Home eBooks Download › foodservice planning

Foodservice Planning

Download Foodservice Planning PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Foodservice Planning book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page

Foodservice Planning

DOWNLOAD

Author : Lendal Henry Kotschevar
language : en
Publisher: John Wiley & Sons
Release Date : 1977

Foodservice Planning written by Lendal Henry Kotschevar 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.

Abstract: Full production requirements for operating food establishments and the mechanisms for utilizing fully or partially prepared foods are important components in food service planning. Specific attention is given to planning the characteristics and space allocations for the layout of the food service facility; to the functions of principal areas of the facility (e.g., food processing, food serving, management areas); to utility and environmental factors; and to the selection of the varied types of equipment for the food service facility. The material is intended for architects, educators, equipment producers, food facility planners/consultants, actively engaged in the study or planning of food facility layouts, and dietitians and food managers responsible for operating food service facilities. (wz).

Food Service Planning

DOWNLOAD

Author : Lendal Henry Kotschevar
language : en
Publisher: John Wiley & Sons
Release Date : 1961

Food Service Planning written by Lendal Henry Kotschevar 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 1961 with Business & Economics categories.

Foodservice Planning

DOWNLOAD

Author : Barbara A. Almanza
language : en
Publisher: Pearson
Release Date : 2000

Foodservice Planning written by Barbara A. Almanza and has been published by Pearson this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Food service categories.

This comprehensive book has become a standard for designing and equipping a foodservice facility. Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment. Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results. For anyone involved in restaurant, food service and hospitality management and planning.

Foodservice Facilities Planning

DOWNLOAD

Author : Edward A. Kazarian
language : en
Publisher:
Release Date : 1983

Foodservice Facilities Planning written by Edward A. Kazarian and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Business & Economics categories.

The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to- cost-effectively design an operation properly select and efficiently maintain equipment successfully plan and accurately evaluate foodservice layouts plan fast-food facilities and bakeshops cut costs through more efficient energy planning. Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.

Design And Layout Of Foodservice Facilities

DOWNLOAD

Author : John C. Birchfield
language : en
Publisher: Wiley
Release Date : 1988-07-15

Design And Layout Of Foodservice Facilities 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.

Most products are manufactured at one location, sold at a second place, and consumed or used at still a third location-not so with the foodservice industry. Today's hotels, restaurants, and institutional food operations accommodate the entire process in a single location. In addition, foodservice professionals face the challenge of serving a perishable product to an ever-changing multitude of people. That is what makes this industry so complex, and the need for highly specialized equipment and dedicated, hardworking people so essential. Design and Layout of Foodservice Facilities offers owners, managers, and other decision makers in foodservice operations an extensive reference manual for the entire foodservice process-from the development of a new food idea or concept, through the processes of planning, financing, design, and construction, to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential foodservice guide takes you through decision-making processes concerning menu development, marketing, management, money, and methods of execution. You will find the advice you need to make your establishment a success and keep it successful. Renowned foodservice professional John C. Birchfield thoroughly covers: scope and complexity of the foodservice project concept developments for hotels, restaurants, and institutions feasibility studies the role of each member of the foodservice planning team chronology of events involved in planning a foodservice project layout of efficient foodservice areas A standard format for writing specifications will give you a clearer understanding when reading and interpreting contracts. This instructive tool also offers a general description of the primary spaces of a foodservice facility and how those spaces work in harmony with other areas to achieve a higher level of efficiency. You will gain insight into the uses of each major piece of equipment, advice on how to determine the proper size and capacity to fit a particular food operation, and even recommendations for energy-efficient foodservice equipment. Design and Layout of Foodservice Facilities is the single sourcebook you need to make your foodservice establishment a successful one.

Fundamentals Of Menu Planning

DOWNLOAD

Author : Paul J. McVety
language : en
Publisher: John Wiley & Sons
Release Date : 2008-03-03

Fundamentals Of Menu Planning written by Paul J. McVety 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 2008-03-03 with Cooking categories.

Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.

Quantity Food Production Planning And Management

DOWNLOAD

Author : John Barton Knight
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1979

Quantity Food Production Planning And Management written by John Barton Knight 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 1979 with Cooking categories.

Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.