Author: June Payne-Palacio
Publisher: Prentice Hall
ISBN: 9780134954257
Category : Food service management
Languages : en
Pages : 0
Book Description
Presents the basic principles of foodservice management, which can be applied to all types of foodservice organizations. Reflects the impact of current social, economic, technological and political factors on foodservice operations. The book is divided into four major parts: part 1 gives a chronological review of the history of foodservice organizations and describes types of current foodservice operations; part 2 contains a chapter on food safety and a function-by-function description of a foodservice operation; part 3 focuses on the maintenance and design of the operational facilities; and part 4 covers the design and management of organizations, contains a comprehensive chapter on human resource management, and includes chapters on professional qualities such as administrative leadership and skills, including work improvement, financial management, and marketing. New to this edition is a chapter on food safety, which emphasizes the responsibility of the food service manager in assuring safe food and offers specific, practical guidelines on how to design a facility-specific HACCP system; and a chapter on facilities management, which addresses energy and water conservation and provides guidance on solid waste management. The chapter on designing and managing the organization has been revised to include current theory and practical applications of quality management, including Total Quality Management and Performance Improvement.
West & Wood's Introduction to Foodservice
Author: June Payne-Palacio
Publisher: Prentice Hall
ISBN: 9780134954257
Category : Food service management
Languages : en
Pages : 0
Book Description
Presents the basic principles of foodservice management, which can be applied to all types of foodservice organizations. Reflects the impact of current social, economic, technological and political factors on foodservice operations. The book is divided into four major parts: part 1 gives a chronological review of the history of foodservice organizations and describes types of current foodservice operations; part 2 contains a chapter on food safety and a function-by-function description of a foodservice operation; part 3 focuses on the maintenance and design of the operational facilities; and part 4 covers the design and management of organizations, contains a comprehensive chapter on human resource management, and includes chapters on professional qualities such as administrative leadership and skills, including work improvement, financial management, and marketing. New to this edition is a chapter on food safety, which emphasizes the responsibility of the food service manager in assuring safe food and offers specific, practical guidelines on how to design a facility-specific HACCP system; and a chapter on facilities management, which addresses energy and water conservation and provides guidance on solid waste management. The chapter on designing and managing the organization has been revised to include current theory and practical applications of quality management, including Total Quality Management and Performance Improvement.
Publisher: Prentice Hall
ISBN: 9780134954257
Category : Food service management
Languages : en
Pages : 0
Book Description
Presents the basic principles of foodservice management, which can be applied to all types of foodservice organizations. Reflects the impact of current social, economic, technological and political factors on foodservice operations. The book is divided into four major parts: part 1 gives a chronological review of the history of foodservice organizations and describes types of current foodservice operations; part 2 contains a chapter on food safety and a function-by-function description of a foodservice operation; part 3 focuses on the maintenance and design of the operational facilities; and part 4 covers the design and management of organizations, contains a comprehensive chapter on human resource management, and includes chapters on professional qualities such as administrative leadership and skills, including work improvement, financial management, and marketing. New to this edition is a chapter on food safety, which emphasizes the responsibility of the food service manager in assuring safe food and offers specific, practical guidelines on how to design a facility-specific HACCP system; and a chapter on facilities management, which addresses energy and water conservation and provides guidance on solid waste management. The chapter on designing and managing the organization has been revised to include current theory and practical applications of quality management, including Total Quality Management and Performance Improvement.
West and Wood's Introduction to Foodservice
Author: June Payne-Palacio
Publisher:
ISBN: 9780130208897
Category : Food service management
Languages : en
Pages : 0
Book Description
For sophomore/senior-level courses in Introduction to Foodservice Management, Quantity Food Production, Purchasing for Foodservices (both food and equipment), Organization and Management of Foodservices, Facility Design and Equipment Arrangement, Financial Design and Equipment Arrangement, Food Protection and Safety, Menu Planning for Foodservices, Foodservice Marketing and Merchandising. Written specifically for the undergraduate level, this classic introduction to foodservice is readable, thorough, and concise with a focus on the most essential material. Comprehensive, yet user-friendly, it explores all aspects and principles of foodservice management, which can be applied to all types of foodservice organizations.
Publisher:
ISBN: 9780130208897
Category : Food service management
Languages : en
Pages : 0
Book Description
For sophomore/senior-level courses in Introduction to Foodservice Management, Quantity Food Production, Purchasing for Foodservices (both food and equipment), Organization and Management of Foodservices, Facility Design and Equipment Arrangement, Financial Design and Equipment Arrangement, Food Protection and Safety, Menu Planning for Foodservices, Foodservice Marketing and Merchandising. Written specifically for the undergraduate level, this classic introduction to foodservice is readable, thorough, and concise with a focus on the most essential material. Comprehensive, yet user-friendly, it explores all aspects and principles of foodservice management, which can be applied to all types of foodservice organizations.
West and Wood's Introduction to Foodservice
Author:
Publisher:
ISBN: 9789812446985
Category :
Languages : en
Pages : 619
Book Description
Publisher:
ISBN: 9789812446985
Category :
Languages : en
Pages : 619
Book Description
West & Wood's Introduction to Foodservice
Author:
Publisher:
ISBN: 9789814009836
Category :
Languages : en
Pages : 606
Book Description
Publisher:
ISBN: 9789814009836
Category :
Languages : en
Pages : 606
Book Description
Introduction to Foodservice
Author: June Payne-Palacio
Publisher: Prentice Hall
ISBN: 9780135008201
Category : Food service management
Languages : en
Pages : 0
Book Description
For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.
Publisher: Prentice Hall
ISBN: 9780135008201
Category : Food service management
Languages : en
Pages : 0
Book Description
For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.
West's and Wood's Introduction to Foodservice
Author:
Publisher: Macmillan College
ISBN: 9780023903908
Category : Food service management
Languages : en
Pages : 664
Book Description
Publisher: Macmillan College
ISBN: 9780023903908
Category : Food service management
Languages : en
Pages : 664
Book Description
West and Wood's Introduction to Food Service
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Food Services
Author: Kelly Kagamas Tomkies
Publisher: Infobase Publishing
ISBN: 1438132050
Category : Business & Economics
Languages : en
Pages : 175
Book Description
Examines the ins and outs of the food service industry, providing tips for success, an in-depth glossary of industry jargon, and an overview of the current state of the industry.
Publisher: Infobase Publishing
ISBN: 1438132050
Category : Business & Economics
Languages : en
Pages : 175
Book Description
Examines the ins and outs of the food service industry, providing tips for success, an in-depth glossary of industry jargon, and an overview of the current state of the industry.
Introduction to Professional Foodservice
Author: Wallace L. Rande
Publisher: Wiley
ISBN: 9780471577461
Category : Technology & Engineering
Languages : en
Pages : 0
Book Description
One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.
Publisher: Wiley
ISBN: 9780471577461
Category : Technology & Engineering
Languages : en
Pages : 0
Book Description
One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.
Introduction to Foodservice
Author: Monica Theis June Payne-Palacio
Publisher:
ISBN: 9788131752128
Category :
Languages : en
Pages : 743
Book Description
Publisher:
ISBN: 9788131752128
Category :
Languages : en
Pages : 743
Book Description