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Banquet Management And Room Division

Banquet Management And Room Division


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About the Book

This book gives an introduction to catering, buffet, beverage and banquet management. The importance of food service and food service industry in this regard is evaluated. The guidelines and styles in food service management in contemporary time are presented. The elements, dimensions and trends in kitchen management and described. The role of style, decor, interior design and training staff in dining services has been discussed. The modern styles and trends in catering operations and place arrangements are analyzed. Focus lies on the subject area of table Reservation and management of dining experience.About the AuthorR. K. Arora is working as General Manager with a reputed chain of Restaurants in India. He is having association with the Hotel and Hospitality Industry in Various capacities and departments for the last 12years.He has adequate experience in almost all the working area of Hotel & Hospitality Industry from food & beverage to catering management, Front Office to House Keeping. Accouts and Office Management and production of food and marketing of all types of events i.e Event Management.Table of ContentsPreface Introduction to Catering, Buffet, Beverage and Banquet Management Towards Understanding the Importance of Food Service and the Food Service Industry Towards Understanding the Guidelines and Styles in Food Service Management Elements, Dimensions and Trends in Kitchen Managment Role of Style, Decor, Interior Design and Training Staff in Dining Services Modern Style and Trends in Catering Operations and Place Arrangements Focus on Table Reservation and Management of Dining Experience Bibliography Index


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Product Details
  • ISBN-13: 9788131312773
  • Publisher: APH Publishing Corporation
  • Binding: Hardcover
  • ISBN-10: 8131312771
  • Publisher Date: 2011
  • Language: English

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