The Modern Food Service Industry
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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.
Strategic International Restaurant Development From Concept To Production
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Author : Camillo, Angelo A.
language : en
Publisher: IGI Global
Release Date : 2021-04-09
Strategic International Restaurant Development From Concept To Production written by Camillo, Angelo A. and has been published by IGI Global this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-09 with Business & Economics categories.
Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.
Modern Batch Cookery
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Author : The Culinary Institute of America (CIA)
language : en
Publisher: John Wiley & Sons
Release Date : 2011-02-08
Modern Batch Cookery written by The Culinary Institute of America (CIA) 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 2011-02-08 with Cooking categories.
A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. Modern Batch Cookery provides the most contemporary and up-to-the-minute resource on the topic. The recipes are designed to yield 50 servings, and cover every meal part and occasion. Modern Batch Cookery contains more than the plain fare typical of institutional foodservice-these modern, delectable recipes include Gorgonzola and Pear Sandwiches, Tequila-Roasted Oysters, Chesapeake-Style Crab Cakes, and many more. Features more than 200 healthy, nutritious, large-batch recipes Includes chapters on Stocks, Sauces, and Soups; Breakfast and Brunch; Salads, Sandwiches, and Appetizers; EntrŽes; Side Dishes; and Baked Goods and Desserts Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas in plating and presentation Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for chefs and foodservice operators working in schools, hospitals, nursing homes, banquet facilities, country clubs, and catering companies.
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.
Food Service Modern Techniques Practices
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Author : Jyoti S. Sharma
language : en
Publisher:
Release Date : 2006-01-01
Food Service Modern Techniques Practices written by Jyoti S. Sharma and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-01-01 with Food service categories.
The foodservice (or food service) industry generally encompasses those places, institutions, and companies responsible for any meal eaten away from home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats. Major foodservice provides include Compass Group, Sodexho, Aramark, and the Crown Group. In this book, we have compiled valuable information of food service, its various relevant of food service, its various relevant facets and techniques. The information is compiled under the following headings, namely-Fundamentals of Food Preparation; Method of Food Preparation: Fundamentals of Menu Planning; Cooking for Patients; Sea Foods; Dishes of Eggs; Centres and Puless; Defence of Meat; Poultry Dishes; Vegetable Dishes; and general Guidelines etc. an exhaustic bibliography, glossary of terms encompassing various aspects, etc. are added features of the book. Definitely amidst the plenty of literature, this book will serve as a vade mecum to learners, trainers and professionals in the fields.
Food Service Industry
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Author : Gertrude G. Blaker
language : en
Publisher:
Release Date : 1961
Food Service Industry written by Gertrude G. Blaker and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1961 with Distributive education categories.
Food Services
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Author : Kelly Kagamas Tomkies
language : en
Publisher: Infobase Publishing
Release Date : 2010
Food Services written by Kelly Kagamas Tomkies and has been published by Infobase Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Business & Economics categories.
Examines the ins and outs of the food service industry, providing tips for success, an in-depth glossary of industry jargon, and an overview of the current state of the industry.
Design And Equipment For Restaurants And Foodservice
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Author : Costas Katsigris
language : en
Publisher: Wiley
Release Date : 2008-10-06
Design And Equipment For Restaurants And Foodservice written by Costas Katsigris and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10-06 with Technology & Engineering categories.
The New Edition of a Favorite Resource! From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor. Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house. Revised and updated with the latest foodservice industry trends, this new Third Edition features: New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles New information on technology use in foodservice Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.
The Foodservice Industry Type Quantity And Value Of Foods Used
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Author : Michael G. Van Dress
language : en
Publisher:
Release Date : 1971
The Foodservice Industry Type Quantity And Value Of Foods Used 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 Agriculture 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.