Catering management is the art of providing food and drink aesthetically and scientifically to a large number of people in a satisfactory and relatively cost effective manner.
Management can be defined as the art of bringing together the abilities of people and organizing them in a scientific and orderly manner, to achieve a common goal. It is a continuous process of establishing objectives, putting together all available resources – human and material in the best possible manner in an atmosphere of co–operation and good will.
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