Textbook of food and beverage management - Andrews, Sudhir (New Delhi, India : Tata McGraw-Hill, 2008)
1. Introduction to the food service industry -- 2. The food service professional -- 3. Fundamentals of management -- 4. The menu -- 5. Service equipment -- 6. Food service -- 7. Beverages -- 8. Banquets and outdoor catering -- 9. Food and beverages production -- 10. Food and beveraged sales and marketing -- 11. Managing F & B human resources -- 12. Hygiene, sanitation and safety -- 13. Setting up a restaurant -- 14. Controls -- 15. Tasks of a restaurant manager -- 16. Tips for hotel management students
Includes bibliographical references and index
Keywords: Food service management