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Author:
Publisher:
ISBN:
Category : Restaurants
Languages : en
Pages : 9
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Book Description
Author:
Publisher:
ISBN:
Category : Restaurants
Languages : en
Pages : 9
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Restaurants
Languages : en
Pages : 30
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Book Description
Square-foot for square-foot, restaurants rank among the most energy-intensive commercial spaces in California. It's not just the cooking equipment that's to blame -- heating, cooling, lighting and sanitation each account for major portions of the average restaurant's electricity and natural gas consumption. As you might guess, all that energy use means there's a lot of room to start saving. But here's something you might not have guessed: Saving energy -- and thus saving money -- is easy. In some cases, it's as simple as changing a few everyday practices.
Author:
Publisher:
ISBN:
Category : Restaurants
Languages : en
Pages : 11
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Book Description
Author: Glenn Bachman
Publisher: Red Wheel/Weiser
ISBN: 1601638574
Category : Business & Economics
Languages : en
Pages : 392
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Book Description
The Green Business Guide is a comprehensive resource designed to help organizations incorporate green practices into their operations. Its content blends strategic conversation at the board level with green planning and program management at the middle-level, and with how-to direction that spells out actions at the shop level.
Author: David K. Hayes
Publisher: John Wiley & Sons
ISBN: 1394208499
Category : Technology & Engineering
Languages : en
Pages : 373
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Book Description
Comprehensive resource covering key 'need-to-know' aspects of how to run a food service operation, with unique perspective from restaurant managers Successful Management in Foodservice Operations is a single volume textbook addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of this book is to teach foodservice operators what they must know, and do, in order to achieve their own definitions of success. The book covers the major changes to food delivery processes and systems forced by the COVID pandemic, changes to the system of accounts for restaurants, flexibility of employee management due to COVID-enforced changes, and more. Each chapter ends with features to enable reader comprehension and practical application of concepts. These include: 'A Manager's 10-Point Effectiveness Checklist' offering ideas for management actions, and mini-case studies entitled 'What Would You Do?' with suggested answers. Successful Management in Foodservice Operations also discusses: Reading a Uniform Systems of Accounts for Restaurants (USAR) income statement, identifying a target market, and creating an effective proprietary website Managing marketing on third-party operated websites and labor costs and preparing and monitoring an operating budget Creating a profitable menu, successfully pricing menu items, recruiting, selecting, and training team members, and controlling food and beverage production costs Running food trucks and 'ghost' restaurants, where no customers actually visit the 'restaurant' in person other than to pick-up pre-ordered food Successful Management in Foodservice Operations is an authoritative, accessible, up-to-date, and easy-to-understand reference for introductory students in programs of study related to hospitality management and food service operations. It also appeals to individuals interested in running their own restaurant or food service operation. Part of Wiley's Foodservice Operations: The Essentials series.
Author: Charlene Spoor
Publisher:
ISBN:
Category : Restaurants
Languages : en
Pages : 214
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Book Description
Author: Jude Flagle
Publisher:
ISBN: 9780896060807
Category : Restaurant management
Languages : en
Pages : 28
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Book Description
Author: Cheryl J. Baldwin
Publisher: John Wiley & Sons
ISBN: 1119949262
Category : Technology & Engineering
Languages : en
Pages : 274
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Book Description
Sustainability is beginning to transform the food industry with environmental, economic and social factors being considered, evaluated and implemented throughout the supply chain like never before. Sustainability in the Food Industry defines sustainability with a comprehensive review of the industry’s current approach to balancing environmental, economic and social considerations throughout the supply chain. In addition, tools and information are provided to enhance future progress. To achieve this, the book combines technical research summaries, case studies and marketing information. Coverage includes sustainability as it relates to: agricultural practices, food processing, distribution, waste management, packaging, life cycle analysis, food safety and health, environmental labeling, consumer insight and market demand, product development, practices in food manufacturing companies, food retailing and food service. An international group of authors covers the information from a global perspective. Sustainability in the Food Industry offers an overview of sustainable sources of impact and improvement, how they relate to the key sectors of the food industry and how programs may be implemented for further improvement.
Author: Cheryl J. Baldwin
Publisher: John Wiley & Sons
ISBN: 1118447719
Category : Technology & Engineering
Languages : en
Pages : 226
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Book Description
Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world’s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by an experienced food industry professional with years of experience in sustainability, The 10 Principles of Food Industry Sustainability inspires and informs the progress required to nourish the population, revitalize natural resources, enhance economic development, and close resource loops. The book makes this complex topic approachable and actionable by identifying the most pressing sustainability priorities across the entire food supply chain and showing, with tools and examples, how producers, processors, packers, distributors, marketers and retailers all play a role in advancing improvement. The book begins with an overview of the Principles of sustainability in the food industry: what they are and why they matter. Subsequent chapters focus on each of the Ten Principles in detail: how they relate to the food industry, their global relevance (including their environmental, health, and social impacts), and the best practices to achieve the potential of meaningful and positive progress that the Principles offer. Specific examples from industry are presented in order to provide scalable solutions and bring the concepts to life, along with top resources for further exploration. The Principles, practices, and potential of sustainability in the food industry covered in this book are designed to be motivating and to offer a much-needed and clear way forward towards a sustainable food supply.
Author: David K. Hayes
Publisher: John Wiley & Sons
ISBN: 1394208049
Category : Food service
Languages : en
Pages : 354
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Book Description
"The purpose of this book is to teach foodservice operators how they can control their operating costs to ensure their expenses are appropriate for the revenue levels they achieve. This book is distinctive in that it addresses those areas of cost control that are unique to the foodservice business"--
