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Zustand: New. pp. 356 7th Revised Edition.
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Contents Foreword Preface 1 Training in housekeeping operation and management an introduction 2 Housekeeping operation and management multiple choice questions 3 Accommodation management matching type questions 4 Housekeeping procedures and systems fill in the blanks 5 Laundry and linen true and false 6 Services and facilities m…ixed type questions 7 Linen and equipment short answer type questions 8 Planning and provision of facilities descriptive type questions 9 Record and control miscellaneous questions AppendixHousekeeping Operation and Management Procedure and Techniques is a practical hand book for students of the IHMs food craft institutes and university colleges as well as trainees in hotels restaurants bars and food and beverage establishments who are undergoing training to join as housekeepers managers in the housekeeping departmentsThe book consists of basic terms and techniques of housekeeping The text contains exercises objective type problems dialogues role-plays and group exercises and number of practical tasks and assignments Level of language used in the textbook is very simple jacket 148 pp. figs (illustrator).
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Zustand: New. pp. xiii + 327 Illus.
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Zustand: New. pp. v + 275 Index.
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Zustand: New. pp. xii + 321.
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Zustand: New. pp. xiv + 545 Illus.
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- Hardcover
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Hardbound. Zustand: As New. New. Contents Preface. 1. Basic concepts of research. 2. Philosophy and ethics of research. 3. Sampling methods. 4. Validity construction. 5. Reliability. 6. Survey research. 7. Scaling methods. 8. Qualitative research. 9. Types of research design. 10. Data analysis. 11. Bibliometrics. 12. Research re…porting. 13. Trends in library and information science research. 14. Role of research library in digital age. Index. Library and information science is an active diligent and systematic process of inquiry about library and information science in order to discover interpret or revise facts events behaviors or theories or to make practical applications with the help of such facts laws or theories. Library managers require research that has high internal validity for their particular library setting. These requirements are best met if research endeavours are underpinned by a careful consideration of the previous researches. By applying a rigorous research process a librarian can simultaneously address a local problem and contribute to the further development of the profession and its theory. This book is designed to provide a general introduction to the concerns and skills of both the producer and the consumer of research in the field of library and information science. The main emphasis in the book is on quantitative research techniques however there is an elaborated chapter which examines the qualitative approaches. It provides detailed coverage of statistical methods and exploratory techniques which will be helpful for students who have had no prior experience with research or statistics. It is hoped that educators researchers students of library and information science besides working librarians and information service professionals will find this work highly useful. 316 pp.
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Contents Foreword Preface 1 Training in bar operation and management an introduction 2 Alcoholic beverage Multiple choice questions 3 Liquor service Matching type questions 4 Wine and alcohol service fill in the blanks 5 Bar management and control true and false 6 Wine tasting and non-alcoholic beverage service short answer type… questions 7 Wine liqueur and mocktail service descriptive type questions 8 Role play miscellaneous questions Appendix Bar operation and management terminologyBar Operation and Management is a practical hand book for students of the IHMs Food Craft Institutes University Colleges as well as trainees in bars hotels and restaurant who are undergoing training to join as barbartenders manager in the bar operation and management departments in a hotels and food and beverage establishments The book serves three purposesUpgrades general knowledge of future bar and food and beverage employees Develops professional skills by means of close-to-life authentic texts practical exercise role-plays group exercises and dialogues Preparing studentstrainees to face the professional examinations and placement testsThe book consists of basic terms and techniques of bar operation and management and the text contains exercises objective type problems dialogues role-plays and groups exercises and number of practical tasks and assignments Level of language used in the text textbook is very simpleBar operation and management was piloted and finalized in the International Culinary Foundation and Himalayan Tourism and Recreation in Mountains during the summer months of June-August 2009 232 pp.
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Contents Foreword Preface 1 Training in food and beverage service an introduction 2 Service techniques and skill development Multiple choice questions 3 Service and techniques Matching type questions 4 Operational procedures Fill in the blanks 5 Beverage knowledge True and false 6 Training Mixed type questions 7 Napkin folding m…enu analysis and table laying Short answer type questions 8 Equipment planning and control descriptive type questions 9 Role play and group activities Miscellaneous Appendix food and beverage terminologyFood Beverage Service skills techniques operation and management is a practical hand book for students of the IHMs Food Craft Institutes and University Colleges as well as trainees in hotels and restaurantbars who are undergoing training to join as food and beverage employeesmanagers in the food and beverage service department in a hotel The book consists of basic skills and techniques of food and beverage service The text contains exercises objective type problems dialogues role play and group and number of practical tasks and assignments Level of language used in the textbook is very simpleFood and beverage service was piloted and finalized in the international culinary foundation and Himalayan tourism and recreation in Mountains in summer months of June August 2009 We welcome any kind of recommendations or suggestions which might arise during the learning and teaching process 328 pp.
Verlag: Research India Press
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Zustand: New. pp.x+166.
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Hardcover. Zustand: New. Contents Preface. 1. Advances in library science an introduction. 2. Information services procurement library. 3. Digitalization of libraries. 4. Advance trends of documentation. 5. Growth of library and information science in India. 6. Copyright. 7. Application services library. 8. Online and automated…cataloguing. 9. Use of computers. 10. Online learning context. Appendices. Bibliography. Index. The present study Theory and Practice in Library and Information Science focuses and highlights the crucial and vital issues of new and modern trends in library and information science. In the wider sense this study on Library and Information Science includes how information resources are organized to serve the needs of select user groups how people interact with classification systems and technology how information is acquired evaluated and applied by people in and outside of libraries as well as cross culturally how people are trained and educated for careers in libraries the ethics that guide library service and organization the legal status of libraries and information resources and the applied science of computer technology used in documentation and records management. 276 pp.
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- Erstausgabe
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Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. Contents: Foreword. Preface. 1. Communication skills: an introduction. 2. Telephone handling: knowledge and skills. 3. Hotel management and administration. 4. Finance and banking services. 5. Reception and hospitality services. 6. Tourism and travel services…. 7. Health care and medical tourism. 8. Sports and leisure tourism. 9. Legal matters and services. 10. Social welfare and community services. 11. Arts and literature. 12. General economic development. 13. Food and agri-business. 14. Computer and information technology. 15. Food and beverage services. 16. Training and placement. Appendices. Communication Skills for Hospitality Management is a practical hand book for students of the IHMs food craft institutes and University Colleges as well as trainees in hotels restaurants bars and food and beverage establishment who are undergoing training to join the hospitality industry. The book serves three purposes:1. To upgrades general knowledge of future employees. 2. To develops professional skills by means of close to life authentic texts, practical exercises role-plays group exercises and dialogues. 3. To preparing students/trainees to face the professional examinations and placement tests. The book consists of basic terms and techniques of communicating skills. The text contains exercises, objective type problems, dialogues, role-plays and group exercises and number of practical tasks and assignments. Level of language used in the textbook is very simple. Communication Skills for Hospitality, was piloted and finalized in the International Culinary Foundation and Himalayan tourism and recreation in mountains during the in summer months of June-August 2011. (jacket).
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Contents Foreword Preface I Food preparation and culinary art 1 Food preparation and culinary art an introduction 2 Food and beverage knowledge Multiple choice questions 3 Ingredients and different dishes Matching type questions 4 Methods of cooking Fill in the blank questions 5 Culinary skills True and false type questions 6 Cu…linary art and food products Mixed type questions 7 Sauces meat and eggs Short answer questions 8 Menu equipments and cuts of meats descriptive type questions 9 Meat fish vegetables chappaties and tandoori dishes Miscellaneous questions laboratory practicals identification and odd man out II Bakery and confectionery Skills operation and management 10 Bakery and confectionery an introduction 11 Bakery and confectionery skills Multiple choice questions 12 Ingredients and their uses Matching types questions 13 Desserts and sweets short answer type questions 14 Cakes and pastries Descriptive type questions 15 Recipe analysis Miscellaneous questions III Food hygiene and nutrition Skills operation and management 16 Food hygiene safety and nutrition an introduction 17 Healthy and nutritious meals Multiple choice questions 18 Food safety and cleanliness Mixed type questions 19 Nutrition health and hygiene Short answer type questions 20 Therauptic diets and menus Descriptive type questions Appendix cooking and bakery terminologyHandbook of Food Preparation and Culinary Art Skills Operation and Management is a practical handbook for students of the IHMs Food Craft Institutes and University Colleges as well as trainees in hotels restaurants bars and food and beverage establishments who are undergoing training to join as barchefscooksmanagers in the food preparation and production departments in a hotels and food and beverage establishments The book serves three purposes Upgrades general knowledge of future food production and production employees Develops professional skills by means of close to life authentic texts practical exercise role-plays group exercises and dialogues Preparing studentstrainees of face the professional examinations and placement tests The book consists of basic terms and techniques of food preparation and culinary art and the text contains exercises objective type problems dialogues role-plays and group exercises and number of practical tasks and assignments Level of language used in the textbook is very simpleFood Preparation and Culinary Art Skills Operation and Management was piloted and finalized in the International Culinary Foundation and Himalayan Tourism and Recreation in Mountains during the summer months of June-August 2009 546 pp.
