Food Service
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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.
Professional Food Service
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Author : Pip Duncan
language : en
Publisher:
Release Date : 1991
Professional Food Service written by Pip Duncan and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Technology & Engineering categories.
Controlling Restaurant Food Service Food Costs
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Author : Douglas Robert Brown
language : en
Publisher: Atlantic Publishing Company
Release Date : 2003
Controlling Restaurant Food Service Food Costs 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 2003 with Business & Economics categories.
This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! 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.
Types Of Food Service Offered And Number Of Outlets In The Food Service Industry
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Author : Michael G. Van Dress
language : en
Publisher:
Release Date : 1967
Types Of Food Service Offered And Number Of Outlets In The Food Service Industry written by Michael G. Van Dress and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1967 with Food service categories.
Food Service Systems
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Author : G Livingston
language : en
Publisher: Academic Press
Release Date : 2012-12-02
Food Service Systems written by G Livingston and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Cooking categories.
Food Service Systems: Analysis, Design, and Implementation contains the proceedings of a conference held in Framington, Massachusetts on April 7-9, 1976. This book provides a comprehensive treatment of the interrelated elements of food service systems as presented in the conference. Particularly, this compilation shows a step-by-step approach to the problems apparent in food service systems. This includes analyzing and optimizing food, labor utilization, facility design, equipment selection, quality control, training, and microbiological and nutritional aspects in food service operations. Each element is tackled from the viewpoint of its analysis and design into a new system, with emphasis on the methodology involved. Some actual case histories of successful food service systems designs and implementation are included. This book will serve as a text for college and university level courses in Food Service Systems and other related courses. Aside from this, it will also be a good reference for food and food systems research workers, consultants, and planners.
The Food Service Industry Its Structure And Characteristics 1966
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Author : Michael G. Van Dress
language : en
Publisher:
Release Date : 1968
The Food Service Industry Its Structure And Characteristics 1966 written by Michael G. Van Dress and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Food industry and trade categories.
Haccp And Sanitation In Restaurants And Food Service Operations
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Author : Lora Arduser
language : en
Publisher: Atlantic Publishing Company
Release Date : 2005
Haccp And Sanitation In Restaurants And Food Service Operations written by Lora Arduser 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 2005 with Business & Economics categories.
This book is based on the FDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP & Sanitation from purchasing and receiving food to properly washing the dishes. They will learn time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitizing; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points). Explain what safe food is and how to provide it. Bacteria, viruses, fungi, and parasites, various food-borne illnesses, safe food handling techniques, Purchasing and receiving food, storage, preparation and serving, sanitary equipment and facilities, cleaning and sanitizing of equipment and facilities, pest management program, accident prevention program, crisis management, food safety and sanitation laws. The companion CD ROM contains all the forms and posters needed to establish your HACCP and food safety program. 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.
Food Service Management
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Author : Charles E. Eshbach
language : en
Publisher:
Release Date : 1900
Food Service Management written by Charles E. Eshbach and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1900 with Food service management categories.
Food Service Sanitation Manual
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Author : United States. Public Health Service
language : en
Publisher:
Release Date : 1962
Food Service Sanitation Manual written by United States. Public Health Service and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1962 with Beverages categories.
Foodservice Manual For Health Care Institutions
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Author : Ruby Parker Puckett
language : en
Publisher: John Wiley & Sons
Release Date : 2012-11-13
Foodservice Manual For Health Care Institutions written by Ruby Parker Puckett 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 2012-11-13 with Medical categories.
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.