KSh 3,000.00
This book contains the following topics:
• Introduction to the Hospitality Industry
• Organization of a Hotel
• Front Office Operations
• Food and Beverage Operations
• Food Production and Kitchen Management
• Catering Operations and Services
• Hygiene, Sanitation, and Food Safety
• Customer Relations and Professional Ethics
| Category: | Diploma Level Book |
| Publisher: | Finstock Evarsity Publishers |
| ISBN: | |
| Authors: | CPA John Kimani, Dr. James Scott |
| Pages: | 98 |
Fundamentals of Hotel and Catering is a practical guide that introduces learners to the core principles of hospitality operations, food service, and customer care. It provides a solid foundation for understanding professional standards, essential skills, and best practices required in modern hotel and catering environments.
