Practical professional catering
著者
書誌事項
Practical professional catering
Macmillan, 2000
2nd ed
内容説明・目次
内容説明
Practical Professional Catering Management has stood the test of time because of its solid, reliable factual data developed around the chronological sequence of catering operations. Its practical approach is in contrast to many of its newer competitors who offer more generalised theories. The largely rewritten new edition prepares the practitioner and the student for the challenge of delivering service of the highest quality to the increasingly discerning international customer. Its focus remains on the catering cycle, the backbone of catering operations. It is updated to include changes in legislation and best practice.
目次
Preface - List of Figures - Introduction - The Catering and Hotel Industry - The Catering Cycle - The Consumer and the Market - Formulation of Policy - Interpretation of Demand - Convergence of Facilities I - Planning the Areas - Convergence of Facilities II - Equipment - Convergence of Facilities III - Fuels and Services: Hygiene and Safety - Provisioning I - Commodities - Provisioning II - Wines, Spirits and Beverages - Provisioning III - Purchasing, Storage and Issuing - Production and Distribution I - Organisation and Operation - Production and Distribution II - Specialised Operations - Production and Distribution III - Systems and Methods - Control of Costs and Revenue - Monitoring of Consumer Satisfaction - Quality Management - Appendix - Personnel Training and Education - Index
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