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Book
ISBN- 81-261-1068-6

HOSPITALITY MARKETING
AMRIK SINGH SUDAN
'Hospitality' literally means kindness in welcoming strangers or guests. The growth of hospitality has always been tied to the expansion of business, tourism and travel, and is arguably the professional activity. The hospitality business is a massive industry encompassing all forms of transport, tourism, accommodation, eating, drinking, entertainment, recreation and activities. It is the world's largest employer of people and a vast consumer of physical resources. Hospitality Marketing provides in-depth analysis of many core issues like-Introduction; Marketing information systems; Marketing mix variables; Marketing analysis; Marketing management; Marketing research; Hotel strategies etc., which will prove dependable source of reference for academics as well as professionals in the field.

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Book
ISBN- 81-261-1069-4

FOOD AND BEVERAGE MANAGEMENT
AMRIK SINGH SUDAN
A Successful manager always keeps in mind consumer needs. Consumers might be interested in menu, convenience atmosphere, entertainment, discounts, service, or other factors. The base line remains the fulfillment of consumer needs and their satisfaction.

Food and Beverage Management contains authoritative vital information on a number of topics like-Consumer needs; Equipment selection; Food purchasing; Quantity food preparation; The marketing environment; Purchase motivations; The product mix; Service strategies; Menu planning; Pricing strategies etc.

Besides the academic worth, this book will prove vade mecum to the professionals in the field.

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Book
ISBN- 81-261-1070-8

FOODSERVICE OPERATIONS
AMRIK SINGH SUDAN
Foodservice operations can be defined as an integrated programme for accomplishing procurement, storage preparation and service of food and beverages and the equipment and methods for meeting the objectives in coordination with minimum labour, optimum customer satisfaction, quality and cost control. Rapid development of the overall foodservice industry, especially the multiunit chains, demands a systems approach in food service which mandates a careful identification of all relevant aspect that must successfully interface if a system is to function smoothly, achieve customer acceptance, and be economically viable. This book is designed to meet the requirement of students, trainers and professionals in the field. Important topics given elaborate treatment herein are: Foodservice systems; Foodservice management; Food and beverage management; Beverage: purchasing and cost control; Food purchasing; Food service equipment maintenance; Management of air-conditioning systems; Heat management; Food receiving and storage; Food sanitation etc.

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Book
ISBN-81-261-2571-3

TOURISM ADMINISTRATION AND MANAGEMENT
A TEAM OF EXPERTS
University Grants Commission (UGC) conducts a competitive test (NET) for Lecturership and Junior Research Fellowship (JRF) for Indian Universities. Similarly various States also conduct similar tests (SLET) for Recruitment in their universities and colleges. CSIR too conducts tests for filing positions in its fold.

This comprehensive book is designed to serve as a guide for all the aspirants, appearing at above said examinations in a particular subject. It is strictly in accordance with UGC - syllabus. This volume on Tourism: Administration and Management contains all required information on the subject. The topics are categorically described in analytical and coherent way.

This book is prepared by a Team of Experts in the field consisting of seasoned Academics, and Professionals having long experience.

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