Banquet and Catering Management

Contents: Preface. 1. An introduction. 2. Catering management. 3. Catering regulations. 4. Hotels and tours in India. 5. Equipment of kitchens. 6. Manual for restaurants and hotels. 7. Hotel association. 8. Risk management Committee. Bibliography. Index.

The hotel and catering is both large and diverse in character. It employs over two million full and part-time workers and embraces a wide range and scale of catering activities, from large scale food processing to individual cook to order catering.

Accident rates in the catering industry have shon a rising trend since the Reporting of Injuries Diseases and Dangerous Occurrences Regulations (RIDDOR) first came into force in 1986-87. Statistics show that the rate is high when compared with other parts of the services sector. Accidents give rise to unnecessary pain and suffering. They also place an enormous financial burden on the catering industry. In addition to the worrying news about accident trends, the industry also needs to be aware of a range of health and safety legislation which came into force on 1 January 1993. Health and safety is an issue which the catering industry cannot afford to ignore. (jacket)