This book is considered the first comprehensive Arabic reference in the Arab library. Whereas the previous references - with great respect, gratitude and appreciation for the efforts and thought of their authors - dealt with food and beverage management as part of hotel and restaurant management only. Therefore, the material presented in these references was very brief and scientific. The goal of writing this book was to cover both the scientific, practical, and operational aspects alike, so that the book provides a comprehensive guide that meets the scientific and practical needs necessary for all those working in the fields of food and beverages in hotels, restaurants, hospitals, group feeding institutions, subsistence camps, students of science, and all those interested. In the fields of nutrition, housekeeping, tourism and hotels.