CATERING MANAGEMENT (FOR HOTELS, RESTAURANTS AND INSTITUTIONS)

A catering establishment must follow certain time-tested management systems and procedures and maintain a systematic record of day to day performance in order to compare and measure the same against budgeted objectives. This is true of both commercial houses as well as non-commercial units in the industrial and institutional sector. This book differs from others already in existence in that it deals in a lucid manner with modern catering management methods and systems in a totally Indian context, with wide scope for practical application in the fullest sense.

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