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Author : Dennis Sylvanus Coates
Publisher : Random House Business
Page : 204 pages
File Size : 42,6 Mb
Release : 1971
Category : Business & Economics
ISBN : WISC:89038513149
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 : Nancy Loman Scanlon
Publisher : John Wiley & Sons
Page : 276 pages
File Size : 52,8 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 : Arora
Publisher : APH Publishing
Page : 372 pages
File Size : 42,9 Mb
Release : 2007
Category : Caterers and catering
ISBN : 8131300676
Author : M. Sethi
Publisher : New Age International
Page : 470 pages
File Size : 42,8 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 : M. J. Boella
Publisher : Taylor & Francis
Page : 287 pages
File Size : 44,8 Mb
Release : 2017-06-26
Category : Business & Economics
ISBN : 9781351970969
This book, first published in 1987, gives valuable insights into the characteristics of employment in the hotel and catering industry and useful guidance on personal techniques. It deals with fundamental issues, such as personnel policy, as well as with practical techniques. Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the hospitality industry. It is suitable reading for students, line managers and personnel managers in the many different sectors of the business.
Author : Russell Joseph
Publisher : Kogan Page Publishers
Page : 132 pages
File Size : 55,5 Mb
Release : 2000
Category : Business & Economics
ISBN : 0749431490
Featuring case studies, this book describes a variety of jobs in catering, leisure and tourism. The role of relevant institutions is explained, information on qualifications is provided, and insider tips on getting jobs are given.
Author : H. L. Cracknell
Publisher : Cengage Learning
Page : 0 pages
File Size : 46,5 Mb
Release : 2002
Category : Caterers and catering
ISBN : 1861528825
Practical Professional Catering Management is essential reference reading for anyone wanting to understand exactly how to set up and run a catering business or service. It has stood the test of time because of its solid, reliable factual data developed around the chronological sequence of catering operations. Its practical approach is in contrast to many of its newer competitors who offer more generalised theories. The largely rewritten new edition prepares the practitioner and the student for the challenge of delivering service of the highest quality to the increasingly discerning international customer. Its focus remains on the catering cycle, the backbone of catering operations. It is updated to include changes in legislation and best practice. Practical Professional Catering Management is aimed at students in further education and universities studying for NVQ, GNVQ, HND, HCIMA, BA and BSc courses in catering and hospitality and practitioners already working in the hospitality and catering industry.
Author : Mohini Sethi
Publisher : Unknown
Page : 0 pages
File Size : 45,9 Mb
Release : 1993
Category : Caterers and catering
ISBN : OCLC:732356207
Author : Roy C Wood
Publisher : Taylor & Francis
Page : 118 pages
File Size : 49,5 Mb
Release : 2024-01-26
Category : Social Science
ISBN : 9781136110764
First Published in 1992. The hotel and catering industry is one of the most heterogeneous of industries, consisting as it does of businesses ranging from the most humble cafe to the largest luxury hotel. Strong images of the glamorous nature of the work are often conjured up by the popular media and sit alongside the lures o f an industry in which it is theoretically possible to rise to the top from the very lowest levels. This book provides an insight into the circumstances under which hotel and catering services are provided in reality. It is the first text to provide an overview of existing research in the industry, and Wood’s account is both wide-ranging and accessible. He highlights many previously overlooked aspects of the industry, including such characteristics as low wages, high labour turnover, lack of unionisation, and heavy-handed management, which are identified and explored in such a way as to illuminate current practice.
Author : Maria Rellie B. Kalacas
Publisher : Unknown
Page : 0 pages
File Size : 54,9 Mb
Release : 2018-12
Category : Business & Economics
ISBN : 1773613537
Data Analysis in Hotel and Catering Management examines various aspects of data management and data analytics in hotel and hospitality industry. It includes definitions of data gathering, data analytics, usage and importance of data analytics in both hotel and catering management. Provides the reader with insights into the development of data analysis, so as to understand the vision, motivations, arguments, backgrounds and why some hotels and caterers are efficiently managing data than others.
Author : Timothy Hornsey,David Dann
Publisher : B. T. Batsford Limited
Page : 164 pages
File Size : 47,7 Mb
Release : 1984
Category : Business & Economics
ISBN : UCLA:L0050993773
An attempt to relate concepts of behavioural science to the practice of personnel management in the hospitality industries, emphasizing the unique characteristics of these industries. It is designed to provide a body of theory as a basis for managerial problem-solving.
Author : Bernard Davis,Andrew Lockwood,Ioannis S. Pantelidis,Peter Alcott
Publisher : Routledge
Page : 581 pages
File Size : 54,8 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 : Mohini Sethi
Publisher : New Age International
Page : 17 pages
File Size : 54,8 Mb
Release : 2008
Category : Food
ISBN : 9788122415254
This Book Has Been Designed As A Reference For The Teaching, Learning And Institutional Feeding In All Its Varied Aspects. It Covers A Wide Range Of Topics From The Development Of Food Services, Traditional And Modern Management Approaches To The Management Of Resources, Food Production And Service Techniques, Waste Management, Forecasting, Budgeting And Management Accounting As Well As Hygiene, Sanitation And Safety Measures To Ensure Wholesomeness Of Food Served To The Customer. Laws Applicable To Food Service Organisations Have Also Been Discussed To Enable Managers To Ensure Quality Standards In Food Operations.
Author : Michael John Boella
Publisher : Unknown
Page : 0 pages
File Size : 43,6 Mb
Release : 1990
Category : Food service
ISBN : OCLC:1341883746