The Complete Guide To Foodservice In Cultural Institutions

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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)

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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

Elementary Food Science

Author : Richard Owusu-Apenten
Publisher : Springer Nature
ISBN 13 : 3030654338
Total Pages : 613 pages
Book Rating : 4.0/5 (36 download)

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Book Synopsis Elementary Food Science by : Richard Owusu-Apenten

Download or read book Elementary Food Science written by Richard Owusu-Apenten and published by Springer Nature. This book was released on 2022-05-28 with total page 613 pages. Available in PDF, EPUB and Kindle. Book excerpt: Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.

The Museum Experience Revisited

Author : John H Falk
Publisher : Routledge
ISBN 13 : 1315417839
Total Pages : 358 pages
Book Rating : 4.3/5 (154 download)

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Book Synopsis The Museum Experience Revisited by : John H Falk

Download or read book The Museum Experience Revisited written by John H Falk and published by Routledge. This book was released on 2016-06-16 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first book to take a "visitor's eye view" of the museum visit when it was first published in 1992, The Museum Experience revolutionized the way museum professionals understand their constituents. Falk and Dierking have updated this essential reference, incorporating advances in research, theory, and practice in the museum field over the last twenty years. Written in clear, non-technical style, The Museum Experience Revisited paints a thorough picture of why people go to museums, what they do there, how they learn, and what museum practitioners can do to enhance these experiences.

Foodservice in Institutions

Author : Bessie Brooks West
Publisher : Macmillan College
ISBN 13 : 9780024259400
Total Pages : 662 pages
Book Rating : 4.2/5 (594 download)

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Book Synopsis Foodservice in Institutions by : Bessie Brooks West

Download or read book Foodservice in Institutions written by Bessie Brooks West and published by Macmillan College. This book was released on 1988-01 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Museum Experience Revisited

Author : John H Falk
Publisher : Left Coast Press
ISBN 13 : 1611320453
Total Pages : 418 pages
Book Rating : 4.6/5 (113 download)

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Book Synopsis Museum Experience Revisited by : John H Falk

Download or read book Museum Experience Revisited written by John H Falk and published by Left Coast Press. This book was released on 2013 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first book to take a "visitor's eye view" of the museum visit, updated to incorporate advances in research, theory, and practice in the museum field over the last twenty years.

Design and Layout of Foodservice Facilities

Author : John C. Birchfield
Publisher : John Wiley and Sons
ISBN 13 : 0471699632
Total Pages : 368 pages
Book Rating : 4.4/5 (716 download)

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Book Synopsis Design and Layout of Foodservice Facilities by : John C. Birchfield

Download or read book Design and Layout of Foodservice Facilities written by John C. Birchfield and published by John Wiley and Sons. This book was released on 2007-12-04 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide for the entire facility design process?--revised and updated In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance. This Third Edition features: Expanded focus on the front of the house/dining room area Updated and revised equipment chapter with new images of the latest equipment New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion Additional blueprints highlighting design trends Revised appendices that include Web references for additional information Expanded and updated glossary Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.

Presenting Service

Author : Lendal Henry Kotschevar
Publisher :
ISBN 13 : 9781582800394
Total Pages : 212 pages
Book Rating : 4.8/5 (3 download)

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Book Synopsis Presenting Service by : Lendal Henry Kotschevar

Download or read book Presenting Service written by Lendal Henry Kotschevar and published by . This book was released on 1999 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Public Garden

Author :
Publisher :
ISBN 13 :
Total Pages : 590 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis The Public Garden by :

Download or read book The Public Garden written by and published by . This book was released on 2004 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Foodservice Organizations

Author : Marian C. Spears
Publisher : Prentice Hall
ISBN 13 : 9780131936324
Total Pages : 0 pages
Book Rating : 4.9/5 (363 download)

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Book Synopsis Foodservice Organizations by : Marian C. Spears

Download or read book Foodservice Organizations written by Marian C. Spears and published by Prentice Hall. This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21 st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.

Jewish American Food Culture

Author : Jonathan Deutsch
Publisher : U of Nebraska Press
ISBN 13 : 0803226756
Total Pages : 160 pages
Book Rating : 4.8/5 (32 download)

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Book Synopsis Jewish American Food Culture by : Jonathan Deutsch

Download or read book Jewish American Food Culture written by Jonathan Deutsch and published by U of Nebraska Press. This book was released on 2009-10-01 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library.

Ede Journal of Business

Author :
Publisher :
ISBN 13 :
Total Pages : 374 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Ede Journal of Business by :

Download or read book Ede Journal of Business written by and published by . This book was released on 2012-10 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Safety Culture

Author : Frank Yiannas
Publisher : Springer Science & Business Media
ISBN 13 : 0387728678
Total Pages : 96 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Food Safety Culture by : Frank Yiannas

Download or read book Food Safety Culture written by Frank Yiannas and published by Springer Science & Business Media. This book was released on 2008-12-10 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.

The Non-commercial Food Service Manager's Handbook

Author : Douglas Robert Brown
Publisher : Atlantic Publishing Company
ISBN 13 : 0910627819
Total Pages : 626 pages
Book Rating : 4.9/5 (16 download)

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Book Synopsis The Non-commercial Food Service Manager's Handbook by : Douglas Robert Brown

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.

Foodservice Management by Design -

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

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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:

Presenting Service

Author : Lendal H. Kotschevar
Publisher : Wiley
ISBN 13 : 9781119345749
Total Pages : pages
Book Rating : 4.3/5 (457 download)

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Book Synopsis Presenting Service by : Lendal H. Kotschevar

Download or read book Presenting Service written by Lendal H. Kotschevar and published by Wiley. This book was released on 2020-09-23 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Guide to Foodservice Management

Author : Frances Cloyd
Publisher : Cahners Books Boston
ISBN 13 :
Total Pages : 204 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Guide to Foodservice Management by : Frances Cloyd

Download or read book Guide to Foodservice Management written by Frances Cloyd and published by Cahners Books Boston. This book was released on 1972 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Riches, Rivals, and Radicals

Author : Marjorie Schwarzer
Publisher : Rowman & Littlefield
ISBN 13 : 153812808X
Total Pages : 293 pages
Book Rating : 4.5/5 (381 download)

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Book Synopsis Riches, Rivals, and Radicals by : Marjorie Schwarzer

Download or read book Riches, Rivals, and Radicals written by Marjorie Schwarzer and published by Rowman & Littlefield. This book was released on 2020-10-07 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since it was first published in 2006, Riches, Rivals and Radicals has been the go-to text for introductory museum studies courses. It is also of great value to professionals as well as museum lovers who want to learn the stories behind how and why these institutions have evolved since the day the first mastodon bones, royal portraits and botanical specimens entered their halls. For this third edition, Marjorie Schwarzer has mined new resources, previously unavailable archives and contemporary trends to provide a fresh look at the challenges and innovations that have shaped museums in the United States. Schwarzer argues that museums are fundamentally optimistic institutions. They build and preserve some of the nation’s most extraordinary architecture. They showcase the beauty and promise of new scientific discoveries, historical breakthroughs and artistic creation. They provide places of inspiration and repose. At the same time, museums have succeeded in exposing some of the nation’s most painful legacies – racism, inequity, violence – as they strive to be places for healing and reckoning. This too, one could argue, is an act of optimism, for it expresses the hope that museum visitors will gain empathy and understanding from the evidence of others’ struggles. Schwarzer shows us how museums are rooted in a contentious history tied to social, technological and economic trends and ultimately changing ideas of what it means to be a citizen. Along the way we meet some notorious and eccentric characters including business tycoons, architects, collectors, designers, politicians, political activists and progressive educators, all of whom have exerted their influence on what is a complex yet nonetheless enduring institution. Major additions since the last edition include material on digital curation, emergent exhibitions about civil rights, immersive museum environments, continuing efforts to diversify the field, how museums' role in our increasingly digital society, and a new foreword by American Alliance of Museums President and CEO Laura L. Lott. Museums new to this edition include the National Museum of African American History and Culture, the National Memorial for Peace and Justice, and the 9/11 Memorial and Museum. Beautifully written and lavishly illustrated, the third edition of this accessible, award-winning book brings the reader up to date on the stories behind the people and events that have transformed America’s museums from their beginnings into today’s vibrant cultural institutions.