Dimensions Of Noncommercial Foodservice Management
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Dimensions Of Noncommercial Foodservice Management
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Author : Audrey C. McCool
language : en
Publisher: Wiley
Release Date : 1994-05
Dimensions Of Noncommercial Foodservice Management written by Audrey C. McCool and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-05 with Business & Economics categories.
This wide-ranging and authoritative book gives you the insight you need to meet the special challenges of non-commercial foodservice.
Dimensions Of Noncommercial Foodservice Management
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Author : Audrey Carol McCool
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1994
Dimensions Of Noncommercial Foodservice Management written by Audrey Carol McCool and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Food service management categories.
A career guide for contract food service professionals, covering the unique features of every type of operation and providing specific details on food service management in health care, educational institutions, business and industry, inflight food service, correctional facilities, and vending operations. Covers equipment and technology, sales and marketing, account relations, and employee management. Includes a list of professional associations. Annotation copyright by Book News, Inc., Portland, OR
The Non Commercial Food Service Manager S Handbook
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Author : Douglas Robert Brown
language : en
Publisher: Atlantic Publishing Company
Release Date : 2007
The Non Commercial Food Service Manager S Handbook written by Douglas Robert Brown and has been published by Atlantic Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Business & Economics categories.
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.
Managing Child Nutrition Programs
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Author : Josephine Martin
language : en
Publisher: Jones & Bartlett Learning
Release Date : 1999
Managing Child Nutrition Programs written by Josephine Martin and has been published by Jones & Bartlett Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Children categories.
Health Sciences & Nutrition
Nostalgic Cooks
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Author :
language : en
Publisher: BRILL
Release Date : 2006-01-01
Nostalgic Cooks written by and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-01-01 with Social Science categories.
Why is it that French chefs tend to develop a syndrome of professional nostalgia? Educated to work in the most prestigious restaurants, they soon discover another reality in common foodservices and are viewed as having made an egotistical professional choice. Regardless of the improvement in their working conditions, their identity is distorted. This book describes foodservices as a whole, including international and inter-industry comparisons in the sociological field of gastronomical professionals, in an attempt to analyze their identities in different stages and diversities.
The Oxford Encyclopedia Of Food And Drink In America
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Author : Andrew Smith
language : en
Publisher:
Release Date : 2013-01-31
The Oxford Encyclopedia Of Food And Drink In America written by Andrew Smith and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-31 with Business & Economics categories.
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Noncommercial Foodservice
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Author : John Cornyn
language : en
Publisher: John Wiley & Sons
Release Date : 1995
Noncommercial Foodservice written by John Cornyn and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Business & Economics categories.
Serves as a complete introduction to foodservice administration for those new to the field and as an informative reference work for more experienced administrators. Presents pertinent instruction and advice on such common administrative concerns as foodservice quality assurance, selection of appropriate management, facility construction and remodeling, legal and social obligations, and financial accountability. Of interest to administrators of service departments, as well as organizations' foodservice liaisons, financial officers, human resource managers, facility commanders, business managers, government representatives, law enforcement officials, and legal counsels.
Noncommercial Institutional And Contract Foodservice Management
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Author : Mickey Warner
language : en
Publisher: Wiley
Release Date : 1994-09
Noncommercial Institutional And Contract Foodservice Management written by Mickey Warner and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-09 with categories.
Inflight Catering Management
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Author : Audrey Carol McCool
language : en
Publisher: John Wiley & Sons
Release Date : 1995
Inflight Catering Management written by Audrey Carol McCool and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Business & Economics categories.
The first and only comprehensive guide to the field of INFLIGHT CATERING MANAGEMENT Inflight catering has, over the past thirty years, evolved into a distinct branch of the noncommercial foodservice industry complete with its own unique set of equipment, preparation, storage, disposal, and distribution requirements. Yet, until now, there were no books devoted exclusively to the needs of foodservice management professionals and students interested in pursuing a career in this fascinating and highly lucrative field. This book fills that gap. Written with the full support and cooperation of the Inflight Food Service Association's Education Committee, Inflight Catering Management is both a valuable professional resource and an excellent text for noncommercial foodservice management courses. It provides comprehensive coverage of all essential aspects of contemporary inflight foodservice operations, including: Bidding, contract management, and the airline/caterer interface Caterers' equipment and facilities Onboard equipment and facilities Quality assurance Food safety and sanitation Waste management Current and future career opportunities
Foodservice Management Fundamentals Study Guide
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Author : Dennis R. Reynolds
language : en
Publisher: John Wiley & Sons
Release Date : 2013-03-04
Foodservice Management Fundamentals Study Guide written by Dennis R. Reynolds and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-04 with Business & Economics categories.
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.