Kitchen Stewarding : Operation and Management

Contents Preface 1 Introduction to kitchen stewarding 2 Food and beverage equipment 3 Dishwashing 4 Best hygiene practise concept 5 Basic standards 6 Standard operation procedure IndexThe aim of writing this book is to cover the less explored but highly poignant area of hotel industry This book covers the basics as well as the advance kitchen stewarding management knowledge necessary for those involved in hotel industry at different levels It mainly covers the operation of kitchen stewarding department and their standard operation procedure which has been developed with the help of a few kitchen stewarding managers working in different five star hotels in IndiaIt covers all operations equipments and material required by food and beverage department and also covers the hygiene and sanitation according to HACCP and how this department helps in fulfilling the standards of HACCPAs there is no book available on this subject and the inspiration to write this book has come from the hospitality industry itself This book will not fascinate the professional but will be perfectly suited to those who just start their career in hospitality areas jacket 198 pp.…