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Food Service Organizations

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Foodservice Organizations

Foodservice Organizations Book
Author : Mary B. Gregoire
Publisher : Prentice Hall
Release : 2012-06-28
ISBN : 9780132620819
Language : En, Es, Fr & De

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Book Description :

For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Organized around the well-proven foodservice systems model, this text provides detailed and current information on how managers can optimally transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. Blending theory and practice, it gives foodservice managers a strong empirical base for managing operations. After thoroughly introducing the model, it presents in-depth coverage of each functional subsystem: procurement, production, distribution, service, safety, sanitation, and maintenance. Next, readers master today's most relevant leadership, communication, decision making, HR, financial, and marketing techniques. The book concludes with a full section on system outputs, including methods for evaluating them. This edition adds new coverage of sustainability; updated information on energy management and food safety; expanded coverage of marketing and globalization; and the latest dietary guidelines.

Foodservice Organizations

Foodservice Organizations Book
Author : Marian C. Spears,Mary B. Gregoire
Publisher : Prentice Hall
Release : 2007
ISBN : 9780131936324
Language : En, Es, Fr & De

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Book Description :

Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21 st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.

Foodservice Organizations

Foodservice Organizations Book
Author : Marian C. Spears,Mary B. Gregoire
Publisher : Prentice Hall
Release : 2004
ISBN : 9780130486899
Language : En, Es, Fr & De

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Book Description :

For junior/senior and graduate-level courses in introduction to food and beverage operations and foodservice organization and management. Completely revised and updated, this text presents a comprehensive portrait of managing commercial and on-site foodservice operations.

Foodservice Organizations

Foodservice Organizations Book
Author : Mary Gregoire
Publisher :
Release : 2016
ISBN : 9780134017785
Language : En, Es, Fr & De

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Book Description :

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A.

Hospitality Tourism

Hospitality   Tourism Book
Author : Robert A. Brymer
Publisher : Kendall Hunt
Release : 2003-11-03
ISBN : 9780787298432
Language : En, Es, Fr & De

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Book Description :

CD-ROM contains files that correspond to each chapter of the book. These files include keywords with definitions, related websites, review questions and slides that highlight the key points.

Serving People with Food Allergies

Serving People with Food Allergies Book
Author : Joel J. Schaefer
Publisher : CRC Press
Release : 2011-06-21
ISBN : 1439828059
Language : En, Es, Fr & De

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Book Description :

An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people working in the food service industry. This handy reference contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies. It discusses the special dietary needs of those with autism, celiac disease, diabetes, lactose intolerance, and phenylketonuria (PKU), as well as diets for people who are vegetarian or vegan. The former manager of Product Development and Special Diets for Walt Disney World® Resort and an experienced trainer, the author goes through step-by-step processes for the kitchen and front of the house. Reviewing the main foods that cause allergic reactions—eggs, milk, peanuts and tree nuts, fish and shellfish, soy, wheat, and corn—he explains how to identify the ingredients, by-products, and derivatives in food labels. The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers ideas on reviewing kitchen procedures to identify ways to prevent cross-contact and cross-contamination of food. Written for large food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on cooking for and serving those with food allergies and special dietary needs. Using basic terminology, this book is suitable for home cooks as well. Videos of the author working in the kitchen can be found on his Youtube channel. He also maintains a website at allergychefs.com

Purchasing for Food Service Operations

Purchasing for Food Service Operations Book
Author : Ronald F. Cichy,American Hotel &. Lodging Educational In,&. Lodging Assoc American Lodging Assoc
Publisher : Educational Institute
Release : 2012-05-30
ISBN : 9780133097238
Language : En, Es, Fr & De

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Book Description :

This textbook teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations. The book focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach. Readers will learn how the purchasing control point is a vital element in the food distribution chain from the source and manufacturers to the guest at the table. It covers the latest in e-purchasing, addresses trends in purchasing and product, and features vital information on security, food safety, and ethics from both the distributor's and operator's perspectives.

Food Service Manual for Health Care Institutions

Food Service Manual for Health Care Institutions Book
Author : Ruby Parker Puckett,American Society for Healthcare Food Service Administrators
Publisher : John Wiley & Sons
Release : 2004-11-08
ISBN : 9780787978297
Language : En, Es, Fr & De

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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.

The Management of Foodservice Operations

The Management of Foodservice Operations Book
Author : Peter Jones,Paul Merricks
Publisher : Cengage Learning EMEA
Release : 1994
ISBN : 9780304329076
Language : En, Es, Fr & De

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Book Description :

The Management of Foodservice Operations is an updated and largely revised edition of The Management of Catering Operations, an established and widely recommended textbook for HND, HCIMA, Degree and NVQ 3 and CGLI students. The material has been substantially revised and expanded, with expert contributors, and is now divided into two sections. Part 1 focuses on the planning and design of systems, combining research and concept development with the basics of design and layout, looking at kitchens, restaurants and menus. It also addressed the issue of quality systems with up-to-date analysis of BS 5750. Part 2 brings a management perspective to the issues of service, quality, protecting assets and improving profitability. Throughout, operational examples are given and reinforced to aid full understanding and to assist the student in acquiring the real skills of management needed in the hospitality industry. This text is intended for students in the later stages of their management qualification. It therefore assumes an understanding of the technical aspects of foodservice operations relating to food production and service, as well as a basic knowledge about different sectors of the industry: marketing, human resource management and accounting.

Health Care Food Service Systems Management

Health Care Food Service Systems Management Book
Author : Catherine F. Sullivan,Courtney Atlas
Publisher : Jones & Bartlett Learning
Release : 1998
ISBN : 9780834209213
Language : En, Es, Fr & De

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Book Description :

This practical text offers a systems approach to health care foodservice management. Part I introduces the reader to the principles of the systems approach to management. Part II presents foodservice systems in sequential order to correspond with the flow of resources through the various departments. Each chapter contains behavioral objectives, keywords, suggested classroom and clinical assignments and test items for developing evaluation tools. An instructor's manual is provided.

Modern Food Service Purchasing Business Essentials to Procurement

Modern Food Service Purchasing  Business Essentials to Procurement Book
Author : Robert Garlough
Publisher : Nelson Education
Release : 2010-03-02
ISBN : 1133168361
Language : En, Es, Fr & De

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Book Description :

MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing: Market and distribution systems. Storeroom operations. Cost controls. Product information. Delivering a chef-focused overview of financial management and the formulas used to control a successful business, Modern Food Service Purchasing explains in detail how to set up a successful storeroom operation while providing chefs and buyers with a comprehensive reference that will deliver value for years to come. Extensive color photography, useful charts and forms, and a comprehensive glossary of key terms round out the coverage. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Food Services

Food Services Book
Author : Kelly Kagamas Tomkies
Publisher : Infobase Publishing
Release : 2010
ISBN : 1438132050
Language : En, Es, Fr & De

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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.

Foodservice Management Principles and Practices Global Edition

Foodservice Management  Principles and Practices  Global Edition Book
Author : June Payne-Palacio,Monica Theis
Publisher : Pearson Higher Ed
Release : 2015-08-11
ISBN : 1292104201
Language : En, Es, Fr & De

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Book Description :

For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. Foodservice Operations for Today’s College Students Authored by leading industry experts with years of teaching experience, the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.

Competitive Strategies for Service Organizations

Competitive Strategies for Service Organizations Book
Author : Neil Botten,John McManus
Publisher : Purdue University Press
Release : 1999
ISBN : 9781557531964
Language : En, Es, Fr & De

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Book Description :

Business analysts are in agreement that our future economy, if not our present one, will be dominated by global business and a service economy. The existing literature, however, fails to explain the influence and application of the principles of strategic management in a global service economy. Competitive Strategies for Service Organizations fills that gap, providing an understanding of the major changes that will affect players in this economy. The picture this book paints is a complex one: the economic model based on the availability of capital is being replaced by one relying on innovation and intellectual capital-the cornerstone of the service economy. Current management strategy theory and its practical application are to some degree out of sync with this emerging model. Drawing on international examples for their case-study material, Neil Botten and John McManus balance their exposition of theory with real-world examples organized around the emerging service model. The authors discuss strategy in all its practical dimensions: political, economic, social and technological. In pulling together existing models and techniques and showing, through case histories, how these frameworks may be used in service organizations, they provide valuable guidelines for the forward-looking leaders of our growing service economy.