Search results for: introduction-to-professional-foodservice

Introduction to Professional Foodservice

Author : Wallace L. Rande
File Size : 49.2 MB
Format : PDF, Kindle
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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.

Designing Commercial Interiors

Author : Christine M. Piotrowski
File Size : 39.17 MB
Format : PDF, ePub, Mobi
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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 : 32.96 MB
Format : PDF, Kindle
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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 : 45.87 MB
Format : PDF, ePub
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Provides the theory, instruction, and practical skills needed to manage the functions of cost control, setting budgets and accurately pricing goods and services in the hospitality management and culinary business. --From publisher description.

Fundamentals of Menu Planning

Author : Paul J. McVety
File Size : 43.84 MB
Format : PDF, Docs
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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 : 30.37 MB
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Supplements 3-8 include bibliography and indexes / subject, personal author, corporate author, title, and media index.

Nutrition for Foodservice and Culinary Professionals

Author : Karen E. Drummond
File Size : 59.19 MB
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Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or “healthy cooking”) courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.

Welcome to Hospitality An Introduction

Author : Kaye (Kye-Sung) Chon
File Size : 82.78 MB
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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.

Bibliography of Hotel and Restaurant Administration

Author : Margaret J. Oaksford
File Size : 22.64 MB
Format : PDF, ePub, Mobi
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West and Wood s Introduction to Foodservice

Author : June Payne-Palacio
File Size : 43.78 MB
Format : PDF, ePub, Mobi
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Core text for foodservice management and/or Introduction to Foodservice courses in dietetics and Hotel Restaurant programs. Appropriate for 2 year colleges.