Title: Catering Management, Vol. 1: A Comprehensive Guide to the Successful Management of Hotel, Restaurant, Boarding House, Popular Caf?, Tea Rooms, and Every Other Branch of Catering, Including a Section on the Law and the Caterer (Classic Reprint)
Publisher: Forgotten Books
Publication Date: 2018
Language: English
ISBN 10: 0331192004
ISBN 13: 9780331192001
Binding: HRD
Condition: New
Weight: 578 grams

About this title

Synopsis

Maximize profits with practical catering management that covers laundry, equipment, and cost control.

This guide lays out clear, actionable steps for running a broad catering operation. It explains how laundry needs affect expenses, and how to decide between home work and contract services, with real‑world considerations for hotels, restaurants, and coffee houses.

Readers will find structured, hands‑on guidance on planning facilities, choosing the right equipment, and organizing staff and rooms for efficient service. The book emphasizes practical decisions that affect daily operations, budgeting, and long‑term success.

Understand how laundry and linen handling impact costs and quality.
Evaluate equipment setups from small washhouses to full-scale plants.
Learn capital budgeting, depreciation, and cost control strategies.
Improve service flow, especially during peak hours, with efficient staffing and layout.

Ideal for readers of hospitality management, hotel operators, restaurant managers, and cafe owners seeking hands‑on, actionable guidance.

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