Textbook of food and beverage management
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| Format: | Book |
| Language: | English |
| Published: |
New Delhi, India :
Tata McGraw-Hill ,
c2008
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| Subjects: |
Table of Contents:
- 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