TY  - BOOK
AU  - Sethi, Mohini
TI  - Catering Management
SN  - 9788122436891
U1  - 642.4 SET-C 
PY  - 2015///
CY  - New Delhi
PB  - New Age International
KW  - Home Science,Hotel Management,Food & Nutrition
N1  - 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

UR  - https://books.google.co.in/books?id=98S4IF_LPpoC&printsec=frontcover&dq=Catering+Management+sethi&hl=en&sa=X&ved=0ahUKEwi00sbLv9njAhXDa94KHZtLBUYQ6AEILjAB#v=onepage&q=Catering%20Management%20sethi&f=false
ER  -