Download or read book Financial Decision Making in the Foodservice Industry written by Amit Sharma and published by CRC Press. This book was released on 2019-12-20 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits,fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry. The volume synthesizes these major themes by developing new theoretical foundations and presenting findings from the investigation of managerial practice. The authors cover an abundance of topical issues, including ethical obligations in foodservice, sustainability issues in the foodservice/restaurant industry, farm-to-school and local food expenditures in school foodservice settings, managerial traits and behavior in the foodservice industry, and more.

Download or read book Financial Decision Making in the Foodservice Industry written by Taylor & Francis Group and published by Apple Academic Press. This book was released on 2021-12-13 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits, fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry.

Download or read book Food Service Organizations written by Mary B. Gregoire and published by Pearson Academic Computing. This book was released on 2012-04-01 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e 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

Download or read book The Financial Ingredient in Foodservice Management written by John L. Bolhuis and published by WCB/McGraw-Hill. This book was released on 1976 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Directory of Hardware and Software for the Foodservice Industry written by and published by . This book was released on 1988 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Financial Ingredient in Foodservice Management written by National Institute for Food Service Industry Staff and published by WCB/McGraw-Hill. This book was released on 1981 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Journal of the American Dietetic Association written by and published by . This book was released on 1995 with total page 902 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Foodservice Manual for Health Care Institutions written by Ruby Parker Puckett and published by John Wiley & Sons. This book was released on 2012-11-19 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Criteria for Organizational Decision Making about Food Procurement in Health Care Facilities written by Lauranan Helga Farevaag and published by . This book was released on 1973 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Training Directory for Business and Industry written by and published by . This book was released on 1989 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book A Foodservice Operator s Guide to Food Assistance Programs written by and published by . This book was released on 1987 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: This report provides information on food assistance programs for foodservice operators who may be interested in providing food to people in need. The need is identified, various types of programs are described and the role of the foodservice industry is outlined. Case studies of successful collaborations between restaurateurs and food assistance programs are included.

Download or read book The Research Agenda for Dietetics Conference Proceedings written by American Dietetic Association and published by . This book was released on 1993 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cornell Hotel School written by and published by . This book was released on 2005 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Financial Management for the Hospitality Industry written by Michael M. Coltman and published by . This book was released on 1979 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Students and teachers are presented with the fundamental principles underlying the financial management in the hospitality industry. Financial ratio analysis simplifies the interpretation of information. Asset management requires knowledge of what proportion of the assets should be in cash form, as well as what investments are potentially profitable. The cost and risk of financing are affected by degrees of financial leverage and by dividend policies. Management contracts and condominum hotels have allowed companies to concentrate on operations. Working capital and cash budgeting, franchising and property leasing, and business growth and valuation are discussed.

Download or read book Journal of Hospitality Tourism Education written by and published by . This book was released on 2006 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Books in Print written by and published by . This book was released on 1991 with total page 2432 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Volume Feeding Institutions written by and published by . This book was released on 1977 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: