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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: 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: Lendal Henry Kotschevar
Publisher: John Wiley & Sons
ISBN:
Category : Business & Economics
Languages : en
Pages : 620
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Book Description
Abstract: Full production requirements for operating food establishments and the mechanisms for utilizing fully or partially prepared foods are important components in food service planning. Specific attention is given to planning the characteristics and space allocations for the layout of the food service facility; to the functions of principal areas of the facility (e.g., food processing, food serving, management areas); to utility and environmental factors; and to the selection of the varied types of equipment for the food service facility. The material is intended for architects, educators, equipment producers, food facility planners/consultants, actively engaged in the study or planning of food facility layouts, and dietitians and food managers responsible for operating food service facilities. (wz).
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: Paul J. McVety
Publisher: John Wiley & Sons
ISBN: 0470072679
Category : Cooking
Languages : en
Pages : 277
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Book Description
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
Author: Arora
Publisher: APH Publishing
ISBN: 9788131300671
Category : Caterers and catering
Languages : en
Pages : 372
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Book Description
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: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 256
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Book Description
Author: Marcy Schveibinz
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 108
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Book Description
Author: Soniya Perl
Publisher:
ISBN: 9780578785615
Category :
Languages : en
Pages :
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture and state
Languages : en
Pages : 172
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Book Description
