Foodservice Operations

Download Foodservice Operations full books in PDF, epub, and Kindle. Read online Foodservice Operations ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!

Foodservice Operations and Management: Concepts and Applications

Author : Karen Eich Drummond
Publisher : Jones & Bartlett Learning
ISBN 13 : 128416487X
Total Pages : 781 pages
Book Rating : 4.2/5 (841 download)

DOWNLOAD NOW!

Book Synopsis Foodservice Operations and Management: Concepts and Applications by : Karen Eich Drummond

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.

Managing Foodservice Operations

Author : Sue Grossbauer
Publisher : Kendall Hunt
ISBN 13 : 9780787290641
Total Pages : 594 pages
Book Rating : 4.2/5 (96 download)

DOWNLOAD NOW!

Book Synopsis Managing Foodservice Operations by : Sue Grossbauer

Download or read book Managing Foodservice Operations written by Sue Grossbauer and published by Kendall Hunt. This book was released on 2004-03-17 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Concepts of Foodservice Operations and Management

Author : Mahmood A. Khan
Publisher : Wiley
ISBN 13 : 9780471284024
Total Pages : 392 pages
Book Rating : 4.2/5 (84 download)

DOWNLOAD NOW!

Book Synopsis Concepts of Foodservice Operations and Management by : Mahmood A. Khan

Download or read book Concepts of Foodservice Operations and Management written by Mahmood A. Khan and published by Wiley. This book was released on 1991-01-16 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.

Foodservice Operations

Author : United States. Naval Supply Systems Command
Publisher :
ISBN 13 :
Total Pages : 464 pages
Book Rating : 4.:/5 (31 download)

DOWNLOAD NOW!

Book Synopsis Foodservice Operations by : United States. Naval Supply Systems Command

Download or read book Foodservice Operations written by United States. Naval Supply Systems Command and published by . This book was released on 1979 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Foodservice Management by Design -

Author : Soniya Perl
Publisher :
ISBN 13 : 9780578785615
Total Pages : pages
Book Rating : 4.7/5 (856 download)

DOWNLOAD NOW!

Book Synopsis Foodservice Management by Design - by : Soniya Perl

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:

Marketing in Foodservice Operations

Author : David K. Hayes
Publisher : John Wiley & Sons
ISBN 13 : 1394208332
Total Pages : 338 pages
Book Rating : 4.3/5 (942 download)

DOWNLOAD NOW!

Book Synopsis Marketing in Foodservice Operations by : David K. Hayes

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.

Successful Management in Foodservice Operations

Author : David K. Hayes
Publisher : John Wiley & Sons
ISBN 13 : 1394208499
Total Pages : 373 pages
Book Rating : 4.3/5 (942 download)

DOWNLOAD NOW!

Book Synopsis Successful Management in Foodservice Operations by : David K. Hayes

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 2024-08-20 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.

Managing Employees in Foodservice Operations

Author : David K. Hayes
Publisher : John Wiley & Sons
ISBN 13 : 1394208413
Total Pages : 356 pages
Book Rating : 4.3/5 (942 download)

DOWNLOAD NOW!

Book Synopsis Managing Employees in Foodservice Operations by : David K. Hayes

Download or read book Managing Employees in Foodservice Operations written by David K. Hayes and published by John Wiley & Sons. This book was released on 2024 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Professional foodservice operators in all segments of the industry recognize that providing high-quality menu items and excellent service is essential to their long-term success. These same operators must recognize that providing excellence in product and service quality is impossible without the efforts of a highly qualified, well-trained, and committed team of employees. The purpose of this book is to teach foodservice operators what they must know, and do, to attract, train, and retain work teams that allow the operators to reach their financial goals, while at the same time allowing employees the ability to achieve their own personal and professional goals. A major premise of this book is that the best interests of foodservice employers are nearly always in alignment with the best interests of their employees. Many segments of the foodservice industry have historically faced challenges in securing the needed number of qualified employees. The COVID-19 pandemic of the early 2020s, however, which affected the foodservice industry in many ways, lead to a significant decline in the workforce available to many foodservice operators. As a result, even those operators who had not faced serious labor shortage challenges in the past were forced to reassess the importance of employees to the successful operation of their businesses. As a result, the successful management of employees has now taken on more importance than ever before"--

Cost Control in Foodservice Operations

Author : David K. Hayes
Publisher : John Wiley & Sons
ISBN 13 : 1394208049
Total Pages : 354 pages
Book Rating : 4.3/5 (942 download)

DOWNLOAD NOW!

Book Synopsis Cost Control in Foodservice Operations by : David K. Hayes

Download or read book Cost Control in Foodservice Operations written by David K. Hayes and published by John Wiley & Sons. This book was released on 2024 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The purpose of this book is to teach foodservice operators how they can control their operating costs to ensure their expenses are appropriate for the revenue levels they achieve. This book is distinctive in that it addresses those areas of cost control that are unique to the foodservice business"--

Accounting and Financial Management in Foodservice Operations

Author : David K. Hayes
Publisher : John Wiley & Sons
ISBN 13 : 1394208863
Total Pages : 386 pages
Book Rating : 4.3/5 (942 download)

DOWNLOAD NOW!

Book Synopsis Accounting and Financial Management in Foodservice Operations by : David K. Hayes

Download or read book Accounting and Financial Management in Foodservice Operations written by David K. Hayes and published by John Wiley & Sons. This book was released on 2023-11-30 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: A concise and easy-to-follow approach to foodservice accounting and the finance principles required to run a foodservice operation In Accounting and Financial Management in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an up-to-date and straightforward treatment of the financial accounting standards and basic finance concepts owners and operators need to successfully run a foodservice operation. Learn how to understand and assess the financial performance of a foodservice business by using professionally prepared financial reports. The book explains the Uniform System of Accounts for Restaurants (USAR), as well as how to read income statements, balance sheets, and statements of cash flows. It discusses how to calculate a break-even point and demonstrates pricing tips to help owner/operators create a profitable menu. Other contents include: A thorough introduction to controlling food and beverage product costs Practical discussions of how to manage the cost of labor and staffing, as well as how to prepare an accurate operating budget Hands-on strategies for comparing planned and budgeted operating results to actual financial results Perfect for students in foodservice-related courses, Accounting and Financial Management in Foodservice Operations will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.

HACCP and Sanitation in Restaurants and Food Service Operations

Author : Lora Arduser
Publisher : Atlantic Publishing Company
ISBN 13 : 0910627355
Total Pages : 540 pages
Book Rating : 4.9/5 (16 download)

DOWNLOAD NOW!

Book Synopsis HACCP and Sanitation in Restaurants and Food Service Operations by : Lora Arduser

Download or read book HACCP and Sanitation in Restaurants and Food Service Operations written by Lora Arduser and published by Atlantic Publishing Company. This book was released on 2005 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is based on the FDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP & Sanitation from purchasing and receiving food to properly washing the dishes. They will learn time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitizing; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points). Explain what safe food is and how to provide it. Bacteria, viruses, fungi, and parasites, various food-borne illnesses, safe food handling techniques, Purchasing and receiving food, storage, preparation and serving, sanitary equipment and facilities, cleaning and sanitizing of equipment and facilities, pest management program, accident prevention program, crisis management, food safety and sanitation laws. The companion CD ROM contains all the forms and posters needed to establish your HACCP and food safety program. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at [email protected] Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Foodservice Manual for Health Care Institutions

Author : Ruby Parker Puckett
Publisher : John Wiley & Sons
ISBN 13 : 0470583746
Total Pages : 592 pages
Book Rating : 4.4/5 (75 download)

DOWNLOAD NOW!

Book Synopsis Foodservice Manual for Health Care Institutions by : Ruby Parker Puckett

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 2012-11-19 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.

The Complete Guide to Foodservice in Cultural Institutions

Author : Arthur M. Manask
Publisher : Wiley
ISBN 13 : 0471216089
Total Pages : 304 pages
Book Rating : 4.4/5 (712 download)

DOWNLOAD NOW!

Book Synopsis The Complete Guide to Foodservice in Cultural Institutions by : Arthur M. Manask

Download or read book The Complete Guide to Foodservice in Cultural Institutions written by Arthur M. Manask and published by Wiley. This book was released on 2002-07-01 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Create, manage, and grow a successful foodservice operation in any cultural institution The Complete Guide to Foodservice in Cultural Institutions provides insight, strategies, and information needed to run an appealing, efficient, and profitable foodservice operation that lives up to the commitment, standards, and quality expectations of any cultural institution. It is a unique and invaluable resource for administrators charged with ensuring the quality, profitability, and safety of foodservice operations in any cultural institution. A series of case studies recounts the problems and shortcomings encountered by a number of cultural institutions' foodservice programs. These studies demonstrate how to achieve improved financial performance, management efficiencies, visitor satisfaction, and integration with each institution's mission and culture. Through presentation of these case studies, this comprehensive guide shows administrators at museums, zoos, and other cultural institutions how to: * Use catered special events to encourage membership and sponsorship * Develop and market a private special events program * Create a restaurant that enhances the visitor experience * Evaluate and assess in-house restaurants and special events programs * Renovate or expand an existing foodservice operation * Ensure food quality and safety

Food Service And Catering Management

Author : Arora
Publisher : APH Publishing
ISBN 13 : 9788131300671
Total Pages : 372 pages
Book Rating : 4.3/5 (6 download)

DOWNLOAD NOW!

Book Synopsis Food Service And Catering Management by : Arora

Download or read book Food Service And Catering Management written by Arora and published by APH Publishing. This book was released on 2007 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Managing Service in Food and Beverage Operations

Author : Ronald F. Cichy
Publisher : Educational Institute
ISBN 13 : 9780133097269
Total Pages : 0 pages
Book Rating : 4.0/5 (972 download)

DOWNLOAD NOW!

Book Synopsis Managing Service in Food and Beverage Operations by : Ronald F. Cichy

Download or read book Managing Service in Food and Beverage Operations written by Ronald F. Cichy and published by Educational Institute. This book was released on 2012-05-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managing Service in Food and Beverage Operations shows students how food service professionals create and deliver guest-driven service; enhance value, build guest loyalty, and promote repeat business; and continuously improve the process of providing excellent service. Students will learn how every aspect of a food service operations contributes to the guest experience and will explore unique features of a variety of food and beverage operations.

Foodservice Management: Pearson New International Edition

Author : June Payne-Palacio
Publisher :
ISBN 13 : 9781292020969
Total Pages : 576 pages
Book Rating : 4.0/5 (29 download)

DOWNLOAD NOW!

Book Synopsis Foodservice Management: Pearson New International Edition by : June Payne-Palacio

Download or read book Foodservice Management: Pearson New International Edition written by June Payne-Palacio and published by . This book was released on 2013-07-23 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors.

The Management of Foodservice Operations

Author : Peter Jones
Publisher : Cengage Learning Business Press
ISBN 13 : 9780304329076
Total Pages : 264 pages
Book Rating : 4.3/5 (29 download)

DOWNLOAD NOW!

Book Synopsis The Management of Foodservice Operations by : Peter Jones

Download or read book The Management of Foodservice Operations written by Peter Jones and published by Cengage Learning Business Press. This book was released on 1994 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Management of Foodservice Operations is an updated and largely revised edition of The Management of Catering Operations, an established and widely recommended textbook for HND, HCIMA, Degree and NVQ 3 and CGLI students. The material has been substantially revised and expanded, with expert contributors, and is now divided into two sections. Part 1 focuses on the planning and design of systems, combining research and concept development with the basics of design and layout, looking at kitchens, restaurants and menus. It also addressed the issue of quality systems with up-to-date analysis of BS 5750. Part 2 brings a management perspective to the issues of service, quality, protecting assets and improving profitability. Throughout, operational examples are given and reinforced to aid full understanding and to assist the student in acquiring the real skills of management needed in the hospitality industry. This text is intended for students in the later stages of their management qualification. It therefore assumes an understanding of the technical aspects of foodservice operations relating to food production and service, as well as a basic knowledge about different sectors of the industry: marketing, human resource management and accounting.