food service organizations

Genre : Business & Economics
Publisher : Cengage Learning EMEA
ISBN_10 : 030432907X
Copyright Year : 1994
File Format : PDF, EPUB
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DESCRIPTION : Based on "Management of Catering Operations", this revised work concentrates on operational systems, demonstrating all theory in practice. It is written for the student and illustrated with diagrams and tables. It explains how to select the right things to do for any type of foodservice operation, including: understanding the customer, devising menus, planning and design of the physical environment, staffing, developing standards, control and quality. The second part looks at how to carry out these things successfully. Based on "Management of Catering Operations", this revised work concentrates on operational systems, demonstrating all theory in practice. It is written for the student and illustrated with diagrams and tables. It explains how to select the right things to do for any type of foodservice operation, including: understanding the customer, devising menus, planning and design of the physical environment, staffing, developing standards, control and quality. The second part looks at how to carry out these things successfully.

Genre : Medical
Publisher : John Wiley & Sons
ISBN_10 : 0787978299
Copyright Year : 2004-11-08
File Format : PDF, EPUB
File Download : 600
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DESCRIPTION : Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service 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.

Genre : Health facilities
Publisher : Kendall Hunt
ISBN_10 : 0787290645
Copyright Year : 2001-12
File Format : PDF, EPUB
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Genre : Medical
Publisher : John Wiley & Sons
ISBN_10 : 9781118234112
Copyright Year : 2012-11-13
File Format : PDF, EPUB
File Download : 592
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DESCRIPTION : 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. Companion Web site: www.josseybass.com/go/puckett4e Additional resources: www.josseybasspublichealth.com

đź“’Summer Food Service Program For Children by United States. Food and Nutrition Service

Genre : Children
Publisher :
ISBN_10 : UOM:39015016222815
Copyright Year : 1981
File Format : PDF, EPUB
File Download : 86
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Genre : Medical
Publisher : Jones & Bartlett Learning
ISBN_10 : 0834209217
Copyright Year : 1998
File Format : PDF, EPUB
File Download : 412
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DESCRIPTION : This practical text offers a systems approach to health care foodservice management. Part I introduces the reader to the principles of the systems approach to management. Part II presents foodservice systems in sequential order to correspond with the flow of resources through the various departments. Each chapter contains behavioral objectives, keywords, suggested classroom and clinical assignments and test items for developing evaluation tools. An instructor's manual is provided.

đź“’Reports By The Commission On Organization Of The Executive Branch Of The Government by United States. Commission on Organization of the Executive Branch of the Government (1953-1955)

Genre : Executive departments
Publisher :
ISBN_10 : SRLF:A0010462935
Copyright Year : 1955
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Genre :
Publisher : DIANE Publishing
ISBN_10 : 9781428973169
Copyright Year :
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đź“’Food Services by Kelly Kagamas Tomkies

Genre : Food service
Publisher : Infobase Publishing
ISBN_10 : 9781438132051
Copyright Year : 2010
File Format : PDF, EPUB
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DESCRIPTION : Examines the ins and outs of the food service industry, providing tips for success, an in-depth glossary of industry jargon, and an overview of the current state of the industry.

Genre : Food relief
Publisher :
ISBN_10 : UVA:X030487953
Copyright Year : 1973
File Format : PDF, EPUB
File Download : 28
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