Food and Beverage Management

$53.10

$59.00

In stock

Free & Quick Delivery Worldwide

This book deals with the complexities of managing food and beverage outlets. The purpose is to examine the wide range of subject areas that come within the orbit of operational food and beverage management such as food and beverage production, quality control, and financial aspects in food and beverage management. The book a necessary read for all concerned with the management of Food and Beverage in different establishments will interest professionals, students and teachers in this field.

The book is intended for industrial technologists working in process design, organization and control. It may serve to stimulate hunger to pick up and make fuller use of what is understood and has been uncovered, and to give some direction towards what new knowledge needs to be found and developed for the future processing of better foods. It is hoped that it will also give technical managers an overall view of how the application of reaction technology in the future can lead to a “high tech” food industry.

ABOUT THE AUTHOR Anuradha Roy

Anuradha Roy is a Head of Department of Home Science at Dyanand University, Karnataka. She completed her M.Sc. in Food Technology, Pantnagar (U.P.) 1988 and finished her Ph.D. from Jawaharlal Nehru Technological University Anantapur in 1995. She has been teaching the subject 1986. Her areas of interest are in Thermal Processing (Conventional Canning, Agitation Processing, Micro-Wave Processing), Biochemical changes in food, Water activity in food, Calculation of the energy content of foods Methods of Food preservation, Chemistry of Food Irradiation.