Quantity Food Production, Planning and Management PDF Download
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Author: Andrew Knight
Publisher:
ISBN: 9780471376774
Category :
Languages : en
Pages : 270
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Book Description
Author: Andrew Knight
Publisher:
ISBN: 9780471376774
Category :
Languages : en
Pages : 270
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Book Description
Author: John Knight
Publisher:
ISBN: 9780843621297
Category :
Languages : en
Pages : 589
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Book Description
Author: John B. Knight
Publisher: Wiley
ISBN: 9780471289272
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions.
Author: Elizabeth McKinney Lieux
Publisher:
ISBN: 9780130835345
Category : Food service
Languages : en
Pages : 0
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Book Description
This workbook/manual gives readers the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, readers search for underlying principles and concepts regarding the production and service of food in large organizations. By completing worksheets, consulting reference materials, and participating in discussions, they learn the important foodservice principles which guide dietitians' and foodservice managers' practice in terms of food safety, menu planning, purchasing and inventory control, controlling production, delivery and service systems, and the financial impact of management decisions. Food Safety. Facility Maintenance. The Menu. Purchasing, Receiving, and Inventory Control. Food Production Methods. Managing Food Production. Meal Service. Financial Management and Cost Control. For those in Quantity Food Production and Service, Food Management, or Food Production Management.
Author: John Barton Knight
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442257453
Category : Cooking
Languages : en
Pages : 598
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Book Description
Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
Author: Abraham Pizam
Publisher: Routledge
ISBN: 0750659963
Category : Business & Economics
Languages : en
Pages : 709
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Book Description
The International Encyclopedia of Hospitality Management covers all of the relevant issues in the field of hospitality management from A (À la carte) to Z (Zoning codes).
Author: Philippines
Publisher:
ISBN:
Category : Gazettes
Languages : en
Pages : 974
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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: Rebecca Thompson
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 62
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Book Description
Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 0470251387
Category : Business & Economics
Languages : en
Pages : 577
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Book Description
Provides the theory, instruction, and practical skills needed to manage the functions of cost control, setting budgets and accurately pricing goods and services in the hospitality management and culinary business. --From publisher description.
