Food and food services in hotel and hospitality industry depends on efficient management of these.
The present book consists of the following chapters-Introduction; Nutrition Plan; Diet Plan; Cooking of Food; Various Cuisines; Other Items; History of Catering; The Drinks; the Arrangement; Food Management; Conservation Measures; Human resources development; and the Analysis; etc.
Definitely, this will serve as a dependable reference boo to all in concerned field.

