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Author: Sari Edelstein
Publisher: Jones & Bartlett Learning
ISBN: 9780763740641
Category : Business & Economics
Languages : en
Pages : 568
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Book Description
Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.
Author: Sari Edelstein
Publisher: Jones & Bartlett Learning
ISBN: 9780763740641
Category : Business & Economics
Languages : en
Pages : 568
Get Book
Book Description
Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.
Author: Rita Jackson
Publisher: Jones & Bartlett Learning
ISBN: 9780834207608
Category : Dietetics
Languages : en
Pages : 580
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Book Description
Dietetics educators and practitioners will find much in these pages to challenge them. As integrated health care systems evolve, For better or for worse, dietitians need to develop the skills and attitudes that will facilitate not just survival but also expansion of the profession. --Journal of the American Dietetic Association A must-have resource for nutrition and food service administrators, providing vital information about trends in the industry, how others are meeting current demands with innovative programs that contain costs without compromising quality, The standards of care in more progressive settings and how innovative techniques and technological advancements can be implemented to control resources while upholding these standards. Optional methods For The delivery of food service and nutrition care are presented along with actual case studies illustrating innovative solutions To The common dilemmas confronting dietetic professionals today. Includes an Instructor's Manual.
Author: Kelly Kagamas Tomkies
Publisher: Infobase Publishing
ISBN: 1438132050
Category : Business & Economics
Languages : en
Pages : 175
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Book Description
Examines the ins and outs of the food service industry, providing tips for success, an in-depth glossary of industry jargon, and an overview of the current state of the industry.
Author: Esther S. Hochstim
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 108
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Book Description
Author: U.S. Fish and Wildlife Service
Publisher:
ISBN:
Category : Fishery products
Languages : en
Pages : 40
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Book Description
Author: Rosalind Caribelle Lifquist
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 1034
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Book Description
Author:
Publisher: DIANE Publishing
ISBN: 9781422399606
Category :
Languages : en
Pages : 34
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Book Description
Author: Rosalind Caribelle Lifquist
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 60
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Book Description
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 52
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Book Description
A "how-to" guide, developed as a self-help demonstration project, provides concepts and descriptive models as program guides to assist community-based organizations, local and state governments, and the business community who may be concerned with developing programs for increasing the employment opportunities of immigrant, entrant, and refugee women for food service careers
Author: Toh Mun Heng
Publisher: World Scientific
ISBN: 9813228334
Category : Business & Economics
Languages : en
Pages : 452
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Book Description
Measuring productivity is often considered a difficult task for industries in the services sectors. This book offers a solution in the form of the 8M approach -- Management, Manpower, Method, Money, Market, Make, Material and Message. This 8M framework is used to analyze the many facets of productivity and make pertinent solutions and suggestions to lift productivity in enterprises, especially those in the retail and food services sectors. This book consists of 10 chapters. Each chapter is an in-depth study of a specific measure, be it a technological system, a manpower strategy or a marketing program to improve the performance and productivity of small and medium enterprises (SMEs) in the retail and food services sectors in Singapore. Technology-driven solutions are the highlight of this book. Every study presented involves field work in terms of surveys, interviews or focus group discussions with stakeholders. The findings of the studies lead to policy recommendations and suggestions for improving the productivity performance of SMEs in the retail and food services sectors. Contents: About the AuthorAcknowledgementsForewordPrefaceIntroductionThe Use of Lean Management Principle and Practices for Productivity Improvement in the Retail and Food Services Sectors of SingaporeUse of Self-service Technology in Supermarkets: Case Study of a Supermarket and Consumer ResponsesSeeking Productivity Improvement with Self Service Technology (SST) in the F&B Sector: Case Study of Six Restaurants and a Consumer SurveyIntegrating the Supply Chain with RFID: A Study on Boosting Productivity in the Retail and F&B SectorsThe Role of Shared Services in Improving Productivity in the Food Services Sector3D Printing as a Means of Improving ProductivityM-commerce as a Strategy to Increase Productivity in Singapore Effectiveness of Cash Management Technologies and Cashless Payments in Retail and Food Services SectorsAdopting Job Redesign Principles to Transform Business Operations and Raise Productivity in the Retail and Food Services SectorsEffectiveness of Loyalty Cards in Improving Business Performance and Productivity: An Appraisal in the Retail and F&B Industry of SingaporeConcluding RemarksReferences Readership: Policy makers in public sectors; bosses and executives of small and medium enterprises (SMEs), general readers interested in productivity in Singapore. Keywords: Productivity;Technology;Manpower;Marketing;RFID; Job Redesign;3D Printing;SingaporeReview: Key Features: Use of the 8 M framework in diagnosing, analysis and provision of solution to productivity problemsIn-depth studies supported by surveys and/ or case studies in each of the chapterEach chapter is self-contained, easy to read and jargon-free. Where possible, experience in other countries are included to provide comparison and appreciation of situation in Singapore
