Hotel management : food science / Shweta Singh.

By:

Singh, Shweta [author]

Material type: Text

TextLanguage: English Publication details: New Delhi : Random Publications, 2021.Description: 302 pages ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9789352697274 (hardback)

Subject(s):

LOC classification:

TX911.3 M27Si6 2021

Online resources:

Click here to view the table of contents

Contents:

Hotel Management System -- Food and Restaurant Management in Hotel Industry -- Food Preservation Technique -- Catering and Food Service Industry -- Responsibility of Food and Beverage Management -- Hotel Staff Management -- Hotel Management and Advertisement -- Food Science.

Summary: "Food Science is of the utmost importance when it comes to the hospitality industry. Hospitality industry focuses on serving people and food is an undivided part of it. Food and Beverage Services as a field requires aspirants to prepare, present as well as service food and beverages to customers. In the Food and Beverage Service industry aspirants can work in restaurants, hotels, food stalls and the likes. Apart from this, the Food and Beverage Service also includes companies that are involved in the packaging and distribution of food materials. The commitment of food science and technology towards advancing the science of food, ensuring safe and abundant food supply, and contributing to healthier people everywhere defines the importance of food science in the hotel management. The food service industry is divided into three general classifications: commercial segment, noncommercial segment, and military segment. Catering management may be defined as the task of planning, organizing, controlling and executing. Each activity influences the preparation and delivery of food, beverage, and related services at a competitive, yet profitable price. These activities work together to meet and exceed the customer's perception of value for his money. Staffing is the third sequential function of management. Up until now the executive housekeeper has been concerned with planning and organizing the housekeeping department for the impending opening and operations. Now the executive housekeeper must think about hiring employees within sufficient me to ensure that three of the activities of staffing selection (including interviewing), orientation, and training-may be completed before opening. Staffing will be a major task of the last two weeks before opening. This is a comprehensive handbook aimed at students of undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology."--Back cover

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Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Books	Ladislao N. Diwa Memorial Library Reserve Section	Non-fiction	RUS TX911.3 M27Si6 2021 (Browse shelf(Opens below))		Link to resource	Room use only	80956		00083099

Includes bibliographical reference and index.

"Food Science is of the utmost importance when it comes to the hospitality industry. Hospitality industry focuses on serving people and food is an undivided part of it. Food and Beverage Services as a field requires aspirants to prepare, present as well as service food and beverages to customers. In the Food and Beverage Service industry aspirants can work in restaurants, hotels, food stalls and the likes. Apart from this, the Food and Beverage Service also includes companies that are involved in the packaging and distribution of food materials. The commitment of food science and technology towards advancing the science of food, ensuring safe and abundant food supply, and contributing to healthier people everywhere defines the importance of food science in the hotel management. The food service industry is divided into three general classifications: commercial segment, noncommercial segment, and military segment. Catering management may be defined as the task of planning, organizing, controlling and executing. Each activity influences the preparation and delivery of food, beverage, and related services at a competitive, yet profitable price. These activities work together to meet and exceed the customer's perception of value for his money. Staffing is the third sequential function of management. Up until now the executive housekeeper has been concerned with planning and organizing the housekeeping department for the impending opening and operations. Now the executive housekeeper must think about hiring employees within sufficient me to ensure that three of the activities of staffing selection (including interviewing), orientation, and training-may be completed before opening. Staffing will be a major task of the last two weeks before opening. This is a comprehensive handbook aimed at students of undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology."--Back cover

Fund 164 Wiseman's Books Trading, Inc. Purchased 08/30/2022 80956 pnr PHP 7,998.00 2022-08-634 2022-1-0743

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