Textbook of food and beverage management / 
consultant by Sudhir Andrews 
 - New Delhi, India :  Tata McGraw-Hill Publishing Company Limited,  c2008 
 - xxv, 588 pages :  illustrations ;  24 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>Part 1. Introduction to the food service industry -- Part 2. The food service professional -- Part 3. Fundamentals of management -- Part 4. The menu -- Part 5. service equipment -- Part 6. Food service -- Part 7. Beverages -- Part 8. Banquets and outdoor catering -- Part 9. Food and beverage production -- Part 10. Food and beverage sales and marketing -- Part 11. Managing F&B human resources -- Part 12. Hygiene, sanitation and safety -- Party 13. Setting up a restaurant -- Part 14. Controls -- Part 15. Tasks of a restaurant manager -- Part 16. Tips for hotel management students 
<br/><br/><label>ISBN: </label>9780070655737 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE MANAGEMENT
<br/><br/><label>LC Class. No.: </label>TX 911.3.M27 .T49 2008