Food Service Management in Hospitality: : A Comprehensive Approach (Hardcover)

Hospitality and the Food Service industry: An Introduction. Food Service in Hospitality: Management. Food in The Tourism & Hospitality Industry. Culinary Arts Management: An Introduction. The Global Food Supply System. Food Supply Chain Characteristics. Cooking: Historic Perspective. Introduction to Catering, Food Service Operations. Special Event Catering. Buffets, Banquets, Events & Volume Catering. Food Trends. Food and the Seasons. The Financial Environment: Culinary Math. Health and Safety. Ingredients/ Legislation. IT in the Food Business. Food Quality: A Tangible Concept. F&B Spatial Design and Functionality. World/ International Cuisine. The Biggest and the Best. Menu Development: Design and Planning. Internship. Life Skills and Career Development. Entrepreneurship.