Foodservice In Institutions
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Foodservice In Institutions
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Author : Bessie Brooks West
language : en
Publisher: Macmillan College
Release Date : 1988-01
Foodservice In Institutions written by Bessie Brooks West and has been published by Macmillan College this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-01 with Food service categories.
Food Service In Institutions
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Author : Bessie Brooks West
language : en
Publisher: John Wiley & Sons
Release Date : 1977
Food Service In Institutions written by Bessie Brooks West 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 1977 with Business & Economics categories.
The Complete Guide To Foodservice In Cultural Institutions
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Author : Arthur M. Manask
language : en
Publisher: Wiley
Release Date : 2002-07-01
The Complete Guide To Foodservice In Cultural Institutions written by Arthur M. Manask and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-07-01 with Technology & Engineering categories.
Create, manage, and grow a successful foodservice operation in any cultural institution The Complete Guide to Foodservice in Cultural Institutions provides insight, strategies, and information needed to run an appealing, efficient, and profitable foodservice operation that lives up to the commitment, standards, and quality expectations of any cultural institution. It is a unique and invaluable resource for administrators charged with ensuring the quality, profitability, and safety of foodservice operations in any cultural institution. A series of case studies recounts the problems and shortcomings encountered by a number of cultural institutions' foodservice programs. These studies demonstrate how to achieve improved financial performance, management efficiencies, visitor satisfaction, and integration with each institution's mission and culture. Through presentation of these case studies, this comprehensive guide shows administrators at museums, zoos, and other cultural institutions how to: * Use catered special events to encourage membership and sponsorship * Develop and market a private special events program * Create a restaurant that enhances the visitor experience * Evaluate and assess in-house restaurants and special events programs * Renovate or expand an existing foodservice operation * Ensure food quality and safety
Design And Layout Of Foodservice Facilities
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Author : John C. Birchfield
language : en
Publisher: John Wiley and Sons
Release Date : 2007-12-04
Design And Layout Of Foodservice Facilities written by John C. Birchfield and has been published by John Wiley and Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-12-04 with Business & Economics categories.
A complete guide for the entire facility design process?--revised and updated In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance. This Third Edition features: Expanded focus on the front of the house/dining room area Updated and revised equipment chapter with new images of the latest equipment New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion Additional blueprints highlighting design trends Revised appendices that include Web references for additional information Expanded and updated glossary Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.
Food Service Manual For Health Care Institutions
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Author : Ruby Parker Puckett
language : en
Publisher: John Wiley & Sons
Release Date : 2004-11-08
Food Service 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 2004-11-08 with Medical categories.
Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service 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.
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.
Managing Foodservice Operations
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Author : Sue Grossbauer
language : en
Publisher: Kendall Hunt
Release Date : 2004-03-17
Managing Foodservice Operations written by Sue Grossbauer and has been published by Kendall Hunt this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-03-17 with Business & Economics categories.
Foodservice Organizations
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Author : Marian C. Spears
language : en
Publisher: Macmillan College
Release Date : 1995
Foodservice Organizations written by Marian C. Spears and has been published by Macmillan College this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cateringindustri categories.
This book presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing a real-world focus on the foodservice customer and the customer's satisfaction. Practical illustrations taken from everyday life reinforce theory and concepts, while coverage explores management and marketing issues and examines delivery systems. Addressed issues include aspects involved in planning, ingredient and quality control, production, food safety, sanitation, and maintenance -- as well as the management of supplies, employees and finances. The book also offers a focus on the central figure in delivery, the menu; and discusses purchasing, receiving, storage, and inventory. For foodservice operations employees who want to increase their knowledge and efficiency.
Food Service In Institutions
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Author : West
language : en
Publisher:
Release Date : 1966-01-01
Food Service In Institutions written by West and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1966-01-01 with categories.
Design And Layout Of Foodservice Facilities And Nref Workbook Package
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Author : John C. Birchfield
language : en
Publisher: Wiley
Release Date : 1988-07-15
Design And Layout Of Foodservice Facilities And Nref Workbook Package written by John C. Birchfield and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-07-15 with Business & Economics categories.
"In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities. Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting and construction - in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance."--BOOK JACKET.