| Description |
1 online resource (xxiii, 858 pages) : illustrations |
| Contents |
Cover; Foreword; Preface; List of Figures; List of Tables; List of Plates; Contents; Unit 1 Institutional Food Management; Unit 2 Spaces: Planning and Organisation; Unit 3 Equipment; Unit 4 Food Management; Unit 5 Financial Management; Unit 6 Personnel Management; Unit 7 Hygiene Sanitation and Safety; Unit 8 Marketing; Annexures; Abbreviations; Glossary; Index |
| Summary |
About the Book: 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 en |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food service management -- India
|
|
Food service -- Sanitation -- India
|
|
Hospitality industry -- India -- Management
|
|
BUSINESS & ECONOMICS -- Industries -- Hospitality, Travel & Tourism.
|
|
TRAVEL -- Restaurants.
|
|
Food service management
|
|
Food service -- Sanitation
|
|
Hospitality industry -- Management
|
|
India
|
| Form |
Electronic book
|
| ISBN |
9788122425420 |
|
8122425429 |
|
128199295X |
|
9781281992956 |
|
8122415253 |
|
9788122415254 |
|
