Modern Food Service Planning
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Modern Food Service Planning
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Author : William L. Kahrl
language : en
Publisher: Lebhar-Friedman Books
Release Date : 1975-06-01
Modern Food Service Planning written by William L. Kahrl and has been published by Lebhar-Friedman Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975-06-01 with categories.
Menu Planning For The Hospitality Industry
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Author : Jaksa Jack Kivela
language : en
Publisher:
Release Date : 1994
Menu Planning For The Hospitality Industry written by Jaksa Jack Kivela and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Caterers and catering categories.
A well-planned menu is critical to the success of any modern foodservice business. The menu governs the purchasing, production, service, staffing, training, financing, and marketing aspects of a foodservice operation. This book is aimed specifically to meet the needs of students and professionals working in the Australian hospitality industry. gastronomic; financial and cost; design and graphic; and marketing. Each of these perspectives is given its proper emphasis, so that all aspects of menu design are dealt with in a balanced and integrated way, not in isolation.
Fundamentals Of Menu Planning
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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.
Food Service Planning
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Author : Lendal Henry Kotschevar
language : en
Publisher:
Release Date : 1963
Food Service Planning written by Lendal Henry Kotschevar and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1963 with Restaurants categories.
Foodservice Facilities Planning
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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.
Catalog
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Author : Food and Nutrition Information Center (U.S.)
language : en
Publisher:
Release Date : 1973
Catalog written by Food and Nutrition Information Center (U.S.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Children categories.
2365 references to books, journal articles, brochures, and audiovisual aids that are of interest to personnel of the school food service and nutrition education profession. Broad topical arrangement. Entries include accession number, bibliographical information, call number of FNIC, descriptors, and abstract. Indexes by subjects, authors (personal and corporate), and titles.
The Modern Food Service Industry
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Author : Henry William Anderson
language : en
Publisher: WCB/McGraw-Hill
Release Date : 1976-01-01
The Modern Food Service Industry written by Henry William Anderson and has been published by WCB/McGraw-Hill this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976-01-01 with Food service categories.
Foodservice Planning
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Author : Lendal Henry Kotschevar
language : en
Publisher: Simon & Schuster Books For Young Readers
Release Date : 1985
Foodservice Planning written by Lendal Henry Kotschevar and has been published by Simon & Schuster Books For Young Readers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Business & Economics categories.
Management By Menu
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Author : Lendal Henry Kotschevar
language : en
Publisher: Educational Foundation of the National Restaurant Association
Release Date : 1994
Management By Menu written by Lendal Henry Kotschevar and has been published by Educational Foundation of the National Restaurant Association this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Business & Economics categories.
This book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered include food service history; planning a menu; considerations and limits in menu planning; cost factors and cost controls in menu planning; menu pricing; menu mechanics; menu analysis; the liquor menu; menu planning and nutrition; purchasing, production, and the menu; service and the menu; management by computer; the menu and the financial plan; accuracy in menus; number of portions from standard containers; etc.
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.