Encyclopaedia of Hotel, Tourism and Hospitality Management in 21 Century; 6 Volumes
Sudan, Amrik Singh (Ed.)
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Book ID : 11451
ISBN-10 : 81-261-0970-X / 812610970X
ISBN-13 : 978-81-261-0970-8 / 9788126109708
of Publication :
of Publication :
Edition : (Reprint)
Language : English
1773p., 25 cm.
CONTENTS:- Vol.1: Hotel Management: Preface. 1. Introduction. 2. Hotel operations. 3. Housekeeping and security. 4. Hotel engineering. 5. Marketing. 6. Staffing for housekeeping operations. Vol.2: Restaurant Management: Preface. 1. Introduction. 2. Restaurant management careers. 3. Hotel operations. 4. Menu development. 5. Employee organisation. 6. Front office management. Vol.3: Housekeeping Management: Preface. 1. Introduction. 2. Housekeeping operations. 3. Lodging operations. 4. Staffing patterns. 5. Inventory and equipments. 6. Cleaning and laundry room management. 7. Controlling operation. 8. Risk management. Vol.4: Hospitality Marketing: Preface. 1. Introduction. 2. Marketing information systems. 3. Marketing mix variables. 4. Marketing analysis. 5. Marketing management. 6. Marketing research. 7. Hotel strategies. Vol.5: Food and Beverage Management: Preface. 1. Consumer needs. 2. Equipment selection. 3. Food purchasing. 4. Quantity food preparation. 5. The marketing environment. 6. Purchase motivations. 7. The product mix. 8. Service strategies. 9. Menu planning. 10. Pricing strategies. Vol.6: Foodservice Operations: Preface. 1. Foodservice systems. 2. Foodservice management. 3. Food and beverage management. 4. Beverage: purchasing and cost control. 5. Food purchasing. 6. Food service equipment maintenance. 7. Management of air-conditioning systems. 8. Heat management. 9. Food receiving and storage. 10. Food sanitation.
Hotel industry has close relation with tourism industry. With the flourishing of international tourism, hotel industry has also gone drastic changes and has grown leaps and bound. In the current age of globalisation and liberalisation it is growing rapidly-having cosmopolitan touch. In true sense, hotel, hospitality and catering are enthusing the feeling of international integration, thus the world as a global village. The present work (in six volumes) intends to bring together authentic information on diverse aspects of hotel, hospitality, and catering management such as-hotel management, restaurant management, housekeeping management, hospitality marketing, food and beverage management, and foodservice operations. The entire information is logically organised under above titles. The concepts and developments are supported by facts and figures. Undoubtedly, this will prove of utmost use to both the academics and professionals in the field.