Team Nutrition Presents a Guide for Purchasing Food Service Equipment PDF Download
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Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 330
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Book Description
Discusses how to purchase conventional foodservice production equipment using a decision-making process and critical pathway approach. Each chapter covers a different phase of the process: industry trends, project planning, specification development, the bid process, the receiving process, alternate purchasing strategies, etc.
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 330
Get Book Here
Book Description
Discusses how to purchase conventional foodservice production equipment using a decision-making process and critical pathway approach. Each chapter covers a different phase of the process: industry trends, project planning, specification development, the bid process, the receiving process, alternate purchasing strategies, etc.
Author: Costas Katsigris
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 584
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Book Description
This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.
Author: Chris Thomas
Publisher: John Wiley & Sons
ISBN: 1118297741
Category : Technology & Engineering
Languages : en
Pages : 530
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Book Description
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.
Author: Lendal Henry Kotschevar
Publisher: Simon & Schuster Books For Young Readers
ISBN:
Category : Business & Economics
Languages : en
Pages : 576
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Book Description
Author: Arthur C. Avery
Publisher:
ISBN: 9780881336238
Category : Business & Economics
Languages : en
Pages : 372
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Book Description
Author: Karen Eich Drummond
Publisher: Jones & Bartlett Learning
ISBN: 128416487X
Category : Business & Economics
Languages : en
Pages : 781
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Book Description
Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas: • Management theories and business principles required to deliver programs and services. • Continuous quality management of food and nutrition services. • Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor's and graduate degree programs.
Author: Sue Grossbauer
Publisher: Kendall Hunt
ISBN: 9780787290641
Category : Business & Economics
Languages : en
Pages : 594
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 368
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Book Description
Author: Michael G. Van Dress
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 172
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Book Description
Author: United States. Naval Supply Systems Command
Publisher:
ISBN:
Category : Cookery, Marine
Languages : en
Pages : 464
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Book Description
