02692nam 2200601 a 450 991045397480332120200520144314.01-281-99295-X978661199295881-224-2542-9(CKB)1000000000693105(EBL)410368(OCoLC)476232652(SSID)ssj0000672983(PQKBManifestationID)11410157(PQKBTitleCode)TC0000672983(PQKBWorkID)10643143(PQKB)10993205(MiAaPQ)EBC410368(Au-PeEL)EBL410368(CaPaEBR)ebr10318727(CaONFJC)MIL199295(EXLCZ)99100000000069310520091005d2004 uy 0engur|n|---|||||txtccrInstitutional food management[electronic resource] /Mohini SethiNew Delhi New Age International (P) Ltd., Publishersc20041 online resource (894 p.)Description based upon print version of record.81-224-1525-3 Includes bibliographical references and index.Cover; Foreword; Preface; List of Figures; List of Tables; List of Plates; Contents; Unit 1 Institutional Food Management; Unit 2 Spaces: Planning and Organisation; Unit 3 Equipment; Unit 4 Food Management; Unit 5 Financial Management; Unit 6 Personnel Management; Unit 7 Hygiene Sanitation and Safety; Unit 8 Marketing; Annexures; Abbreviations; Glossary; IndexAbout the Book: This book has been designed as a reference for the teaching, learning and institutional feeding in all its varied aspects. It covers a wide range of topics from the development of food services, traditional and modern management approaches to the management of resources, food production and service techniques, waste management, forecasting, budgeting and management accounting as well as hygiene, sanitation and safety measures to ensure wholesomeness of food served to the customer. Laws applicable to food service organisations have also been discussed to enable managers to enFood service managementFoodFoodCare and hygieneSanitationElectronic books.Food service management.Food.FoodCare and hygieneSanitation.001.42Sethi Mohini923233MiAaPQMiAaPQMiAaPQBOOK9910453974803321Institutional food management2071782UNINA