A Modern Guide to Foodservice Equipment PDF Download
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Author: Arthur C. Avery
Publisher:
ISBN: 9780881336238
Category : Business & Economics
Languages : en
Pages : 372
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Book Description
Author: Arthur C. Avery
Publisher:
ISBN: 9780881336238
Category : Business & Economics
Languages : en
Pages : 372
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Book Description
Author: Todd King
Publisher:
ISBN: 9780970858467
Category : Food service
Languages : en
Pages : 347
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Book Description
Author: Chris Thomas
Publisher: John Wiley & Sons
ISBN: 1118297741
Category : Technology & Engineering
Languages : en
Pages : 530
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Book Description
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.
Author: Mary L. Weber
Publisher: Consumers Union U.S.
ISBN: 9780890430576
Category : Kitchen utensils
Languages : en
Pages : 256
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Book Description
Author: David Marketing Group
Publisher:
ISBN: 9780972219211
Category :
Languages : en
Pages : 74
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Book Description
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 9780787978297
Category : Medical
Languages : en
Pages : 600
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Book Description
Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service 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.
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 368
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 20
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Book Description
Author: Hobart Food Equipment (Firm)
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages :
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Book Description
Author: Gavriel Salvendy
Publisher: John Wiley & Sons
ISBN: 9780471330578
Category : Business & Economics
Languages : en
Pages : 2846
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Book Description
Unrivaled coverage of a broad spectrum of industrial engineering concepts and applications The Handbook of Industrial Engineering, Third Edition contains a vast array of timely and useful methodologies for achieving increased productivity, quality, and competitiveness and improving the quality of working life in manufacturing and service industries. This astoundingly comprehensive resource also provides a cohesive structure to the discipline of industrial engineering with four major classifications: technology; performance improvement management; management, planning, and design control; and decision-making methods. Completely updated and expanded to reflect nearly a decade of important developments in the field, this Third Edition features a wealth of new information on project management, supply-chain management and logistics, and systems related to service industries. Other important features of this essential reference include: * More than 1,000 helpful tables, graphs, figures, and formulas * Step-by-step descriptions of hundreds of problem-solving methodologies * Hundreds of clear, easy-to-follow application examples * Contributions from 176 accomplished international professionals with diverse training and affiliations * More than 4,000 citations for further reading The Handbook of Industrial Engineering, Third Edition is an immensely useful one-stop resource for industrial engineers and technical support personnel in corporations of any size; continuous process and discrete part manufacturing industries; and all types of service industries, from healthcare to hospitality, from retailing to finance. Of related interest . . . HANDBOOK OF HUMAN FACTORS AND ERGONOMICS, Second Edition Edited by Gavriel Salvendy (0-471-11690-4) 2,165 pages 60 chapters "A comprehensive guide that contains practical knowledge and technical background on virtually all aspects of physical, cognitive, and social ergonomics. As such, it can be a valuable source of information for any individual or organization committed to providing competitive, high-quality products and safe, productive work environments."-John F. Smith Jr., Chairman of the Board, Chief Executive Officer and President, General Motors Corporation (From the Foreword)
