A Modern Approach to Verbal Reasoning

Reasoning is an important section in every competitive examination, be it MBA, MAT, CAT, XAT, Bank PO, LIC AAO, GIC AAO, SSC, Railways, Hotel management, or even campus interviews. Much success depends on the candidate's performance in this section. This book covers the verbal reasoning part, which involves understanding and reasoning using concepts framed in words and numbers.

Quick Arithmetic: Short -Cut Methods of Solving the Problems

Computers in Hotels

Computers in Hotels: Concepts and Applications is a comprehensive textbook designed to meet the needs of undergraduate students of hotel management programmes. The book covers the fundamentals of computers and their applications in the hotel industry. The book is divided into two parts.The first part, Computer Fundamentals, introduces the reader to the basics of computers. It further elaborates on various operating systems, MS Office, the Internet, and database management systems (DBMS). The second part, Computer Applications in the Hotel Industry, provides detailed discussions on hotel information system, computerized reservation system (CRS), and room management. It also covers the accounting module, food and beverage (F&B) management, property management system (PMS) interface, and management information system (MIS). Students will find this book useful for its coverage of the fundamentals of computers and their applications in the hotel industry, explained through numerous illustrations, examples, exhibits, flow charts, and cases. It will also be useful for hospitality professionals due to its practice-oriented approach.

Hotel Engineering

The book begins with an introduction to the engineering systems in a hotel and goes on to discuss the fundamental concepts of work, power, and energy. It also touches upon basic electrical wiring and safety precautions with respect to electrical appliances in a hotel. Further, it elaborates the science of illumination and lighting requirements for different functional areas in a hotel. Topics such as fire and its prevention, water hardness and its treatment, water distribution systems, refrigeration, ventilation and air conditioning are also elucidated. The book discusses maintenance requirements of buildings, utility systems, and also the safety and security of a hotel. Owing to its coverage of key concepts of engineering in the context of the hospitality industry, the book would also be useful for practising hotel engineers.

Hotel Housekeeping : Operations And Management

The third edition of Hotel Housekeeping: Operations and Management continues its endeavour to provide a comprehensive text to students of diploma, undergraduate, and postgraduate courses in hotel management. The book discusses all important aspects of housekeeping such as role of housekeeping in hospitality operations; composition, care and cleaning of different surfaces; room layout and guest supplies; area cleaning; routine systems and records; as well as pest and odour control, uniforms, laundry, flower arrangement, interior decoration, indoor plants, lighting, and contract services. With its practice-oriented approach, the book will also be useful for housekeeping professionals and students of home science.

Hotel Facility Planning

Hotel Facility Planning explains the basic concepts of planning and designing hotel facilities with the help of numerous examples, tables, and illustrations. Divided into ten chapters, the book begins with a detailed overview of the hotel classification on the basis of facilities and services. This is followed by detailed discussions on hotel, restaurant, and kitchen design. The book goes on to provide specifications for equipment used in hotels, safety measures to be followed in kitchens, and designing storage spaces. The book includes separate chapters on project management; emerging trends of energy conservation in facility planning; incorporation of design features for the physically challenged; and technical aspects of facility planning and designing of several renowned properties.

International Cuisine And Food Production Management

International Cuisine and Food Production Management is a comprehensive textbook specially designed for the final year degree-diploma students of hotel management. The book explores key concepts and illustrates them through numerous figures, photographs, and tables.

Divided into four parts, the first part elaborates Western cuisine (cold section) and covers larder, charcuterie and pâtés, appetizers and garnishes, sandwiches, use of herbs and wines in cooking. The second part throws light on a variety of international cuisines such as Italian, Mediterranean, Mexican, French, British, Scandinavian, German, Chinese, Japanese, and Thai, and also discusses Western plated food and health food. The third part discusses advanced confectionery and includes cakes and pastries, chocolates, desserts, sauces and coulis, and cookies and biscuits. The final part discusses production management and research and new product development.

The book will also serve as a handy tool for chefs with its coverage of topics and the various recipes, besides students.

Soft Skill For Hospitaity

Soft skills are personal attributes that enhance an individual's interactions, job performance, and career prospects. Soft Skills for Hospitality is a comprehensive textbook designed for students of hospitality management from diverse sectors. The book is divided into 8 chapters. Chapter 1 analyses the importance of soft skills in the service industry. Chapter 2 focuses on self-management skills and is based on the premise that self-assessment by individuals is an important aspect of survival and growth in the industry. Chapter 3 discusses diverse skills associated with various forms and types of communication in the corporate setup. Chapter 4 deals with issues related to critical thinking and problem-solving in various challenging situations. Chapter 5 analyses the crucial skills related to negotiation and conflict resolution. Chapters 6, 7, and 8 of the book discuss leadership, teamwork, and sales, and marketing skills. Besides students, the book with its practice-oriented approach is sure to be of help to hospitality professional

Theory Of Cookery

Theory of Cookery is designed for students of diploma and food craft courses in hotel management. Catering to the syllabus of National Council for Hotel Management and Catering Technology, the book elaborates on the concept of cookery, methods of cooking, and various features of a professional kitchen.

Hotel Front Office : Operations And Management

The second edition of Hotel Front Office is specifically tailored to meet the requirements of the students pursuing hotel management courses. The book aims to explore all the relevant aspects and issues related to front office operations and management with the help of numerous industry-related examples, cases, and project assignments.

Food And Beverage Services

The second edition of Food and Beverage Service is specifically tailored to meet the requirements of the students of hotel management courses. Suitable for: The second edition of Food and Beverage Service is specifically tailored to meet the requirements of the students of hotel management courses.

Principles Of Hospital Administration & Planning

Medical Administration is emerging as a speciality in its own right. This book is aimed at medical as well as non-medical personnel with medical and administrative responsibilities but with little or no exposure in these matters. It will also broaden the outlook of students of Hospital Administration as well as practising Medical Administrators.As an essential part of medical care system, the hospital has to play an active role and planners and administrators need basic information on the problems related to management and administration of hospital. This book is an attempt to meet these needs by bringing together much of the knowledge pertaining to hospital in a compact form for all those interested in better medical care. The book covers the major medical care problems, planning and designing of hospitals, effective approaches to management of resources, patient care management, administrative systems, marketing of health services, financial system, techniques of cost reduction, control of hospital infection, management of drugs and equipment, evaluation of performance of hospitals and ethical and legal aspects in the light of Consumer Protection Legislation.

Text Book Of Food & Beverage Management

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.

Textbook Of Hotel Housekeeping Management And Operations

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.

Theory Of Cookery

Food & Beverage Services

Hotel Front Office : A Training Manual

Text Book Of Front Office Management & Operations

Hotel Housekeeping : A Training Manual

The revised and updated edition of this well known ready reference manual aims at empowering housekeeping students, professionals and instructors with essentials of hotel housekeeping. It is aptly designed to serve as a handy companion for housekeeping professionals.