Author: Lois Snow Brown
Publisher:
ISBN:
Category : Quantity cookery
Languages : en
Pages : 166
Book Description
Some Major Problems in Quantity Food Preparation and Service Indicated by 167 Food Service Directors in the North Central Region
Author: Lois Snow Brown
Publisher:
ISBN:
Category : Quantity cookery
Languages : en
Pages : 166
Book Description
Publisher:
ISBN:
Category : Quantity cookery
Languages : en
Pages : 166
Book Description
Report
Author: American Home Economics Association. Institution Administration Section. Research Committee
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 38
Book Description
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 38
Book Description
Distribution of Work Functions in Assembly-serve and Conventional Production Food Systems in Hospitals
Author: Esther Kathleen Keen Zolber
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 354
Book Description
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 354
Book Description
Journal of the American Dietetic Association
Author:
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 594
Book Description
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 594
Book Description
The Journal of Home Economics
Author:
Publisher:
ISBN:
Category : Domestic economy
Languages : en
Pages : 834
Book Description
Publisher:
ISBN:
Category : Domestic economy
Languages : en
Pages : 834
Book Description
Titles of Theses: Home Economics and Related Fields, 1962/63-1967/68
Author: American Home Economics Association
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 140
Book Description
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 140
Book Description
Titles of Theses, Home Economics and Related Fields
Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 190
Book Description
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 190
Book Description
Exploring Quantity Food Production and Service Through Problems
Author: Elizabeth McKinney Lieux
Publisher:
ISBN: 9780130835345
Category : Food service
Languages : en
Pages : 0
Book Description
This workbook/manual gives readers the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, readers search for underlying principles and concepts regarding the production and service of food in large organizations. By completing worksheets, consulting reference materials, and participating in discussions, they learn the important foodservice principles which guide dietitians' and foodservice managers' practice in terms of food safety, menu planning, purchasing and inventory control, controlling production, delivery and service systems, and the financial impact of management decisions. Food Safety. Facility Maintenance. The Menu. Purchasing, Receiving, and Inventory Control. Food Production Methods. Managing Food Production. Meal Service. Financial Management and Cost Control. For those in Quantity Food Production and Service, Food Management, or Food Production Management.
Publisher:
ISBN: 9780130835345
Category : Food service
Languages : en
Pages : 0
Book Description
This workbook/manual gives readers the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, readers search for underlying principles and concepts regarding the production and service of food in large organizations. By completing worksheets, consulting reference materials, and participating in discussions, they learn the important foodservice principles which guide dietitians' and foodservice managers' practice in terms of food safety, menu planning, purchasing and inventory control, controlling production, delivery and service systems, and the financial impact of management decisions. Food Safety. Facility Maintenance. The Menu. Purchasing, Receiving, and Inventory Control. Food Production Methods. Managing Food Production. Meal Service. Financial Management and Cost Control. For those in Quantity Food Production and Service, Food Management, or Food Production Management.
Local Food Systems; Concepts, Impacts, and Issues
Author: Steve Martinez
Publisher: DIANE Publishing
ISBN: 1437933629
Category : Social Science
Languages : en
Pages : 87
Book Description
This comprehensive overview of local food systems explores alternative definitions of local food, estimates market size and reach, describes the characteristics of local consumers and producers, and examines early indications of the economic and health impacts of local food systems. Defining ¿local¿ based on marketing arrangements, such as farmers selling directly to consumers at regional farmers¿ markets or to schools, is well recognized. Statistics suggest that local food markets account for a small, but growing, share of U.S. agricultural production. For smaller farms, direct marketing to consumers accounts for a higher percentage of their sales than for larger farms. Charts and tables.
Publisher: DIANE Publishing
ISBN: 1437933629
Category : Social Science
Languages : en
Pages : 87
Book Description
This comprehensive overview of local food systems explores alternative definitions of local food, estimates market size and reach, describes the characteristics of local consumers and producers, and examines early indications of the economic and health impacts of local food systems. Defining ¿local¿ based on marketing arrangements, such as farmers selling directly to consumers at regional farmers¿ markets or to schools, is well recognized. Statistics suggest that local food markets account for a small, but growing, share of U.S. agricultural production. For smaller farms, direct marketing to consumers accounts for a higher percentage of their sales than for larger farms. Charts and tables.
Grain World
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1362
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 1362
Book Description