Food and beverage services are of vital significance in modern times. Preparing different foods with appropriate nutrition value is a scientific exercise while serving it is an art. Modern hotels and restaurants pay much attention towards their food and beverage services. Since catering industry has flourishing prospects, this book is designed as an introductory text on the topic, highlighting all salient features.

CONTENTS

• Introduction
• Quality of Diet
• Historical Background
• Food Preparation
• Planning a Menu
• Continental Cuisine
• Classical Menu of France
• The Beverages
• The Tobacco
• The Outlets
• The Wines
• Spirits and Liqueurs
• The Banquets
• Management and Supervision
• Service Techniques
• Layout of Restaurant
• Other Services
• Management of Human Resources; etc.
  
  

A Hotel Industry in modern times is an important industry, employing lakhs of people and offering new opportunities to many more. Establishing and organizing a new hotel requires knowledge and skill. This book leads its readers to perfect knowledge in the area.

CONTENTS

• Introduction
• The Hospitality
• The Categorization
• Service Qualities
• Significance of Hotels
• Housekeeping Department
• Housekeeping Know-how
• Housekeeping Practices
• Front Office
• Coordinating Departments
• Practices and Procedures
• The Control Desk
• Guest Folio
• Information
• Role of Information Technology; etc.
  
  

A A service business is one that produces an output that is not rangible or physical in nature. Many companies come under this category. Cost Management for Hospitality Industry and other Service Business sectors is in introductory text.
The information is gathered under ten chapters which will prove useful to those for whom it is meant.

CONTENTS

• Introduction
• Development and Growth
• Concept and Perception
• Standard Costing
• Marginal Costing
• Costing and Management
• Price Control
• Control of Budget
• Statement of Finance
• Linear Programming; etc.

There are books on all topics in the field of Hotel Management available, in the market, but, there is still a dearth of comprehensive and compact series of books, presented together.

The Encyclopaedia of Hotel Management is a unique efforts which comprises seven volumes, viz., Principles of Hotel Management, hotel Organisation and Management, Hotel Management and accounting, Hotel Management and Fundamentals of Food, Hotel Management: Food and Food Services, Hotel Management: Diet and Nutrition, and Hotel Management: Health Care.

Needless to say that these seven volumes cover the whole modern discipline of Hotel Management, with avenues for students, with all sorts of dreams. Certainly, these books can be helpful in achieving their goals in career.

Definitely, this encyclopaedic work will be a good tool in the hands of students, researchers, hoteliers, professionals and teachers.