Jagmohan negi (31 Ergebnisse)
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Zustand: New. pp. xii + 148 Figures.
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Zustand: New. pp. 276.
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Zustand: New. pp. x + 344 Figures Maps.
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Zustand: New. pp. xviii + 204 Illus.
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Hardcover. Zustand: Used-Very Good. Cloth, d.j. Some shelf-wear. Else clean copy.
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Zustand: New. pp. xii + 231 Illus.
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Zustand: New. pp. v + 283 Illus.
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Zustand: New. pp. 366.
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Zustand: New. pp. xii + 321 Illus.
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Zustand: New. pp. xvii + 411.
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Zustand: New. pp. xiv + 370 Illus.
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Contents Foreword Preface 1 Training in housekeeping operation and management an introduction 2 Housekeeping operation and management multiple choice questions 3 Accommodation management matching type questions 4 Housekeeping procedures and systems fill in the blanks 5 Laundry and linen true and false 6 Services and facilities m…ixed type questions 7 Linen and equipment short answer type questions 8 Planning and provision of facilities descriptive type questions 9 Record and control miscellaneous questions AppendixHousekeeping Operation and Management Procedure and Techniques is a practical hand book for students of the IHMs food craft institutes and university colleges as well as trainees in hotels restaurants bars and food and beverage establishments who are undergoing training to join as housekeepers managers in the housekeeping departmentsThe book consists of basic terms and techniques of housekeeping The text contains exercises objective type problems dialogues role-plays and group exercises and number of practical tasks and assignments Level of language used in the textbook is very simple jacket 148 pp. figs (illustrator).
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Zustand: New. pp. 457.
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Zustand: New. pp. xiii + 327 Illus.
- Softcover
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Zustand: New. pp. 458.
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Zustand: New. pp. xi + 450 Illus.
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Zustand: New. pp. 384.
Verlag: Himalaya Publishing House (Mumbai), 2016
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Zustand: New.
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Zustand: New. pp. xiv + 545 Illus.
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Zustand: New. pp. 960.
Verlag: Kanishka Publishers & Distributors
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Zustand: New. pp. 395.
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Zustand: New. pp. 1161 Maps.
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Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 2nd Edition. Contents: Preface. 1. Hotels resorts and restaurants: an introduction. 2. Hotel building designs. 3. Standard space for accommodation. 4. Guest room designing. 5. Highways or resort properties. 6. Hotels: functional relationship. 7. Kitchen layout and design…. 8. Layout design and facility planning. 9. Determination of room rates. 10. Owning an existing hotel. Bibliography. Index. This book provides strategic advice to maximize the economic returns of hospitality development programmes vis-a-vis the programming and feasibility of hotel developments and fractional ownership. Design planning and construction discuss the latest trends from guestrooms perched atop ultra-tall mixed use towers to lavish desert villas shaded by high-rise structures to exotically themed resorts.
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Contents Foreword Preface 1 Training in bar operation and management an introduction 2 Alcoholic beverage Multiple choice questions 3 Liquor service Matching type questions 4 Wine and alcohol service fill in the blanks 5 Bar management and control true and false 6 Wine tasting and non-alcoholic beverage service short answer type… questions 7 Wine liqueur and mocktail service descriptive type questions 8 Role play miscellaneous questions Appendix Bar operation and management terminologyBar Operation and Management is a practical hand book for students of the IHMs Food Craft Institutes University Colleges as well as trainees in bars hotels and restaurant who are undergoing training to join as barbartenders manager in the bar operation and management departments in a hotels and food and beverage establishments The book serves three purposesUpgrades general knowledge of future bar and food and beverage employees Develops professional skills by means of close-to-life authentic texts practical exercise role-plays group exercises and dialogues Preparing studentstrainees to face the professional examinations and placement testsThe book consists of basic terms and techniques of bar operation and management and the text contains exercises objective type problems dialogues role-plays and groups exercises and number of practical tasks and assignments Level of language used in the text textbook is very simpleBar operation and management was piloted and finalized in the International Culinary Foundation and Himalayan Tourism and Recreation in Mountains during the summer months of June-August 2009 232 pp.
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Contents Foreword Preface 1 Training in food and beverage service an introduction 2 Service techniques and skill development Multiple choice questions 3 Service and techniques Matching type questions 4 Operational procedures Fill in the blanks 5 Beverage knowledge True and false 6 Training Mixed type questions 7 Napkin folding m…enu analysis and table laying Short answer type questions 8 Equipment planning and control descriptive type questions 9 Role play and group activities Miscellaneous Appendix food and beverage terminologyFood Beverage Service skills techniques operation and management is a practical hand book for students of the IHMs Food Craft Institutes and University Colleges as well as trainees in hotels and restaurantbars who are undergoing training to join as food and beverage employeesmanagers in the food and beverage service department in a hotel The book consists of basic skills and techniques of food and beverage service The text contains exercises objective type problems dialogues role play and group and number of practical tasks and assignments Level of language used in the textbook is very simpleFood and beverage service was piloted and finalized in the international culinary foundation and Himalayan tourism and recreation in Mountains in summer months of June August 2009 We welcome any kind of recommendations or suggestions which might arise during the learning and teaching process 328 pp.
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Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. Contents: Foreword. Preface. 1. Communication skills: an introduction. 2. Telephone handling: knowledge and skills. 3. Hotel management and administration. 4. Finance and banking services. 5. Reception and hospitality services. 6. Tourism and travel services…. 7. Health care and medical tourism. 8. Sports and leisure tourism. 9. Legal matters and services. 10. Social welfare and community services. 11. Arts and literature. 12. General economic development. 13. Food and agri-business. 14. Computer and information technology. 15. Food and beverage services. 16. Training and placement. Appendices. Communication Skills for Hospitality Management is a practical hand book for students of the IHMs food craft institutes and University Colleges as well as trainees in hotels restaurants bars and food and beverage establishment who are undergoing training to join the hospitality industry. The book serves three purposes:1. To upgrades general knowledge of future employees. 2. To develops professional skills by means of close to life authentic texts, practical exercises role-plays group exercises and dialogues. 3. To preparing students/trainees to face the professional examinations and placement tests. The book consists of basic terms and techniques of communicating skills. The text contains exercises, objective type problems, dialogues, role-plays and group exercises and number of practical tasks and assignments. Level of language used in the textbook is very simple. Communication Skills for Hospitality, was piloted and finalized in the International Culinary Foundation and Himalayan tourism and recreation in mountains during the in summer months of June-August 2011. (jacket).
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Hardcover. Zustand: New.
- Hardcover
- Erstausgabe
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Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. Contents: Preface. 1. Introduction to hospitality marketing and managerial economics. 2. Multiple choice questions. 3. Fill in the blanks/gap filling. 4. Mixed type questions. 5. True and false type questions. 6. Short answer type questions. 7. Descriptive t…ype questions. 8. Case studies. 9. Model questionnaires. Appendices. This book is an introduction to Hospitality Marketing and Managerial Economics objective type problems with solutions and clearly elucidates the use of different techniques and skills for preparing for the examinations, interviews and group discussions. It has been designed and written by specialists professionals and experts with wide experience of teaching and training experience in countries all over the world to become marketing managers, academicians, economists, managers, administrators, sales and marketing personnel and professional in many other fields. It lays emphasis on objective of training hospitality professional training, career opportunities and interview tips or answering questions of various types such as objective types, multiple choices, true and false, fill in the blanks, matching type, short answer type and descriptive type questions, case studies etc. and preparing for examination. (jacket).
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Contents Foreword Preface I Food preparation and culinary art 1 Food preparation and culinary art an introduction 2 Food and beverage knowledge Multiple choice questions 3 Ingredients and different dishes Matching type questions 4 Methods of cooking Fill in the blank questions 5 Culinary skills True and false type questions 6 Cu…linary art and food products Mixed type questions 7 Sauces meat and eggs Short answer questions 8 Menu equipments and cuts of meats descriptive type questions 9 Meat fish vegetables chappaties and tandoori dishes Miscellaneous questions laboratory practicals identification and odd man out II Bakery and confectionery Skills operation and management 10 Bakery and confectionery an introduction 11 Bakery and confectionery skills Multiple choice questions 12 Ingredients and their uses Matching types questions 13 Desserts and sweets short answer type questions 14 Cakes and pastries Descriptive type questions 15 Recipe analysis Miscellaneous questions III Food hygiene and nutrition Skills operation and management 16 Food hygiene safety and nutrition an introduction 17 Healthy and nutritious meals Multiple choice questions 18 Food safety and cleanliness Mixed type questions 19 Nutrition health and hygiene Short answer type questions 20 Therauptic diets and menus Descriptive type questions Appendix cooking and bakery terminologyHandbook of Food Preparation and Culinary Art Skills Operation and Management is a practical handbook for students of the IHMs Food Craft Institutes and University Colleges as well as trainees in hotels restaurants bars and food and beverage establishments who are undergoing training to join as barchefscooksmanagers in the food preparation and production departments in a hotels and food and beverage establishments The book serves three purposes Upgrades general knowledge of future food production and production employees Develops professional skills by means of close to life authentic texts practical exercise role-plays group exercises and dialogues Preparing studentstrainees of face the professional examinations and placement tests The book consists of basic terms and techniques of food preparation and culinary art and the text contains exercises objective type problems dialogues role-plays and group exercises and number of practical tasks and assignments Level of language used in the textbook is very simpleFood Preparation and Culinary Art Skills Operation and Management was piloted and finalized in the International Culinary Foundation and Himalayan Tourism and Recreation in Mountains during the summer months of June-August 2009 546 pp.
Verlag: Himalaya Publishing House Pvt. Ltd, 2019
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Soft cover. Zustand: New. 2nd Edition. Food and Beverage Management and Control deals with the techniques as applied to food and beverage business for greater efficiency and profitability. This book clearly explains the step-by-step procedures for food and beverage management and control. The contents of the book are based on ac…tual practices of well-managed hotels, as well as food and beverage establishments. The book gives special attention to problems associated with internal control of revenues and expenses. It describes in a simplified manner the composition and structure of this trade, various weights and measures, elements of cost and sale, food cost, volume forecasting and portion control, dish costing, meat costing, cost of staff meals, gross and net profit, total cost and selling price, pricing policy banquet cost/special function, operating statements, control and development of budget, cash budget, diagrams and graphic presentation and break-even analysis, so significant in the management of any business. Students of hotel and tourism management programs, management trainees, hotel managers, food and beverage managers, will appreciate the methodology of presentation and in-depth knowledge illustrated through practical problem solving approach applied in the text. Numerous formats, forms, tables, graphs, figures, diagrams, specimens, financial statements and reports, case studies, practical problems and their solutions are explained in each topic. Examination questions based specially for semester, objective type problems covering both practical and theoretical inputs have been incorporated in the text to assist those with limited knowledge of hotel accounting and financial techniques. (jacket).
