Functioning of Hospitality and Catering Sector

This book Functioning of Hospitality and Catering Sector is concerned with the facts and phenomenon related to the catering and hospitality industry. The book introduces the historical developments as well as different professional dimensions related to the industry. Moreover, factors like hygiene, kitchen safety, consumer and environmental protection are also described lucidly. In addition to that, the nutritious elements, work planning, work designs, including the different types of equipment and machines generally used in the kitchen, the calculation related in order to find out the nutritional value are given significant focus. There is also the mention of the globally acknowledged food items, ingredients and the kind of services being provided in the hotels and restaurants. The basics of cooking food, the calculations required for the preparation of the menu, the price of different food items, the worldwide popular dishes and also the famous food items of the various regions of the world have been unveiled in the book. It gives a world tour of the food industry that includes the different types of menu, special dishes, marketing strategy and management of the food companies. Hence, a brief description of most of the fields of hospitality and catering sectors has been incorporated in the Functioning of Hospitality and Catering Sector through the different chapters.