000			01265nam a2200217Ia 4500
003			NULRC
005			20250520094805.0
008			250520s9999 xx 000 0 und d
020			_a9780070655737
040			_cNULRC
050			_aTX 911.3.M27 .T49 2008
245		0	_aTextbook of food and beverage management / _cconsultant by Sudhir Andrews
260			_aNew Delhi, India : _bTata McGraw-Hill Publishing Company Limited, _cc2008
300			_axxv, 588 pages : _billustrations ; _c24 cm.
365			_bPHP1070
504			_aIncludes bibliographical references.
505			_aPart 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
650			_aFOOD SERVICE MANAGEMENT
700			_aAndrews, Sudhir _econsultant
942			_2lcc _cBK
999			_c2691 _d2691