Catering Management
Material type:
TextPublication details: New Delhi New Age International 2015Edition: 3rdDescription: 474pISBN: - 9788122436891
- 642.4 SET-C
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Amity Central Library Hotel Management | 642.4 SET-C (Browse shelf(Opens below)) | Link to resource | Available | 28478 | |||
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Amity Central Library Hotel Management | 642.4 SET-C (Browse shelf(Opens below)) | Link to resource | Available | 28479 | |||
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| 642.4 AND-F FOOD AND BEVERAGE SERVICE : A TRAINING MANUAL | 642.4 SET-C Catering Management | 642.4 SET-C Catering Management | 642.4 SET-C Catering Management | 642.4 SET-C Catering Management | 642.4 SET-C Catering Management | 642.4 SIN-F Food and Beverage service |
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.
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