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Institutional Food Management
Sethi, Mohini
, Reader, Deptt of Foods and Nutrition, Institute of Home Economics, University of Delhi, Delhi.
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PRINTED BOOK DETAILS:
ISBN :
978-81-224-1525-4
Publication Year :
2004
Edition :
1st
Reprint :
2008
Pages :
884
Price :
$ 17.50
Binding : Paperback
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About the Book: |
This book has been designed as a reference for the teaching, learning and institutional feeding in all its varied aspects. It covers a wide range of topics from the development of food services, traditional and modern management approaches to the management of resources, food production and service techniques, waste management, forecasting, budgeting and management accounting as well as hygiene, sanitation and safety measures to ensure wholesomeness of food served to the customer. Laws applicable to food service organisations have also been discussed to enable managers to ensure quality standards in food operations.
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About the Author: |
Dr. Mohini Sethi is an alumnus of Lady Irwin College, and was among the first batch of students to do her M.Sc. (Nutrition) from Delhi University in 1960, and also the first to teach Nutrition to nursing students in the same year. A Ph.D. from Delhi University, she also holds a degree in Food Management awarded by the Council of National Academic Awards, U.K. Dr. Sethi has been a reader in the Department of Foods and Nutrition at the Institute of Home Economics, University of Delhi since 1972. For over 32 years she taught the subject to under and postgraduate students as well as guided Ph.D. research till she retired in 2004.
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Contents: |
- INSTITUTIONAL FOOD MANAGEMENT: Development of Food Service Institutions; Approaches to Management; Management: Philosophy, Principles and Functions; Tools of Management; Management of Resources
- SPACES: PLANNING AND ORGANISATION: Kitchen Spaces; Storage Spaces; Service Areas
- EQUIPMENT: Catering Equipment; Selection of Equipment, Equipment Design; Installation and Operation; Purchasing Equipment; Care and Maintenance of Equipment
- FOOD MANAGEMENT: Characteristics of Food; Food Purchasing; Inventory Management; Menu Planning; Food Production; Food Service; Clearing, Cleaning and Waste Management
- FINANCIAL MANAGEMENT: Financial Management; Costing and Budgeting; Pricing; Accounting
- PERSONNEL MANAGEMENT: Personnel Management Concepts; Staff Employment; Employee Benefits; Staff Training and Development; Legal Aspects of Personnel Management
- HYGIENE SANITATION AND SAFETY: Hygiene and Sanitation; Safety and Security
- MARKETING: Marketing the Products of Catering; Food Service Management: Challenges Ahead.
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Audience: |
Home Science,Hotel Management,Food & Nutrition
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