Hotel and Catering Management

Contents: Preface. 1. Cookery and bakery. 2. Housekeeping. 3. Front office. 4. Food and beverage service. 5. Principles of management. 6. Book keeping and hotel accounts. 7. English communications skills. 8. Computer application. 9. Hygiene and first aid. Bibliography. Index.

Cooking is the process of preparing food with heat. Cooks select and combine ingredients using a wide range of tools and methods. In the process, the flavor, texture, appearance, and chemical properties of the ingredients can change. Housekeepers may be assigned specialized cleaning duties. For example most hotels have laundry facilities for cleaning towels, linen bedding and workers uniforms. Some housekeepers work only in the laundry area, washing, drying and folding these items and then stocking the linen storage rooms. The front office is the nerve centre of a hotel property. Communication and accounting are two of the most important functions of a front desk operation. The food and beverage industry faces many challenges as companies struggle to keep up with changing consumer tastes and demographics. This work is essentially useful for scholars researchers social activists, academics, government functionaries and the general reader alike. It must be taken as a valuable addition to the treasure of books on the subject. (jacket)