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Author : Arora
Publisher : APH Publishing
Page : 372 pages
File Size : 54,5 Mb
Release : 2007
Category : Caterers and catering
ISBN : 8131300676
Author : Anonim
Publisher : Unknown
Page : 203 pages
File Size : 40,7 Mb
Release : 2004
Category : Electronic
ISBN : 9712714578
Author : Dinesh Kumar (Hotel management.)
Publisher : Unknown
Page : 280 pages
File Size : 43,5 Mb
Release : 2009-01-01
Category : Caterers and catering
ISBN : 8184551711
Author : R.K. Malhotra
Publisher : Unknown
Page : 440 pages
File Size : 50,7 Mb
Release : 2002-01-01
Category : Electronic
ISBN : 8174887067
Hotel And Tourism Industries Are Inseparable And Are Of Crucial Importance In The Present Day Context. This Book Provides Authoritative Information On Food Service And Catering Industry; Restaurant Development; Food Service Operations; Food Service Planning And Management; Feasibility And Design For Food Service Operation; Food Service Operations Management; Role Of Service; Principles Of Food Production; Quality Assurance And Hygiene In Food Service; Nutrition And The Food Service; Fundamentals Of Restaurant Marketing; Institutional Food Service; Role Of Computers In The Food Service Industry; New Inroads In Food Technology; Advances In Food Service; Technology.This Book Is Particularly Useful For The Students Of Hotel Management And Tourism, Practitioners Of The Industry, Research Community And Those Involved With The Development And Planning Of The Industry.
Author : Nancy Loman Scanlon
Publisher : John Wiley & Sons
Page : 276 pages
File Size : 55,9 Mb
Release : 2012-12-17
Category : Business & Economics
ISBN : 9781118091494
An essential, comprehensive, and up-to-date guide for catering professionals Catering Management covers all aspects of the catering business, from sales, marketing, and pricing to food and beverage service, menu planning, equipment, staff training, and more. This new edition is completely revised with information on sustainable and green catering practices, digital menu and proposal design, new catering industry software, and the expansion of the event market. State-of-the-art marketing strategies, including social networking, web promotion, and on-demand proposal development are also covered in detail. Completely updated with the latest industry practices and guidelines Covers every aspect of catering, from business management basics to food service and menu design Written by an expert with more than 35 years of experience in the business Whether you're starting a catering business or just trying to catch up with the competition, Catering Management, 4th Edition is the comprehensive reference that tells you everything you need to know.
Author : Nancy Loman Scanlon
Publisher : LibreDigital
Page : 304 pages
File Size : 49,6 Mb
Release : 2007-03-31
Category : Business & Economics
ISBN : 0470073616
Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.
Author : Peter Jones,Paul Merricks
Publisher : Cengage Learning Business Press
Page : 264 pages
File Size : 46,5 Mb
Release : 1994
Category : Business & Economics
ISBN : 030432907X
The Management of Foodservice Operations is an updated and largely revised edition of The Management of Catering Operations, an established and widely recommended textbook for HND, HCIMA, Degree and NVQ 3 and CGLI students. The material has been substantially revised and expanded, with expert contributors, and is now divided into two sections. Part 1 focuses on the planning and design of systems, combining research and concept development with the basics of design and layout, looking at kitchens, restaurants and menus. It also addressed the issue of quality systems with up-to-date analysis of BS 5750. Part 2 brings a management perspective to the issues of service, quality, protecting assets and improving profitability. Throughout, operational examples are given and reinforced to aid full understanding and to assist the student in acquiring the real skills of management needed in the hospitality industry. This text is intended for students in the later stages of their management qualification. It therefore assumes an understanding of the technical aspects of foodservice operations relating to food production and service, as well as a basic knowledge about different sectors of the industry: marketing, human resource management and accounting.
Author : Bernard Davis,Andrew Lockwood,Ioannis S. Pantelidis,Peter Alcott
Publisher : Routledge
Page : 581 pages
File Size : 50,6 Mb
Release : 2018-01-12
Category : Business & Economics
ISBN : 9781317193906
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors – fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Author : M. Sethi
Publisher : New Age International
Page : 470 pages
File Size : 49,9 Mb
Release : 1988
Category : Caterers and catering
ISBN : 8122405479
Eating Habits Of Man Have Changed Right From The Stone Age To The Modern Age. In Ancient Days Men Used To Take Their Meals At Home, Whereas Today People Are Required To Spend Most Of Their Time In Offices And Other Establishments. This Has Created A Relative Shortage Of Domestic Help And Working Women Can No Longer Entertain At Home Easily. The Size Of Homes Has Also Become Smaller And This Has Created A Demand For Facilities For Entertaining Outside. This Demand Provided In Impetus To Catering Establishments To Extend Their Services And Provide Package Deals In The Form Of Complete Arrangements For Parties, Festivities And The Like.The Development Of The Country In Different Spheres Of Education, Tourism, Health Care, And Modes Of Travel From Road To Railway And Air Has Tremendously Changed The Requirements Of People For Eating Outside Their Homes And Has Generated The Need For Well Planned Catering Facilities. Along With The Change Inpeoples Requirements For Eating And Entertaining Outside The Home, There Has Been An Escalation In The Number And Types Of Catering Establishments. These Have Sprung Up In An Organised Manner, As Well As Unorganized One-Off Operations. In The Vastly Competitive Catering Environment Of Today It Is Imperative For One-Off Operations To Become Organised, And For Organised Establishments To Enlarge The Scope Of Their Activities In A Professional Manner.The Catering Industry Is One Of The Largest Foreign Exchange Earners For The Country, In Addition To Providing Employment Opportunities To People Of Varying Skills. The Nature Of The Industry Also Has The Potential Of Providing Avenues For Self-Employment. To Run Any Catering Establishment, One Should Have The Complete Know-How Of Catering Management To Ensure A Fair Deal To The Customer.The Plan Of This Edition Remains Unchanged And Contains Eight Independent Units Which Have Been Updated Where Necessary. The Units Cover The Complete Range Of Activities In Any Establishment. Unit I Explains The Principles, Functions And Tools Of Management, And Methods Of Optimising The Use Of Resources. Unit Ii Provides Complete Information On Spaces Like Kitchen, Storage And Services Areas. Unit Iii Discusses The Essential Equipment Required In An Establishment Of Any Size; And Suggests Methods Of Selection, Installation, Operation, Purchasing And Maintenance Of Equipment Unit Iv Explains The Characteristics Of Food And How Best They Can Be Purchased, Stored And Used For Food Production And Service. Unit V Discusses The Financial Aspects Of Management And Accounting. Emphasis Has Been Laid On Food Cost Control Measures And Pricing. Unit Vi Provides Complete Information On Personnel Management, Recruitment Of Staff, Employee Benefits And Training. Unit Vii Is Devoted To Hygiene, Sanitation And Safety Measures Necessary For Maintaining The Health Of Customers And Staff. Unit Viii Focusses On Future Trends In Catering. Appendices Have Been Provided On Different Aspects Of Catering And A Glossary Is Also Included For The Benefit Of Those Not Conversant With Indian Vocabulary.The Book Has Been Specially Designed To Assist The Managers Of Catering Establishments, Restaurants, Cafeterias, Lunchrooms And Kiosks To Operate At High Levels Of Efficiency. It Also Meets The Requirements Of Home Science Colleges, Catering Colleges And Vocational Training Institutes Offering Food Craft And Catering Management Courses. Besides, It Provides Ideas In Catering For Elf-Ployment For Enterpreneurs Or Unemployed Graduates. It Is Hoped That This Book Will Serve As A Source Book For All Those Involved In Managing Catering Establishments.
Author : Sony Bode
Publisher : Atlantic Publishing Company
Page : 146 pages
File Size : 49,6 Mb
Release : 2003
Category : Business & Economics
ISBN : 9780910627221
"The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information." -- Amazon.com viewed February 8, 2021.
Author : Chris Thomas,Bill Hansen
Publisher : John Wiley & Sons
Page : 564 pages
File Size : 50,5 Mb
Release : 2012-12-17
Category : Business & Economics
ISBN : 9780470889718
For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.
Author : Lendal H. Kotschevar,Diane Withrow
Publisher : John Wiley & Sons
Page : 146 pages
File Size : 42,7 Mb
Release : 2007-08-17
Category : Technology & Engineering
ISBN : 9780470140536
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Author : R. P. Saxena,R P
Publisher : Unknown
Page : 240 pages
File Size : 49,9 Mb
Release : 2010-08-01
Category : Food service
ISBN : 9380540841
Author : Mohini Sethi
Publisher : Unknown
Page : 0 pages
File Size : 48,6 Mb
Release : 1993
Category : Caterers and catering
ISBN : OCLC:732356207
Author : Audrey Carol McCool
Publisher : John Wiley & Sons
Page : 456 pages
File Size : 47,5 Mb
Release : 1995
Category : Business & Economics
ISBN : PSU:000026598871
The first and only comprehensive guide to the field of INFLIGHT CATERING MANAGEMENT Inflight catering has, over the past thirty years, evolved into a distinct branch of the noncommercial foodservice industry complete with its own unique set of equipment, preparation, storage, disposal, and distribution requirements. Yet, until now, there were no books devoted exclusively to the needs of foodservice management professionals and students interested in pursuing a career in this fascinating and highly lucrative field. This book fills that gap. Written with the full support and cooperation of the Inflight Food Service Association's Education Committee, Inflight Catering Management is both a valuable professional resource and an excellent text for noncommercial foodservice management courses. It provides comprehensive coverage of all essential aspects of contemporary inflight foodservice operations, including: Bidding, contract management, and the airline/caterer interface Caterers' equipment and facilities Onboard equipment and facilities Quality assurance Food safety and sanitation Waste management Current and future career opportunities