The Blue Goose Buying Guide for Fresh Fruit and Vegetables PDF Download
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Author:
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 92
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Book Description
Author:
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 92
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Book Description
Author: American Fruit Growers Inc
Publisher:
ISBN:
Category : Grocery shopping
Languages : en
Pages : 36
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 760
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Book Description
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 1118234111
Category : Medical
Languages : en
Pages : 592
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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: Kathryn A. Brunner
Publisher:
ISBN:
Category : Vegetables
Languages : en
Pages : 20
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Book Description
Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 360
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Book Description
Author: M. Catherine Coble
Publisher:
ISBN:
Category : Dietetics
Languages : en
Pages : 102
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Book Description
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 260
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Book Description
Author: Margaret McWilliams
Publisher: Rex Bookstore, Inc.
ISBN: 9789712347382
Category : Cookbooks
Languages : en
Pages : 612
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Book Description
This clear, concise book helps learners develop a strong basic understanding of food preparation and science within the context of societal concerns related to health and food safety.A three-part organization covers Today’s Food Scene, Food Preparation, and Food in the Context of Life. Individual chapters discuss food safety, HACCP, BSE, biotechnology, GMO, sweeteners and fat substitutes, the labeling of trans fats, and much more.Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base will help prepare individuals to function effectively in their future careers.
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 602
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Book Description
