Catering Management :an integrated approach
Material type:
TextPublication details: New Delhi; New Age International: 2024.Edition: 4thDescription: 560pISBN: - 9789393159557
- 642.4 SET
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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Prof. Ram Dayal Munda Central Library, IGNTU Amarkantak M.P. General Stacks | Home Science | 642.4 SET (Browse shelf(Opens below)) | 1 | Available | 93848 | ||
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Prof. Ram Dayal Munda Central Library, IGNTU Amarkantak M.P. General Stacks | Home Science | 642.4 SET (Browse shelf(Opens below)) | 2 | Available | 93849 | ||
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Books
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Prof. Ram Dayal Munda Central Library, IGNTU Amarkantak M.P. General Stacks | Home Science | 642.4 SET (Browse shelf(Opens below)) | 3 | Available | 93850 | ||
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Books
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Prof. Ram Dayal Munda Central Library, IGNTU Amarkantak M.P. General Stacks | Home Science | 642.4 SET (Browse shelf(Opens below)) | 4 | Available | 93851 | ||
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Books
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Prof. Ram Dayal Munda Central Library, IGNTU Amarkantak M.P. General Stacks | Home Science | 642.4 SET (Browse shelf(Opens below)) | 5 | Available | 93852 |
Unit 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.
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