Management of Catering and Hospitality Services is an essential guide for students interested in building a career in the ever-evolving hospitality industry. This book is designed for those studying catering and other hospitality-related fields, filling the knowledge gap in these areas. It offers a comprehensive understanding of how the industry has transformed over the years and highlights the key skills needed to succeed in this dynamic field.
Beyond just menu planning and nutrition, the book delves into crucial business aspects such as human resource management, customer service, and financial management—essential skills for aspiring catering managers. It also explores factors that influence the growth of the hotel industry and demonstrates how hospitality has become a significant and positive force in today’s world.
The text covers a wide range of topics, including lodging services, quality control in hospitality, hotel management, accommodation practices, and career opportunities. By addressing both the professional and lifestyle aspects of the hospitality industry, this book serves as an all-encompassing resource for students, preparing them for successful careers in catering and hospitality management.
