Culinary Economics

Erscheinungsjahr 2016
ISBN: 978-93-85909-19-1
Verlag: IK International Publishing House

Buch, Englisch, 320 Seiten, Paperback, Format (B × H): 180 mm x 240 mm, Gewicht: 503 g

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 and application of culinary economics. Given its all-embracing content, 'Culinary Economics' is a classic textbook 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. Every module provides the conceptual framework of the topic, including its context, criticality and significance, followed by detailed explanations and guidance. The exhibits are an invaluable supplement and ready reckoner, bringing focus to each part of the book.

For Readers:

- 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.
- ""Culinary Economics"" will be an absorbing journey of discovery and mind expansion, from which the readers will emerge inspired and knowledgeable.
- Each chapter has been carefully modelled accompanied by exhibits and examples.

Autoren/Hrsg.

Mathur, Y. B.

Über Autor(innen)

Y.B. Mathur is one of India's senior-most chefs. He retired from ITC Hotels as Senior Executive Chef. He continues to lecture and train management trainees of ITC Hotels at the ITC Hospitality Management Institute. He is the Cookery Skills Expert for World Skills International, a global organization encouraging development of skills, skill competitions, as well as skills-led employment generation. In addition, he is actively involved in the national skills movement, a Government of India initiative, to skill 500 million functionaries in hundreds of skills-related fields by 2022, ?through the National Skills Development Corporation.

Chef Mathur is an alumnus of the Institute of Hotel Management, Catering & Nutrition, Pusa, New Delhi. He has led a dedicated career, spanning over 43 years. He has been bestowed with many prestigious national and international awards and accolades.