Food service

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  • Make Your Mark ON-THE-JOB ENGLISH LEARNING Illustrates situations and enhances workplace literacy that span four major industries: food service, the hotel industry, retail, and health services. JOB-FOCUSED TOPICS Focus on teaching terminology, common idioms, general job information, and strategies for success.

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  • The Vietnam tourism occupational standards (VTOS) for Food and beverage service cover all F&B jobs at five levels from waiter (Level 1) to Restaurant Manager (Level 4) and F&B Director (Level 5). The VTOS F&B Service standards have also taken account of local hotel operations.

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  • Vietnam tourism occupational standards – Food and beverage service consists of a range of units of competence that specify particular skills, knowledge and behaviours/attitudes necessary to fulfil the job requirements satisfactorily. Each job will consist of a blend of functional, core and generic units.

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  • Better understand the role of purchasing, food service and partnership marketing at Six Flags. Brainstorm potential partnership opportunities between Six Flags and P&G. Agree on next steps with owners from each company.

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  • Chapter 1 - Managing revenue and expense. This chapter presents the following content: Professional foodservice manager, profit: the reward for service, four major foodservice expense categories, percentages, percentages in foodservice, profit formula, understanding the income (profit and loss) statement, common percentages used in a P&L statement, understanding the budget, technology tools.

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  • 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.

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  • 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.

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  • Chapter 5 - Monitoring food and beverage product costs. This chapter presents the following content: Cost of sales, computing cost of food sold, computing cost of beverage sold, utilizing the cost of sales formula, reducing the cost of sales percentage, technology tools.

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  • Chapter 6 - Managing food and beverage pricing. This chapter presents the following content: Menu formats, menu specials, factors affecting menu pricing, assigning menu prices, special pricing situations, technology tools.

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  • Chapter 9 - Analyzing results using the income statement.This chapter presents the following content: Introduction to financial analysis, uniform system of accounts, income statement (USAR format), analysis of sales/volume, analysis of food expense.

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  • Chapter 6 - Hospitality and related services. After completing this unit, you should be able to: Study the lodging industry, appreciate the immensity of the restaurant-food service industry, learn the current trends in resorts and timesharing mode of operation, discover why meetings and conventions as well as meeting planners are so important to tourism.

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  • Tham khảo sách 'sustainable development – education, business and management – architecture and building construction – agriculture and food security', kinh doanh - tiếp thị, quản trị kinh doanh phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả

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  • Eating habits in the western world today bear little resemblance to those of our grandparents and those who lived in the earlier part of the twentieth century. The science and technology of food production, processing and distribution has developed dramatically. With the aid of more rapid transport, by land, sea and air, an almost limitless range of food, in greater quantities than ever, from all over the world, is available from retail outlets for home preparation or ‘eating out’ at restaurants, fast food establishments and other food service premises.

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  • Food and water are necessary to keep the human body functioning. People must have a balanced diet that includes a complex range of nutrients to provide energy, promote growth, maintain health and resist disease or illness, and promote longevity. It is also known that food and water can carry, or be sources of, harmful microorganisms, chemical compounds and particulate matter.

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  • USDA’s Economic Research Service (ERS) projects that average per capita food consumption for 67 low-income countries will increase in the next decade. ERS also projects that the number of people failing to meet their nutritional requirements will decline from 774 million in 2000 to 694 million in 2010, providing an improved outlook for global food security. But the gains are not uniform across countries and in many food insecurity will probably intensify.

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  • Nutrition is one of the most important factors that impact health in all areas of the lifecycle. Pregnant women need adequate food and health care to deliver a healthy baby who has a good birth weight and a fighting chance for survival. In many regions of the world, the infant mortality rate is very high, meaning that many infants will not live to see their first birthday. Breastfeeding is the ideal method of feeding and nurturing infants, because breast milk contains many immunologic agents that protect the infant against bacteria, viruses, and parasites.

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  • Introduction Global food production has grown faster than the world's population over the past forty years. Yet many poor countries and millions of poor people continue to suffer from food insecurity and hunger. USDA’ Economic Research Service (ERS) estimates that a third of the population of s 67 developing countries— roughly 900 million people— currently suffer

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  • Support the development of the functional food industry in Ireland. Create a new, internationally-competitive, interdisciplinary, industry-focused research centre developing skills and technologies that will lead to new products, processes and services. Develop research programmes that are jointly formulated and implemented by the participating academic and industrial partners with a view to providing the best solutions to the medium and long term issues facing industry in Ireland.

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  • Unlike natural disasters, where any disruption to business service provision is likely to be hardware-related, disruption to business operation in the event of a pandemic is anticipated to be mainly human-resource oriented. Individual employers must consider their workforces and their particular circumstances. However, most should plan for up to 50% staff absences for periods of about two weeks at the height of a severe pandemic wave, and lower levels of staff absence for a few weeks either side of the peak. Overall, a pandemic wave may last about 8 weeks.

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  • While PHI tends to cover certain typical services, there is diversity across OECD countries in both the health services and providers accessible by privately insured individuals. Such diversity reflects the scope of public coverage, and is affected by regulation and insurers’ strategies.

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