| 000 | 01611nam a22001937a 4500 | ||
|---|---|---|---|
| 999 |
_c44182 _d44182 |
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| 003 | OSt | ||
| 020 | _a9788122436891 | ||
| 082 | _a642.4 SET-C | ||
| 100 | _aSethi, Mohini | ||
| 245 | _aCatering Management | ||
| 250 | _a3rd | ||
| 260 |
_aNew Delhi _bNew Age International _c2015 |
||
| 300 | _a474p. | ||
| 500 | _aUnit 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 BookâKeeping 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. | ||
| 650 | _aHome Science,Hotel Management,Food & Nutrition | ||
| 856 | _uhttps://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 | ||
| 901 | _a28476 | ||
| 942 |
_2ddc _cBK |
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