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| Title: | Catering & Financial Management
|
| Author: | Piyush Bhatnagar & Suvarna Sable |
| ISBN: | 8189741446 : 9788189741440 |
| Illustrations: | tables |
| Format: | Hardback |
| Size: | 145x220mm |
| Pages: | 215 |
| Weight: | .42 Kg. |
| Published: | SBS Publishers & Distributors Pvt Ltd - March 2007 |
| List Price: | 19.99 Pounds Sterling |
| Availability: | In Print |
| Subjects: | Management & management techniques: Hotel & catering trades |
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. It 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.
Contents include: Principles and Functions of Catering Management; Tools of Management; Management Resources; Overall View of Food Control; Food Control; Financial Management; Cost Concept; Cost Control; Pricing; Purchasing Equipment; Food Purchasing; Revenue Control System; Book Keeping and Accounting.
