Author: Edward A. Kazarian
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 322
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Book Description
The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to- cost-effectively design an operation properly select and efficiently maintain equipment successfully plan and accurately evaluate foodservice layouts plan fast-food facilities and bakeshops cut costs through more efficient energy planning. Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.
Author: John C. Birchfield
Publisher: John Wiley and Sons
ISBN: 0471699632
Category : Business & Economics
Languages : en
Pages : 368
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Book Description
Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.
Author: Edward A. Kazarian
Publisher: Wiley
ISBN: 9780471290636
Category : Business & Economics
Languages : en
Pages : 424
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Book Description
The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to-- * cost-effectively design an operation * properly select and efficiently maintain equipment * successfully plan and accurately evaluate foodservice layouts * plan fast-food facilities and bakeshops * cut costs through more efficient energy planning. Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.
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: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 0470583746
Category : Medical
Languages : en
Pages : 594
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Book Description
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
Author: Edward A. Kazarian
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 230
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Book Description
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: Angelo Camillo
Publisher:
ISBN: 9781799865995
Category : Food service management
Languages : en
Pages :
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Book Description
"This book provide an historical overview of the food service industry and how it has evolved over the centuries. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture"--
Author: Dennis R. Reynolds
Publisher: Wiley Global Education
ISBN: 1118476875
Category : Business & Economics
Languages : en
Pages : 434
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Book Description
Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation—commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.
Author: Dina Marie V. Zemke
Publisher:
ISBN: 9781524963088
Category : Building management
Languages : en
Pages : 493
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Book Description
"This book provides an introduction to managing hospitality buildings and grounds for non-technical managers - an ideal foundation for hospitality management students and emerging managers in the industry. The second edition features shorter chapters to provide material in more focused, "bite-sized" chunks. The book consists of 23 chapters, organized into four distinct sections."--Cover.
