The Foodservice Industry
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Financial Decision Making In The Foodservice Industry
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Author : Amit Sharma
language : en
Publisher: CRC Press
Release Date : 2019-12-20
Financial Decision Making In The Foodservice Industry written by Amit Sharma and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-20 with Business & Economics categories.
The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits,fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry. The volume synthesizes these major themes by developing new theoretical foundations and presenting findings from the investigation of managerial practice. The authors cover an abundance of topical issues, including ethical obligations in foodservice, sustainability issues in the foodservice/restaurant industry, farm-to-school and local food expenditures in school foodservice settings, managerial traits and behavior in the foodservice industry, and more.
The Foodservice Industry
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Author : Michael G. Van Dress
language : en
Publisher:
Release Date : 1982
The Foodservice 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 1982 with Food industry and trade categories.
The Foodservice Industry
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Author : Michael G. Van Dress
language : en
Publisher:
Release Date : 1971
The Foodservice 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 1971 with Food industry and trade categories.
Definition Of The Foodservice Industry And Methodology For Estimating Selected Statistics
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Author : Michael G. Van Dress
language : en
Publisher:
Release Date : 1984
Definition Of The Foodservice Industry And Methodology For Estimating Selected Statistics 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 1984 with Food habits categories.
Extract: Eating out no longer is reserved for special occasions. Expenditures for eating out now account for 41 cents of every food dollar, up from 27 cents in 1960. Growth has been phenomenal. With growth, changes were inevitable--changes in the structure and organization of the industry, in food purchasing and ordering practices, in the mix of foods served, and in food marketing and distrubition systems. Such changes affect food producers, manufacturers, middlemen, and consumers. This report provides a framework for measuring changes occurring in the foodservice industry. It defines the industry and its many segments and describes a methodology for estimating the retail and purchase values values of meals and snacks and the quantity of food moving through the industry on a market segment-by-segment basis.
An Introduction To The Foodservice Industry
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Author : North American Association of Food Equipment Manufacturers
language : en
Publisher:
Release Date : 199?
An Introduction To The Foodservice Industry written by North American Association of Food Equipment Manufacturers and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 199? with categories.
Human Resources In The Foodservice Industry
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Author : Dennis Reynolds
language : en
Publisher: CRC Press
Release Date : 2007-05-31
Human Resources In The Foodservice Industry written by Dennis Reynolds and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-05-31 with Business & Economics categories.
Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace—with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies. As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures—including human resources—to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas. Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: a theoretical framework for management development for chain restaurant operations the legal, business, and ethical issues in setting language policies for personnel language barriers—and the impact on job satisfaction, performance, and turnover increasing performance to better monitor food temperature the efficacy of restaurant sales incentives cultural differences in collaborative ventures four mechanisms to spur employees to provide better customer service an empirical study on restaurant cooks’ locus of control, job satisfaction, work stress, and turnover intentions the perceptions of quick-service-restaurant managers regarding older workers comparison study of intern experiences in the United Kingdom and India Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students.
Food Equipment Facts
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Author : James Stevens
language : en
Publisher:
Release Date : 1999
Food Equipment Facts written by James Stevens and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Food service categories.
Food Safety Practices In The Restaurant Industry
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Author : Nurhayati Khairatun, Siti
language : en
Publisher: IGI Global
Release Date : 2021-11-26
Food Safety Practices In The Restaurant Industry written by Nurhayati Khairatun, Siti and has been published by IGI Global this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-26 with Business & Economics categories.
In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance. Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.
Food Use By The Foodservice Industry
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Author : United States. Department of Agriculture. Economic Research Service
language : en
Publisher:
Release Date : 1972
Food Use By The Foodservice Industry written by United States. Department of Agriculture. Economic Research Service and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972 with categories.
Food Service In The Foodservice Industry
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Author : Institute of Food Technologists. Foodservice Division
language : en
Publisher:
Release Date :
Food Service In The Foodservice Industry written by Institute of Food Technologists. Foodservice Division and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.