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Author : Grace P. Perdigon
Publisher : Unknown
Page : 194 pages
File Size : 47,8 Mb
Release : 1998
Category : Food service management
ISBN : UOM:39015042948011
Author : June Payne-Palacio,Monica Theis
Publisher : Unknown
Page : 545 pages
File Size : 42,9 Mb
Release : 2015
Category : Food service management
ISBN : 9814718165
Author : Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher : Unknown
Page : 300 pages
File Size : 52,5 Mb
Release : 1973
Category : Food
ISBN : SRLF:D0005253380
Author : Food and Nutrition Information Center (U.S.)
Publisher : Unknown
Page : 488 pages
File Size : 52,7 Mb
Release : 1973
Category : Cooking
ISBN : IND:30000090123997
Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.
Author : Food and Nutrition Information Center (U.S.).
Publisher : Unknown
Page : 300 pages
File Size : 45,7 Mb
Release : 1976
Category : Electronic
ISBN : STANFORD:36105130624237
Author : Monica Theis,June Payne-Palacio Ph.D., RD
Publisher : Pearson Higher Ed
Page : 586 pages
File Size : 42,8 Mb
Release : 2011-11-21
Category : Business & Economics
ISBN : 9780133003215
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e 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 : Jennifer Bobrow Burns
Publisher : Infobase Publishing
Page : 315 pages
File Size : 52,9 Mb
Release : 2010
Category : Hospitality industry
ISBN : 9780816077311
Whether you want to spend your days outside leading tours or in the kitchen preparing delicious meals for customers, the travel and hospitality industries offer a diverse array of career opportunities.
Author : Dennis R. Reynolds,Kathleen W. McClusky
Publisher : John Wiley & Sons
Page : 146 pages
File Size : 54,5 Mb
Release : 2013-03-04
Category : Business & Economics
ISBN : 9781118363348
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 : Kim See Chʻng
Publisher : Scarecrow Area Bibliographies
Page : 672 pages
File Size : 42,9 Mb
Release : 2003
Category : History
ISBN : UCSD:31822033128851
TheBibliography of Southeast Asia: A Decade of Selected Social Science Publications in the English Language 1990 - 2000 comprises 6,521 entries of published works. The selection broadly represents the documentation of the political, economic, and social and cultural processes of one of the most interesting eras of the previous millennium.
Author : Food and Nutrition Information Center (U.S.)
Publisher : Unknown
Page : 760 pages
File Size : 43,6 Mb
Release : 1974
Category : Food
ISBN : WISC:89048633564
Author : Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher : Unknown
Page : 260 pages
File Size : 40,8 Mb
Release : 2024-05-19
Category : Cooking
ISBN : UIUC:30112017926582
Author : Peter Jones,Paul Merricks
Publisher : Cengage Learning Business Press
Page : 264 pages
File Size : 54,9 Mb
Release : 1994
Category : Business & Economics
ISBN : 030432907X
The Management of Foodservice Operations is an updated and largely revised edition of The Management of Catering Operations, an established and widely recommended textbook for HND, HCIMA, Degree and NVQ 3 and CGLI students. The material has been substantially revised and expanded, with expert contributors, and is now divided into two sections. Part 1 focuses on the planning and design of systems, combining research and concept development with the basics of design and layout, looking at kitchens, restaurants and menus. It also addressed the issue of quality systems with up-to-date analysis of BS 5750. Part 2 brings a management perspective to the issues of service, quality, protecting assets and improving profitability. Throughout, operational examples are given and reinforced to aid full understanding and to assist the student in acquiring the real skills of management needed in the hospitality industry. This text is intended for students in the later stages of their management qualification. It therefore assumes an understanding of the technical aspects of foodservice operations relating to food production and service, as well as a basic knowledge about different sectors of the industry: marketing, human resource management and accounting.
Author : June Payne-Palacio,Monica Theis
Publisher : Pearson Higher Ed
Page : 571 pages
File Size : 55,5 Mb
Release : 2013-08-27
Category : Business & Economics
ISBN : 9781292034218
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 : Anonim
Publisher : Unknown
Page : 434 pages
File Size : 51,9 Mb
Release : 2002
Category : Philippine periodicals
ISBN : UCSD:31822032752776
Author : Sue Grossbauer
Publisher : Unknown
Page : 128 pages
File Size : 48,9 Mb
Release : 2006
Category : Electronic
ISBN : 0975347667