CONTENTS:- Preface. 1. Introduction to off-premise catering management. 2. Food and beverage distribution. 3. Marketing of food and non-alcoholic beverages. 4. WHO technical meeting for catering developments. 5. Food and beverage outlets. 6. Determining food and beverage standards. 7. Training and employment.
The food processing industry sector in India has been accorded high priority by the Government of India with a number of fiscal relief and incentives. The presented book encompasses almost all the significant aspects concerning to basic of management of catering comprising food and beverage distribution, WHO technical meeting for catering development etc.