Download or read book Running a Food Hub Volume Two a Business Operations Guide written by James Matson and published by Government Printing Office. This book was released on 2015-09-17 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report is part of a multi-volume technical report series entitled, Running a Food Hub, with this guide serving as a companion piece to other United States Department of Agriculture (USDA) reports by providing in-depth guidance on starting and running a food hub enterprise. In order to compile the most current information on best management and operations practices, the authors used published information on food hubs, surveyed numerous operating food hubs, and pulled from their existing experience and knowledge of working directly with food hubs across the country as an agricultural business consulting firm. The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks. As such, the guide explores the different decision points associated with the organizational steps for starting and implementing a food hub. For some sections, sidebars provide “decision points,” which food hub managers will need to address to make key operational decisions. This illustrated guide may assist the operational staff at small businesses or third-party organizations that may provide aggregation, marketing, and distribution services from local and regional producers to assist with wholesale, retail, and institution demand at government institutions, colleges/universities, restaurants, grocery store chains, etc. Undergraduate students pursuing coursework for a bachelor of science degree in food science, or agricultural economics may be interested in this guide. Additionally, this reference work will be helpful to small businesses within the food trade discipline.
Download or read book FoodReview written by and published by . This book was released on 1993 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food and Beverage Cost Control written by Lea R. Dopson and published by John Wiley & Sons. This book was released on 2019-09-04 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Download or read book Marketing in Foodservice Operations written by David K. Hayes and published by John Wiley & Sons. This book was released on 2023-11-21 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: A concise and up-to-date treatment of foodservice marketing with an emphasis on digital and mobile-friendly strategies In Marketing in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an insightful and practical exploration of contemporary foodservice marketing. Capturing the wide range of dramatic changes that have gripped the discipline in the last two decades, the book discusses basic marketing information and includes a heavy emphasis on modern forms of digital marketing in the industry. Learn how to identify a target market and create a marketing plan, as well as how menu prices impact an organization’s marketing. The authors also describe how to use a foodservice operation’s menu as a marketing tool and consider the importance of an active social media presence visible to the target market. Other contents include: A complete introduction to the development, implementation, and evaluation of a foodservice marketing plan Comprehensive explorations of traditional and contemporary foodservice marketing strategies Practical discussions of digital foodservice marketing techniques, including social media plans Insightful treatments of mobile-friendly marketing strategies Perfect for students in foodservice-related courses, Marketing in Foodservice Operations will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.
Download or read book Foodservice Facts written by and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book National Food Review written by and published by . This book was released on 1991 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Strategic International Restaurant Development From Concept to Production written by Camillo, Angelo A. and published by IGI Global. This book was released on 2021-04-09 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.
Download or read book Federal Register written by and published by . This book was released on 2013-02 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Foodservice Operations and Management Concepts and Applications written by Karen Eich Drummond and published by Jones & Bartlett Learning. This book was released on 2021-08-23 with total page 781 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas: • Management theories and business principles required to deliver programs and services. • Continuous quality management of food and nutrition services. • Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor's and graduate degree programs.
Download or read book Food Supply Chain Management written by Jane F. Eastham and published by Routledge. This book was released on 2001 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text looks specifically at the supply chain in the food and drink industry. It provides readers with an understanding of this subject as it is now, its growing importance, and where it is likely to be in the future.
Download or read book Best Practice EVA written by Bennett Stewart and published by John Wiley & Sons. This book was released on 2013-02-19 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: Best-Practice EVA tells the new EVA story from the ground up. Stewart covers EVA essentials—the classic economic profit version of EVA—in the first three chapters of the book. He shows readers how simple and intuitive EVA really is, how it is defined, and why it is better than all other measures of corporate profit. You discover how it naturally guides managers into making all the right decisions—the ones that will truly maximize value. You see how to use it in profit-sharing bonus plans that create the powerful incentives of an owner. Later, Stewart introduces new ratios that make EVA much more powerful and much easier to use than ever before. The pinnacle of the new ratio framework is EVA Momentum, calculated by taking the change in EVA versus the prior period, and dividing by the revenues in the prior period. It measures the growth rate in EVA, scaled to the sales size of the business. It is the only corporate performance ratio where bigger always is better, because it gets bigger when EVA does, which means it should be every company's most important financial goal, the one ratio metric that everyone aims to maximize as the key measure of corporate success. Stewart then walks through the nuts and bolts of Best-Practice EVA, kicking off with an in-depth look at EVA Margin, or EVA as a percent of sales. It’s a key productivity metric, and Stewart’s candidate to replace ROI. The last link in the Best-Practice program is PRVit—the EVA market score report. Stewart shows how to read and interpret the report, how the score is determined, and why investors are turning to it to screen and rate stocks. He also shows why it is finding a home with CFOs and IR directors who want insights into how the market is pricing their stock. The book concludes with battle-tested tips from the firing line, practical suggestions for how you can test drive and adopt Best-Practice EVA at your company.
Download or read book Schools and Health written by Committee on Comprehensive School Health Programs in Grades K-12 and published by National Academies Press. This book was released on 1997-12-09 with total page 513 pages. Available in PDF, EPUB and Kindle. Book excerpt: Schools and Health is a readable and well-organized book on comprehensive school health programs (CSHPs) for children in grades K-12. The book explores the needs of today's students and how those needs can be met through CSHP design and development. The committee provides broad recommendations for CSHPs, with suggestions and guidelines for national, state, and local actions. The volume examines how communities can become involved, explores models for CSHPs, and identifies elements of successful programs. Topics include: The history of and precedents for health programs in schools. The state of the art in physical education, health education, health services, mental health and pupil services, and nutrition and food services. Policies, finances, and other elements of CSHP infrastructure. Research and evaluation challenges. Schools and Health will be important to policymakers in health and education, school administrators, school physicians and nurses, health educators, social scientists, child advocates, teachers, and parents.
Download or read book Study Guide to accompany Food and Beverage Cost Control 6e written by Lea R. Dopson and published by John Wiley & Sons. This book was released on 2015-08-03 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the Student Study Guide designed to accompany Food and Beverage Cost Control, Sixth Edition. The fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.
Download or read book Food Supply Chain Management written by Jane Eastham and published by Routledge. This book was released on 2007-08-22 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: The key to the success of a company is their ability to co-ordinate the key supply chain i.e their key suppliers and suppliers of suppliers. 'Food and Drink Supply Chain Management' looks specifically at the supply chain in the food and drink industry to provide readers with an understanding of the areas as it is now and its growing importance, and where it is going in the future. 'Food and Drink Supply Chain Management' is the first to take an in-depth view into the supply chain function in the hospitality and food retail sectors. Authored by a range of expert contributors the text looks at issues such as: * New food processes and GM foods * Volume catering and JIT (Just In Time) and Food Safety * Relationships between companies and with stakeholders and responsibilities to these groups * The internationalisation of the food chain * The future of the food and drink supply chain and its management Examples and case studies from large international retail and hospitality organizations are used, such as: Bass, Stakis (Hilton), and Tesco, amongst others, to illustrate good and bad practice.
Download or read book Food Marketing Review 1987 written by and published by . This book was released on 1988 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Successful Management in Foodservice Operations written by David K. Hayes and published by John Wiley & Sons. This book was released on 2024-07-18 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive resource covering key 'need-to-know' aspects of how to run a food service operation, with unique perspective from restaurant managers Successful Management in Foodservice Operations is a single volume textbook addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of this book is to teach foodservice operators what they must know, and do, in order to achieve their own definitions of success. The book covers the major changes to food delivery processes and systems forced by the COVID pandemic, changes to the system of accounts for restaurants, flexibility of employee management due to COVID-enforced changes, and more. Each chapter ends with features to enable reader comprehension and practical application of concepts. These include: 'A Manager's 10-Point Effectiveness Checklist' offering ideas for management actions, and mini-case studies entitled 'What Would You Do?' with suggested answers. Successful Management in Foodservice Operations also discusses: Reading a Uniform Systems of Accounts for Restaurants (USAR) income statement, identifying a target market, and creating an effective proprietary website Managing marketing on third-party operated websites and labor costs and preparing and monitoring an operating budget Creating a profitable menu, successfully pricing menu items, recruiting, selecting, and training team members, and controlling food and beverage production costs Running food trucks and 'ghost' restaurants, where no customers actually visit the 'restaurant' in person other than to pick-up pre-ordered food Successful Management in Foodservice Operations is an authoritative, accessible, up-to-date, and easy-to-understand reference for introductory students in programs of study related to hospitality management and food service operations. It also appeals to individuals interested in running their own restaurant or food service operation. Part of Wiley's Foodservice Operations: The Essentials series.
