Design and Equipment for Restaurants and Foodservice PDF Download
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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: Chris Thomas
Publisher: John Wiley & Sons
ISBN: 1118297741
Category : Technology & Engineering
Languages : en
Pages : 530
Get Book Here
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:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1680
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Book Description
Author:
Publisher:
ISBN:
Category : School children
Languages : en
Pages : 1226
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Book Description
Author: Roland E. Greaves
Publisher: CBI Publishing Company
ISBN: 9780442227555
Category : Business & Economics
Languages : en
Pages : 189
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Book Description
Author: Costas Katsigris
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 584
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Book Description
This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.
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: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 300
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Book Description
Author:
Publisher:
ISBN:
Category : Food handling
Languages : en
Pages : 304
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Book Description
Abstract: A comprehensive training manual is designed for sanitarians, sanitary engineers, and administrative personnel responsible for food protection programs in food service operations in industry and government. Topics include: the current status of foodborne disease problems; the fundamentals of microbiology in food processing; protocols for food sampling for analysis; information and guidelines concerning mechanical dishwashing, cleaning and sanitizing operations, the cleaning of multi-use utensils and food equipment surfaces, and the sanitary design, installation, and evaluation of food service equipment; methods for inservice education of food service workers; food surveillance and salvage following disasters; plumbing hazards; insect and rodent control and proper pesticide applications; the measurement and control of product temperature in food service; and the food service manager training and certification program. Standardized procedures for investigating foodborne illness are presented, and a sample food service establishment inspection report is appended. Numerous charts, graphs, and illustrations are included throughout the text.
Author:
Publisher:
ISBN:
Category : Military uniforms
Languages : en
Pages : 338
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Book Description
Author: Paul Fairbrook
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 452
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Book Description
Abstract: The successful college food service director has enthusiasm, empathy, dedication, ethics, quality consciousness, an outgoing personality, leadership ability, food service knowledge, business knowledge, close association with other food service professionals, and awareness of and dedication to good nutrition. A new food service director chronologically prioritizes steps to take to reorganize his operation. The manual presents reorganization steps chronologically to include: 1) developing a master plan; 2) setting up a food purchasing system; 3) establishing budgets and control; 4) building a staff; 5) maintaining food quality; and 6) dealing with residence halls, cash operations, vending, sanitation, safety, catering, special events, and public relations. Appendixes and exhibits provide illustrative, helpful suggestions. A food service director's job can be creative, imaginative, challenging, interesting, and rewarding for the director who is on top of things.
