Marketing in Foodservice Operations

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

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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

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

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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 2024-07-18 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.

Accounting and Financial Management in Foodservice Operations

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

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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.

Cost Control in Foodservice Operations

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

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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"--

Managing Foodservice Operations

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

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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:

Restaurant Marketing for Owners and Managers

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Publisher : Wiley Global Education
ISBN 13 : 1118395085
Total Pages : 242 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis Restaurant Marketing for Owners and Managers by : Patti J. Shock

Download or read book Restaurant Marketing for Owners and Managers written by Patti J. Shock and published by Wiley Global Education. This book was released on 2013-10-07 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: The complete guide to marketing for restaurant managers How do I market my restaurant to prospective customers? Do loyalty programs really work? How do I communicate with my local newspaper to get the biggest "bang" for my marketing buck? By providing specific tools and methods tying marketing theory to practice, this concise, easy-to-use book provides restaurant and foodservice managers with answers to these marketing questions and many more. Part of the Restaurant Basics Series, this hands-on resource offers a variety of material that is applicable to the day-to-day operation of a foodservice business, including strategies linking the location and design of a restaurant with its menu and pricing, as well as guidance on how to imple-ment a marketing plan and budget.

Foodservice Operations and Management: Concepts and Applications

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Author :
Publisher : Jones & Bartlett Learning
ISBN 13 : 1284233588
Total Pages : 781 pages
Book Rating : 4.2/5 (842 download)

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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.

Running a Food Hub: Volume Two, a Business Operations Guide

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Author :
Publisher : Government Printing Office
ISBN 13 : 9780160929847
Total Pages : 84 pages
Book Rating : 4.9/5 (298 download)

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Book Synopsis Running a Food Hub: Volume Two, a Business Operations Guide by : James Matson

Download or read book Running a Food Hub: Volume Two, a Business Operations Guide written by James Matson and published by Government Printing Office. This book was released on 2015-09-17 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report is part of a multi-volume technical report series entitled, Running a Food Hub, with this guide serving as a companion piece to other United States Department of Agriculture (USDA) reports by providing in-depth guidance on starting and running a food hub enterprise. In order to compile the most current information on best management and operations practices, the authors used published information on food hubs, surveyed numerous operating food hubs, and pulled from their existing experience and knowledge of working directly with food hubs across the country as an agricultural business consulting firm. The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks. As such, the guide explores the different decision points associated with the organizational steps for starting and implementing a food hub. For some sections, sidebars provide “decision points,” which food hub managers will need to address to make key operational decisions. This illustrated guide may assist the operational staff at small businesses or third-party organizations that may provide aggregation, marketing, and distribution services from local and regional producers to assist with wholesale, retail, and institution demand at government institutions, colleges/universities, restaurants, grocery store chains, etc. Undergraduate students pursuing coursework for a bachelor of science degree in food science, or agricultural economics may be interested in this guide. Additionally, this reference work will be helpful to small businesses within the food trade discipline.

Marketing Fresh Fruits and Vegetables

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Publisher : Springer Science & Business Media
ISBN 13 : 1461520312
Total Pages : 365 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Marketing Fresh Fruits and Vegetables by : Richard B. How

Download or read book Marketing Fresh Fruits and Vegetables written by Richard B. How and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 365 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book has evolved out of experience gained during 15 years of teaching a course on fruit and vegetable marketing to Cornell University undergrad uates. Initially it was difficult to assemble written material that would intro duce the students to the industry and provide examples to illustrate market ing principles. Apart from a few major studies like the U. S. Department of Agriculture's survey of wholesale markets that came out in 1964 or the re port of the National Commission on Food Marketing published in 1966 there was little research to turn to in the early 1970s. Trade association meetings, trade papers, and personal contacts with members of the industry were the major sources of information. It became necessary to collect infor mation from many different sources to fill the need for a descriptive base. Now there are many good research reports and articles being published on various phases of the industry. There still remains a pressing need, however, to consolidate and interpret this information so that it provides an under standing of the total system and its various parts. Fresh fruit and vegetable marketing is different in many respects from the marketing of other agricultural and nonagricultural products. Hundreds of individual commodities comprise the total group. Each product has its own special requirements for growing and handling, with its own quality attributes, merchandising methods, and standards of consumer acceptance.

Foodservice Manual for Health Care Institutions

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Publisher : John Wiley & Sons
ISBN 13 : 1118234111
Total Pages : 592 pages
Book Rating : 4.1/5 (182 download)

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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 2012-11-13 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.

Food Marketing Review

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Publisher :
ISBN 13 :
Total Pages : 92 pages
Book Rating : 4.3/5 (243 download)

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Book Synopsis Food Marketing Review by :

Download or read book Food Marketing Review written by and published by . This book was released on 1986 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Marketing Research Methodologies for Hospitality and Tourism

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Publisher : Psychology Press
ISBN 13 : 0789034263
Total Pages : 383 pages
Book Rating : 4.7/5 (89 download)

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Book Synopsis Handbook of Marketing Research Methodologies for Hospitality and Tourism by : Ronald A. Nykiel

Download or read book Handbook of Marketing Research Methodologies for Hospitality and Tourism written by Ronald A. Nykiel and published by Psychology Press. This book was released on 2007 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: The final section explains market analysis planning and communications, including preparing a research-based business review and the effective presentation of research findings.

Foodservice Management by Design -

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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:

Strategic International Restaurant Development: From Concept to Production

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Publisher : IGI Global
ISBN 13 : 1799843432
Total Pages : 497 pages
Book Rating : 4.7/5 (998 download)

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Book Synopsis Strategic International Restaurant Development: From Concept to Production by : Camillo, Angelo A.

Download or read book Strategic International Restaurant Development: From Concept to Production written by Camillo, Angelo A. and published by IGI Global. This book was released on 2021-04-09 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.

Managing Foodservice Operations

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Publisher : Association
ISBN 13 :
Total Pages : 464 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Managing Foodservice Operations by : Jack D. Ninemeier

Download or read book Managing Foodservice Operations written by Jack D. Ninemeier and published by Association. This book was released on 1992 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written to assist a) students to gain skills necessary to meet their goal of becoming a dietary manager; b) those persons who desire to take the certification examination; c) practicing managers; and to provide information on the major areas of responsibility as defined by Dietary Managers Association. Topics covered include: the world of non-commercial food services; staffing and personnel management; personnel development through communications, orientation, training, and decision making; personnel development through leadership, motivation, and time management; personnel development through internal and external relations; sanitation and safety; client nutrition--gather and analyze information; client nutrition--conferences, care plans, and documentation; client nutrition--provide nutrition education; client nutrition--provide food services; menu planning and food production; purchasing management; foodservice production, product and equipment; financial management of dietary operations; and evaluation of dietary services.

Marketing Research Report

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Author :
Publisher :
ISBN 13 :
Total Pages : 132 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Marketing Research Report by :

Download or read book Marketing Research Report written by and published by . This book was released on 1972 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Marketing Research Report

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Publisher :
ISBN 13 :
Total Pages : 790 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Marketing Research Report by : United States. Department of Agriculture

Download or read book Marketing Research Report written by United States. Department of Agriculture and published by . This book was released on 1952 with total page 790 pages. Available in PDF, EPUB and Kindle. Book excerpt: