Industrial Catering Management
DOWNLOAD
READ ONLINE
Download Industrial Catering Management PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Industrial Catering Management book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Industrial Catering Management
DOWNLOAD
READ ONLINE
Author : Dennis Sylvanus Coates
language : en
Publisher: Random House Business
Release Date : 1971
Industrial Catering Management written by Dennis Sylvanus Coates and has been published by Random House Business this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with Business & Economics categories.
Catering Management
DOWNLOAD
READ ONLINE
Author : Nancy Loman Scanlon
language : en
Publisher: John Wiley & Sons
Release Date : 2012-12-17
Catering Management written by Nancy Loman Scanlon and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-17 with Business & Economics categories.
An essential, comprehensive, and up-to-date guide for catering professionals Catering Management covers all aspects of the catering business, from sales, marketing, and pricing to food and beverage service, menu planning, equipment, staff training, and more. This new edition is completely revised with information on sustainable and green catering practices, digital menu and proposal design, new catering industry software, and the expansion of the event market. State-of-the-art marketing strategies, including social networking, web promotion, and on-demand proposal development are also covered in detail. Completely updated with the latest industry practices and guidelines Covers every aspect of catering, from business management basics to food service and menu design Written by an expert with more than 35 years of experience in the business Whether you're starting a catering business or just trying to catch up with the competition, Catering Management, 4th Edition is the comprehensive reference that tells you everything you need to know.
Data Analysis In Hotel And Catering Management
DOWNLOAD
READ ONLINE
Author : Maria Rellie B. Kalacas
language : en
Publisher:
Release Date : 2018-12
Data Analysis In Hotel And Catering Management written by Maria Rellie B. Kalacas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12 with Business & Economics categories.
Data Analysis in Hotel and Catering Management examines various aspects of data management and data analytics in hotel and hospitality industry. It includes definitions of data gathering, data analytics, usage and importance of data analytics in both hotel and catering management. Provides the reader with insights into the development of data analysis, so as to understand the vision, motivations, arguments, backgrounds and why some hotels and caterers are efficiently managing data than others.
Manpower Management In The Hotel And Catering Industry
DOWNLOAD
READ ONLINE
Author : Timothy Hornsey
language : en
Publisher: B. T. Batsford Limited
Release Date : 1984
Manpower Management In The Hotel And Catering Industry written by Timothy Hornsey and has been published by B. T. Batsford Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Business & Economics categories.
An attempt to relate concepts of behavioural science to the practice of personnel management in the hospitality industries, emphasizing the unique characteristics of these industries. It is designed to provide a body of theory as a basis for managerial problem-solving.
Working In Hotels And Catering
DOWNLOAD
READ ONLINE
Author : Roy C Wood
language : en
Publisher: Taylor & Francis
Release Date : 2024-01-26
Working In Hotels And Catering written by Roy C Wood and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-01-26 with Social Science categories.
First Published in 1992. The hotel and catering industry is one of the most heterogeneous of industries, consisting as it does of businesses ranging from the most humble cafe to the largest luxury hotel. Strong images of the glamorous nature of the work are often conjured up by the popular media and sit alongside the lures o f an industry in which it is theoretically possible to rise to the top from the very lowest levels. This book provides an insight into the circumstances under which hotel and catering services are provided in reality. It is the first text to provide an overview of existing research in the industry, and Wood’s account is both wide-ranging and accessible. He highlights many previously overlooked aspects of the industry, including such characteristics as low wages, high labour turnover, lack of unionisation, and heavy-handed management, which are identified and explored in such a way as to illuminate current practice.
Human Resource Management In The Hotel And Catering Industry
DOWNLOAD
READ ONLINE
Author : M. J. Boella
language : en
Publisher: Taylor & Francis
Release Date : 2017-06-26
Human Resource Management In The Hotel And Catering Industry written by M. J. Boella and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-26 with Business & Economics categories.
This book, first published in 1987, gives valuable insights into the characteristics of employment in the hotel and catering industry and useful guidance on personal techniques. It deals with fundamental issues, such as personnel policy, as well as with practical techniques. Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the hospitality industry. It is suitable reading for students, line managers and personnel managers in the many different sectors of the business.
Catering Management An Integrated Approach
DOWNLOAD
READ ONLINE
Author : M. Sethi
language : en
Publisher: New Age International
Release Date : 1988
Catering Management An Integrated Approach written by M. Sethi and has been published by New Age International this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Caterers and catering categories.
Eating Habits Of Man Have Changed Right From The Stone Age To The Modern Age. In Ancient Days Men Used To Take Their Meals At Home, Whereas Today People Are Required To Spend Most Of Their Time In Offices And Other Establishments. This Has Created A Relative Shortage Of Domestic Help And Working Women Can No Longer Entertain At Home Easily. The Size Of Homes Has Also Become Smaller And This Has Created A Demand For Facilities For Entertaining Outside. This Demand Provided In Impetus To Catering Establishments To Extend Their Services And Provide Package Deals In The Form Of Complete Arrangements For Parties, Festivities And The Like.The Development Of The Country In Different Spheres Of Education, Tourism, Health Care, And Modes Of Travel From Road To Railway And Air Has Tremendously Changed The Requirements Of People For Eating Outside Their Homes And Has Generated The Need For Well Planned Catering Facilities. Along With The Change Inpeoples Requirements For Eating And Entertaining Outside The Home, There Has Been An Escalation In The Number And Types Of Catering Establishments. These Have Sprung Up In An Organised Manner, As Well As Unorganized One-Off Operations. In The Vastly Competitive Catering Environment Of Today It Is Imperative For One-Off Operations To Become Organised, And For Organised Establishments To Enlarge The Scope Of Their Activities In A Professional Manner.The Catering Industry Is One Of The Largest Foreign Exchange Earners For The Country, In Addition To Providing Employment Opportunities To People Of Varying Skills. The Nature Of The Industry Also Has The Potential Of Providing Avenues For Self-Employment. To Run Any Catering Establishment, One Should Have The Complete Know-How Of Catering Management To Ensure A Fair Deal To The Customer.The Plan Of This Edition Remains Unchanged And Contains Eight Independent Units Which Have Been Updated Where Necessary. The Units Cover The Complete Range Of Activities In Any Establishment. Unit I Explains The Principles, Functions And Tools Of Management, And Methods Of Optimising The Use Of Resources. Unit Ii Provides Complete Information On Spaces Like Kitchen, Storage And Services Areas. Unit Iii Discusses The Essential Equipment Required In An Establishment Of Any Size; And Suggests Methods Of Selection, Installation, Operation, Purchasing And Maintenance Of Equipment Unit Iv Explains The Characteristics Of Food And How Best They Can Be Purchased, Stored And Used For Food Production And Service. Unit V Discusses The Financial Aspects Of Management And Accounting. Emphasis Has Been Laid On Food Cost Control Measures And Pricing. Unit Vi Provides Complete Information On Personnel Management, Recruitment Of Staff, Employee Benefits And Training. Unit Vii Is Devoted To Hygiene, Sanitation And Safety Measures Necessary For Maintaining The Health Of Customers And Staff. Unit Viii Focusses On Future Trends In Catering. Appendices Have Been Provided On Different Aspects Of Catering And A Glossary Is Also Included For The Benefit Of Those Not Conversant With Indian Vocabulary.The Book Has Been Specially Designed To Assist The Managers Of Catering Establishments, Restaurants, Cafeterias, Lunchrooms And Kiosks To Operate At High Levels Of Efficiency. It Also Meets The Requirements Of Home Science Colleges, Catering Colleges And Vocational Training Institutes Offering Food Craft And Catering Management Courses. Besides, It Provides Ideas In Catering For Elf-Ployment For Enterpreneurs Or Unemployed Graduates. It Is Hoped That This Book Will Serve As A Source Book For All Those Involved In Managing Catering Establishments.
Food Service And Catering Management
DOWNLOAD
READ ONLINE
Author : R.K. Malhotra
language : en
Publisher:
Release Date : 2002-01-01
Food Service And Catering Management written by R.K. Malhotra and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-01-01 with categories.
Hotel And Tourism Industries Are Inseparable And Are Of Crucial Importance In The Present Day Context. This Book Provides Authoritative Information On Food Service And Catering Industry; Restaurant Development; Food Service Operations; Food Service Planning And Management; Feasibility And Design For Food Service Operation; Food Service Operations Management; Role Of Service; Principles Of Food Production; Quality Assurance And Hygiene In Food Service; Nutrition And The Food Service; Fundamentals Of Restaurant Marketing; Institutional Food Service; Role Of Computers In The Food Service Industry; New Inroads In Food Technology; Advances In Food Service; Technology.This Book Is Particularly Useful For The Students Of Hotel Management And Tourism, Practitioners Of The Industry, Research Community And Those Involved With The Development And Planning Of The Industry.
Practical Professional Catering Management
DOWNLOAD
READ ONLINE
Author : H. L. Cracknell
language : en
Publisher: Cengage Learning
Release Date : 2002
Practical Professional Catering Management written by H. L. Cracknell and has been published by Cengage Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Caterers and catering categories.
Practical Professional Catering Management is essential reference reading for anyone wanting to understand exactly how to set up and run a catering business or service. It has stood the test of time because of its solid, reliable factual data developed around the chronological sequence of catering operations. Its practical approach is in contrast to many of its newer competitors who offer more generalised theories. The largely rewritten new edition prepares the practitioner and the student for the challenge of delivering service of the highest quality to the increasingly discerning international customer. Its focus remains on the catering cycle, the backbone of catering operations. It is updated to include changes in legislation and best practice. Practical Professional Catering Management is aimed at students in further education and universities studying for NVQ, GNVQ, HND, HCIMA, BA and BSc courses in catering and hospitality and practitioners already working in the hospitality and catering industry.
Food And Beverage Management
DOWNLOAD
READ ONLINE
Author : Bernard Davis
language : en
Publisher: Routledge
Release Date : 2018-01-12
Food And Beverage Management written by Bernard Davis and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-12 with Business & Economics categories.
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors – fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.