Introduction To Foodservice PDF Download
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Author | : June Payne-Palacio |
Publisher | : Prentice Hall |
Total Pages | : 0 |
Release | : 2009 |
Genre | : Food service management |
ISBN | : 9780135008201 |
Download Introduction to Foodservice Book in PDF, ePub and Kindle
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.
Author | : June Payne-Palacio |
Publisher | : Prentice Hall |
Total Pages | : 0 |
Release | : 1997 |
Genre | : Food service management |
ISBN | : 9780134954257 |
Download West & Wood's Introduction to Foodservice Book in PDF, ePub and Kindle
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.
Author | : Monica Theis June Payne-Palacio |
Publisher | : |
Total Pages | : 743 |
Release | : 2008 |
Genre | : |
ISBN | : 9788131752128 |
Download Introduction to Foodservice Book in PDF, ePub and Kindle
Author | : Wallace L. Rande |
Publisher | : Wiley |
Total Pages | : 0 |
Release | : 1995-12-12 |
Genre | : Technology & Engineering |
ISBN | : 9780471577461 |
Download Introduction to Professional Foodservice Book in PDF, ePub and Kindle
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.
Author | : |
Publisher | : |
Total Pages | : 0 |
Release | : 2003 |
Genre | : |
ISBN | : 9789812446985 |
Download West and Wood's Introduction to Foodservice Book in PDF, ePub and Kindle
Author | : June Payne-Palacio |
Publisher | : |
Total Pages | : 0 |
Release | : 2012 |
Genre | : Food service |
ISBN | : 9780135122167 |
Download Foodservice Management Book in PDF, ePub and Kindle
This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.
Author | : June Payne-Palacio |
Publisher | : |
Total Pages | : 0 |
Release | : 2001 |
Genre | : Food service management |
ISBN | : 9780130208897 |
Download West and Wood's Introduction to Foodservice Book in PDF, ePub and Kindle
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.
Author | : North American Association of Food Equipment Manufacturers |
Publisher | : |
Total Pages | : |
Release | : 199? |
Genre | : |
ISBN | : |
Download An Introduction to the Foodservice Industry Book in PDF, ePub and Kindle
Author | : Jeffrey P. Miller |
Publisher | : |
Total Pages | : 219 |
Release | : 2010 |
Genre | : Food |
ISBN | : 9781350047679 |
Download Food Studies Book in PDF, ePub and Kindle
"This title is a guide to doing research in the burgeoning field of food studies. Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field and discussions of how the study of food can enhance traditional methods are included. Food Studies: An Introduction to Research Methods begins with an overview of food studies and research methods followed by a guide to the literature. Four methodological "baskets" representing the major methodologies of the field are explored together with interviews of leading scholars: food history (Ken Albala); ethnographic methods (Carole Counihan); cultural, material, and media studies (Psyche Williams-Forson); and quantitative methods (Jeffrey Sobal). The book concludes with chapters on research ethics, including working with human subjects, and technology tools for research."--Provided by publisher.
Author | : John C. Birchfield |
Publisher | : John Wiley and Sons |
Total Pages | : 368 |
Release | : 2007-12-04 |
Genre | : Business & Economics |
ISBN | : 0471699632 |
Download Design and Layout of Foodservice Facilities Book in PDF, ePub and Kindle
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.