Download or read book Effect of Menu Complexity and Table Service on Time Used for Guest Meals in the Home Management Residence written by Janet Tibbetts and published by . This book was released on 1960 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Titles of Completed Theses in Home Economics and Related Fields in Colleges and Universities of the United States written by and published by . This book was released on 1953 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Program Aid written by and published by . This book was released on 1961 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Students Satisfactions in Six Home Management Residence Workroles written by Mae Elaine Nelson and published by . This book was released on 1966 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Titles of Completed Theses in Home Economics and Related Fields in Colleges and Universities of the United States written by United States. Agricultural Research Service and published by . This book was released on 1960 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Selected Bibliographies of Theses Research FE HM 1920 1961 written by and published by . This book was released on 1961 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Legislative Document written by New York (State). Legislature and published by . This book was released on 1961 with total page 1334 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Annual Report of the New York State College of Home Economics at Cornell University written by New York State College of Home Economics and published by . This book was released on 1956 with total page 964 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Host Bibliographic Record for Boundwith Item Barcode 30112115329648 and Others written by and published by . This book was released on 2013 with total page 724 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Management Practices Used in Family Meal Service written by Winona Havranek Carlson and published by . This book was released on 1969 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the management of family meals has been a major task in most homes throughout the United States and because of its importance to family members, this study was undertaken to examine the management practices used by homemakers in preparing and serving meals. A questionnaire, developed by the researcher with the assistance of the Home Management Department staff was sent to 300 homemakers in the Willamette Valley of Oregon randomly selected from telephone directories. A total of 136 questionnaires were returned, 105 of which were coded and analyzed. Thirty-one questionnaires were omitted from the study either because they were incomplete or received too late to tabulate. All homemakers reported they lived with their husbands except one who was a widow. Homemakers ranged in age from 20 to over 60 years; however 81 were under 50 years of age. Seventy-six families in the sample had children living at home and the average number of children in these families was 2.5. Eighty percent of the homemakers and their husbands had completed 12 years of school. Twelve percent of the homemakers and 20 percent of the husbands had completed four years of college, and over 40 percent of the homemakers and their husbands had received some post high school education. Thirty-four percent of the homemakers were employed full time and seven percent had part-time employment. Full-time homemakers composed 58 percent of the group. Eighty-eight percent of the employed homemakers did not have preschool age children at home. Thirty percent of the husbands were employed as skilled laborers, 17 percent as professionals, and 14 percent in farming and related occupations. Ten percent of the husbands were either retired or attending college. Findings from this study show that about 90 percent of the families eat the evening meal together, about 60 percent eat breakfast together, and less than 30 percent eat the noon meal together during the week. Families ate more meals together on Sunday than any other day of the week. Families had a set hour for mealtimes during the week, but the weekend mealtimes tended to be flexible. When meals were eaten away from home, 37 percent of the families dined at restaurants and 25 percent dined with relatives. Husbands and older children often carried sack lunches and ate in cafeterias. All families members indicated eating with friends. Most homemakers felt it was important for family members to eat meals together. The main reasons given by homemakers for eating meals together were convenience, companionship, and communication. Few families viewed television regularly during mealtime, Most meals were served in the kitchen; however 57 percent of the homemakers had more than one room where meals could be served. Seventy percent of the homemakers entertained guests at least once a month, Most homemakers entertained four to six guests for a meal at one time; however about one-fourth of the homemakers entertained 15 to 30 guests on holidays and family get-togethers. Homemakers were responsible for about 90 percent of the meal preparation and estimated spending an average of 11 hours and 56 minutes per week on food preparation. More time was spent preparing the evening meal than any other meal, and more time was spent on meal preparation on the weekend than during the week. About 70 percent of the homemakers used country-style service in which food was placed in serving bowls and passed around the table for the evening meal and 40 percent used plate service for the morning meal. Plate service was not used for evening and guest meals, The results indicate that most homemakers in this study do not use any type of table covering regularly. Paper napkins are used regularly by homemakers on both weekdays and weekends. Homemakers did the major food shopping for the family, usually on Thursday, Friday, or Saturday. Over half of the homemakers reported shopping once a week. Other homemakers shopped several times during the week, every two weeks, or monthly. Most homemakers enjoyed preparing meals. While many homemakers did not like help preparing meals, they wanted help with table setting and clean up.
Download or read book Study Guide to accompany Management by Menu 4e written by Lendal H. Kotschevar and published by John Wiley & Sons. This book was released on 2007-08-17 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Download or read book Meal Planning and Table Service in the American Home written by Beth Bailey McLean and published by . This book was released on 1923 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Management by Menu written by Lendal H. Kotschevar and published by Wiley Global Education. This book was released on 2007-08-27 with total page 429 pages. Available in PDF, EPUB and Kindle. Book excerpt: Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the big picture behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Both students and working managers will come away from this book able to clearly develop a menu and effectively use it as a management tool. Thoroughly updated with the latest changes affecting the industry, this Fourth Edition has also been revised to give readers a more hands-on learning experience. Sample menus, mini-case studies, self-test review questions, and other new features lead to greater interactivity and engagement with the material. Coverage of new, helpful technologies is now integrated throughout the book.
Download or read book Foodservice Management by Design written by Soniya Perl and published by . This book was released on 2021-01-04 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fundamentals of Menu Planning written by Paul J. McVety and published by John Wiley & Sons. This book was released on 2008-03-03 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
Download or read book Meal Planning and Table Service in the American Home written by Beth Bailey McLean and published by . This book was released on 1942 with total page 149 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Management by Menu written by Lendal Henry Kotschevar and published by Educational Foundation of the National Restaurant Association. This book was released on 1994 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered include food service history; planning a menu; considerations and limits in menu planning; cost factors and cost controls in menu planning; menu pricing; menu mechanics; menu analysis; the liquor menu; menu planning and nutrition; purchasing, production, and the menu; service and the menu; management by computer; the menu and the financial plan; accuracy in menus; number of portions from standard containers; etc.
