Globally the hospitality and tourism industry is evolving and undergoing radical changes. The past practices are now advancing through the rapid development of knowledge and skills acquired to adapt and create innovations in various ways. Hence, it is imperative that we have an understanding of the present issues so that we are able to remedy problems on the horizon. This book will be useful as a reference for academics, industry practitioners and policy makers, and for those with research interests in the fields of hotels, tourism, catering and gastronomy

Preface

1. Catering and Customer

• Catering to Divergent

• Reliability on Tomorrow’s Systems

• The Growth of Service Activities

• The Need for New Measures

• Coverage of the Measures

• Alternative Output Measures

• Financial and Business Services

• Recreational Services

• The Catering Trades

2. Catering and Social Occasions

• Basic Portions

• Menus and Estimates

• Wedding Receptions and Breakfasts

• Frozen Desserts Attractive for High Teas or Buffet Service

• Catering for a Large Party

• Menus for Special and Holiday Parties

3. Tourism and Tracking Transaction

• Tracking Transaction

• Developments of International Organizations

• Substantive Law of Anti-Money Laundering

Jyotsna Upadhyay is a writing teacher and managing editor of the Culinary Institute. Jyotsna Upadhyay is a food and wine consultant. She is a Certified Executive Chef with over 10 years of experience. She has authored several books.