Catering and Financial Management

Contents: Preface. 1. Principles and functions of catering management. 2. Tools of management. 3. Management of resources. 4. Overall view of food control. 5. Food controlling. 6. Financial management definition and scope. 7. Cost concepts. 8. Cost control. 9. Pricing. 10. Purchasing equipment. 11. Food purchasing. 12. Revenue control systems. 13. Book keeping and accounting. Index.

"Catering management is the art of providing food and drink aesthetically and scientifically to a large number of people in a satisfactory and cost effective manner. Management can be defined as the art of bringing together available resources including the abilities of different people and organizing them in a scientific and orderly manner, to achieve the desired goals of the organization, while promoting individual aspirations as well. In its simplest form, management is the process by which people work together to achieve common goals. Its is, however, a continuous process of establishing objectives, putting together all available human and material resources in the best possible manner, in an atmosphere of cooperation and goodwill.

This book covering the area of Catering and Financial Management will be useful to students and workers in the field of catering."