The Fundamentals Of Recreational Foodservice Management

Author : Larry Etter
Publisher : Nelson & Nelson Press, LLC
Page : 252 pages
File Size : 51,5 Mb
Release : 2017-08-20
Category : Business & Economics
ISBN : 0998810851

Get Book

The Fundamentals of Recreational Foodservice Management by Larry Etter Pdf

The Fundamentals of Recreational Foodservice Management outlines the charges of what it takes to be successful in the field of recreation foodservice in channels of business such as movie theaters, stadiums, arenas, amusement parks and fairs. It highlights the management tools and basics in finance that guide potential foodservice professionals into concessions management practices. The book discusses the principles of management styles, goal setting, hiring, training and developing employees to deliver the highest quality service. There are specific chapters that detail the financial process of planning and forecasting budgets and profit and loss statements. It will serve as a standard in preparing for special events and controlling cost prior to any operating period. There are exercises in Menu Development and Concession Stand Management. It also includes sanitation standards that will prepare the reader to take the Serve Safe exam. . This book serves as an all-encompassing preparation tool for any person wishing to enter the field of recreational foodservice or taking the Certified Concession Mangers (CCM) Exam The author, Larry Etter, has over 35 years of experience in the hospitality field and recreational foodservice management.

Author : Mickey Warner
Publisher : Unknown
Page : 464 pages
File Size : 42,8 Mb
Release : 1982
Category : Food service management
ISBN : OCLC:8413642

Get Book

Recreational Foodservice Management by Mickey Warner Pdf

Author : Dennis R. Reynolds,Kathleen W. McClusky
Publisher : Wiley Global Education
Page : 434 pages
File Size : 52,9 Mb
Release : 2012-12-26
Category : Business & Economics
ISBN : 9781118476871

Get Book

Foodservice Management Fundamentals by Dennis R. Reynolds,Kathleen W. McClusky 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 : Dennis R. Reynolds,Kathleen W. McClusky
Publisher : John Wiley & Sons
Page : 146 pages
File Size : 41,9 Mb
Release : 2013-03-04
Category : Business & Economics
ISBN : 9781118363348

Get Book

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 : Ottolin Dabny
Publisher : Unknown
Page : 190 pages
File Size : 42,6 Mb
Release : 2020-10
Category : Electronic
ISBN : 1645340015

Get Book

Fundamentals of Foodservice Management by Ottolin Dabny Pdf

The food service industry is one of the most promising industries which has been present for a long time. As the industry is constantly growing day by day with the increase in demand, so is the competition. To be able to tackle competition in this industry, every food and beverage business needs to follow the basic guidelines and also be able to provide something unique. This book includes all the factors that need to be kept in mind to run a business in this industry. It is never just the food that makes a food business successful but all the other factors that are involved, which include quality of the food, sanitation, and hygiene, and even human resource management. The organizational structure and design also play an important role in the smooth working of a food service business.

Author : Dennis R Reynolds
Publisher : Unknown
Page : 220 pages
File Size : 41,7 Mb
Release : 2013-02-26
Category : Electronic
ISBN : 1118162323

Get Book

Foodservice Management Fundamentals by Dennis R Reynolds Pdf

Author : Lina Raske
Publisher : Unknown
Page : 284 pages
File Size : 54,6 Mb
Release : 2016-04-01
Category : Electronic
ISBN : 1681174332

Get Book

Foodservice Management Fundamentals by Lina Raske Pdf

Foodservice industry defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats. The companies that supply foodservice operators are called foodservice distributors. Foodservice distributors sell goods like small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and foodservice versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. Successful foodservice management means having hands in many pies: menu planning, operations, revenue management, human resources, training, marketing, merchandising, and customer service. Today, foodservice management requires a variety of skills and abilities, including creativity, analytical skills, interpersonal skills, and operational acumen. The book Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today's aggressive business environment. The compilation of management practices, tools, and techniques illustrates essential approaches to all segments of the foodservice industry.

Author : Wallace L. Rande
Publisher : Wiley
Page : 0 pages
File Size : 51,8 Mb
Release : 1995-12-12
Category : Technology & Engineering
ISBN : 0471577464

Get Book

Introduction to Professional Foodservice by Wallace L. Rande Pdf

One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.

Author : June Payne-Palacio,Monica Theis
Publisher : Unknown
Page : 0 pages
File Size : 40,9 Mb
Release : 2012
Category : Food service
ISBN : 0135122163

Get Book

Foodservice Management by June Payne-Palacio,Monica Theis Pdf

This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.

Author : Larry Etter
Publisher : CreateSpace
Page : 180 pages
File Size : 42,9 Mb
Release : 2013-10-04
Category : Electronic
ISBN : 1484961463

Get Book

The Concessions Class by Larry Etter Pdf

The operations in Recreational Foodservice management and concessions. This book outlines the charges of what it takes to be successful in the field of movie theaters, stadiums, arenas, amusement parks and fairs. It highlights the management tools and basics in finance that guide potential foodservice professionals into concessions management practices. The author has over 35 years experience in the hospitality field and recreational foodservice management.

Author : Reynolds
Publisher : Unknown
Page : 128 pages
File Size : 40,5 Mb
Release : 2013-06-26
Category : Electronic
ISBN : 1118582012

Get Book

Foodservice Management Fundamentals Wiley E-Text Reg Card by Reynolds Pdf

Author : June Payne-Palacio,Monica Theis
Publisher : Prentice Hall
Page : 0 pages
File Size : 55,8 Mb
Release : 1997
Category : Food service management
ISBN : 0134954254

Get Book

West & Wood's Introduction to Foodservice by June Payne-Palacio,Monica Theis Pdf

Presents the basic principles of foodservice management, which can be applied to all types of foodservice organizations. Reflects the impact of current social, economic, technological and political factors on foodservice operations. The book is divided into four major parts: part 1 gives a chronological review of the history of foodservice organizations and describes types of current foodservice operations; part 2 contains a chapter on food safety and a function-by-function description of a foodservice operation; part 3 focuses on the maintenance and design of the operational facilities; and part 4 covers the design and management of organizations, contains a comprehensive chapter on human resource management, and includes chapters on professional qualities such as administrative leadership and skills, including work improvement, financial management, and marketing. New to this edition is a chapter on food safety, which emphasizes the responsibility of the food service manager in assuring safe food and offers specific, practical guidelines on how to design a facility-specific HACCP system; and a chapter on facilities management, which addresses energy and water conservation and provides guidance on solid waste management. The chapter on designing and managing the organization has been revised to include current theory and practical applications of quality management, including Total Quality Management and Performance Improvement.

Author : June Payne-Palacio Ph.D., RD,Monica Theis
Publisher : Pearson Higher Ed
Page : 546 pages
File Size : 53,7 Mb
Release : 2015-08-11
Category : Business & Economics
ISBN : 9781292104201

Get Book

Foodservice Management: Principles and Practices, Global Edition by June Payne-Palacio Ph.D., RD,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. Foodservice Operations for Today’s College Students Authored by leading industry experts with years of teaching experience, the 13th Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organised for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues. The full text downloaded to your computer With eBooks you can: search for key concepts, words and phrases make highlights and notes as you study share your notes with friends eBooks are downloaded to your computer and accessible either offline through the Bookshelf (available as a free download), available online and also via the iPad and Android apps. Upon purchase, you'll gain instant access to this eBook. Time limit The eBooks products do not have an expiry date. You will continue to access your digital ebook products whilst you have your Bookshelf installed.

Author : Elizabeth McKinney Lieux,Patricia Kelly Luoto
Publisher : Prentice Hall
Page : 0 pages
File Size : 47,7 Mb
Release : 2008
Category : Food service management
ISBN : 013232542X

Get Book

Exploring Foodservice Systems Management Through Problems by Elizabeth McKinney Lieux,Patricia Kelly Luoto Pdf

Offering over 30 problems, readers can complete worksheets, consult reference materials, and participate in group discussions to reinforce fundamental principles presented in the course. This newly revised edition features problems that address the full spectrum of foodservice management such as: Managing Quality, Food Product Flow and Kitchen Design, Procurement, Distribution and Service, Leadership and Organizational Change, Decision Making, Communication and Balance , Management of Human Resources and much more! It also addresses the foodservice principles which guide dietitians' and foodservice managers' practice. The book also references extensive web page resources and links for each problem.

Author : Suriyaprabha Kannan
Publisher : Unknown
Page : 100 pages
File Size : 53,7 Mb
Release : 2017-01-10
Category : Electronic
ISBN : 3659845337

Get Book

Fundamentals of Food Service Management by Suriyaprabha Kannan Pdf