Foodservice Management

Author : June Payne-Palacio,Monica Theis
Publisher : Pearson Higher Ed
Page : 571 pages
File Size : 53,6 Mb
Release : 2013-08-27
Category : Business & Economics
ISBN : 9781292034218

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Foodservice Management: Pearson New International Edition by June Payne-Palacio,Monica Theis Pdf

For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. This is today’s most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison’s University Dining Services.

Author : June Payne-Palacio,Monica Theis
Publisher : Unknown
Page : 576 pages
File Size : 40,9 Mb
Release : 2013-07-23
Category : Food service management
ISBN : 1292020962

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Foodservice Management: Pearson New International Edition by June Payne-Palacio,Monica Theis Pdf

For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors.

Author : Karen Eich Drummond,Mary Cooley,Thomas J. Cooley
Publisher : Jones & Bartlett Learning
Page : 781 pages
File Size : 54,9 Mb
Release : 2021-08-23
Category : Business & Economics
ISBN : 9781284164879

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Foodservice Operations and Management: Concepts and Applications by Karen Eich Drummond,Mary Cooley,Thomas J. Cooley Pdf

Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas: • Management theories and business principles required to deliver programs and services. • Continuous quality management of food and nutrition services. • Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor's and graduate degree programs.

Author : Soniya Perl
Publisher : Unknown
Page : 128 pages
File Size : 51,8 Mb
Release : 2021-01-04
Category : Electronic
ISBN : 0578785617

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Foodservice Management by Design - by Soniya Perl Pdf

Author : Arora
Publisher : APH Publishing
Page : 372 pages
File Size : 41,5 Mb
Release : 2007
Category : Caterers and catering
ISBN : 8131300676

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Food Service And Catering Management by Arora Pdf

Author : Mary B Gregoire,Emily Vaterlaus Patten
Publisher : Unknown
Page : 0 pages
File Size : 49,7 Mb
Release : 2024
Category : Business & Economics
ISBN : 0138090939

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Foodservice Organizations by Mary B Gregoire,Emily Vaterlaus Patten Pdf

"Organizing the text around this model provides a unique design for this textbook compared with other foodservice management texts. The material in each chapter provides detailed information on how managers can efficiently and effectively transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability"--

Author : Dennis Reynolds
Publisher : Wiley Global Education
Page : 592 pages
File Size : 48,5 Mb
Release : 2013-01-04
Category : Business & Economics
ISBN : 9781118476871

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Foodservice Management Fundamentals by Dennis Reynolds Pdf

Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation—commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.

Author : Ruby Parker Puckett
Publisher : John Wiley & Sons
Page : 592 pages
File Size : 40,7 Mb
Release : 2012-11-19
Category : Medical
ISBN : 9780470583746

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Foodservice Manual for Health Care Institutions by Ruby Parker Puckett Pdf

The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice— contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.

Author : John E. H. Sherry
Publisher : Wiley
Page : 356 pages
File Size : 42,5 Mb
Release : 1984-01-01
Category : Technology & Engineering
ISBN : 0471636541

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Legal Aspects of Foodservice Management by John E. H. Sherry Pdf

Offers practical discussion of those areas of the law most likely to confront managers in the foodservice industry. Explains relevant laws and illustrates their application via a series of legal case studies. Shows how to anticipate and prevent serious legal problems, and how the law can be used as a tool to work in the manager's favor. Includes many examples of the law in action, and how the cases were settled.

Author : Dennis R. Reynolds,Kathleen W. McClusky
Publisher : John Wiley & Sons
Page : 146 pages
File Size : 44,5 Mb
Release : 2013-03-04
Category : Business & Economics
ISBN : 9781118363348

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Foodservice Management Fundamentals, Study Guide by Dennis R. Reynolds,Kathleen W. McClusky Pdf

Provides a fresh, innovative approach to foodservice management Divided into four parts, this book combines the perspectives of two seasoned professionals, one an expert in business and hospitality and the other an authority in diet and nutrition. Study Guide to Accompany Foodservice Management Fundamentals is a great supplement to the comprehensive book focusing on the tools necessary for managing foodservice operations in today's aggressive business environment. Dennis Reynolds and Kathleen McClusky show readers how to position, manage, and leverage a successful food service operation?both commercial and non-commercial?in a variety of venues. Using a menu-driven approach, the book offers readers helpful management tools, best practices, and techniques.

Author : Costas Katsigris,Chris Thomas
Publisher : Unknown
Page : 584 pages
File Size : 40,9 Mb
Release : 2005-03-24
Category : Business & Economics
ISBN : PSU:000056312621

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Design and Equipment for Restaurants and Foodservice by Costas Katsigris,Chris Thomas Pdf

This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.

Author : Bill Wentz
Publisher : Atlantic Publishing Company
Page : 290 pages
File Size : 54,9 Mb
Release : 2008
Category : Business & Economics
ISBN : 9781601380241

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Food Service Management by Bill Wentz Pdf

Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation, appreciate the value of personal service, and possess excellent people skills. But there is much more to the world of food service and food service management. This book reveal all the hidden facets of this fast-paced business and show you how to succeed as a food service manager. The author, Bill Wentz, speaks from experience, making his advice that much more valuable. Wentz truly understands the industry and shares the priceless experiences he had and lessons he learned throughout his career. In this book, you will learn if a food service career is right for you, the many opportunities available in the industry, and where to go for the best training. Food service managers will learn how to predict food costs, how to achieve profit goals, how to conduct recipe cost analysis, and how to realistically price a menu. In addition, this book discusses labor costs and controls, profit and loss statements, accounting systems, inventory, sanitation, and effective communication. Furthermore, Wentz shares his philosophies regarding ethics, hospitality, and performance. This book will show you how to develop and nurture your relationships with customers and how to keep them coming back to your establishment time after time, as well as how to be an effective manager, how to hire and train employees, how to get results, and how to further your success. The topics of proper kitchen design and layout, time management, and food quality are also covered in this unique book. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Author : Marcy Schveibinz
Publisher : Unknown
Page : 108 pages
File Size : 55,9 Mb
Release : 1992
Category : Food service management
ISBN : UVA:X002110235

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Food Service Management by Marcy Schveibinz Pdf

Author : Catherine F. Sullivan
Publisher : Unknown
Page : 432 pages
File Size : 40,5 Mb
Release : 1985
Category : Health facilities
ISBN : UIUC:30112017864262

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Management of Medical Foodservice by Catherine F. Sullivan Pdf

Abstract: This book is desinged to give practical management skills and technical knowledge to students in dietetics and foodservice systems management, as well as practitioners and administrators in health care and related facilities. The monograph specializes in information on the unique activities, functions, and problems pertinent to foodservice operations with an emphasis on their practical application. The first 10 chapters introduce and discuss management concepts while the last seven chapters present information on the subsystems of a foodservice system such as menu planning, food purchasing, and finance.

Author : John C. Birchfield,John Birchfield, Jr
Publisher : John Wiley and Sons
Page : 368 pages
File Size : 52,7 Mb
Release : 2007-12-04
Category : Business & Economics
ISBN : 9780471699637

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Design and Layout of Foodservice Facilities by John C. Birchfield,John Birchfield, Jr Pdf

A complete guide for the entire facility design process?--revised and updated In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance. This Third Edition features: Expanded focus on the front of the house/dining room area Updated and revised equipment chapter with new images of the latest equipment New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion Additional blueprints highlighting design trends Revised appendices that include Web references for additional information Expanded and updated glossary Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.