Institutional Food ManagementeBook - 2004
About the Book: This book has been designed as a reference for the teaching, learning and institutional feeding in all its varied aspects. It covers a wide range of topics from the development of food services, traditional and modern management approaches to the management of resources, food production and service techniques, waste management, forecasting, budgeting and management accounting as well as hygiene, sanitation and safety measures to ensure wholesomeness of food served to the customer. Laws applicable to food service organisations have also been discussed to enable managers to ensure quality standards in food operations. Contents: INSTITUTIONAL FOOD MANAGEMENT: Development of Food Service Institutions; Approaches to Management; Management: Philosophy, Principles and Functions; Tools of Management; Management of Resources SPACES: PLANNING AND ORGANISATION: Kitchen Spaces; Storage Spaces; Service Areas EQUIPMENT: Catering Equipment; Selection of Equipment, Equipment Design; Installation and Operation; Purchasing Equipment; Care and Maintenance of Equipment FOOD MANAGEMENT: Characteristics of Food; Food Purchasing; Inventory Management; Menu Planning; Food Production; Food Service; Clearing, Cleaning and Waste Management FINANCIAL MANAGEMENT: Financial Management; Costing and Budgeting; Pricing; Accounting PERSONNEL MANAGEMENT: Personnel Management Concepts; Staff Employment; Employee Benefits; Staff Training and Development; Legal Aspects of Personnel Management HYGIENE SANITATION AND SAFETY: Hygiene and Sanitation; Safety and Security MARKETING: Marketing the Products of Catering; Food Service Management: Challenges Ahead.
Publisher: New Delhi : New Age International (P) Ltd., Publishers, c2004.
Branch Call Number: ELECTRONIC BOOK
Characteristics: 1 online resource (xxiii, 858 p.) : ill.
Call Number: ELECTRONIC BOOK