Introduction To Professional Foodservice
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Introduction To Professional Foodservice
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Author : Wallace L. Rande
language : en
Publisher: John Wiley & Sons
Release Date : 1995-10
Introduction To Professional Foodservice written by Wallace L. Rande 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 1995-10 with Food service categories.
One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.
Introduction To Professional Food Service
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Author : Culinary Institute of America
language : en
Publisher:
Release Date : 1966
Introduction To Professional Food Service written by Culinary Institute of America and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1966 with Cooking categories.
Introduction To Professional Food Service
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Author : James P. Coffman
language : en
Publisher: Cbi Publishing Company
Release Date : 1983-06-01
Introduction To Professional Food Service written by James P. Coffman and has been published by Cbi Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983-06-01 with categories.
West Wood S Introduction To Foodservice
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Author : June Payne-Palacio
language : en
Publisher: Prentice Hall
Release Date : 1997
West Wood S Introduction To Foodservice written by June Payne-Palacio and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Food service management categories.
Presents the basic principles of foodservice management, which can be applied to all types of foodservice organizations. Reflects the impact of current social, economic, technological and political factors on foodservice operations. The book is divided into four major parts: part 1 gives a chronological review of the history of foodservice organizations and describes types of current foodservice operations; part 2 contains a chapter on food safety and a function-by-function description of a foodservice operation; part 3 focuses on the maintenance and design of the operational facilities; and part 4 covers the design and management of organizations, contains a comprehensive chapter on human resource management, and includes chapters on professional qualities such as administrative leadership and skills, including work improvement, financial management, and marketing. New to this edition is a chapter on food safety, which emphasizes the responsibility of the food service manager in assuring safe food and offers specific, practical guidelines on how to design a facility-specific HACCP system; and a chapter on facilities management, which addresses energy and water conservation and provides guidance on solid waste management. The chapter on designing and managing the organization has been revised to include current theory and practical applications of quality management, including Total Quality Management and Performance Improvement.
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.
Introduction To Foodservice
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Author : June Payne-Palacio
language : en
Publisher: Prentice Hall
Release Date : 2009
Introduction To Foodservice written by June Payne-Palacio and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Food service management categories.
For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.
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.
West And Wood S Introduction To Foodservice
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Author :
language : en
Publisher:
Release Date : 2003
West And Wood S Introduction To Foodservice written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with categories.
Professional Foodservice Management Through Job Analysis Description And Specification
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Author : Travis Elliott
language : en
Publisher:
Release Date : 1983-12-01
Professional Foodservice Management Through Job Analysis Description And Specification written by Travis Elliott and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983-12-01 with Business & Economics categories.
The Culinary Professional
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Author : Joan E. Lewis
language : en
Publisher: Goodheart-Wilcox Publisher
Release Date : 2013-08-30
The Culinary Professional written by Joan E. Lewis and has been published by Goodheart-Wilcox Publisher this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-30 with Business & Economics categories.
The Culinary Professional provides students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation. This book givesstudents the basics for working in a foodservice operation as well as an excellent foundation for the study of classical cuisine. Careers in the culinary arts and a brief overview of the industry are also covered.This Annotated Study Guide provides answers to questions in the spaces reserved for student response for ease of grading.