Foodservice Organizations Book

Foodservice Organizations


  • Author : Mary B. Gregoire
  • Publisher : Prentice Hall
  • Date : 2012-06-28
  • Category : Business & Economics
  • Pages : 525
  • ISBN : 0132620812

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Foodservice Organizations in PDF, EPUB, Tuebl, Mobi and Kindle:

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 Book

Foodservice Organizations


  • Author : Marian C. Spears
  • Publisher : Prentice Hall
  • Date : 2004
  • Category : Business & Economics
  • Pages : 710
  • ISBN : 0130486892

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Foodservice Organizations in PDF, EPUB, Tuebl, Mobi and Kindle:

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 Manual for Health Care Institutions Book

Foodservice Manual for Health Care Institutions


  • Author : Ruby Parker Puckett
  • Publisher : John Wiley & Sons
  • Date : 2012-11-19
  • Category : Medical
  • Pages : 592
  • ISBN : 9780470583746

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Foodservice Manual for Health Care Institutions in PDF, EPUB, Tuebl, Mobi and Kindle:

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.

West and Wood s Introduction to Foodservice Book

West and Wood s Introduction to Foodservice


  • Author : June Payne-Palacio
  • Publisher :
  • Date : 2001
  • Category : Cooking
  • Pages : 619
  • ISBN : 0130208892

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West and Wood s Introduction to Foodservice in PDF, EPUB, Tuebl, Mobi and Kindle:

I. FOODSERVICE ORGANIZATIONS. 1. The Foodservice Industry. 2. Types of Foodservice Operations. 3. Food Safety and HACCP. II. FOODSERVICE FUNCTIONS. 4. The Menu. 5. Purchasing. 6. Receiving, Storage, Inventory. 7. Production. 8. Service. III. FACILITIES. 9. Cleaning, Sanitation, and Safety. 10. Environmental Management. 11.

The Oxford Encyclopedia of Food and Drink in America Book

The Oxford Encyclopedia of Food and Drink in America


  • Author : Andrew Smith
  • Publisher :
  • Date : 2013-01-31
  • Category : Business & Economics
  • Pages : 2182
  • ISBN : 9780199734962

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The Oxford Encyclopedia of Food and Drink in America in PDF, EPUB, Tuebl, Mobi and Kindle:

The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.

Managing Child Nutrition Programs Book

Managing Child Nutrition Programs


  • Author : Josephine Martin
  • Publisher : Jones & Bartlett Learning
  • Date : 1999
  • Category : Medical
  • Pages : 774
  • ISBN : 0834209179

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Managing Child Nutrition Programs in PDF, EPUB, Tuebl, Mobi and Kindle:

Health Sciences & Nutrition

Foodservice Operations and Management  Concepts and Applications Book

Foodservice Operations and Management Concepts and Applications


  • Author : Karen Eich Drummond
  • Publisher : Jones & Bartlett Learning
  • Date : 2021-08-23
  • Category : Business & Economics
  • Pages : 781
  • ISBN : 9781284164879

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Foodservice Operations and Management Concepts and Applications in PDF, EPUB, Tuebl, Mobi and Kindle:

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.

Human Resources in the Foodservice Industry Book

Human Resources in the Foodservice Industry


  • Author : Dennis Reynolds
  • Publisher : CRC Press
  • Date : 2007-05-31
  • Category : Business & Economics
  • Pages : 214
  • ISBN : 9781482282887

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Human Resources in the Foodservice Industry in PDF, EPUB, Tuebl, Mobi and Kindle:

Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace—with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies. As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures—including human resources—to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas. Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: a theoretical framework for management development for chain restaurant operations the legal, business, and ethical issues in setting language policies for personnel language barriers—and the impact on job satisfaction, performance, and turnover increasing performance

National Food Review Book

National Food Review


  • Author :
  • Publisher :
  • Date : 1994
  • Category : Food industry and trade
  • Pages :
  • ISBN : UOM:39015087464841

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National Food Review in PDF, EPUB, Tuebl, Mobi and Kindle:

History of the Health Foods Movement Worldwide  1875 2021  Book

History of the Health Foods Movement Worldwide 1875 2021


  • Author : William Shurtleff; Akiko Aoyagi
  • Publisher : Soyinfo Center
  • Date : 2021-07-31
  • Category : Reference
  • Pages : 894
  • ISBN : 9781948436458

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History of the Health Foods Movement Worldwide 1875 2021 in PDF, EPUB, Tuebl, Mobi and Kindle:

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 205 photographs and illustrations - many color. Free of charge in digital PDF format.

Health Care Food Service Systems Management Book

Health Care Food Service Systems Management


  • Author : Catherine F. Sullivan
  • Publisher : Jones & Bartlett Learning
  • Date : 1998
  • Category : Medical
  • Pages : 516
  • ISBN : 0834209217

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Health Care Food Service Systems Management in PDF, EPUB, Tuebl, Mobi and Kindle:

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.

Food Supply Chain Management Book

Food Supply Chain Management


  • Author : Jane Eastham
  • Publisher : Routledge
  • Date : 2007-08-22
  • Category : Business & Economics
  • Pages : 360
  • ISBN : 9781136402562

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Food Supply Chain Management in PDF, EPUB, Tuebl, Mobi and Kindle:

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.

Food Supply Chain Management Book

Food Supply Chain Management


  • Author : Jane F. Eastham
  • Publisher : Routledge
  • Date : 2001
  • Category : Business & Economics
  • Pages : 339
  • ISBN : 9780750647625

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Food Supply Chain Management in PDF, EPUB, Tuebl, Mobi and Kindle:

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. First text to look specifically at supply chain management in this industry International industry case studies from Bass, Stakis (Hilton) and Tesco Contributions by experts from industry and academia