Least-cost Hospital Food Service Systems PDF Download
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Author: John F. Freshwater
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 68
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Book Description
Author: John F. Freshwater
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 68
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Book Description
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Marketing research
Languages : en
Pages : 620
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Book Description
Author:
Publisher:
ISBN:
Category : Marketing research
Languages : en
Pages : 68
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Book Description
Author: United States. Science and Education Administration
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 808
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Book Description
Author: United States. Superintendent of Documents
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1710
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Book Description
February issue includes Appendix entitled Directory of United States Government periodicals and subscription publications; September issue includes List of depository libraries; June and December issues include semiannual index
Author:
Publisher:
ISBN:
Category : Potatoes
Languages : en
Pages : 410
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Book Description
And recommendations -- Shipping patterns -- Availability of transportation -- New concepts in piggyback operations -- Service requirements -- Rail transport of potatoes -- Marine transport of potatoes -- Shipper-owned and/or leased trucks -- Joining a cooperative trucking association -- Contract trucking -- Continue as is -- Organizational structures -- Management -- Program commitment -- Appendixes.
Author: Robert J. Taylor
Publisher: Jones & Bartlett Learning
ISBN: 9780834203631
Category : Medical
Languages : en
Pages : 684
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Book Description
With contributions from more than 30 authorities in the field, this reference covers topics varying from management techniques to strategic planning, To ownership and governance, To a department-by-department breakdown of health care facility support services.
Author: Herbert L. Meiselman
Publisher: Springer
ISBN: 9783030145033
Category : Psychology
Languages : en
Pages : 0
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Book Description
Eating, including the provision of food and the consumption of food, is the biggest industry in the world, and a major contributor to our health, and to our enjoyment. This book on “Eating” is a unique and novel multi-disciplinary presentation of the whole breadth of research and discussion of the factors that impact eating, and reciprocally the factors that eating impacts. The purpose of this book is to familiarize readers with the areas of eating research and discussion with which they might not be familiar. The multi-disciplinary approach includes the basic and applied sciences (including biology, ecology, nutrition, and food science, as well as important behavioral and social sciences (including history, development, culinary arts, food service, business and marketing). The book ends with a review of current trends and predictions of the future for multiple aspects of eating.
Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1102
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Book Description
Author: G Livingston
Publisher: Academic Press
ISBN: 0323148034
Category : Cooking
Languages : en
Pages : 501
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Book Description
Food Service Systems: Analysis, Design, and Implementation contains the proceedings of a conference held in Framington, Massachusetts on April 7-9, 1976. This book provides a comprehensive treatment of the interrelated elements of food service systems as presented in the conference. Particularly, this compilation shows a step-by-step approach to the problems apparent in food service systems. This includes analyzing and optimizing food, labor utilization, facility design, equipment selection, quality control, training, and microbiological and nutritional aspects in food service operations. Each element is tackled from the viewpoint of its analysis and design into a new system, with emphasis on the methodology involved. Some actual case histories of successful food service systems designs and implementation are included. This book will serve as a text for college and university level courses in Food Service Systems and other related courses. Aside from this, it will also be a good reference for food and food systems research workers, consultants, and planners.
