Food Management in Hotel, Travel and Tourism Book

Contents: Preface. 1. Industrial food management. 2. The meal experience. 3. Managing quality in food services. 4. The marketing food. 5. Advertising, public relations and sales promotion. 6. Food menus. 7. An overall view of food control. 8. Financial aspects. 9. Purchasing. 10. Receiving, storing and issuing. 11. Food production methods. 12. Food service methods. Index.

"A good manager of a hotel is capable of popularising the local food among the foreign tourist. For this work a lot of planning and preparations is needed. Besides this managers of hotels need to provide the food of the tourist to his liking. It is true that food standards all over the world have got standardised in many ways and tourists have a liking for continental as well as Indian food." (jacket)