Description
Wiley India Culinary Economics by Chef Y B Mathur
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 of culinary economics. Given its all-embracing content, ‘Culinary Economics’ is a classic 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.
About the Author
Chef Y.B. Mathur is one of India’s seniormost 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.
TABLE OF CONTENTS
BOOK REVIEW
Module I: The Culinary Business
Module II: Culinary Ingredients
Module III: Costs – Core of Culinary Economics
Module IV: Menu Engineering-Culinary Business Analytics
Module V: Culinary Materials Management: The Concept
Module VI: Culinary Materials Management: Efficient Management of Purchasing Activities
Module VII: Culinary Materials Management: Selecting the Right Supplier
Module VIII: Culinary Materials Management: Right Receiving
Module IX: Culinary Materials Management: Efficient Storing, Inventory Management and Right Issuing
Module X: Culinary Materials Management: Economics of Food Production and Food Service
Module XI: Controls
Module XII: Kitchen Stewarding
Module XIII: Objectivity and Subjectivity in Culinary Businesses