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Author : Marshall C. Warfel
Publisher :
ISBN 13 : 9780821122754
Total Pages : 502 pages
Book Rating : 4.1/5 (227 download)
Download or read book Purchasing for Food Service Managers written by Marshall C. Warfel and published by . This book was released on 2001-08-01 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Marshall C. Warfel
Publisher :
ISBN 13 : 9780821122792
Total Pages : 505 pages
Book Rating : 4.1/5 (227 download)
Download or read book Purchasing for Food Service Managers - 5th written by Marshall C. Warfel and published by . This book was released on 2005 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Educational Foundation (National Restaurant Association)
Publisher :
ISBN 13 :
Total Pages : 60 pages
Book Rating : 4.:/5 (518 download)
Download or read book Instructor's Guide to Purchasing for Foodservice Managers written by Educational Foundation (National Restaurant Association) and published by . This book was released on 1992 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Andrew H. Feinstein
Publisher : John Wiley & Sons
ISBN 13 : 0470292164
Total Pages : 257 pages
Book Rating : 4.4/5 (72 download)
Download or read book Purchasing for Chefs written by Andrew H. Feinstein and published by John Wiley & Sons. This book was released on 2009-10-27 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject.
Author : Douglas Robert Brown
Publisher : Atlantic Publishing Company
ISBN 13 : 0910627819
Total Pages : 626 pages
Book Rating : 4.9/5 (16 download)
Download or read book The Non-commercial Food Service Manager's Handbook written by Douglas Robert Brown and published by Atlantic Publishing Company. This book was released on 2007 with total page 626 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads you through basic cost-control systems, menu planning, sample floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety and HACCP, dietary considerations, special patient/client needs, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, manage and train employees, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. The extensive resource guide details over 7,000 suppliers to the industry; this directory could be a separate book on its own. This covers everything for which many companies pay consultants thousands of dollars. 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.
Author : David V. Pavesic
Publisher : Lebhar-Friedman
ISBN 13 :
Total Pages : 108 pages
Book Rating : 4.0/5 ( download)
Download or read book Restaurant Manager's Pocket Handbook written by David V. Pavesic and published by Lebhar-Friedman. This book was released on 1999 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers both the organization and systems of the purchasing and inventory process. Explains the operator and supplier relationship and how important it is to the success of the restaurant.
Author : Educational Foundation of the National Restaurant Association Staff
Publisher :
ISBN 13 : 9780915452705
Total Pages : 96 pages
Book Rating : 4.4/5 (527 download)
Download or read book Purchasing for Foodservice Managers written by Educational Foundation of the National Restaurant Association Staff and published by . This book was released on 1991-11 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 : 9780821122655
Total Pages : pages
Book Rating : 4.1/5 (226 download)
Download or read book Instructor's Guide for Purchasing for Food Service Managers written by and published by . This book was released on 1985 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Educational Foundation (National Restaurant Association)
Publisher :
ISBN 13 : 9781883904470
Total Pages : 107 pages
Book Rating : 4.9/5 (44 download)
Download or read book Purchasing for Foodservice Managers Student Workbook written by Educational Foundation (National Restaurant Association) and published by . This book was released on 1995 with total page 107 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 252 pages
Book Rating : 4.3/5 (243 download)
Download or read book Food Purchasing and Meal Cost Management for Food Service Supervisors written by and published by . This book was released on 1988 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Soniya Perl
Publisher :
ISBN 13 : 9780578785615
Total Pages : pages
Book Rating : 4.7/5 (856 download)
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:
Author : Wallace L. Rande
Publisher : John Wiley & Sons
ISBN 13 : 9780471306207
Total Pages : 80 pages
Book Rating : 4.3/5 (62 download)
Download or read book Introduction to Professional Foodservice written by Wallace L. Rande and published by John Wiley & Sons. This book was released on 1995-10 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.
Author : June Payne-Palacio
Publisher : Pearson Higher Ed
ISBN 13 : 1292034211
Total Pages : 571 pages
Book Rating : 4.2/5 (92 download)
Download or read book Foodservice Management: Pearson New International Edition written by June Payne-Palacio and published by Pearson Higher Ed. This book was released on 2013-08-27 with total page 571 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. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison’s University Dining Services.
Author : June Payne-Palacio Ph.D., RD
Publisher : Pearson Higher Ed
ISBN 13 : 1292104201
Total Pages : 546 pages
Book Rating : 4.2/5 (921 download)
Download or read book Foodservice Management: Principles and Practices, Global Edition written by June Payne-Palacio Ph.D., RD and published by Pearson Higher Ed. This book was released on 2015-08-11 with total page 546 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. Foodservice Operations for Today’s College Students Authored by leading industry experts with years of teaching experience, the 13th Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organised for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues. The full text downloaded to your computer With eBooks you can: search for key concepts, words and phrases make highlights and notes as you study share your notes with friends eBooks are downloaded to your computer and accessible either offline through the Bookshelf (available as a free download), available online and also via the iPad and Android apps. Upon purchase, you'll gain instant access to this eBook. Time limit The eBooks products do not have an expiry date. You will continue to access your digital ebook products whilst you have your Bookshelf installed.
Author : Elizabeth McKinney Lieux
Publisher :
ISBN 13 : 9780130835345
Total Pages : 0 pages
Book Rating : 4.8/5 (353 download)
Download or read book Exploring Quantity Food Production and Service Through Problems written by Elizabeth McKinney Lieux and published by . This book was released on 1999-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This workbook/manual gives readers the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, readers search for underlying principles and concepts regarding the production and service of food in large organizations. By completing worksheets, consulting reference materials, and participating in discussions, they learn the important foodservice principles which guide dietitians' and foodservice managers' practice in terms of food safety, menu planning, purchasing and inventory control, controlling production, delivery and service systems, and the financial impact of management decisions. Food Safety. Facility Maintenance. The Menu. Purchasing, Receiving, and Inventory Control. Food Production Methods. Managing Food Production. Meal Service. Financial Management and Cost Control. For those in Quantity Food Production and Service, Food Management, or Food Production Management.
Author : Andrew H. Feinstein
Publisher : Wiley
ISBN 13 : 9780471693147
Total Pages : 156 pages
Book Rating : 4.6/5 (931 download)
Download or read book Purchasing, Student Workbook written by Andrew H. Feinstein and published by Wiley. This book was released on 2004-10-05 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fully updated to keep pace with a rapidly changing technological environment The swift-moving technology revolution continues to transform the practices and procedures involved in purchasing for the hospitality industry, even as essential principles remain unchanged. Now, the cornerstone volume that set the standard for how hospitality purchasing is taught at universities, colleges, and culinary schools addresses the latest technological tools used in the industry today. As always, Purchasing: Selection and Procurement for the Hospitality Industry, Sixth Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products are fully updated with the latest standards and trends. Purchasing is important reading for students in hospitality, restaurant management, and culinary arts programs. This easy-to-use guide is also an excellent resource for professionals in food service and lodging operations who conduct training courses on purchasing goods and hospitality services.
Author : June Payne-Palacio
Publisher :
ISBN 13 : 9781292020969
Total Pages : 576 pages
Book Rating : 4.0/5 (29 download)
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.
