Search results for: introduction-to-professional-foodservice

Introduction to Professional Foodservice

Author : Wallace L. Rande
File Size : 61.8 MB
Format : PDF, ePub, Mobi
Download : 718
Read : 1150
Download »
One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.

West and Wood s Introduction to Foodservice

Author : June Payne-Palacio
File Size : 73.82 MB
Format : PDF, ePub
Download : 153
Read : 830
Download »
Core text for foodservice management and/or Introduction to Foodservice courses in dietetics and Hotel Restaurant programs. Appropriate for 2 year colleges.

Designing Commercial Interiors

Author : Christine M. Piotrowski
File Size : 64.47 MB
Format : PDF, Kindle
Download : 519
Read : 349
Download »
A practical, comprehensive resource for commercial interior design Designing Commercial Interiors is the industry standard reference, now fully revised and expanded to reflect the latest developments in commercial interior design. This book guides you through the entire design process, from planning to execution, to teach you the vital considerations that will make your project a success. This new third edition includes new: Sustainability concepts for a variety of commercial spaces Coverage of accessibility, security, safety, and codes—and how these factors influence commercial design Chapters on design research, project process, and project management Drawings and photographs of design applications Supplemental instructor's resources Commercial interior design entails a much more complex set of design factors than residential design, and many of these considerations are matters of safety and law. This book walks you through the process to give you a solid understanding of the myriad factors in play throughout any commercial project, including how the global marketplace shapes designers' business activities. Whether it's a restaurant, office, lodging, retail, healthcare, or other facility, the interior designer's job is much more complicated when the project is commercial. Designing Commercial Interiors is an exhaustive collection of commercial design skills, methods, and critical factors for professionals, instructors, and those preparing for the NCIDQ exam.

Food Service Manual for Health Care Institutions

Author : Ruby Parker Puckett
File Size : 54.35 MB
Format : PDF, Kindle
Download : 823
Read : 610
Download »
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.

Food and Beverage Cost Control

Author : Lea R. Dopson
File Size : 65.1 MB
Format : PDF, ePub, Mobi
Download : 905
Read : 1023
Download »
Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.

Fundamentals of Menu Planning

Author : Paul J. McVety
File Size : 87.86 MB
Format : PDF, Mobi
Download : 721
Read : 740
Download »
Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.

Catalog Supplement Food and Nutrition Information and Educational Materials Center

Author : Food and Nutrition Information and Educational Materials Center (U.S.)
File Size : 64.27 MB
Format : PDF, Docs
Download : 901
Read : 513
Download »
Supplements 3-8 include bibliography and indexes / subject, personal author, corporate author, title, and media index.

Hotel and Restaurant Industries

Author : Judith M. Nixon
File Size : 47.31 MB
Format : PDF, Kindle
Download : 767
Read : 737
Download »
Abstract: The intention of this sourcebook is to provide a list of current materials that are essential for the collections of new schools of hotel and restaurant management. More than one thousand books and journals are reviewed and annotated. Emphasis has been placed on materials published in the 1980s, but earlier works are included if they have historic value or are still useful. Two appendices are included: a list of state and national/international associations, and a list of colleges offering hotel, restaurant, and foodservice programs.

Welcome to Hospitality An Introduction

Author : Kaye (Kye-Sung) Chon
File Size : 26.7 MB
Format : PDF
Download : 792
Read : 284
Download »
Welcome to Hospitality: An Introduction provides a detailed description of the many facets of the Hospitality and Tourism sector, including tours and travel, hotels, restaurants, culinary, casino operations, cruises, and the recreation and leisure industries. Personal profiles of industry leaders highlight the wide range of career opportunities available in the field. The authors discuss the Hospitality and Tourism industry's evolution toward increased internationalization and integration. Industry Insight vignettes offer a behind-the-scenes view of real-life job tasks and career success stories. Each chapter features practical case study scenarios, including business and social attitude comparatives, advertising and marketing messaging, financial modeling, and competitive analysis formulation. New To This Edition: Expanded coverage of industry career opportunities, a comprehensive new chapter on the Gaming Industry, and expanded coverage of Events Management. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Managing Food and Nutrition Services

Author : Sari Edelstein
File Size : 40.7 MB
Format : PDF, Kindle
Download : 542
Read : 996
Download »
Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.