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Sethi, Mohini

Catering Management - 3rd - New Delhi New Age International 2015 - 474p.

Unit 1: Catering Management

Principles and Functions of Catering Management
Tools of Management
Management of Resources.

Unit 2: Organisation of Spaces

Kitchen Spaces
Storage Spaces
Service Areas.

Unit 3: Equipment:

Catering Equipment
Equipment Selection
Equipment Design, Installation and Operation
Purchasing Equipment
Care and Maintenance of Equipment.

Unit 4: Food Management

Characteristics of Food
Food Purchasing
Receiving and Storage of Food
Menu Planning
Food Production
Food Service
Dishwashing.

Unit 5: Financial Management

Definition and Scope
Cost Concepts
Cost Control
Pricing
Book–Keeping and Accounting.

Unit 6: Personnel Management

Personnel Management
Recruitment, Selection and Induction
Employee Facilities and Benefits
Training and Development.

Unit 7: Hygiene Sanitation and Safety

Hygiene and Sanitation
Safety
Laws Governing Food Service Establishments
Future Trends
Annexures.


ISBN: 9788122436891

Subjects--Topical Terms:
Home Science,Hotel Management,Food & Nutrition

Dewey Class. No.: 642.4 SET-C