Food & Beverage Management(English, Paperback, Andrews Sudhir)
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Based on the board curriculum of the 3-degree course of the National Council for Hotel Management& Catering Technology, this Comprehensive text book aims to cover all relevent aspects and issues related to food & beverage management in the fast growing hotel & hispitality. Salient Features Origins of the food service industry Competencies of a food service professional Issues of hygiene, sanitation and safety Organisation and responsibilities of F & B operations Understanding guest services