Contents: Preface. 1. Principles and functions of catering management. 2. Food consumption and marketing. 3. Catering systems. 4. Food storage and control. 5. Catering services. 6. Food production. 7. Understanding food behaviour. 8. Food purchasing. 9. Food service systems and preparation. Index.
Catering establishments differ from other organizations basically in the type of goods and services they offer. Food being perishable in nature and customers temperamental in their attitudes towards food it becomes important for catering managers to set goals for a relatively short period of time. This book on Catering Management covers all the important topics that are required in a textbook and the method of presentation is very clear and simple which is easily accessible by the students. Besides useful as a textbook it also serve as a reference guide to the academic professionals and to all those concerned with this field in one way or another. (jacket)