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Long printed dress with thin adjustable straps. V-neckline and wiring under the Dust with ruffles at the bottom of the dress.
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
Culinary Materials Management:
The Concept
Module VI
Culinary Materials Management:
Efficient Management of Purchasing Activities
Module VII
Culinary Materials Management:
Selecting the Right Supplier
Module VIII
Culinary Materials Management:
Right Receiving
Module IX
Culinary Materials Management:
Efficient Storing, Inventory Management and Right Issuing
Module X
Culinary Materials Management:
Economics of Food Production and Food Service
Module XI
Controls
Module XII
Kitchen Stewarding
Module XIII
Objectivity and Subjectivity in Culinary Businesses
- The language and style seamlessly combine with the content and format to render the book an extremely reader-friendly experience.
- Demonstrates the transformation of the chef in recent years from being a creative artist in the kitchen to that of a smart business manager who is expected to deliver a cost-efficient and profitable food service business.
- Will serve as a “go-to” compendium for students, trainers, faculty members, F&B managers, chefs, venture capitalists, consultants, auditors, and controllers in food & beverage, and hotel industry.
- Each chapter has been carefully modelled accompanied by exhibits and examples.
Price : $90
Discount : 0%
Selling Price : $90
