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Author : National Environmental Health Association (NEHA)
Publisher : Unknown
Page : 0 pages
File Size : 41,8 Mb
Release : 2024-03-08
Category : Education
ISBN : 0944111459
Author : Christine Hollenbeck
Publisher : Unknown
Page : 128 pages
File Size : 50,5 Mb
Release : 2018-01-02
Category : Electronic
ISBN : 0982014333
Author : Gary N. Powell
Publisher : SAGE
Page : 185 pages
File Size : 46,7 Mb
Release : 2004-04-29
Category : Business & Economics
ISBN : 9780761929741
Now in its Second Edition, Managing a Diverse Workforce continues to provide a complete and comprehensive set of learning activities that address issues related to workplace diversity. Participation in these exercises leads to a greater appreciation of the wide range of issues that arise when people classify themselves or are classified by others as members of different groups, on whatever basis. Over half of the 30 learning activities are new to this Second Edition.
Author : Angela C. Adams
Publisher : Atlantic Publishing Company
Page : 290 pages
File Size : 49,5 Mb
Release : 2008
Category : Business & Economics
ISBN : 9780910627962
Restaurants are one of the most frequently started businesses, yet they have a high failure rate. A study has shows that it is 57% and 61% after three years. Don't be a statistic on the wrong side, plan for success. This is the only book of its kind with insider secrets. Here are given real life examples of how successful restaurant operators avoid the pitfalls and thrive. Hundreds of tricks, tips and secrets are given on how to make money with your restaurant.
Author : National Environmental Health Association (NEHA)
Publisher : Wiley
Page : 0 pages
File Size : 52,8 Mb
Release : 2014-06-03
Category : Technology & Engineering
ISBN : 1118789601
The National Environmental Health Association's (NEHA) Certified Professional Food Manager, 4th Edition is designed to supply culinary and hospitality professionals and students with the knowledge to not only pass the Council of Food Protection/American National Standards (CFP) approved exam, but to ensure the continued successful execution of food safety best practices in the workplace.
Author : Douglas Robert Brown
Publisher : Atlantic Publishing Company
Page : 1133 pages
File Size : 43,5 Mb
Release : 2007
Category : Business & Economics
ISBN : 9780910627979
Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!
Author : National Environmental Health Association (NEHA)
Publisher : Wiley
Page : 0 pages
File Size : 49,7 Mb
Release : 2012-03-26
Category : Technology & Engineering
ISBN : 1118380878
Professional Food Manager was created by the food safety experts at The National Environmental Health Association (NEHA), and has been updated to the 2011 supplement of the 2009 FDA Food Code. This well-written text prepares candidates to successfully pass any of the Conference for Food Protection (CFP)/American National Standards Institute (ANSI) accredited food protection manager exams. The well-priced, easily understood material is ideal for teaching soon-to-be managers what they need to know to become certified in food safety, and more importantly, it helps them retain information to maintain a high level of proficiency on the job. This follows NEHA’s seventy-five year tradition of providing top of the line educational materials for foodservice industry and ensuring that safe food practices are followed throughout the industry. NEHA, MindLeaders, and Prometric, the leading global provider of comprehensive testing and assessment services, together provide a total solution for your food manager training needs, approved by regulatory agencies across the nation
Author : Douglas Robert Brown,Shri L. Henkel
Publisher : Atlantic Publishing Company
Page : 626 pages
File Size : 55,8 Mb
Release : 2007
Category : Business & Economics
ISBN : 9780910627818
Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads you through basic cost-control systems, menu planning, sample floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety and HACCP, dietary considerations, special patient/client needs, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, manage and train employees, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. The extensive resource guide details over 7,000 suppliers to the industry; this directory could be a separate book on its own. This covers everything for which many companies pay consultants thousands of dollars. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at [email protected] 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 : Kathleen Hill
Publisher : Infobase Publishing
Page : 315 pages
File Size : 52,8 Mb
Release : 2010
Category : Aliments
ISBN : 9780816076123
Presents career profiles of positions available in the food and beverage industry.
Author : Jennifer Talwar
Publisher : Routledge
Page : 199 pages
File Size : 43,6 Mb
Release : 2018-03-05
Category : Social Science
ISBN : 9780429980176
Praise for Fast Food, Fast Track "A fine ethnography with both theoretical and advocative significance, representing the best qualitative sociology." — Choice "Explores the intimate realities and behind-the-scenes exchanges of a multiethnic work force serving the typical American meal. Through a lively narrative and insightful stories, Jennifer Parker Talwar gives a full sense of what it's like to live in both a global economy and a local culture." —Sharon Zukin, author of The Cultures of Cities No longer just pocket money for American teens, wages paid by multinational fast-food chains are going to a new generation of order-takers, burger-flippers, and basket-fryers—newly arrived immigrants hailing from China, the Caribbean, Latin America, and India, a colorful sea of faces has taken its place behind one of the most ubiquitous American business institutions—the fast-food counter. They have become a vital link between the growing service sector in our cities' ethnic enclaves and the multi-billion dollar global fast-food industry. For four years, sociologist Jennifer Parker Talwar went behind the counter herself and listened to immigrant fast-food workers in New York City's ethnic communities. They talked about balancing their low-paying jobs and monotonous daily reality with keeping the faith that these very jobs could be the first step on the path to the American Dream. In this original and compelling work of ethnography, Talwar shows that contrary to those arguing that the fast-food industry only represents an increasing homogenization of the American workforce, fast-food chains in immigrant communities must and do adapt to their surroundings.
Author : Anonim
Publisher : Unknown
Page : 502 pages
File Size : 50,9 Mb
Release : 1999
Category : Food industry and trade
ISBN : CORNELL:31924059596266
Author : Anonim
Publisher : Unknown
Page : 480 pages
File Size : 51,5 Mb
Release : 1992
Category : Accountants
ISBN : NYPL:33433017081435
Author : Gary N. Powell
Publisher : SAGE Publications, Incorporated
Page : 164 pages
File Size : 52,6 Mb
Release : 1994-04-29
Category : Business & Economics
ISBN : UOM:39015032288303
This practical workbook includes a wide variety of exercises appropriate for students as well as managers, administrators and other employees of organizations. Individual and group activities, diagnostic instruments, role plays, case studies and simulations all help students and workers to gain a better understanding of how gender and diversity issues may be dealt with in a manner that takes advantage of the potential contributions of all members of the workforce. A separate instructor's manual is available from Sage providing guidance on how to run the various exercises, including how they may be adapted for special purposes.
Author : María José Sevilla
Publisher : Reaktion Books
Page : 368 pages
File Size : 41,6 Mb
Release : 2019-10-15
Category : Cooking
ISBN : 9781789141894
Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.
Author : Anonim
Publisher : Unknown
Page : 688 pages
File Size : 47,6 Mb
Release : 1990-04
Category : Caterers and catering
ISBN : CORNELL:31924054933589
