Author : Kelly Kagamas Tomkies
Publisher : Infobase Publishing
Page : 175 pages
File Size : 38,54 MB
Release : 2010
Category : Business & Economics
ISBN : 1438132050
Examines the ins and outs of the food service industry, providing tips for success, an in-depth glossary of industry jargon, and an overview of the current state of the industry.
Author : Sari Edelstein
Publisher : Jones & Bartlett Learning
Page : 568 pages
File Size : 22,10 MB
Release : 2008
Category : Business & Economics
ISBN : 9780763740641
Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.
Author : Rita Jackson
Publisher : Jones & Bartlett Learning
Page : 580 pages
File Size : 48,9 MB
Release : 1997
Category : Medical
ISBN : 9780834207608
Dietetics educators and practitioners will find much in these pages to challenge them. As integrated health care systems evolve, For better or for worse, dietitians need to develop the skills and attitudes that will facilitate not just survival but also expansion of the profession. --Journal of the American Dietetic Association A must-have resource for nutrition and food service administrators, providing vital information about trends in the industry, how others are meeting current demands with innovative programs that contain costs without compromising quality, The standards of care in more progressive settings and how innovative techniques and technological advancements can be implemented to control resources while upholding these standards. Optional methods For The delivery of food service and nutrition care are presented along with actual case studies illustrating innovative solutions To The common dilemmas confronting dietetic professionals today. Includes an Instructor's Manual.
Author : Rosalind Caribelle Lifquist
Publisher :
Page : 60 pages
File Size : 50,81 MB
Release : 1961
Category : Food industry and trade
ISBN :
Author :
Publisher : DIANE Publishing
Page : 34 pages
File Size : 19,51 MB
Release :
Category :
ISBN : 9781422399606
Author : Rosalind Caribelle Lifquist
Publisher :
Page : 148 pages
File Size : 13,36 MB
Release : 1959
Category : Food service management
ISBN :
Author : Esther S. Hochstim
Publisher :
Page : 108 pages
File Size : 37,65 MB
Release : 1959
Category : Food service management
ISBN :
Author :
Publisher :
Page : 52 pages
File Size : 47,90 MB
Release : 1985
Category : Food service
ISBN :
A "how-to" guide, developed as a self-help demonstration project, provides concepts and descriptive models as program guides to assist community-based organizations, local and state governments, and the business community who may be concerned with developing programs for increasing the employment opportunities of immigrant, entrant, and refugee women for food service careers
Author : Graham Allen
Publisher : Xlibris Corporation
Page : 415 pages
File Size : 15,53 MB
Release : 2012-02-18
Category : Cooking
ISBN : 146530584X
Catering and Food Services Recipe for Fifty is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in Catering and Food Services Recipe for Fifty has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this
Author : Mun Heng Toh
Publisher : World Scientific
Page : 453 pages
File Size : 11,87 MB
Release : 2018-05-25
Category : Business & Economics
ISBN : 9813228334
Measuring productivity is often considered a difficult task for industries in the services sectors. This book offers a solution in the form of the 8M approach — Management, Manpower, Method, Money, Market, Make, Material and Message. This 8M framework is used to analyze the many facets of productivity and make pertinent solutions and suggestions to lift productivity in enterprises, especially those in the retail and food services sectors.This book consists of 10 chapters. Each chapter is an in-depth study of a specific measure, be it a technological system, a manpower strategy or a marketing program to improve the performance and productivity of small and medium enterprises (SMEs) in the retail and food services sectors in Singapore.Technology-driven solutions are the highlight of this book. Every study presented involves field work in terms of surveys, interviews or focus group discussions with stakeholders. The findings of the studies lead to policy recommendations and suggestions for improving the productivity performance of SMEs in the retail and food services sectors.
