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Catering Management Practices

By:

Sharma, Jyoti S

Material type: Text

TextPublication details: New Delhi ; Akansha Publishing House; 2006Edition: 1st edDescription: 267 p; Includes bibliographyISBN:

81-8370-067-5

Subject(s):

DDC classification:

C 647.95 C28

Summary: Food is the most basic necessity of every living being besides air and water. As such the tradition of catering (i.e. cooking) is as old as the history of man. As an academic discipline, catering is taught in different courses of home science, food science and technology and hotel and tourism management. Catering is a perfect art and science. The present volume is a modest attempt in the direction of presenting valuable information on catering management, which is flourishing industry. Only most relevant aspects are taken for elaborate discussion. Definitely, the learner, i.e. trainees, trainers and all professionals in the field will find this most useful and informative.

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Item type	Current library	Call number	Status	Barcode
Book	PCC CIRCULATION	C 647.95 C28 (Browse shelf(Opens below))	Available	2397

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Previous	C 647.9408 An3t Textbook of front office management and operations	C 647.9408 V24c Check-In check-out managing hotel operations	C 647.94092 J71p Professional management	C 647.95 C28 Catering Management Practices	C 647.95 D62p Principles of food, beverage, and labor cost controls	C 647.95 F89n No-one else has complained	C 647.95 M82c Culinary creation : an introduction to foodservice and world cuisine	Next

Food is the most basic necessity of every living being besides air and water. As such the tradition of catering (i.e. cooking) is as old as the history of man. As an academic discipline, catering is taught in different courses of home science, food science and technology and hotel and tourism management. Catering is a perfect art and science. The present volume is a modest attempt in the direction of presenting valuable information on catering management, which is flourishing industry. Only most relevant aspects are taken for elaborate discussion. Definitely, the learner, i.e. trainees, trainers and all professionals in the field will find this most useful and informative.

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