food science Singh, Shweta. editor. text New Delhi, [India] Random Publications c2022 monographic vi, 302 pages ; 24 cm. Contents: 1. Hotel management system. -- 2. Food and restaurant management in hotel industry. -- 3. Food preservation technique. -- 4. Catering and food service industry. -- 5. Responsibility of food and beverage management. -- 6. Hotel staff management. -- 7. Hotel management and advertisement. -- 8. Food science. edited by Shweta Singh. Includes bibliographical references and index. Hotel management Food service Caterers and catering Food science Ref 664 H79h 2022. 9789352697274 20260714122836.0