Catering And Kitchen Management

Catering And Kitchen Management by Vinra Publication

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Book Summary:

Catering and restaurant management is just one of the many career options within the fast-paced world of hospitality. Workers in this profession oversee the daily operations of a variety of establishments in the foodservice industry. Read on to learn more about this field, including education and training options. Hotels and restaurants are important components of the tourism sector. The availability of good-quality and affordable hotel rooms plays an important role in boosting the growth of tourism in the country. For managing hotels and restaurants successfully and efficiently in this competitive environment, one requires a dedicated team of hospitality professionals. Today’s guests are educated, adventurous, conscious of money and its value, health, and hygiene oriented, and definitely more demanding in his/her requirements. Decisions are mostly taken by empowered employees, enabling them to deliver quality service to guests

The audience of the Book :

This book is Useful for Hotel and Hospitality Management students.

 

Key Features:

Not Available

Table of Contents:

1. Catering Service Industry

2. Principles and Functions of Catering Management

3. Tools of Management

4. Maintenance of Kitchen Services

5. Equipment

6. Waste Management in the kitchen

7. Menu and Pricing

8. Quality Management

Bibliography