Food services and catering management / Siddharth Bedi
Material type:
TextPublisher: New Delhi : Academic University Press, 2023Description: xvi, 460 pages : illustrationsContent type: - text
- unmediated
- volume
- 9789395546751
- 642
| Item type | Current library | Collection | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|---|
Book
|
Main Library Reference Section | Reference | R 642 B412f 2023 (Browse shelf(Opens below)) | c. 1 | Room use only | 57910QC |
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Includes bibliographical references (pages [455] and index).
Chapter 1. Introduction
Chapter 2. Processing method in food services and system
Chapter 3. Global food services in restaurant
Chapter 4. Food preparation techniques
Chapter 5. Menu planning : QR code for future
Chapter 6. Catering equipment
Chapter 7. Food service equipment, fuels and safety management
Chapter 8. Principles and functions of catering management
Chapter 9. Personnel management
Chapter 10. Cloud and new technology planning of kitchen design
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