Food Service And Catering Management
| Author | : Arora |
| Publisher | : APH Publishing |
| Total Pages | : 372 |
| Release | : 2007 |
| Genre | : Caterers and catering |
| ISBN | : 9788131300671 |
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Food Service And Catering Management PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Food Service And Catering Management PDF full book. Access full book title Food Service And Catering Management.
Successful Catering
| Author | : Sony Bode |
| Publisher | : Atlantic Publishing Company |
| Total Pages | : 146 |
| Release | : 2002 |
| Genre | : Caterers and catering |
| ISBN | : 0910627223 |
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"The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information." -- Amazon.com viewed February 8, 2021.
Catering Management
| Author | : Nancy Loman Scanlon |
| Publisher | : LibreDigital |
| Total Pages | : 304 |
| Release | : 2007-03-31 |
| Genre | : Business & Economics |
| ISBN | : 9780470073612 |
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Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.
Managing Food and Nutrition Services
| Author | : Sari Edelstein |
| Publisher | : Jones & Bartlett Learning |
| Total Pages | : 568 |
| Release | : 2008 |
| Genre | : Business & Economics |
| ISBN | : 9780763740641 |
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Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.
Inflight Catering Management
| Author | : Audrey Carol McCool |
| Publisher | : John Wiley & Sons |
| Total Pages | : 456 |
| Release | : 1995 |
| Genre | : Business & Economics |
| ISBN | : |
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The first and only comprehensive guide to the field of INFLIGHT CATERING MANAGEMENT Inflight catering has, over the past thirty years, evolved into a distinct branch of the noncommercial foodservice industry complete with its own unique set of equipment, preparation, storage, disposal, and distribution requirements. Yet, until now, there were no books devoted exclusively to the needs of foodservice management professionals and students interested in pursuing a career in this fascinating and highly lucrative field. This book fills that gap. Written with the full support and cooperation of the Inflight Food Service Association's Education Committee, Inflight Catering Management is both a valuable professional resource and an excellent text for noncommercial foodservice management courses. It provides comprehensive coverage of all essential aspects of contemporary inflight foodservice operations, including: Bidding, contract management, and the airline/caterer interface Caterers' equipment and facilities Onboard equipment and facilities Quality assurance Food safety and sanitation Waste management Current and future career opportunities
Food Service And Catering Management
| Author | : Dinesh Kumar (Hotel management.) |
| Publisher | : |
| Total Pages | : 280 |
| Release | : 2009-01-01 |
| Genre | : Caterers and catering |
| ISBN | : 9788184551716 |
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Foodservice Management: Pearson New International Edition
| Author | : June Payne-Palacio |
| Publisher | : |
| Total Pages | : 576 |
| Release | : 2013-07-23 |
| Genre | : Food service management |
| ISBN | : 9781292020969 |
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For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors.
Food and Beverage Management
| Author | : Bernard Davis |
| Publisher | : Routledge |
| Total Pages | : 412 |
| Release | : 2013-01-11 |
| Genre | : Business & Economics |
| ISBN | : 1136001220 |
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This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Off-Premise Catering Management
| Author | : Chris Thomas |
| Publisher | : John Wiley & Sons |
| Total Pages | : 564 |
| Release | : 2012-12-17 |
| Genre | : Business & Economics |
| ISBN | : 0470889713 |
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For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.
Management by Menu
| Author | : Lendal Henry Kotschevar |
| Publisher | : Educational Foundation of the National Restaurant Association |
| Total Pages | : 404 |
| Release | : 1994 |
| Genre | : Business & Economics |
| ISBN | : 9780915452736 |
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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.
