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<p>The hotel and catering is a broad and diverse industry. Catering management is part of the food services industry that involves the planning and organization of food and beverage services for various kinds of events. Important aspects of catering management include: meeting customer expectations maintaining food and hygiene standards and meeting financial targets. Catering managers are usually employed in-house by catering companies hotels schools hospitals prisons airlines and cruise lines or they work as independent contractors or establish their own catering companies.</p><p>The hotel and catering industry employs over two million full and part-time workers. This ranges from large scale food processing to individual cook to order catering. In addition the hospitality industry comprises of an array of businesses that provide services and facilities like accommodation food and beverage entertainment gaming and related products and services. The aim of this book is to provide the reader with the knowledge of the dynamics of catering hospitality and tourism. It covers a wide variety of problems associated with workforce planning and employment in this industry.</p>
