Author : Raymond B. Peddersen
Publisher :
Page : 206 pages
File Size : 12,20 MB
Release : 1973
Category : Food service
ISBN : 9780843605600
Description of effective organization, task planning, equipment layout and employee motivation and training in the food service industry.
Author : Lynne Nannen Robertson
Publisher : Wiley-Blackwell
Page : 104 pages
File Size : 26,94 MB
Release : 1991
Category : Business & Economics
ISBN :
Demonstrates how eight basic principles of industrial engineering can improve productivity in every task of food service. Each principle is reinforced by hands-on learning activity. Geared toward all levels of food service personnel.
Author : James R. Hanson
Publisher :
Page : 76 pages
File Size : 16,13 MB
Release : 1980
Category : Food service management
ISBN :
Author : Food and Nutrition Information Center (U.S.).
Publisher :
Page : 360 pages
File Size : 22,53 MB
Release : 1976
Category : Food
ISBN :
Author : Lynne N. Robertson
Publisher :
Page : 96 pages
File Size : 19,4 MB
Release : 1991
Category :
ISBN : 9780608071800
Author : Ester Reiter
Publisher : McGill-Queen's Press - MQUP
Page : 244 pages
File Size : 49,42 MB
Release : 1996
Category : Business & Economics
ISBN : 9780773513877
Some say the adventurous days of grueling and dangerous scientific exploration are long gone, but Reiter (sociology, Brock U.) undertook a 10-month trek--without pay!--into the uncharted wilds of a Burger King kitchen to bring us first-hand accounts of the strange and marvellous customs of the natives. The illustrations are hilarious. Annotation copyrighted by Book News, Inc., Portland, OR
Author : Food and Nutrition Information Center (U.S.)
Publisher :
Page : 364 pages
File Size : 45,51 MB
Release : 1974
Category : Food
ISBN :
Author : National Economic Development Office. Food and Drink Manufacturing Economic Development Committee
Publisher :
Page : 0 pages
File Size : 32,31 MB
Release : 1982
Category :
ISBN :
Author : Mun Heng Toh
Publisher :
Page : pages
File Size : 43,95 MB
Release : 2017
Category : Food service
ISBN : 9789813228313
Introduction -- The use of lean management principle & practices for productivity improvement in the retail & food services sectors -- Use of self-service technology in supermarkets : a case-study of a supermarket and consumer responses -- Seeking productivity improvement with self service technology (SST) in the food services sector : case study of 6 restaurant holding companies -- Integrating the supply chain with RFID : a study on boosting productivity in retail & food services sectors -- The role of shared services in improving productivity in F&B enterprises -- 3-d printing technology & productivity : prospects in Singapore retail and F&B sectors -- Use of mobile applications in retailing : increasing revenue streams and uplifting productivity -- Effectiveness of cash management technologies in Singapore's retail and food services sectors -- Application of job redesign principles to transform business operations and raise productivity in SMEs in the retail & food services sectors -- Effectiveness of loyalty card in improving business performance and productivity : an appraisal in the retail & food services sectors -- Concluding remarks -- Index
Author : Gordon F. Bloom
Publisher : Mit Press
Page : 328 pages
File Size : 44,44 MB
Release : 2003-02-01
Category : Business & Economics
ISBN : 9780262523608
The book is the first to treat the food industry as a systematic whole—or, more exactly, to identify the ways in which it can be made into such a whole, with better couplings at the junctures between manufacturing/processing/transporting/warehousing/retailing.
