Introduction To Professional Foodservice PDF Download
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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 | : 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 | : Culinary Institute of America |
Publisher | : |
Total Pages | : |
Release | : 1966 |
Genre | : Cooking |
ISBN | : |
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Author | : James P. Coffman |
Publisher | : |
Total Pages | : 291 |
Release | : 1968 |
Genre | : Cooking |
ISBN | : |
Download Introduction to Professional Food Service Book in PDF, ePub and Kindle
Author | : David A. Mizer |
Publisher | : Wiley-Interscience |
Total Pages | : 276 |
Release | : 2000-05-22 |
Genre | : |
ISBN | : 9780471376767 |
Download Food Preparation for the Professional Book in PDF, ePub and Kindle
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
Author | : Karen E. Drummond |
Publisher | : Wiley |
Total Pages | : 0 |
Release | : 2000-08-29 |
Genre | : Technology & Engineering |
ISBN | : 9780471442400 |
Download Nutrition for Foodservice and Culinary Professionals, Fourth Edition and NRAEF Workbook Package Book in PDF, ePub and Kindle
Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.
Author | : Pip Duncan |
Publisher | : |
Total Pages | : 312 |
Release | : 1991 |
Genre | : Technology & Engineering |
ISBN | : 9780582858695 |
Download Professional Food Service Book in PDF, ePub and Kindle
Author | : Drummond |
Publisher | : John Wiley & Sons |
Total Pages | : |
Release | : 1996-09-01 |
Genre | : |
ISBN | : 9780442024741 |
Download Nutrition for the Foodservice Professional Book in PDF, ePub and Kindle
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 | : 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.