to explain the concepts of food and beverage service with the help of examples, exhibits, and case studies. This book useful for its coverage and simple, easy-to-understand, jargon-free language, focused coverage and sound theoretical base. The structure of the text encourages and supports completion of an in-depth food and beverage service.