foodservice organizations

Genre : Food service management
Publisher : Simon & Schuster Books For Young Readers
ISBN_10 : 0024142824
Copyright Year : 1995
File Format : PDF, EPUB
File Download : 782
Price : FREE

READ FREE

DESCRIPTION : This book presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing a real-world focus on the foodservice customer and the customer's satisfaction. Practical illustrations taken from everyday life reinforce theory and concepts, while coverage explores management and marketing issues and examines delivery systems. Addressed issues include aspects involved in planning, ingredient and quality control, production, food safety, sanitation, and maintenance -- as well as the management of supplies, employees and finances. The book also offers a focus on the central figure in delivery, the menu; and discusses purchasing, receiving, storage, and inventory. For foodservice operations employees who want to increase their knowledge and efficiency.

Genre : Technology & Engineering
Publisher : Pearson Higher Ed
ISBN_10 : 9780133003239
Copyright Year : 2011-11-21
File Format : PDF, EPUB
File Download : 600
Price : FREE

READ FREE

DESCRIPTION : This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Written for junior and senior level student, this best-selling text presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st 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 features expanded coverage of sustainability, social responsibility, and globalization and offers principles that will lead to managerial success.

Genre : Technology & Engineering
Publisher : Pearson Higher Ed
ISBN_10 : 9780133095876
Copyright Year : 2012-06-20
File Format : PDF, EPUB
File Download : 600
Price : FREE

READ FREE

DESCRIPTION : This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e provides detailed and current information on how managers can optimally transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. Blending theory and practice, it gives foodservice managers a strong empirical base for managing operations. After thoroughly introducing the model, it presents in-depth coverage of each functional subsystem: procurement, production, distribution, service, safety, sanitation, and maintenance. Next, readers master today’s most relevant leadership, communication, decision making, HR, financial, and marketing techniques. The book concludes with a full section on system outputs, including methods for evaluating them. This edition adds new coverage of sustainability; updated information on energy management and food safety; expanded coverage of marketing and globalization; and the latest dietary guidelines.

Genre : Business & Economics
Publisher : Cengage Learning EMEA
ISBN_10 : 030432907X
Copyright Year : 1994
File Format : PDF, EPUB
File Download : 264
Price : FREE

READ FREE

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 : Health facilities
Publisher : Kendall Hunt
ISBN_10 : 0787290645
Copyright Year : 2001-12
File Format : PDF, EPUB
File Download : 559
Price : FREE

READ FREE

DESCRIPTION :

Genre : Business & Economics
Publisher : Iowa State Press
ISBN_10 : UIUC:30112017902617
Copyright Year : 1992
File Format : PDF, EPUB
File Download : 115
Price : FREE

READ FREE

DESCRIPTION :

Genre : Business & Economics
Publisher : CRC Press
ISBN_10 : 9781482282887
Copyright Year : 2007-05-31
File Format : PDF, EPUB
File Download : 214
Price : FREE

READ FREE

DESCRIPTION : Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace—with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies. As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures—including human resources—to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas. Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: a theoretical framework for management development for chain restaurant operations the legal, business, and ethical issues in setting language policies for personnel language barriers—and the impact on job satisfaction, performance, and turnover increasing performance to better monitor food temperature the efficacy of restaurant sales incentives cultural differences in collaborative ventures four mechanisms to spur employees to provide better customer service an empirical study on restaurant cooks’ locus of control, job satisfaction, work stress, and turnover intentions the perceptions of quick-service-restaurant managers regarding older workers comparison study of intern experiences in the United Kingdom and India Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students.

đź“’Managing Child Nutrition Programs by Josephine Martin (Ph.D.)

Genre : Medical
Publisher : Jones & Bartlett Learning
ISBN_10 : 0834209179
Copyright Year : 1999-01-01
File Format : PDF, EPUB
File Download : 738
Price : FREE

READ FREE

DESCRIPTION : Health Sciences & Nutrition

Genre : Medical
Publisher : John Wiley & Sons
ISBN_10 : 9781118234112
Copyright Year : 2012-11-13
File Format : PDF, EPUB
File Download : 592
Price : FREE

READ FREE

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

Genre : Business & Economics
Publisher :
ISBN_10 : CORNELL:31924001905854
Copyright Year : 1974
File Format : PDF, EPUB
File Download : 179
Price : FREE

READ FREE

DESCRIPTION :