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Practical professional catering management / H. L. Cracknell, R. J. Kaufmann and G. Nobis.

By: Contributor(s): Material type: TextTextPublication details: Basingstoke : Macmillan, 2000.Edition: 2nd edDescription: xviii, 359p. : ill. ; 24 cmISBN:
  • 9780333665558 (pbk.) :
  • 0333665554
Subject(s): DDC classification:
  • 647.95068 CRA
Incomplete contents:
The catering and hotel industry; the catering cycle; the consumer and the market; formulation of policy; interpretation of demand; convergence of facilities; planning the areas convergence of facilities; equipment convergence of facilities; fuels and services; hygiene and safety. Provisioning: commodities provisioning; wines, spirits and beverages provisioning. Purchasing, storage and issuing production and distribution: organization and operation production and distribution; specialized operations production and distribution; systems and methods control of costs and revenue monitoring of consumer; satisfaction quality management, personnel training and education.
Summary: This classic catering text has now been fully updated to make it suitable for new courses and teaching methods, and to take into account new legislation and practice.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 647.95068 CRA (Browse shelf(Opens below)) 1 Available 115954
Long Loan TUS: Midlands, Main Library Athlone General Lending 647.95068 CRA (Browse shelf(Opens below)) 1 Available 115955

Previous ed.: 1983.

Includes bibliographical references and index.

The catering and hotel industry; the catering cycle; the consumer and the market; formulation of policy; interpretation of demand; convergence of facilities; planning the areas convergence of facilities; equipment convergence of facilities; fuels and services; hygiene and safety. Provisioning: commodities provisioning; wines, spirits and beverages provisioning. Purchasing, storage and issuing production and distribution: organization and operation production and distribution; specialized operations production and distribution; systems and methods control of costs and revenue monitoring of consumer; satisfaction quality management, personnel training and education.

This classic catering text has now been fully updated to make it suitable for new courses and teaching methods, and to take into account new legislation and practice.

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