New Age Catering Management An Integrated Approach by Sethi Mohini & Malhan S

The catering industry is one of the largest foreign exchange earners for the country, in addition to providing employment opportunities to people of varying skills. The nature of the industry also has the potential of providing avenues for self-employment. To run any catering establishment, one should have the complete know-how of catering management to ensure a fair deal to the customer, staff and all involved.

The book has been specially designed to assist the managers of catering establishments, restaurants, cafeterias, lunchrooms and kiosks to operate at high levels of efficiency. It also meets the requirements of Home Science Colleges, Catering Colleges and Vocational Training Institutes offering Food Craft and Catering Management courses. Besides, it provides ideas in catering for entrepreneurs or unemployed graduates. It is hoped that this book will serve as a source book for all those involved in managing catering establishments.

Unit 1: Catering Management

• Integrated Equipment
• Principles and Functions of Catering Management
• Tools of Management
• Management of Resources

Unit 2: Organisation of Spaces

• Kitchen Spaces
• Storage Spaces
• Service Areas

Unit 3: Equipment

• Catering Equipment
• Equipment Selection
• Equipment Design, Installation and Operation
• Purchasing Equipment
• Care and Maintenance of Equipment

Unit 4: Food Management

• Characteristics of Food
• Food Purchasing
• Receiving and Storage of Food
• Menu Planning
• Food Production
• Food Service
• Dishwashing

Unit 5: Financial Management

• Definition and Scope
• Cost Concepts
• Cost Control
• Pricing
• Book Keeping and Accounting

Unit 6: Personnel Management

• Personnel Managementa
• Recruitment, Selection and Induction
• Employee Facilities and Benefits
• Training and Development

Unit 7: Hygiene, Sanitation and Safety

• Hygiene and Sanitation
• Safety
• Laws Governing Food Service Establishments
• Catering in the 21st Century
• Annexures