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Contents
Front Matter
Introduction
1.
CLASSIFICATION AND OBJECTIVES OF THE FOOD SERVICE
2.
Departments in a Hotel
3.
TYPES OF OWNERSHIP IN FOOD SERVICE ORGANISATION
4.
TYPES OF ORGANIZATION
5.
Functions of Management in Food Service
6.
WORK SIMPLIFICATION TECHNIQUES
7.
Travel Catering
8.
HOSPITAL FOOD SERVICE
9.
INDUSTRIAL FOOD SERVICE
10.
RESOURCES FOR MANAGEMENT
11.
PLANNING
12.
DECISION MAKING
13.
BUDGETING
14.
Tools of Management
15.
Effective Communication in Organisation
16.
CUSTOMER RELATIONS
17.
Man Power Planning
18.
Recruitment
19.
Selection process
20.
TRAINING
21.
COMMUNICATION
22.
LEADERSHIP
23.
MOTIVATION
24.
MONETARY AND NON MONETARY BENEFITS
25.
PERFORMANCE APPRAISAL
26.
PRODUCT LIFE CYCLE
27.
QUALITY CONTROL
28.
Management by Objectives
29.
Total Quality Management
30.
SWOT Analysis
31.
Eco-Friendly Practices In Food Service
32.
Waste Management in Food Service
33.
Marketing management
34.
Marketing Mix
35.
Sales Promotion Techniques
36.
Event Management
37.
Traditional vs. Modern Food Service
38.
Computers in Food Service
39.
Employment Opportunities in Food Service Operation
Back Matter
Appendix
Management of Food Service
This is where you can add appendices or other back matter.