Food and beverage operations

Halal compliance is very crucial for halal certified food manufacturers. However, over time, there are many cases of non-compliances which resulted in the revocation of halal certificate among Malaysian food and beverage manufacturers. This study looked at the role of religiosity in ensuring halal compliance in companies operating in Malaysia. Results from the quantitative analyses indicated that religiosity did not have an impact on halal compliance by Malaysia F&B companies.

6p longtimenosee06 27-03-2024 2 2   Download

Continued part 1, part 2 of ebook "Professional event coordination" provides readers with contents including: fundamentals of the production; staging the entertainment experience; food and beverage operations; making event memories; ancillary programs; vendors and volunteers; knowledge management; strategies for success;...

244p dangsovu 20-10-2023 11 8   Download

Continued part 1, part 2 of ebook "Hotel management and operations" provides readers with contents including: Chapter 6 - Food and beverage division; Chapter 7 - Marketing and associated activities; Chapter 8 - Financial control and information management; Chapter 9 - Human resources policy management;...

244p dangsovu 20-10-2023 7 4   Download

Part 1 of ebook "Food and beverage management" provides readers with contents including: introducing food and beverage management; classifying food and drink service operations; restaurants and events – the direct market; contract foodservice, travel and public sector catering – the indirect market; developing the concept; the menu; purchasing and storage;...

202p dangsovu 20-10-2023 9 4   Download

Continued part 1, part 2 of ebook "Food and beverage management" provides readers with contents including: production and service; controlling the operation; staffing issues; food and beverage marketing; managing quality in food and drink service operations; trends and developments;...

202p dangsovu 20-10-2023 11 5   Download

Ebook "Hote/Motel operations: An overview (2nd edition)" helps readers in the travel and tourism industries understand the organizational and operational aspects of lodgings. It covers each department of a property and its organization and responsibilities, the methods of marketing a property, and legal requirements faced by properties. Emphasis has been placed on amenities, providing service to business travelers, and security issues.

188p dangsovu 20-10-2023 6 3   Download

Ebook "Dimension of the hospitality industry (Third edition)" begins with an overview of the hospitality industry and concludes with a discussion of the significant issues facing managers today and in the future. It covers the history of the industry and provides an introduction to the management and operation of the three principal segments: food and beverage; lodging; and travel and tourism. Please refer to part 1 of the ebook for details!

202p lytamnguyet 04-08-2023 4 2   Download

Ebook "Dimension of the hospitality industry (Third edition)" offers focused coverage of each sector within hospitality: food and beverage, lodging, and travel and tourism examines the size, scope, and operations of each of these key areas and shares essential information on related concepts products, and services. Throughout the text, this Third Edition brings the material out of the classroom and into the real world with a set of powerful new learning tools. Please refer to part 2 of the ebook for details!

269p lytamnguyet 04-08-2023 5 3   Download

Ebook "Dimension of the hospitality industry: Student workbook" begins with a general overview of the hospitality industry. Food and beverages, lodging planning and operations, and managing operations are described. Students then look at the basics of travel and tourism services. The course closes with a discussion of the future of the hospitality industry.

101p lytamnguyet 04-08-2023 3 3   Download

Continued part 1, part 2 of ebook "Nutrition for foodservice and culinary professionals (Fifth edition)" provides readers with content including: developing and marketing healthy recipes and menus; developing healthy menus and recipes; marketing healthy menu options; light beverages and foods for the beverage operation; nutrition's relationship to health and life span; nutrition and health; weight management and exercise;...

357p lytamnguyet 04-08-2023 9 6   Download

Part 1 of ebook "The beverage service world" provide readers with content about: the history of the beverage industry; the role of the customer in a food-service operation; the planning stage; bar and beverage equipment; alcoholic beverage production; spirtis and cordials; wine fundamentals; beer; beer consumption in the United States;...

157p damtuyetha 16-02-2023 11 5   Download

Continued part 1, part 2 of ebook "Introduction to food and beverage service" presents the following content: other food service procedures; the use of the guéridon; beverage equipment and service knowledge; beverage produc knowledge; beverage service procedures; end-of-service procedures; function operations;...

104p damtuyetha 09-01-2023 10 4   Download

Continued part 1, part 2 of ebook "Strategic questions in food and beverage management" provide readers with content about: can hotel restaurants ever be profitable; short- and long-run perspectives; how can we better understand operational productivity in food and beverage; a resource substitution framework; why are there so many celebrity chefs and cooks;... Please refer to the ebook for details!

139p duonghanthienbang 05-10-2022 13 5   Download

Continued part 1, part 2 of ebook "Food and beverage management (Third edition)" provide readers with content about: food and beverage production control; food controlling; beverage controlling; revenue control - control systems - operating rations; food and beverage management in hotels and quality restaurants; food and beverage management in function catering;... Please refer to the ebook for details!

208p duonghanthienbang 05-10-2022 12 7   Download

Part 1 of ebook "Food and beverage management (Third edition)" provide readers with content about: introducing food and beverage management; the meal experience; managing quality in food and beverage operations; the marketing of food and beverages; advertising, public relations, merchandising and sales promotion;... Please refer to the ebook for details!

201p duonghanthienbang 05-10-2022 12 5   Download

Part 1 of ebook "Improving food and beverage performance" provide readers with content about: customer-centred performance improvement; developing operational policy; marketing; merchandising;... Please refer to the ebook for details!

166p duonghanthienbang 05-10-2022 6 4   Download

Continued part 1, part 2 of ebook "Vietnam tourism occupational standards: Food and beverage service" provides readers with information about standards such as: quality assure work in your team; plan, allocate and monitor work of a team; prepare and analyse financial statements and reports; plan, manage and conduct meetings; operate basic security equipment;... Please refer to part 2 of the ebook for details!

111p tieuvulinhhoa 22-09-2022 14 5   Download

Continued part 1, part 2 of ebook "Revenue management for the hospitality industry" provide readers with content about: revenue management for food service operators; revenue management for food and beverage services; evaluation of revenue management efforts in food and beverage services; revenue management in action; specialized applications of revenue management;... Please refer to part 2 of the ebook for details!

164p tieuvulinhhoa 22-09-2022 8 2   Download

Food waste is a significant environmental and economic problem with more than one-third of all food grown for human consumption lost or wasted. Food and beverage purchases contribute to approximately one-third of Australian foodservice businesses’ operating expenses, yet most businesses do not know how much food they waste. Further, research has not determined whether the act of measuring waste influences its creation.

342p runordie3 06-07-2022 16 2   Download

The content of the book has been structured to follow a logical progression from the underpinning knowledge of food and beverage operations, service areas and equipment, menus and beverages, through to interpersonal and technical service skills, advanced technical skills and then on to key supervisory aspects. An explanation of how information can be found in the book is given in the section ‘How to use this book’.

66p ibvitran 16-02-2022 59 4   Download