Advances in catering technology [proceedings of the Second International Symposium on Catering Systems Design

Cover of: Advances in catering technology |

Published by Applied Science Publishers in London .

Written in English

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Subjects:

  • Caterers and catering -- Congresses.

Edition Notes

Includes bibliographies and index.

Book details

Statementorganised by the Catering Research Unit, University of Leeds, and held in Harrogate, England, 10-13 September, 1979 ; conference organiser: John F. Armstrong] ; edited by G. Glew.
ContributionsGlew, George., University of Leeds. Catering Research Unit., International Symposium on Catering Systems Design (2nd : 1979 : Harrogate, England)
The Physical Object
Paginationxii, 492 p. :
Number of Pages492
ID Numbers
Open LibraryOL14205268M
ISBN 100853348448

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ADVANCES IN CATERING TECHNOLOGY Edited by G. GLEW Head of the Department of Catering Studies, The Polytechnic, Huddersfield, UK and Director of the Catering Research Unit. Catering technology can be defined as ‘the application of science to the art of catering’.

For this purpose catering is taken to mean the feeding of people in large groups and includes restaurants, hotels, work canteens, schools meals and hospitals as well as take‐away meals such as fish and chip shops.

BACHELOR OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY EIGHTH SEMESTER EXAMINATION Code No. Paper L T/P Credits bhct Advance Food Production Mgmt-II 3 - 3 bhct Advance Rooms Division Mgmt-II 3 - 3 bhct Advance Food & Beverage Services Management -II 3 - 3File Size: KB.

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How technology can solve your corporate catering challenges Posted 16th April advice corporate catering hospitality technology Like everybody in the food and drink business, caterers are looking for ways to grow and provide their customers with the best experience possible in a competitive and challenging environment.

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Gerard Greenfield Although computer technologies like centralised reservation systems (CRSs), time-and-attendance software, and automated phone services are now common in most star-rated hotels and resort facilities, we should recall that computers have only been introduced in the hotel, restaurant, catering and tourism (HRCT) sector in the last ten years.

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An essential, up-to-date guide for catering students and professionals, Catering Management, Fourth Edition, covers all aspects of the business, (operations, sales and marketing to food and beverage service, menu planning and design, pricing, equipment, staff training, and more).

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Catering Industry is a very wide industry, it has been categorised in different food outlets which are based on the nature of the demand, availability of place, availability of raw material and size of the organization.

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