Bedi, Siddharth <br/><br/>
Food services and catering management 
/ Siddharth Bedi 
 - xvi, 460 pages :  illustrations 
<br/><br/>Includes bibliographical references (pages [455] and index). 
<br/><br/>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 
<br/><br/><label>ISBN: </label>9789395546751 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Caterers and catering--Management<br/>Food service
<br/><br/><label>Dewey Class. No.: </label>642