Table of Contents
Cover
Foreword
Preface
List of Figures
List of Tables
List of Plates
Contents
Unit 1 Institutional Food Management
Chapter 1 Development of Food Service Institutions
Chapter 2 Approaches to Management
Chapter 3 Management: Philosophy, Principles and Functions
Chapter 4 Tools of Management
Chapter 5 Management of Resources
Unit 2 Spaces: Planning and Organisation
Chapter 6 Kitchen Spaces
Chpater 7 Storage Spaces
Chapter 8 Service Areas
Unit 3 Equipment
Chapter 9 Catering Equipment
Chapter 10 Selection of Equipment
Chapter 11 Equipment Design, Installation and Operation
Chapter 12 Purchasing Equipment
Chapter 13 Care and Maintenance of Equipment
Unit 4 Food Management
Chapter 14 Characteristics of Food
Chapter 15 Food Purchasing
Chapter 16 Inventory Management
Chapter 17 Menu Planning
Chapter 18 Food Production
Chapter 19 Food Service
Chapter 20 Clearing, Cleaning and Waste Management
Unit 5 Financial Management
Chapter 21 Financial Management
Chapter 22 Costing and Budgeting
Chapter 23 Pricing
Chapter 24 Accounting
Unit 6 Personnel Management
Chapter 25 Personnel Management Concepts
Chapter 26 Staff Employment
Chapter 27 Employee Benefits
Chapter 28 Staff Training and Development
Chapter 29 Legal Aspects of Personnel Management
Unit 7 Hygiene Sanitation and Safety
Chapter 30 Hygiene and Sanitation
Chapter 31 Safety and Security
Unit 8 Marketing
Chapter 32 Marketing the Products of Catering
Chapter 33 Food Service Management: Challenges Ahead
Annexures
Annexure 1 Indian Speciality Restaurants
Annexure 2 Permitted Colours in Foods
Annexure 3 Food Additives
Annexure 4 Water Purification Processes
Annexure 5 Some Indian Food Standards
Annexure 6 Natural Toxins Present in Foods
Annexure 7 Conversion Tables
Abbreviations
Glossary
Index
