UIHMT E library

Food & Beverage Management by Sudhir Andrew  Based on the board curriculum of the 3-degree course of the National Council for Hotel Management& Catering Technology, this Comprehensive text book aims to cover all relevent aspects and issues related to food & beverage management in the fast growing hotel & hispitality. Click here to read this Book  

 Hotel Housekeeping Management and Operations By Sudhir Andrews  Based on the board curriculum of the 3-degree course of the National Council for Hotel Management& Catering Technology, this Comprehensive text book aims to cover all relevent aspects and issues related to food & beverage management in the fast growing hotel & hispitality. Click here to view this Book 

  Front Office Management and Operations Based on the broad curriculam of the 3-degree course of the National Council for Hotel Management & Catering Technology, this Comprehensive textbook aims to cover all relevent aspects ans issues related to front office operations in the hotel & hospitality industry. Click here to read this Book 

  Food and Beverage Service, 9th Edition   Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, includin...

  Business Correspondence and Report Writing This popular text offers the latest best practices in business communication and the advancements in communication technology with comprehensive and in-depth coverage on all the core components of efficient communication. It has been thoroughly revised and carefully updated in view of increasing demand for individuals with a high degree of proficiency in communication skills. With two new chapters, Seminar and Meetings and Writing Thesis and Dissertations, and contemporary topics like communication in organisations, cross-cultural communication, gender communication, chronemics, haptics, etc., this book offers a better and comprehensive coverage, as compared to its previous editions. Click here to read this Book 

Business Communication : Connecting in a Digital World The book takes a unique problem-solving approach; the text successfully integrates current technologies and trends while maintaining an emphasis on the fundamentals careful analysis of the communication problem, development of an audience - focused solution and clear, correct use of language and visuals. Salient Features: Problem - solving approach along with an increased focus on Communication Technologies and Cross - Cultural Communication. Comprehensive pedagogy includes features comprising outlines and checklists, different boxed items, realistic problem-solving case scenarios and special book - end appendices. Comprehensive adaptation includes features such as culture vignettes, Notes from India and communication cases.  Click here to read Book 

  Food and Beverage Management, Fourth Edition It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike. Click here to read this book 

  Marketing Management Book  Click here to read this Book 

  Marketing Management by Philip Kotler If you want to learn marketing, you have to come to Kotler. He is both a pioneer of modern marketing and the leading popularizer of the field.                                          Click here to read this book 

Professional Management of Housekeeping Operations   Professional Management of Housekeeping Operations is the essential practical introduction to the field, a complete course ranging from key principles of management to budgeting, from staff scheduling to cleaning. With expanded attention to leadership and training, budgeting and cost control, and the increasingly vital responsibility for environmentally safe cleaning, the latest edition of this industry standard also includes new case studies that help readers grasp concepts in a real-world setting.   Click here to read this Book 

  Garde Manger: The Art and Craft of the Cold Kitchen   Garde Manger : The Art and Craft of the Cold Kitchen  has been the market′s leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up–to–date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all–new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all–new to this edition. Knowledge of garde manger is an essential part of every culinary student′s training, and many of the world′s most celebrated chefs started in garde manger as apprentices or cooks .  Read this book ...

  Food and Beverage Service Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. – Covers all of the essential industry knowledge, from personal skills, service areas, and equipment, menus and menu knowledge, beverages and service techniques, to specialized forms of service, events and supervisory aspects – Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes – Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques Read this book online

  Bhakta – Professional Hotel Front Office Management -MC GRAW HILL INDIA (2011) This book has been written keeping in mind not only to cover syllabus prescribed by National Council for Hotel Management and Catering Technology (HENCHMEN), New Delhi but also complies with the syllabic of various other Indian universities offering degree courses in hotel/hospitality management. The author has included various practical aspects of Front Office Management which he felt students need to imbibe during their academic stint. These inclusions are dealt in detail so that the students become equipped enough to manage themselves when they enter the professional world . Read this book online