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Tags: Culinary Economics, Y B Mathur, Hospitality and Tourism

Culinary Economics

Author : Y B Mathur

A comprehensive treatise that addresses the multidimensional challenge of running a profitable food service business.

Mr. K. Vaidyanath, Non-Executive Director ITC Board

Each food production exercise documented has been carefully chosen, treated with justice and transformed into a culinary entrepreneur’s dream.

Professor Satish Jayaram, Principal, Institute of Hotel Management, Aurangabad

The market for culinary businesses is burgeoning in geometric progressions each year.

Failure of some of the world's best culinary businesses happens due to the poor knowledge of culinary economics.

Given its all-embracing content, ‘Culinary Economics’ is a classic for students and practitioners alike with cost management as the essence of this book.

The book deals with the systematic examination of various factors of food production economics.

It is panoramically sweeping in its content, integrating the critical dimensions of F&B controls, procurement, inventory management and revenue strategy.

It highlights the imperative of using audit and internal controls as effective instruments for not only plugging value leaks, but also as a means of enhancing quality and customer satisfaction.

The book logically flows from the macro to the micro of the dynamics of culinary business.

Each module provides the conceptual framework of the topic, including its context, criticality and significance, followed by detailed explanations.

The exhibits are an invaluable supplement and ready reckoners, bringing focus to each part of the book.

Module I

The Culinary Business

Module II

Culinary Ingredients

Module III

Costs – Core of Culinary Economics

Module IV

Menu Engineering-Culinary Business Analytics

Module V