Catering Management, Vol. 2: A Comprehensive Guide to the Successful Management of Hotel, Restaurant, Boarding House, Popular Café, Tea Rooms, and Every Other Branch of Catering, Including a Section - Hardcover

Unknown Author

Hardcover

ISBN 10: 033175469X ISBN 13: 9780331754698

Publisher: Forgotten Books, 2018

Synopsis

Explore the practical world of catering management with this comprehensive guide.

This edition covers how vegetarian catering fits into hotel and restaurant services, with historical context, menu ideas, and operating insights. You’ll find real‑world guidance on planning, staffing, and delivering varied meals that appeal to a wide public.

Vegetarian catering is presented as a growing area within the broader food service industry. The text examines demand, definitions, and practical approaches to serving vegetables, dairy, and eggs while balancing cost, nutrition, and taste. It also highlights how vegetarian options have shaped restaurant practice in urban centers, including daily dining patterns and value‑driven menus.

• Concrete examples of vegetarian restaurants and their operations
• Practical cooking and menu ideas suitable for diverse diners
• Insights into running efficient kitchen and dining rooms
• Guidance on equipment, staff compensation, and service standards

Ideal for readers of catering and hotel management who want grounded, usable advice on running successful vegetarian and mixed‑service establishments, and for those seeking a historical snapshot of early 20th‑century vegetarian catering practices.

Edition details

• Publisher: Forgotten Books
• Publication date: 2018
• Language: English
• ISBN 10: 033175469X
• ISBN 13: 9780331754698
• Binding: Hardcover
• Number of pages: 240