“Hospitality and Catering: Industry Insights” delves into the core aspects of the catering and hospitality industry. This book covers historical developments and professional dimensions, providing a comprehensive overview of the sector.
We discuss crucial factors such as hygiene, kitchen safety, consumer and environmental protection, along with the nutritious elements, work planning, and the various types of equipment and machines commonly used in kitchens. We also focus on calculating nutritional values, emphasizing the importance of healthy food.
The book highlights globally recognized food items, ingredients, and services provided in hotels and restaurants. We cover the basics of cooking, menu preparation, pricing, and popular dishes worldwide. Additionally, we explore marketing strategies and the management of food companies, giving readers a global perspective of the food industry.
This book offers a detailed look at various aspects of hospitality and catering, making it an essential resource for students and professionals alike.
