Author: Rosalind Caribelle Lifquist
Publisher: Forgotten Books
ISBN: 9780364928844
Category : Business & Economics
Languages : en
Pages : 152
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Book Description
Excerpt from Buying Practices and Food Use of Employee Food Services in Manufacturing Plants Assuming continued use of food at the same rate as found during the survey, these food facilities appeared to buy food largely on an as needed basis. Except for canned foods (which were stocked in total quantities sufficient to last about a month) these facilities had less than a week's supply of most foods on hand at the start of the survey. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Rosalind Caribelle Lifquist
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 148
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Book Description
Author: United States. Agricultural Marketing Service. Marketing Research Division
Publisher:
ISBN:
Category :
Languages : en
Pages : 200
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Book Description
Author: Esther Schwartzstein Hochstim
Publisher: Forgotten Books
ISBN: 9780260424525
Category : Business & Economics
Languages : en
Pages : 112
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Book Description
Excerpt from Employee Food Services in Manufacturing Plants: Management Appraisals, Nature and Extent, Vending Machines In a sample of manufacturing plants having 250 or more employees each, executives were interviewed about their attitudes and practices with regard to providing food services and vending machines for the use of plant personnel. The managers of the food services, in the plants providing them, were also interviewed, and inventory chase records were studied. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Esther S. Hochstim
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 108
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Book Description
Author: Soniya Perl
Publisher:
ISBN: 9780578785615
Category :
Languages : en
Pages :
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Book Description
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 3310
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Book Description
Author: Catherine F. Sullivan
Publisher: Jones & Bartlett Learning
ISBN: 9780834209213
Category : Food Service, Hospital
Languages : en
Pages : 502
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Book Description
This practical text offers a systems approach to health care foodservice management. Part I introduces the reader to the principles of the systems approach to management. Part II presents foodservice systems in sequential order to correspond with the flow of resources through the various departments. Each chapter contains behavioral objectives, keywords, suggested classroom and clinical assignments and test items for developing evaluation tools. An instructor's manual is provided.
Author:
Publisher:
ISBN:
Category : American periodicals
Languages : en
Pages : 2216
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Book Description
Author: J. Scott Smith
Publisher: John Wiley & Sons
ISBN: 047028997X
Category : Technology & Engineering
Languages : en
Pages : 526
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Book Description
Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
