The distinctive features of the present book are-one, besides serving as textbook for B.A./B.Sc./B.Com. (Pass & Hons.), M.A. (Econ.)/M.Com./ M.Sc. (Maths & Stat.) of Indian and Nepalese Universities; C.A.; I.C.W.A.; M.B.A.; it also covers the syllabi of different competitive services like I.A.S./I.E.S./I.S.S./P.C.S. etc. Two, it is a treatise on the statistical methodology discussing theoretical, practical and applied aspects in clear and lucid manner to serve in better way to students, teachers, administrators and general readers. The contents of the book have been organized in five parts. In part I, introduction, meaning and scope of statistics is discussed widely. Part II deals with Statistical Research Methodology, enveloping problems of investigations, viz., collection, tabulation, editing, presentation of data. Part III, the Statistical Paradigms-The Descriptive Statistics studies Central Tendencies, Dispersions, Moments, Skewness and Kurtosis; Index Numbers; Time Series, Correlation; Regression; Interpolation; Association of Attributes; Probability and Mathematical Expectation; Theoretical Frequency Distribution, exhaustively. Part IV: Theory of Estimation and Hypothesis-Testing the Inductive Statistics deals with different tests like Students t-distribution; F-test; Z-transformation; Chi-Squared; Analysis of Variance; S.O.C.; Business Forecasting; Design of Experiments; and Interpretation of Data. In Part V: Indian Statistics-attempts have been made to apprise the readers with different statistical systems of India and its States, and different official statistics like Population, Agriculture, Industry, Labour, Price, Trade, etc.

The overtone of Management education is still traditional in India but taking shape for the better. There is no lack of modernity in understanding and imparting management education but still culture-oriented practices have not been incorporated in the course contents of most of Indian Universities. The curriculum of schools of management does not require gaining knowledge about development of management education or management thoughts in greater details. In practice the teaching of management education is more or less similar to that of most of liberal disciplines with an orientation towards passing BBA and MBA examinations. Unfortunately management institutions are largely treated as teaching institution devoid of environment of training culture and environment. The views of various contributors in this volume may not be comprehensive but they certainly set the ball rolling compelling and motivating vast majority of similar other educators of management to think on the ways and means of improving the imparting of management education in India and incorporating desired changes in course contents. There is an urgent need that the professional education of management is not diluted to the curricula of liberal disciplines and its imparted in a more objective, professional and meaningful manner.

Hotel industry has close relation with tourism industry. With the flourishing of international tourism, Hotel industry has also gone drastic changes and has grown leaps and bound. In the current age of globalisation and liberalisation it is growing rapidly - having cosmopolitan touch. In true sense, hotel, hospitality and catering are enthusing the feeling of international integration, thus the world as a global village. The present work (in six volumes) intends to bring together authentic information on diverse aspects of hotel, hospitality, and catering management such as - hotel management, restaurant management, housekeeping management, hospitality marketing, food and beverage management, and foodservice operations. The entire information is logically organized under above titles. The concepts and developments are supported by facts and figures. Undoubtedly, this will prove of utmost use to both the academics and professionals in the field.

Restaurant management has unique characteristics. In a restaurant operation marketing is an essential management function that directly affects the success of a business. Restaurant business directly produces and provides customers goods and services that satisfy the need for food, beverages, and entertainment. The producer is directly accessible to the consumer, creating a proximity that allows restaurant management to identify and respond to customers' needs. This book entitled Restaurant Management contains very useful readings on various issues and techniques pertaining to the field. Topics like-Introduction; Restaurant management careers; Hotel operations; Menu development; Employee organization; Front office management etc., will be guiding and informative to the students and professionals in the field.