Download or read book Standardization and Production Control in Quantity Food Service written by Janet Evelyn Hall and published by . This book was released on 1959 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Quantity Food Production Planning and Management written by John B. Knight and published by Wiley. This book was released on 1988-12-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions.

Download or read book Food Service Manual for Health Care Institutions written by Ruby Parker Puckett and published by John Wiley & Sons. This book was released on 2004-11-08 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Standards Principles and Techniques in Quantity Food Production written by Lendal Henry Kotschevar and published by . This book was released on 1966 with total page 728 pages. Available in PDF, EPUB and Kindle. Book excerpt: Textbook on cookery methodology and technical aspects of the provision of meals in hotels and restaurants, with particular reference to the management of large-scale production of victuals in the food industry in the USA - covers kitchen equipment, food storage, menu planning, cost control, etc., and includes a glossary of cookery terms. Bibliography pp. 607 to 615.

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 2012-11-13 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 Food Service Manual for Health Care Institutions written by Brenda A. Byers and published by Jossey-Bass. This book was released on 1994-03-29 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: This classic in the operation of food service departments covers OSHA guidelines, management skills development, menu planning, product selection, facility design and equipment selection.

Download or read book Catalog written by Food and Nutrition Information Center (U.S.) and published by . This book was released on 1974 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Principles of Food Beverage and Labor Cost Controls written by Paul R. Dittmer and published by John Wiley & Sons. This book was released on 2008-09-29 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.

Download or read book School Food Service Management Manual written by United States. Department of Agriculture and published by . This book was released on 1977 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Service written by Shirley King Evans and published by . This book was released on 1989 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Library of Congress Subject Headings written by Library of Congress and published by . This book was released on 2003 with total page 1336 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Library of Congress Subject Headings written by Library of Congress. Cataloging Policy and Support Office and published by . This book was released on 2003 with total page 1324 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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 Official Gazette written by Philippines and published by . This book was released on 1978 with total page 974 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Service Management written by Marcy Schveibinz and published by . This book was released on 1992 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Quantity Recipes for School Food Service written by and published by . This book was released on 1988 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication contains quantity recipes and other information useful to food service personnel to prepare meals in schools participating in the National School Lunch Program (NSLP). Recipes are generally in 50 and 100 portion size.

Download or read book Cumulative Index to the Catalog of the Food and Nutrition Information and Education Material Center 1973 1975 written by National Agricultural Library (U.S.) and published by . This book was released on 1975 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: