1Preface
954.2.1 Characteristics of the Hospitality Industry
21 Introduction to Catering Industry: Operations & Management
964.2.2 Principles of Hospitality and Tourism
31.1 Introduction
974.2.3 The Language of Hospitality and Tourism
41.2 Catering: Evolution and Development
984.3 Origins of Hospitality Industry
51.2.1 Catering History
994.3.1 The History of Hotel and Restaurant Management
61.2.2 Technology Evolution in the Catering Industry
1004.3.2 Historical Context of the Hospitality Business
71.2.3 Modern Concepts in the Catering Industry
1014.4 Hospitality Industry: Nature and Scope
81.3 Catering Establishment and Divisions
1024.4.1 Scope of the Hospitality Industry
91.4 Types of Catering
1034.4.2 Career Prospect in the Hospitality Industry
101.4.1 Types of Catering Establishments
1044.5 Areas and Facets of the Hospitality Industry
111.4.2 Styles of Catering Services
1054.5.1 Facets of Hospitality Industry
121.5 Catering for Event Planners
1064.5.2 Hospitality Departments
131.5.1 Factors to Consider for Planning an Event Menu
1074.5.3 Importance of the Hospitality Industry in Human Life
141.5.2 Refer to Budget
1084.6 Hotels and their Classification
151.5.3 Make the Menu Practical
1094.6.1 International or Perhaps Star Category Hotel
161.5.4 What can the Kitchen Attain?
1104.6.2 Motels
171.5.5 What is the Amount of Food?
1114.6.3 Non-star or Perhaps Commercial Hotels
181.5.6 Appetizers
1124.6.4 Floating Hotels
191.5.7 Entre
1134.6.5 Capsule Hotels
201.5.8 The Event Schedule Matters
1144.6.6 Heritage Hotels
211.6 Principles of Catering Operations Management
1154.6.7 Hotels based on the Service Levels
221.7 Management Functions for Catering Operations
1164.6.8 Types of Rooms in Hotels
231.7.1 Planning
1174.6.9 Hotel Class
241.7.2 Organizing
1184.7 Trends in the Hospitality Industry
251.7.3 Directing
1194.7.1 Rapid Growth in Vacation Ownership
261.7.4 Coordinating
1204.7.2 Global Integration
271.7.5 Controlling
1214.7.3 New Management
281.7.6 Evaluating
1224.8 Challenges and Issues Confronting Hospitality Industry
291.8 Why is it Important to Cook Food?
1234.8.1 Sustainable Development Calls for Green Hospitality
301.8.1 The Primary Goals of Cooking
1244.8.2 Labor Cost Issues
311.8.2 Effects of Cooking
1254.8.3 Multicultural Issues
321.8.3 Effects of Cooking on Different Types of Ingredients
1264.8.4 Higher Education
331.9 Career Prospects in the Catering Industry
1274.8.5 Operating Issues
341.9.1 Caterer
1284.8.6 Marketing Issues
351.9.2 Catering Chef
1294.8.7 Technological Issues
361.9.3 Catering Manager
1304.8.8 Financial Issues
371.9.4 Supervisor
1314.9 References
381.10 References
1325 Managing Guest Service in Hospitality
392 Food and Beverage: Operations & Service Systems
1335.1 Introduction
402.1 Introduction
1345.2 Defining Guest Service
412.2 Food Purchasing in Hospitality Establishments
1355.2.1 The Nature of Guest Service
422.2.1 Food Purchasing System
1365.2.2 The Value of Good Guest Care
432.2.2 Storage
1375.2.3 Guest Satisfaction in the Hospitality Industry
442.2.3 Buying Meat and Other Products
1385.2.4 Developing a Guest Service Framework
452.3 Menu Planning
1395.2.5 Understand Guest Expectations
462.3.1 Pricing Strategy in Menu selection
1405.3 How Hospitality Relates to Guest Service?
472.3.2 Menu Items
1415.3.1 Importance of Guest Service in the Hospitality Industry
482.3.3 Types of Menu
1425.3.2 Customer Needs, Perceptions, Expectations, and Satisfaction
492.3.4 Menu Design and Layout
1435.3.3 The Relationship among Customer Needs, Perceptions, Expectations, and Satisfactions
502.3.5 Factors Influencing Menu Planning
1445.4 Providing Quality Customer Services
512.4 Food Service Operations
1455.4.1 Moment of Truth
522.4.1 Food Service Characteristics
1465.4.2 Parasuraman’s Gap Model of Service Quality
532.4.2 Flow of Food
1475.4.3 Consequences of Bad Customer Service
542.4.3 Types of Food Service Systems
1485.4.4 Why Unhappy Customer do not Complain?
552.5 Hotel Beverage Operations
1495.4.5 Encourage your Guests to give Feedbacks
562.5.1 Similarities and Differences of Beverages Categories
1505.4.6 Competitive Advantage of Service
572.5.2 Beverage Controls and Service Procedures
1515.5 What is Appealing Guest Loyalty for Hotels Today?
582.5.3 Portion Size Control (PSC)
1525.7 Personal Grooming: Why it is Important for your Staff to Look Good?
592.5.4 Standard Drink Recipes (SDRs)
1535.7.1 Importance of Grooming & Etiquettes in Hospitality Industry
602.5.5 Banquet Beverage Storeroom Procedures
1545.7.2 Appearances do Matter in the Hotel Industry
612.6 References
1555.7.3 Grooming Standards in Hospitality
623 Food Presentation: Plan, Prepare, and Display a Buffet Service
1565.8 Duties and Responsibilities of Guest Service Manager
633.1 Introduction
1575.8.1 Front Desk Management
643.2 Planning for Buffet Presentation
1585.8.2 Service Development
653.2.1 Plan a Buffet Display and Service that’s Right for Client Needs
1595.8.3 Resolving Complaints
663.2.2 Buffet Menu Styles
1605.8.4 Provides Feedback
673.2.3 Variation in Buffet Price
1615.9 References
683.3 Plan Layout, Presentation and Display of the Buffet : 3.3.1 Creative Buffet Layouts and Designs
1626 Food Safety, Sanitation, and Hygiene in Hospitality
693.4 Buffet Design
1636.1 Introduction
703.4.1 Layout and Design of Stations and Lines
1646.2 Food Safety and Sanitation in Hospitality Establishments
713.4.2 Lines and Stations Setup
1656.3 Food Safety Issues & Standards
723.4.3 Table Setup and Configuration
1666.3.1 Food Safety Issues
733.4.4 Linens, Flatware, and China Glassware
1676.3.2 Food Safety Standards
743.4.5 Service Pieces
1686.4 Food Hygiene Practices
753.4.6 Planning for Waste and Pre-plating
1696.4.1 Simple Requirements for Food Business Organizations
763.5 Buffet Equipments
1706.4.2 Foods Handlers
773.6 Designing the Buffet Dishes
1716.4.3 Occasional and Temporary Food Companies
783.6.1 Arranging Foods on Serving Pieces
1726.4.4 Food Sanitation
793.6.2 Arranging Foods and Other Items on the Buffet Table
1736.4.5 Principles of Safe Foods Preparation
803.6.3 Food Portioning
1746.4.6 Cleaning Procedures for Food Safety
813.7 Presentation of Buffet Dishes
1756.5 Food Safety Management System
823.8 Maintaining Quality and Safety during Buffets
1766.5.1 HACCP Regulations for Food Safety
833.8.1 Re-use of Tableware
1776.5.2 Guidelines for good Food Safety in Hospitality Management
843.8.2 Carry out Foods - Controlling the Hazard
1786.6 Food Safety Control Practices
853.8.3 Dispensing Milk and Cream
1796.6.1 Critical Standards Followed in Food Safety Control
863.8.4 Display, Serve, Transport, Leftovers
1806.6.2 Areas of a Food Control Framework
873.9 Facilities to Protect Food during Service and Display: 3.9.1 Food Display and Service Equipment
1816.7 Food-related Illness
883.10 Minimize Wastage through Presentation and Replenishing
1826.7.1 Common Hazards in Food Retail Operations
893.10.1 Food Replenishment
1836.7.2 Bacteria Growth in Foods
903.10.2 Serving Foods
1846.7.3 Bacterial Growth Cycle
913.11 References
1856.7.4 What do Bacteria have to Develop?
924 Hospitality Industry: How it Operates
1866.7.5 Potentially Hazards Foods
934.1 Introduction
1876.8 References
944.2 Hospitality Industry: Basics
188Index
