Among the important inputs which flow into tourist system is tourist accommodation (i.e. hotel). Primarily a hotel is an establishment which provides board and lodging facilities to visitors. With the growth of travel and tourism and globalisation of business activities, Hotel industry has also flourished leaps and bound.

The present book gives an accurate account of cardinal principles of Hotel management. The vital information is gathered under the following headings-Principles and Practices; Different Theories; Hotel Organisation; Organisational System; House Organisation; Characteristics of Hotels; Principal Office; Central Control; Communication System; and Analysis; etc.

Today, the management of hotels is a sophisticated job, manned by highly trained people from hotel schools. Over the years the concept and format of hotels have changed a great deal.

This boo intends to provide succinct information on hotel organisation and management. Main topics, given elaborate treatment in the present volume are-Introduction; The backdrop; The Leadership; Aspects of Authority; System of Organisation; Large Industry; Front office; In House Operations; hotel Accounting; Various Services; and Domestic management; etc.

Accounting is an important managerial function on which depends the success of any business organisation. The present volume consists of highly useful readings on hotel management and accounting. The following chapters make core of the study- Hotel Accounting; Salient Features; Variance in Accounts; Evolution of Cost Management; Management and Costing; Financial Statement; Budgetary Control; Controlling the Price; Various Accounts ; Book of Accounts; Accounts of Guests; and Accommodation Record; etc.

Food science is an important discipline, which influences hotel functions immensely.

This book gives an elaborate account of food science in special reference to hotel management. The vital and authoritative information is gathered under the following chapters- Historical Background; Basic Principles; Food Management; Basic Technology; Managing the Kitchen; The Fundamental; Basic of Menu Planning; Purpose of Cooking; Food Stuff; Utility of Spices; Various Methods; Various Types of Feast; The Beverages; Popular Items; and Preservation of Food; etc.