Foodservice Organizations Description: For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Organized around the well-proven foodservice systems model, this text 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.


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Book Details

Genre : Business & Economics
Publisher : Prentice Hall
ISBN-13 : 0132620812
Copyright Year : 2012-06-28
File Format : All Formats
File Download/Read : 525
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Foodservice Organizations Description: For junior/senior and graduate-level courses in introduction to food and beverage operations and foodservice organization and management. Completely revised and updated, this text presents a comprehensive portrait of managing commercial and on-site foodservice operations.


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Book Details

Genre : Business & Economics
Publisher : Prentice Hall
ISBN-13 : 0130486892
Copyright Year : 2004
File Format : All Formats
File Download/Read : 710
Price : FREE
Human Resources In The Foodservice Industry 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.


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Genre : Business & Economics
Publisher : CRC Press
ISBN-13 : 9781482282887
Copyright Year : 2007-05-31
File Format : All Formats
File Download/Read : 214
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Institutions As Conscious Food Consumers Description: Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and sustainable models for food purchasing, also known as values-based procurement. Institutions as Conscious Food Consumers brings together in-depth case studies from several of promising models of institutional food purchasing that aim to be more sustainable, healthy, equitable, and local. With chapters written by a diverse set of authors, including leaders in the food movement and policy researchers, this book: Documents growing interest among non-profit organizations and activists in institutional food interventions through case studies and first-hand experiences; Highlights emerging evidence about how these new procurement models affect agro-food supply chains; and Examines the role of policy and regional or geographic identity in promoting food systems change. Institutions as Conscious Food Consumers makes the case that institutions can use their budgets to change the food system for the better, although significant challenges remain. It is a must read for food systems practitioners, food chain researchers, and foodservice professionals interested in values-based procurement.


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Genre : Technology & Engineering
Publisher : Academic Press
ISBN-13 : 9780128136188
Copyright Year : 2018-08-28
File Format : All Formats
File Download/Read : 350
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Foodservice Manual For Health Care Institutions 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


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Genre : Medical
Publisher : John Wiley & Sons
ISBN-13 : 9780470583746
Copyright Year : 2012-11-19
File Format : All Formats
File Download/Read : 592
Price : FREE
Math Principles For Food Service Occupations Description: MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains your students to use the calculator. Part 2 reviews basic math fundamentals. Subsequent parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help the student remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.


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Book Details

Genre : Business & Economics
Publisher : Nelson Education
ISBN-13 : 9781133419143
Copyright Year : 2011-02
File Format : All Formats
File Download/Read : 384
Price : FREE
Food For Fifty Description:


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Book Details

Genre : Menus
Publisher :
ISBN-13 : CORNELL:31924003583576
Copyright Year : 1941
File Format : All Formats
File Download/Read : 383
Price : FREE
Foodservice Manual For Health Care Institutions 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


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Book Details

Genre : Medical
Publisher : John Wiley & Sons
ISBN-13 : 9781118234112
Copyright Year : 2012-11-13
File Format : All Formats
File Download/Read : 592
Price : FREE
Foodservice Management Principles And Practices Global Edition Description: For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. Foodservice Operations for Today’s College Students Authored by leading industry experts with years of teaching experience, the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.


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Book Details

Genre : Business & Economics
Publisher : Pearson Higher Ed
ISBN-13 : 9781292104201
Copyright Year : 2015-08-11
File Format : All Formats
File Download/Read : 552
Price : FREE
Food Service Manual For Health Care Institutions 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.


Available: macOS, Windows, Android, Tablet

Book Details

Genre : Medical
Publisher : John Wiley & Sons
ISBN-13 : 0787978299
Copyright Year : 2004-11-08
File Format : All Formats
File Download/Read : 600
Price : FREE