3 Review(s)

This book offers a clear and practical guide to managing food and catering operations effectively. It explains important principles related to planning, preparation, and serving food in a variety of settings. The book emphasizes the importance of hygiene, food safety, and ethical practices in catering management. It also covers the challenges faced by food service providers and offers guidance on meeting legal requirements and industry standards. Readers will learn how to develop menus, handle food safely, and manage large-scale food production with efficiency. Food & Catering Operations Management is useful for students of hotel and hospitality management, catering professionals, chefs, and entrepreneurs. This book is a valuable resource for anyone looking to gain strong knowledge and skills in food service management, presented in a straightforward and engaging way.