Download Full eBooks in PDF
Quantity Food Production Planning And Management Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Quantity Food Production Planning And Management book. This book definitely worth reading, it is an incredibly well-written.
Author : Andrew Knight
Publisher : Unknown
Page : 270 pages
File Size : 53,6 Mb
Release : 2000-02-28
Category : Electronic
ISBN : 0471376779
Author : John Knight,Lendal H. Kotschevar
Publisher : Unknown
Page : 589 pages
File Size : 46,7 Mb
Release : 1979-08
Category : Electronic
ISBN : 084362129X
Author : John B. Knight,Lendal H. Kotschevar
Publisher : Wiley
Page : 0 pages
File Size : 52,6 Mb
Release : 1988-12-15
Category : Technology & Engineering
ISBN : 0471289272
This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions.
Author : Elizabeth McKinney Lieux,Patricia Kelly Luoto
Publisher : Unknown
Page : 0 pages
File Size : 41,5 Mb
Release : 1999-12
Category : Food service
ISBN : 013083534X
This workbook/manual gives readers the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, readers search for underlying principles and concepts regarding the production and service of food in large organizations. By completing worksheets, consulting reference materials, and participating in discussions, they learn the important foodservice principles which guide dietitians' and foodservice managers' practice in terms of food safety, menu planning, purchasing and inventory control, controlling production, delivery and service systems, and the financial impact of management decisions. Food Safety. Facility Maintenance. The Menu. Purchasing, Receiving, and Inventory Control. Food Production Methods. Managing Food Production. Meal Service. Financial Management and Cost Control. For those in Quantity Food Production and Service, Food Management, or Food Production Management.
Author : John Barton Knight,Lendal Henry Kotschevar
Publisher : Van Nostrand Reinhold Company
Page : 598 pages
File Size : 53,7 Mb
Release : 1979
Category : Cooking
ISBN : 0442257457
Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
Author : Abraham Pizam
Publisher : Routledge
Page : 709 pages
File Size : 54,5 Mb
Release : 2005
Category : Business & Economics
ISBN : 9780750659963
The International Encyclopedia of Hospitality Management covers all of the relevant issues in the field of hospitality management from A (À la carte) to Z (Zoning codes).
Author : Parvinder S. Bali
Publisher : Oxford University Press, USA
Page : 330 pages
File Size : 55,6 Mb
Release : 2011
Category : Business & Economics
ISBN : 0198068492
Accompanied by one CD-ROM in pocket inside back pocket.
Author : Philippines
Publisher : Unknown
Page : 974 pages
File Size : 47,8 Mb
Release : 1978
Category : Gazettes
ISBN : OSU:32437010829543
Author : Marcy Schveibinz
Publisher : Unknown
Page : 108 pages
File Size : 46,9 Mb
Release : 1992
Category : Food service management
ISBN : UVA:X002110235
Author : Rebecca Thompson
Publisher : Unknown
Page : 62 pages
File Size : 48,5 Mb
Release : 1991
Category : Food service
ISBN : MINN:31951003042372I
Author : Lea R. Dopson,David K. Hayes
Publisher : John Wiley & Sons
Page : 577 pages
File Size : 42,5 Mb
Release : 2010-03-02
Category : Business & Economics
ISBN : 9780470251386
Provides the theory, instruction, and practical skills needed to manage the functions of cost control, setting budgets and accurately pricing goods and services in the hospitality management and culinary business. --From publisher description.
Author : Anonim
Publisher : Unknown
Page : 496 pages
File Size : 54,6 Mb
Release : 1991
Category : Agriculture
ISBN : UFL:31262081341728
Author : Anonim
Publisher : Unknown
Page : 604 pages
File Size : 55,7 Mb
Release : 1976
Category : Agriculture
ISBN : WISC:89038536140
Author : Anonim
Publisher : Unknown
Page : 380 pages
File Size : 45,8 Mb
Release : 1983
Category : Agriculture
ISBN : CHI:38699940
Author : Karen Kolasa
Publisher : Routledge
Page : 148 pages
File Size : 48,9 Mb
Release : 2018-12-20
Category : Medical
ISBN : 9781351455237
Approved by the Dietary Managers Association for 9 CEUs. Here is a useful guide that helps both administrators and food service workers understand the daily functions of their dietary departments. Dietetic Service Operation Handbook enhances extended caregivers’knowledge of basic food service and clinical dietetics operations and serves as a functional tool they can use to initiate effective organization of dietetic services. It explains proper techniques and tips for everything from how to plan a menu and care for equipment to special adaptive eating devices and modifying texture for swallowing disorders. Packed with general and specific guidelines, this book also teaches food service employees how to allocate time more wisely, making them effective members of the interdisciplinary medical team--and saving their facility time and money as well. Administrators who wish to understand the functions of their dietary department so they can communicate more effectively with its staff will find this book a most useful resource, full of meaningful interpretations of routine tasks found in the daily operation of a food service. The author, registered with the American Dietetic Association, has prioritized the topics in the book to assist the systematic organization of any dietary department. Chapters cover both administrative and clinical topics, including food purchasing and production, the policy and procedure manual, quality assurance, current trends in geriatric nutrition, the effects of medicine on diet, enteral feeding, and documentation of the medical record. Dietetic Service Operation Handbook includes a wide variety of standardized recipes for the pureed diet, a resource list, handy calculations, and many useful forms for record-keeping which are compatible with OBRA laws. Beginning dietitians and dietary managers will find this book to be an extremely helpful and practical guide in their day-to-day