Food production housekeeping and laundry operations / Dr. Anoop Pant.

By:

Pant, Anoop [author]

Material type: Text

TextLanguage: English Publication details: New Delhi, India : Random Publications, 2018Description: 314 pages : illustrations ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9789352690510 (hardcover)

Subject(s):

LOC classification:

TX537 P19 2018

Online resources:

Click here to view the table of contents

Contents:

Food safety and management -- Food production industry -- Food and restaurant industry operations -- Operations in event management -- Housekeeping department in hospitality industry -- Hotel management operations -- Housekeeping management operations -- Safety and security operations in housekeeping -- Cleaning in housekeeping -- Operation management in laundry industry -- Laundry and drycleaning.

Summary: "The food industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside the scope of the modern food industry. Laundering is one of the most important part of housekeeping operations. Almost every large hotel has in-house laundry facility. In the ‘good old days’ laundry was done with soaps, scrub boards, wash tubs and lots of elbow grease. Today’s advanced washing machines, hi-tech detergents and laundry additives make wash days easier and more successful, especially with the array of fabrics used in contemporary clothing. The food and beverage industry is one of largest and rapidly growing industry in the world. Its position in the world economy continues to be an exceptionally important and strong one. In today’s competitive market, to run a food service operation, a successful operator needs to have product and equipment knowledge, management savvy, marketing skills and insight into the latest trends. Housekeeping is like a center of circle in a wheel maintaining close contacts directly or indirectly with all major departments of hotel. There must be a change of team work among all the employees to run the organization without any hazard. This is influence by the management policy and the behavior of the executive and supervisors towards the workers. The present book is an endeavor in this direction. Most informative and useful readings are compiled in this book, touching all salient features pertaining to theme elaborately. Definitely, this will prove of utmost use to all professionals, trainees and trainers in the field."--Back cover

List(s) this item appears in: Print Books 2022

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Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Notes	Date due	Barcode
Books	Ladislao N. Diwa Memorial Library Reserve Section	Non-fiction	RUS TX537 P19 2018 (Browse shelf(Opens below))		Room use only	78100		00079047

Includes bibliographical references and index.

"The food industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside the scope of the modern food industry. Laundering is one of the most important part of housekeeping operations. Almost every large hotel has in-house laundry facility. In the ‘good old days’ laundry was done with soaps, scrub boards, wash tubs and lots of elbow grease. Today’s advanced washing machines, hi-tech detergents and laundry additives make wash days easier and more successful, especially with the array of fabrics used in contemporary clothing. The food and beverage industry is one of largest and rapidly growing industry in the world. Its position in the world economy continues to be an exceptionally important and strong one. In today’s competitive market, to run a food service operation, a successful operator needs to have product and equipment knowledge, management savvy, marketing skills and insight into the latest trends. Housekeeping is like a center of circle in a wheel maintaining close contacts directly or indirectly with all major departments of hotel. There must be a change of team work among all the employees to run the organization without any hazard. This is influence by the management policy and the behavior of the executive and supervisors towards the workers. The present book is an endeavor in this direction. Most informative and useful readings are compiled in this book, touching all salient features pertaining to theme elaborately. Definitely, this will prove of utmost use to all professionals, trainees and trainers in the field."--Back cover

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