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THE HOTEL AND CATERING INDUSTRY

Introduction to the hotel industry and growth of the hotel

industry in India
The concept of travel and halting facilities on the way is not an altogether new idea of
India. Even in ancient times we find engrossing accounts of travel to far spread regions. There
are many religious and historical books where references are for existence of Dharamshalas,
Musafirkhanas, Sarais (inn) and taverns and hotels in India as early as 16th and 17th century.
India, the ancient land of civilization, culture dance, drama, music and hospitality was visited
through the centuries by travellers from many countries.
In ancient times travellers were rarity, but could always rely on a meal whilst passing
through. As the centuries progressed, travellers, mostly pilgrims would be cared in the temple
or monasteries. During the Mogul rule, the forts and surrounds would cater to the needs of the
travellers often in exchange for story of their adventures during their travels or any news from
other towns or villages.
There were no good hotels in the ancient times, as the needs of travellers for food and
accommodation were mostly met by hospitable house-holders which are still in existence in
the interior areas of the country. For facilitating travel north, south, east, and west of the
country, kings and rulers took the responsibility. They built the Dharamshalas, constructed
roads, planted trees alongside road for shed and well and tanks were dug for drinking water.
With the advent of the Muslims Sarais were introduced and they overshadowed their counter
parts. Improvement in the means of transport and communication resulted in the establishment
of inns and taverns in the principal cities in the country.
In the early 18th century, there were plenty of taverns in our country with fashionable
names like Portuguese George’s, Parsee George’s Paddy George’s Albion Hotel, Victory Hotel
and Luxurious Hope Hall. Since time immemorial, the people in India have travelled long
distances either for pilgrimage or for business purposes. The British introduced hotels in India
mainly for their own use or for foreign visitors. Until some 60/70 years ago barring the Taj
Mahal in Bombay, almost all hotels in India were owned and operated by Britishers and the
Swiss families.
Western style residential hotels are of comparatively of recent origin in India. The
progress made by these hotels in India cannot be underestimated. In spite of the higher initial
investment, costlier operating techniques and comparatively lower profit margins and a number
of other factors, these hotels have a continuous and steady progress.
The credit for opening the first Western-style hotel under the name of British Hotel in
Bombay in 1840 goes to Pallonjee Pestonjee. He is called as the pioneer of the unsurpassed
cuisine and the excellence of beers and wines his name was well known to the people of
Bombay.
During the later part of the 18th century, with advent of the East India Company, the
small hotels and clubs were becoming part of everyday life for those who could afford to eat
out. For the ordinary man, street side catering was a way of life and for many hundreds of
years, the science of cooking delicacies like pakoras and samosas and spicy tidbits was a way
of offering that anyone with a few paise to spare for food would never go hungry.

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Hotels and catering industry as we know it, started late in the 19 th century with the
development of the major cities, sea, air, surface travel and the railways
Prior to the formation of Hotels and Hotel Companies the 'Club' provided lodging
amenities. These clubs were restricted unfortunately to Europeans and upper class Indians.
However it did give many Indians the opportunity to work in Hotel and become skilled in the
Kitchens and Restaurants. These skills were often passed down from father to son.
The twentieth century was a turning point in the history of the hotel industry in India.
It is in this century we find the real growth and development of the accommodation industry.
Big business owners and new entrepreneurs entered into the field.
The vast Indian armies too required catering on a different scale for their officer &
jawans. The kitchens of princely palaces of Royal Indian Maharajas were also run on the Hotel
lines of the present day. Kitchens with Indian and European chefs were considered normal and
the banquets of yesterday year outshone anything that is provided today even in the best of the
five star hotels.
India and Indians have a long cultured heritage of catering and hospitality. The diversity
of the regional dishes and the talent to produce them has long been inherent and it is because
of this fruitful history that India with its numerous Hotels and Restaurants ranks among the
world’s leading hospitality and tourist venues.

Role of catering establishment in the travel/tourism industry

Catering is defined as the business of providing food and drink, typically at social
events and in a professional capacity either on-site or at a remote site. The term was originally
coined by the Merchant Marines, who were among the first to employ catering officers for their
vessels. These catering officers were responsible for purchasing goods, preparing food, and
serving the meals and beverages to the other people on board the vessels. They also had to
perform other ship-related tasks.
Catering dates back in the 4th millennium BC in China. The culture of grand eating and
drinking was also present in old Egypt at that time. Most of the services were provided by
slaves. The ancients Greeks are credited with making catering a trade by offering free services
at their inns and hostels which continued into the Roman Empire, primarily to serve soldiers.
In the Middle Ages catering centered on monasteries and the Christian pilgrimages in Europe.
The trade spread during the reign of Charlemagne. By late Middle Ages the new bourgeoisies
(people of the city) and a monetary economy helped the popularity of catering to flourish.
When the industry drew the attention of German legislators in the 14th and 15th century, food
and beer regulations began to take form. But much of the industry was still primarily seen in
feasts and celebrations for kings and other noblemen. After the French revolution in the 18th
century and the lack of an aristocracy, catering guilds were forced to find new ways to sell their
talents and the first French restaurants were started.

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The food sector or catering industry is one of the most important elements in the travel
and tourism industry. This includes restaurants and take-away outlets, but it can also include
catering providers to hotels and airlines.

Catering and food service industry plays an important role in the promotion of local
food features and culture of tourism destination through providing catering products and
services for tourists.
Many countries have designed and developed catering and food brand with own
features and style, such as the Beer Festival of Munich in German, Pickled Cabbage Festival
in South Korea, series unique meal of cactus and corn in Mexico, Samba Carnival and
characteristic barbecue in Brazil and so on.
As an important part of service industry, catering and food service industry is the
important carrier of the brand and culture for a country or region with the characteristics of
wide market, extensive influence and more employment opportunities.
In recent years, the development of global catering and food service industry maintains
a rapid and healthy momentum of development. A wide variety of catering products and
different styles of food culture has been shaped in the background of different regions and
cultures.
These food service groups provide a fast catering and food service for the consumers
from more than 100 countries and regions all over the world. It can be seen that the convenience
has gradually become the trend of the development of catering market with the rapid
development of economy and society.
In many countries, tourism is regarded as a means of developing wealth and creating
employment, especially when traditional activities are on the decline. It is expected to
contribute significantly to increasing GDP but identifying skill needs, especially prospectively,
causes major problems due to the absence of any consensual definitions in tourism.
The core activity in tourism is the hotel and catering industry, which includes business
and leisure tourism, as well as the everyday business and leisure activities of local inhabitants.
Catering is still perceived as an opportunity available to people of all ages which do not
require much capital investment or many qualifications. Anyone can open a restaurant, and in
the US, only some of the States require those working in the trade to take a basic training course
in hygiene. But, in both countries, the development of hotel and restaurant chains is gradually
increasing the amount of wage-earning jobs available, which may come to reduce the prospects
of those setting up their own business.
Food and Beverage Similar to accommodation, the food and beverage sector is broad
and it covers many different types of national cuisines and styles of services.
The catering industry is comprised of businesses that provide food, beverages and other
services to a variety of clients, usually for special events. Catering industry jobs vary from
small intimate affairs to large events that involve providing not only food and beverage service
but also tableware, linens, service personnel and other aspects of the event. Companies that
provide catering services might be as large as a business with several locations or as small as

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an individual who provides catering services on his or her own. A caterer might be part of a
restaurant or have his or her own business. Caterers might make use of independent contractors
for some aspects of their catering service.
Today’s travel and tourism industry has grown into a global economic powerhouse
whose combined direct and indirect impact on the world economy, according to the World
Travel & Tourism Council (WTTC). The travel and tourism sector in India provides significant
socio economic benefits.
While many small-scale projects have been developed to combine tourism with poverty
reduction, on a large scale this requires the implementation of effective national poverty
reduction strategy plans (PRSPs). Economic development, poverty reduction and foreign direct
investment (FDI) Hotels and restaurants provide numerous opportunities to reduce poverty in
many parts of the world.
Tourism Towards 2030 is UNWTO’s long-term outlook and an assessment of the
development of tourism over the two decades from 2010 to 2030. According to Tourism
Towards 2030, the number of international tourist arrivals worldwide is expected to increase
by an average of 3.3% a year over the period 2010 to 2030. In absolute numbers, international
tourist arrivals will increase by some 43 million a year, compared with an average increase of
28 million a year during the period 1995 to 2010.
First, a dramatic shift is underway in the “world order” of travel and tourism fueled by
the emergence of a strong global middle class, especially in countries like China, Russia, India
and Brazil whose collective pent-up demand to see the world beyond their national borders and
to experience other cultures is boundless.

TYPES OF F&B OPERATIONS

1. Hotels – Home away from home. Provision of accommodation together with food
and drink and other facilities such as gym, spa, saloon, shopping complex, banqueting, and
conferences, etc.
2. Restaurant – Term used to cover a wide variety of operations. A commercial facility
that provides food and beverage to customers for profit. Basically, it is equipped with dining
tables and chairs, with the crockery, cutlery and linen suited to the objectives and standards of
the establishment. Price, level and type of service, decor, styles, cuisines and degree of choice
varies enormously across the range of types of operation. Service ranges from full table service
to assisted service. It can be speciality restaurant, coffee shop, fine dining restaurant.
3. Fast food outlets – Provision of food and drink in highly specialised environment,
characterised by high investment, high labour cost and vast customer throughput. The
characteristic of this type of establishment is that it served food and drink which are quick to
prepare and served.
4. Industrial catering - Provision of food to people at work at subsidized rates.
Developed out or recognition that better fed workers work better further developed by worker
unions wanting to preserve conditions and the emergence of professional contract
caterers/foodservice operator.
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5. Welfare catering – Food served in hospitals, schools, colleges and prisons etc. where
the motive is not to earn profit but to cover the cost only. Provision of food is not a primary
operation here, but is a part of another operation.
6. Transport - Provision of food and drink to people on move. This type of catering
establishment grew out of the need to meet the demands of the travelling public. Originally
services were of high level, reflecting the type of travellers. It eventually changed to meet the
needs of a wide range of travellers. e.g. Railways, Airlines
7. Outdoor catering - Provision of service at special events. The venue is left to the
people choice and caterer provides the food and drinks at the venue. Standard of the catering
depends upon the price agreed by both the parties. This type of establishment developed
through the need to provide services at special events.
8. Retail store catering – Big departmental store along with selling their wares also
provide the food and beverage service to their customer at the same venue. It developed
originally from prestigious stores wishing to provide food and drink as part of the retailing
experience.
9. Takeaways - Service of packed foods e.g. kiosks, KFC. Fish and Chips. It developed
from a variety of concepts. More recently, influenced by USA and trends in food taste.
10. Licensed trade – Provision of food and drink in environment dominated by
licensing requirements e.g. Bars, Pubs, Nightclubs, Kiosk, Membership clubs, etc. it developed
from bars and other drinking places with increased regulationsand liquor licensing
requirements.
11. Bistro – Often a smaller establishment, with check tablecloths, bentwood chairs,
cluttered decor and friendly informal staff.
12. Coffee Shop – Open round the clock and serve all meal types from breakfast
through to supper.
13. Cafeteria – Primarily self service with customer choosing selection from a counter
or counters in varying designs and layouts. Originally developed for the industrial feeding
market but now seen in a variety of sectors.
14. Brasserie - It is a formal restaurant, which serves drinks, single dishes, and other
meals. One can have just a drink or coffee. It extends professional service and presents printed
menus. The waiters are in traditional uniform of long apron and waistcoats.
15. Fine dining restaurant - This kind of restaurant primarily caters to the requirement
of the affluent market segment which wants to experience fine dining. The restaurant may
either offer dishes of one particular region or country or exotic dishes from various cuisines,
wines, spirits, and digestives. It is open mostly during dinner time. However, it may also
operate during luncheon depending on the location. The ambience and décor of the restaurant
will be elegant and rich. The furniture is made of teak wood with fine craftsmanship. The dining
chair may have arm rest. All the tables will be covered with good quality linen and napkins of
contrasting colour or colour that matches the décor will be folded and kept. The glassware
chosen will be of fine lead crystal communicating to the guest the beauty of the crockery. The
metal chosen for cutlery will be either silver or electroplated nickel silver (EPNS), which will
be maintained well at all times. The wait staff employed is skilled and has a sound knowledge
of the dishes served. The restaurant employs sommeliers to serve wines and other alcoholic
beverages. Uniformed service staff serves the dishes either by silver service or by guéridon
service. In silver service, the food is transferred to the guest’s plate using service spoon and
fork from the food container. Guéridon service is also known as trolley service, in which the
food is either prepared, carved, or flambéed in the presence of the guest on a trolley. These

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services call for highly skilled staff. The average revenue generated per cover is more compared
to other restaurants but at the same time the seat turnover is very low while the labour cost and
overheads are at a higher side.

Classification of Catering Establishments

There are many types of F&B operations. They may vary in size, style, location, and
the market they are catering to. From a wayside tea stall to an exclusive fine dining restaurant
of a deluxe hotel, and from mid-day meal services for school children to meals for industrial
workers, all come under the fold of the F&B sector. It is necessary to classify all the F&B
sectors for a better understanding of their operations.
The F&B sector can broadly be classified into the following two groups according to
the priority given to the provision of food and beverages:
➢ Primary catering sectors
➢ Secondary catering sectors

➢ Primary catering sectors: The establishments under this category are primarily
concerned only with the provision of food and beverages to customers. Some examples are
food service outlets of accommodation sectors, various types of restaurants, and takeaways.

➢ Secondary catering sectors: The establishments in which the provision of food and
beverages is not the main activity but a secondary or support activity are called secondary
catering sectors. The examples are institutional catering, transport catering, catering services
in theatres, amusement parks, departmental stores, and industrial catering. The primary activity
of these units is not the provision of food and beverages to the clients but the activity for which
it is set up. For example, in the transport business, taking the passengers to the destination on
time and scheduling the trips will be the primary activity. Some trains have a pantry car while
others do not. Short duration flights may not provide in-flight catering services.

The food service industry can also be divided into the following two groups according to
the profit motive:
➢ Commercial
➢ Welfare

➢ Commercial: Commercial sectors operate mainly to make profit or to earn adequate

return on investment (ROI) through their products and services. Food and beverage facilities
of hotels, resorts, motels, clubs, stand-alone restaurants, popular restaurants, takeaway outlets,
pubs and bars, coffee shops, fast food outlets, transport catering, contract catering of industries,
and so on, are examples of commercial catering. It can be further classified into residential; for
example, hotels, motels, resorts, inns, clubs, and so on, and non-residential; for example,
restaurants, fast food outlets, popular restaurants, pubs, bars, and so on.
o Hotels: Hotels provide F&B services to customers in the following areas other than
accommodation:
• Restaurants (from silver service restaurants to self service restaurants, 24 hour operations
to restricted hours of operations, open to residential and non-residential guests)
• Bars

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• Lounge area
• Banquets
• Rooms (restricted only to hotel guests)
Most guests staying in hotels are on business trips and stay for a very short duration and
expect quick service. They may also need banquet halls to hold functions, conferences, and
business meetings. The restaurants of hotels may offer buffet for all three meals to speed up
service. Alternately, guests may place orders from the à la carte menu. Food and beverage
service may also be extended to guests who are not staying in the hotel.
o Resorts: Resorts provide accommodation mainly to vacationers. The duration of their
stay is longer as compared to guests who stay in hotels. They stay on package deals, which
normally include all three meals. In resorts, more importance is given to the compiling of menu
to ensure that dishes are not repeated, as guests tend to stay for a longer duration. The ambience
of the restaurant will be very informal and the service is either from a buffet or at the table.
Guests expect special dishes of the region as they want to experience new dishes and have more
time to spend in the restaurant.
o Motels: Motels provide F&B facilities to travellers. Food can either be consumed in
the restaurant or taken away.
o Clubs: Clubs offer F&B services only to their members. Non-members can avail the
services of the club only if they are accompanied by the members. The governing body of the
club is responsible for monitoring the catering services, which may either be run by a contractor
or by the employees of the club.

➢ Welfare: Subsidized or welfare catering may be defines as those operations in which

the profitability of the catering facility is not the outlet’s primary concern. Since the operations
are either completely or partially subsidized by a parent body, such establishment’s primary
obligation is the well being and care of their customers or patients. Unlike customers
frequenting commercial sector operations, these customers often do not have a choice of
catering facilities, for e.g. in hospitals and schools.
Welfare sectors operate mainly to provide services at no profit and no loss basis, and most
of them are run by private bodies or the government. They operate within their outlined budget
for the provision of F&B services. School catering, university catering, hospital catering, prison
catering, military catering, and so on, are examples of welfare catering services, provided these
services are run by their own management. If the catering services are given away on contract
(outsourced), the motive of the contractor would be to make profit and hence such services will
become commercial operations. Most of these sectors are outsourced these days as
managements want to concentrate on their primary activities.
o Institutional Catering: School and college catering must concentrate on providing
nutritious food to students, taking into consideration the various age groups. Schools appoint a
catering manager/supervisor who prepares budgets and compiles cyclic menus according to the
budget. The prepared dishes are kept on a buffet counter in bain-marie, along with trays.
Students serve themselves and eat at the table. Cyclic menus of international schools have
dishes from the countries where the students come from. In India, reputed schools have children
from different states and countries, which poses great challenge to the catering manager in
satisfying the needs of the students within the budget.
o Hospital Catering: In hospital catering, patients are given food prepared according to
the advice of dieticians, which are dished out on insulated trays, and delivered in their rooms.

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The services rendered to patients are charged. Medical staff, out patients, and visitors make use
of the cafeteria facilities.
o Industrial Catering: In industrial catering, workers are provided with meals and
beverages during break times fixed by the company, mainly to prevent time loss and to increase
productivity. Cyclic menu is prepared according to the budget and the calorie requirements of
the employees. Some companies serve tea at work stations. The prepared dishes are held in
bain-marie and employees help themselves from the counter. All the employees come in one
time during the permitted hours (breakfast, lunch, and dinner time) for meals as they have to
complete the food within the time permitted. The normal time allowed is one hour for the
employees to consume food and within this time every employee should have completed
his/her meal. The cost of meals may be subsidized fully or partly depending on the
management’s decision.
o Old Aged Home: Provision of food and lodging to aged person to be taken care of.
o Orphanage: Provision of food and lodging and various other basic needs to children
whose parents are dead
o Religious Congregations: Provision of food in various religious institutes. Examples
– Ashram, Langar, etc.
o Disaster/Distress catering: Provision of foods, clothing and other basic daily needs to
victims of natural calamities carried out by voluntary organisations like UN, Salvation Army,
Ramakrishna Mission, etc.

F&B sectors provide service to various markets. Some of these sectors provide services to
the general public while others only to the restricted groups. We can divide the F&B sectors
according to the market or the type of customers they cater to in the following manner-
➢ Non-captive market
➢ Captive market
➢ Semi-captive market

➢ Non-captive market/customers: Here, customers have a choice where to eat. The type
of restaurant chosen may be a fine dining restaurant of a deluxe hotel, stand-alone restaurant,
coffee shop, fast food outlet, specialty restaurant, or a popular restaurant depending on the
following:
o Reason for dining—birthday party, Valentine’s day, wedding anniversary, or business
meeting
o Time available to eat—some customers have more time to spend in a restaurant while
others have very less time, which influences their decision on the selection of the type of eatery.
Executive class clients need executive lunch during lunch hours as they have less time to eat.
o Food preference of customers—the type of food they want to eat; for example, Chinese
dishes, south Indian dishes, sandwiches, and so on
o Money available to spend on food—dishes of specialty restaurants are more expensive
than popular restaurants
o Time of the day—not all the restaurants are open throughout the day
o Distance—how much a customer is prepared to travel to reach the eatery
o Ambience desired—a quiet dinner for two or a dinner with a live band
o Personal experience—if customers had a good dining experience in a restaurant, they
will prefer returning there and referring the eatery to their friends.

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o Ship Catering: It is catering to luxury cruise passenger and to cargo crew members
travelling on the ships

➢ Captive market/customers: The customers do not have a choice where to eat and have
to avail services provided by a particular catering outlet. For example, residential school
children, college students staying in hostels, hospital patients, people staying in old age homes,
prisoners, and industrial workers.
o Airline Catering: It is catering to airline passenger onboard as well as on the terminus.
Now a day’s modern airport have variety of outlet to serves the needs of the travellers.

➢ Semi-captive market/customers: The customers have a limited choice where to eat.

In such a market, the customers have a choice before selecting the food and beverages. Once
the choice is made, the customers have no choice but to be content with what is on offer. The
examples include the following:
o Passengers travelling by train may take food prepared in the pantry car, from food
outlets at railway stations, or wait till the destination is reached.
o Those who travel by car on the highway have a limited choice of taking food from any
of the outlets located on the highway. Those who wish to travel by air have a choice of selecting
the airline and have a choice between vegetarian and non-vegetarian meal. Once these choices
are made, they have to take what is offered.

Structure of the catering industry

The word hospitality encompasses all aspects of the hotel and catering industry. It is
relatively a modern word, meaning the friendly and generous treatment of guest and strangers.
The word catering refers to offering facilities to people, especially the provision of food.
The food service industry consists of that entire place which provides meals away from
home. This includes hotels, restaurants, hospitals, schools, armed forces, railways, airline, ship,
retail outlets, etc. It is divided into two categories:
I. commercial and
II. Non-commercial.

Commercial
Commercial catering establishment are business oriented and their primary objective is
to make a profit or generate revenue. Some of the business oriented catering establishment are
enumerated below –
I. Hotel
II. Restaurant
III. Pubs
IV. Kiosk
V. Bar
VI. Event Management
VII. Fast Food Outlets
VIII. Motel
IX. Resort

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Non-commercial
Non-commercial catering establishment are those whose primary objective is with the
service provided rather than the profit. The operations are either completely or partially
subsidized and the primary obligation is the well being and care of their customers or patients.

Some of the non-commercial catering establishment are enumerated below –

I. Old Aged Home
II. Orphanage Home
III. Religious Congregations
IV. Disaster/Distress Catering
V. Hospital
VI. Institutional Catering

The main aim of F & B operations is to meet the customer‘s needs and achieve customer
satisfaction which may be -
I. Physiological - To quench thirst or appetite, enhancing self esteem, the need for variety and
fulfilling life style needs
II. Economic - Need for good value for money, fast service, a convenient location.
III. Social - Desiring enjoyable company, attending functions to meet others, going out with
friends and colleague.
Guests may want to satisfy some or all of these needs. It is important to recognize that
the guest‘s needs may vary. The aspects of satisfaction or dissatisfaction may be the
responsibility of the Food and Beverage operation or at certain times might be beyond the
operation's control. Few of the factors which might affect the guest’s meal experience:-
I. Food and drink – Range of food and drink on offer, the quality of the food, their types and
variety.
II. Level of service - Quality of service, personalization, speed, method, booking facility,
acceptance of credit card, credit facilities.
III. Level of cleanliness and hygiene - Cleanliness and hygiene of equipment, premises and
staff.
IV. Value for money - Perceptions in the guest's mind of the value of the product related to
the price one is prepared to pay at the time.
V. Atmosphere – Intangible aspects such as décor, lighting, heating, furnishing, other guests'
behaviour, location of the establishment, weather, the attitude of the staff etc.

Summary

The Hotel Industry has its roots in the past in almost every country in the world. Its
history goes back when the necessity and urge to travel, either on foot or by mule, camel, horse
led to setting up of places where rest and food for men and beast could be obtained. Inns or
Dharamshalas for lodging of guests have been in existence for a long time. Biblical stories
recount people staying in Inns. Early hostels were for providing meals and overnight rest. There
were monasteries, the palaces to those families, the rest houses, taverns and inns offering
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hospitality to those who travelled the road. These establishments were placed at convenient
resting spots along the road. They provided the traveller with food, drink, bed etc. During the
last few years great changes have been made in concept of hotels. Many good enterprises
backed by capital and entrepreneurs have expanded the scope of the industry. Today we have
many types of hotels. Behind the hard façade of business, there is the romance in hotel industry.
Once the exclusive privilege of the wealthy class, the hotel industry has gone into the masses.
All over the country, are well planned, attractive decorated and furnished premises in which
refreshment of every type and price can be obtained? Wherever people go for leisure or
business, the industry represents itself in different forms- inns, boarding, coffee snack bars,
resort, motel, hotel etc. In the past decade there has been an enormous development in this field
and new hotels are coming up in all parts of the country.

Bibliography:
1. S.N. Bagchi, Anita Sharma - Textbook of Food & Beverage Service, 3rd Revised
Edition, 2006, ISBN-81-8204-028-0, Published by Rajiv Jain for Aman Publications
2. Vijay Dhawan - Food & Beverage Service, Second Revised Edition, Reprinted 2017,
ISBN:97881-7170455-7 , Published by Frank Bros. & Co.
3. John Cousins, Dennis Lillicrap, Suzanne Weekes - Food and Beverage Service, 9th
Edition, 2019, ISBN: 978 1 471 80795 4, HODDER EDUCATION, AN HACHETTE UK
COMPANY
4. Sudhir Andrews – Food & Beverage Service, A Training Manual, 2nd Edition, Fourth
reprint 2011, Tata McGraw Hill Education Private Limited, ISBN-13: 978-0-07-065569-0,
ISBN-10: 0-07-065569-4
5. R. Singaravelavan – Food and Beverage Service, 2nd Edition 2016, Published in India
by Oxford University Press YMCA Library Building, 1 Jai Singh Road, New Delhi 110001,
India, ISBN-13: 978-0-19-946468-5 ISBN-10: 0-19-946468-5

Webliography:
1. http://www.hodderplus.co.uk/catering/pc/extra1.pdf
2. http://sasmitasrinibas.blogspot.com/2015/09/role-of-catering-establishment-in.html

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BHM 112 – Foundation Course in Food & Beverage Service-I Page 11/12
The Hotel and Catering Industry June, 2020