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Author: Elizabeth McKinney Lieux
Publisher:
ISBN: 9780130835345
Category : Food service
Languages : en
Pages : 0
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Book Description
This workbook/manual gives readers the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, readers search for underlying principles and concepts regarding the production and service of food in large organizations. By completing worksheets, consulting reference materials, and participating in discussions, they learn the important foodservice principles which guide dietitians' and foodservice managers' practice in terms of food safety, menu planning, purchasing and inventory control, controlling production, delivery and service systems, and the financial impact of management decisions. Food Safety. Facility Maintenance. The Menu. Purchasing, Receiving, and Inventory Control. Food Production Methods. Managing Food Production. Meal Service. Financial Management and Cost Control. For those in Quantity Food Production and Service, Food Management, or Food Production Management.
Author: Elizabeth McKinney Lieux
Publisher:
ISBN: 9780130835345
Category : Food service
Languages : en
Pages : 0
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Book Description
This workbook/manual gives readers the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, readers search for underlying principles and concepts regarding the production and service of food in large organizations. By completing worksheets, consulting reference materials, and participating in discussions, they learn the important foodservice principles which guide dietitians' and foodservice managers' practice in terms of food safety, menu planning, purchasing and inventory control, controlling production, delivery and service systems, and the financial impact of management decisions. Food Safety. Facility Maintenance. The Menu. Purchasing, Receiving, and Inventory Control. Food Production Methods. Managing Food Production. Meal Service. Financial Management and Cost Control. For those in Quantity Food Production and Service, Food Management, or Food Production Management.
Author: John B. Knight
Publisher: Wiley
ISBN: 9780471289272
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions.
Author: David G. Brown
Publisher: Anker Publishing Company, Incorporated
ISBN:
Category : Education
Languages : en
Pages : 264
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Book Description
Teaching with Technology is a gold mine-with contributors from institutions who are members of the Learning Technology Consortium (LTC)-of specific ways in which instructors may use technology to enhance teaching and learning.
Author: John Barton Knight
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442257453
Category : Cooking
Languages : en
Pages : 598
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Book Description
Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
Author: Peter Daly
Publisher: Springer Science & Business Media
ISBN: 9048129737
Category : Education
Languages : en
Pages : 248
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Book Description
This is the 2009 volume in the Advances in Business Education & Training Book Series. The Series aims to foster advancement in the field and to serve as an international forum for scholarly and state-of-the-art research and development. This volume offers challenging thoughts on constructing meaningful learning both within the academy and in collaboration with outside stakeholders. It comprises two major sections: research into business education and best practice in business education. The research contributions explore the incorporation of theoretical frameworks and the exploitation of clicker technology in classroom practice, the integration of reflective writing into work placements to support learning, the exposure of ideas about morally leading change and its impact on leadership aspirations, large group business learning, self-theories, goal orientations and achievement motivations, and Chinese students’ perceptions of intercultural competence in tutors. Other research contributions look beyond the business school to explore entrepreneurs’ perceptions of their existing business model. The best practice contributions discuss master thesis supervision, MBA study tours designed to increase global exposure, the use of authentic learning materials in career writing courses, and cross cultural innovations.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309166365
Category : Medical
Languages : en
Pages : 92
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Book Description
Centuries of scientific advances in agriculture have increased the quantity, quality, and variety of our food supply. Food in the United States is abundant and affordable, incomes are at record levels, nutrition and health knowledge is at an all-time high. Yet many Americans are not eating a proper diet. The result is an obesity epidemic that contributes to rising healthcare costs from increased rates of heart disease, stroke, diabetes, and several cancers. Whether we see food as medicine or as the cause of disease, medical and agricultural research have the potential to come together in innovative ways to help consumers and producers understand and face the challenges of following a healthful diet. More than 100 leaders in agriculture, health research, education policy, and industry convened at the National Academies in June 2003 to share their opinions on what would be a more efficient and effective system for conducting food and health research. Some of their thoughts follow. Participants concluded that no one organization or agency can solve food-related health issues alone-the nation needs better mechanisms for bringing together its agriculture and health-care infrastructures to address food-related health problems. Addressing the obesity issue, in particular, will require a multidisciplinary strategy that includes research on foods, consumer knowledge and behavior, and the economics of food- and health-related activities, including food pricing, health-care costs, and agricultural support programs.
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 368
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Book Description
Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category :
Languages : en
Pages : 168
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Book Description
Author: Jo Marie Powers
Publisher: John Wiley & Sons
ISBN:
Category : Business & Economics
Languages : en
Pages : 534
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Book Description
Developing skills that ensure quality food involves the entire process of production planning through the analysis of all food processing steps from purchase to service. The flow of food through a kitchen must be examined. Production planning is essential to have more time to devote to operations. Production must be viewed as a sequential process. Predicting raw product costs helps control cost of food served. Cooking techniques for meat, short-order, sandwich, breakfast, vegetable, salad, bakeshop, and special diet preparations are discussed. Special food problems of flavor awareness, sanitation and microbiological control, preparation of manufactured and convenience foods, and meeting special dietary needs are examined.
Author: Alina Yuh-Rong Chou
Publisher:
ISBN:
Category : Quantity cooking
Languages : en
Pages : 246
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Book Description
