Exploring Foodservice Systems Management Through Problems
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Exploring Foodservice Systems Management Through Problems
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Author : Elizabeth McKinney Lieux
language : en
Publisher: Prentice Hall
Release Date : 2008
Exploring Foodservice Systems Management Through Problems written by Elizabeth McKinney Lieux and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Food service management categories.
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.
Exploring Quantity Food Production And Service Through Problems
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Author : Elizabeth McKinney Lieux
language : en
Publisher:
Release Date : 1999-12
Exploring Quantity Food Production And Service Through Problems written by Elizabeth McKinney Lieux and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-12 with Food service categories.
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.
Foodservice Systems Management
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Author : Lewis J. Minor
language : en
Publisher: A V I Publishing Company
Release Date : 1984
Foodservice Systems Management written by Lewis J. Minor and has been published by A V I Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Technology & Engineering categories.
Foodservice Organizations
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Author : Marian C. Spears
language : en
Publisher: Prentice Hall
Release Date : 2004
Foodservice Organizations written by Marian C. Spears and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cateringindustri categories.
For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. Completely revised and updated, this popular text presents a comprehensive portrait of managing commercial and on-site foodservice operations. Emphasizing a "real-world" focus using the foodservice systems model as the guiding framework, the Fifth Edition boasts a new four-part organization: Part I explores the concepts of the foodservice systems model in-depth; Part II probes the functional subsystems of the transformation process procurement, production, distribution and service, safety, sanitation, and maintenance; Part III discusses management functions and linking processes, including information on leadership, decision-making, communication and marketing; Part IV concentrates on outputs of the system, and includes methods for evaluating the effectiveness of the system outputs. With a host of pedagogical aids and study resources, this text provides a solid balance of theory and practice that serves the needs of both students and instructors.
West And Wood S Introduction To Foodservice
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Author : June Payne-Palacio
language : en
Publisher:
Release Date : 2001
West And Wood S Introduction To Foodservice written by June Payne-Palacio and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Food service management categories.
For sophomore/senior-level courses in Introduction to Foodservice Management, Quantity Food Production, Purchasing for Foodservices (both food and equipment), Organization and Management of Foodservices, Facility Design and Equipment Arrangement, Financial Design and Equipment Arrangement, Food Protection and Safety, Menu Planning for Foodservices, Foodservice Marketing and Merchandising. Written specifically for the undergraduate level, this classic introduction to foodservice is readable, thorough, and concise with a focus on the most essential material. Comprehensive, yet user-friendly, it explores all aspects and principles of foodservice management, which can be applied to all types of foodservice organizations.
Foodservice Organizations
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Author : Marian C. Spears
language : en
Publisher: Prentice Hall
Release Date : 2007
Foodservice Organizations written by Marian C. Spears and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Food service management categories.
Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21 st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.
Foodservice Organizations
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Author : Mary B Gregoire
language : en
Publisher:
Release Date : 2024
Foodservice Organizations written by Mary B Gregoire and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024 with Business & Economics categories.
"Organizing the text around this model provides a unique design for this textbook compared with other foodservice management texts. The material in each chapter provides detailed information on how managers can efficiently and effectively transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability"--
Foodservice Organizations
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Author : Mary B. Gregoire
language : en
Publisher:
Release Date : 2017
Foodservice Organizations written by Mary B. Gregoire and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Food service management categories.
For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.
Food Service And Catering Management
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Author : Arora
language : en
Publisher: APH Publishing
Release Date : 2007
Food Service And Catering Management written by Arora and has been published by APH Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Caterers and catering categories.
Foodservice Management By Design
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Author : Dee Legvold
language : en
Publisher:
Release Date : 2015-12-20
Foodservice Management By Design written by Dee Legvold and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-20 with categories.