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An introduction to hotel industry / Sanjiv Kumar Srivastava, Praveen Srivastava and Gautam Shandilya

By: Contributor(s): Material type: TextTextPublication details: New Delhi, India : Trinity Press, c2018Description: v, 158 pages : illustrations ; 22 cmISBN:
  • 9789384872366
Subject(s): LOC classification:
  • TX 911 .S65 2018
Contents:
1.Hospitality industry -- 2.Departments in hotel -- 3.Front office organization -- 4.Organization of housekeeping-department -- 5.Cleaning equipment -- 6.Cleaning of guestroom -- 7.Cleaning of public areas -- 8.Introduction to cookery -- 9.Kitchen organization -- 10.Introduction to Indian cuisine -- 11.Food and beverage service industry -- 12.Organization of F & B service department -- 13.F & B service equipment -- 14.Methods of service -- 15.Menu planning -- 16.Beverages.
Summary: The ever growing demand of hoteliers in India and abroad has enticed the young talent to make their way towards Hotel industry. Keeping the need of these professionals and the new entrants in mind, an effort has been made to introduce the basics of Hotel industry in a simple and comprehensive way. The chapters highlight the importance of various departments in the Hotel industry, marking the difference between revenue producing and supporting department. Effort has been made to ensure that the book meets the demands of first year students of various catering colleges, apprentices and trainees working in hotels.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 911 .S65 2018 (Browse shelf(Opens below)) c.1 Available NULIB000018158

Includes index.

1.Hospitality industry -- 2.Departments in hotel -- 3.Front office organization -- 4.Organization of housekeeping-department -- 5.Cleaning equipment -- 6.Cleaning of guestroom -- 7.Cleaning of public areas -- 8.Introduction to cookery -- 9.Kitchen organization -- 10.Introduction to Indian cuisine -- 11.Food and beverage service industry -- 12.Organization of F & B service department -- 13.F & B service equipment -- 14.Methods of service -- 15.Menu planning -- 16.Beverages.

The ever growing demand of hoteliers in India and abroad has enticed the young talent to make their way towards Hotel industry. Keeping the need of these professionals and the new entrants in mind, an effort has been made to introduce the basics of Hotel industry in a simple and comprehensive way. The chapters highlight the importance of various departments in the Hotel industry, marking the difference between revenue producing and supporting department. Effort has been made to ensure that the book meets the demands of first year students of various catering colleges, apprentices and trainees working in hotels.

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