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Author: Faisal A. Kaud
Publisher:
ISBN: 9780834200333
Category : Food service
Languages : en
Pages : 328
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Book Description
Here is everything you need to know about effectively managing a computerized operation. This volume combines the specialized knowledge of nineteen experts in food service administration, business management, and computer education, to guide you toward a detailed understanding of food and nutrition service computer applications.
Author: Faisal A. Kaud
Publisher:
ISBN: 9780834200333
Category : Food service
Languages : en
Pages : 328
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Book Description
Here is everything you need to know about effectively managing a computerized operation. This volume combines the specialized knowledge of nineteen experts in food service administration, business management, and computer education, to guide you toward a detailed understanding of food and nutrition service computer applications.
Author: Josephine Martin
Publisher: Jones & Bartlett Learning
ISBN: 9780763733902
Category : Education
Languages : en
Pages : 892
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Book Description
This valuable resource for dietetic educators, community health and public health professionals is also an essential tool for school districts and state departments of education. With chapters prepared by recognized child nutrition practitioners and academic leaders, this publication addresses the strategic needs of child nutrition programs today. The Second Edition has been fully updated to reflect changes in legislation and school nutrition programs. This resource addressses the latest issues in the school nutrition environment such as a school's responsibility to curb student obesity, school board policy and the sale of non-nutritious foods, and the need for collaboration to balance healthy eating and physical activity. Managing Child Nutrition Programs, Second Edition offers updated competency statements for school nutrition directors, managers and food service assistants.
Author: Rebecca Thompson
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 62
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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: 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: Manal K Abdel-Rahman
Publisher: علي رشاد عبد المؤمن
ISBN:
Category : Computers
Languages : en
Pages : 238
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Book Description
We have the responsibility to build a bridge to link computer revolution with nutrition and food science. So we are hoping that those students who would like to pass on this bridge could be able to see the whole picture of what the computer applications course is all about. Then next, how the computer enriches our specialization and what to expect in the near future about for updating development in that field. We wish this book to be in a great benefit to students of Nutrition and Food science and Dietetics programme. Dr Manal K Abdel-Rahman Dr Aly R Abdel-Moemin
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:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 380
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Book Description
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages :
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Book Description
First multi-year cumulation covers six years: 1965-70.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 908
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Book Description
