foodservice management

Part 1 of ebook "Foodservice management: Principles and practices" provides readers with contents including: the foundations; the foodservice industry; the systems approach; the fundamentals; food safety; facility sanitation and worker safety; the menu; the operational functions; purchasing; receiving, storage, and inventory;...

276p dangsovu 20-10-2023 5 4   Download

Continued part 1, part 2 of ebook "Foodservice management: Principles and practices" provides readers with contents including: the facilities; facilities planning and design; equipment and furnishings; resource conservation; the management functions; organizational design; leadership; human resource management; performance improvement; financial management; marketing;...

311p dangsovu 20-10-2023 11 5   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

Part 1 of ebook "Design and layout of foodservice facilities (Second edition)" provides readers with contents including: Chapter 1 - Preliminary planning; Chapter 2 - Foodservice design; Chapter 3 - Principles of design; Chapter 4 - Space analysis; Chapter 5 - Equipment layout;...

147p lytamnguyet 04-08-2023 8 3   Download

Continued part 1, part 2 of ebook "Design and layout of foodservice facilities (Second edition)" provides readers with contents including: Chapter 6 - Foodservice equipment (Part I); Chapter 7 - Foodservice equipment (Part II: manufactured equipment); Chapter 8 - Foodservice facilities engineering and architecture;...

179p lytamnguyet 04-08-2023 5 3   Download

Continued part 1, part 2 of ebook "Presenting service: The ultimate guide for the foodservice professional" provides readers with contents including: service areas and equipment; classic service styles; serving the meal; bar and beverage service; management's role in service; table etiquette;...

101p lytamnguyet 04-08-2023 4 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

Continued part 1, part 2 of ebook "West and Wood's introduction to Foodservice (Ninth Edition)" provides readers with content including: facilities, cleaning, sanitation, and safety, environmental management, facilities, planning and design, equipment and furnishings; management, organizational design, human resource management, performance improvement, accounting procedures, marketing, leadership;...

386p lytamnguyet 04-08-2023 9 5   Download

Part 1 of ebook "West and Wood's introduction to Foodservice (Ninth Edition)" provides readers with content including: foodservice organizations, the foodservice industry, types of foodservice operations; food safety and HACCP; foodservice functions, the menu, purchasing, receiving, storage, inventory, production, service;...

246p lytamnguyet 04-08-2023 7 4   Download

Ebook "Nutrition for foodservice and culinary professionals - Student workbook (Fifth edition)" introduces the basic elements of nutrition, discusses nutritional menu planning and developing healthy recipes, and describes marketing nutrition in the industry. The consumer trend toward healthful eating continues to affect foodservice operations everywhere. Future managers with a thorough knowledge of nutrition will be prepared to best capitalize on this growing trend as healthful eating becomes the standard in foodservice operations.

110p lytamnguyet 04-08-2023 8 4   Download

Ebook "Presenting service: The ultimate guide for the foodservice professional (Student workbook)" will give foodservice management students a thorough knowledge of customer service, table service, and the fundamental skills necessary to achieve service goals. The course begins with a look at the history of service and the qualities of a professional server, then discusses how to exceed customer needs and how to create successful mise en place. The course then explains the difference in industry segments and looks at equipment.

59p lytamnguyet 04-08-2023 8 4   Download

Ebook "The chef's companion: A concise dictionary of culinary terms" reflects these developments by bringing together information from a wide range of sources. The dictionary's scope is broad, serving the needs of home cooks as well as professional chefs, culinary students, restaurateurs, and foodservice managers. At the same time, its definitions are brief, pointed, and meant for quick reference in the kitchen.

324p lytamnguyet 04-08-2023 6 5   Download

Part 1 of ebook "Food and beverage cost control (Sixth edition)" presents the following content: managing revenue and expense; creating sales forecasts; purchasing and receiving; managing inventory and production; monitoring food and beverage product costs; managing food and beverage pricing;...

236p damtuyetha 09-01-2023 61 5   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

Part 1 of ebook "Strategic questions in food and beverage management" provide readers with content about: introduction - is food and beverage management in a rut; what do we really know about the requirements of food and beverage consumers; food and beverage markets in the modem age; how important is the meal experience;... Please refer to the ebook for details!

120p duonghanthienbang 05-10-2022 8 4   Download

Chapter 3 - Purchasing and receiving. This chapter presents the following content: Forecasting food sales, forecasting beverage sales, importance of standardized recipes, purchasing food, purchasing beverages, purchase orders, receiving food and beverage products, technology tools.

103p koxih_kothogmih7 29-09-2020 11 1   Download

Chapter 4 - Managing inventory and production. This chapter presents the following content: Product storage, inventory control, product issuing and restocking, managing food production, managing beverage production, technology tools.

53p koxih_kothogmih7 29-09-2020 17 1   Download

Chapter 7 - Managing the cost of labor. This chapter presents the following content: Labor expense in the hospitality industry, evaluating labor productivity, maintaining a productive workforce, measuring current labor productivity, managing payroll costs, reducing labor-related costs, technology tools.

76p koxih_kothogmih7 29-09-2020 16 1   Download

Chapter 11 - Maintaining and improving the revenue control system. This chapter presents the following content: Revenue security, external threats to revenue security, internal threats to revenue security, developing the revenue security system, the complete revenue security system, technology tools.

49p koxih_kothogmih7 29-09-2020 14 1   Download

Chapter 12 - Global dimensions of cost control. This chapter presents the following content: Multinational foodservice operations, managing in a global economy, cost control challenges in global operations.

30p koxih_kothogmih7 29-09-2020 20 1   Download