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Exploring Food Service Systems Management Through Problems (3rd Edition)
ISBN: 013232542X
Binding: Paperback
Edition: 3
Author(s): Elizabeth McKinney Lieux, Patricia Luoto
Publisher: Prentice Hall
Number of Pages: 300
Offering over 30 problems readers can complete worksheets consult reference materials and participate in group discussions to reinforce fundamental principles presented in the course This newly revised edition features problems that address the full spectrum of foodservice management such as: Managing QualityFood Product Flow and Kitchen Design Procurement Distribution and Service Leadership and Organizational Change Decision Making Communication and Balance Management of Human Resources and much moreIt alsoaddresses the foodservice principles which guide dietitians' and foodservice managers' practice The book also references extensive web page resources and links for each problem
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Applied Math for Food Service
ISBN: 0138492174
Binding: Paperback
Edition: 1
Author(s): Sarah R. Labensky
Publisher: Prentice Hall
Number of Pages: 160
A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations This book presents the mathematical skills necessary for food service professionals through a common sense step-by-step approach and real life situations such as yield tests the calculation of recipe costs and the use of food cost percentages It ensures that chefs are familiar with accurate measurements portion control and proper food handling which are essential to the healthy bottom line of any food service operation A valuable reference book for any food service professional
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Management of Food And Beverage Operations
ISBN: 086612344X
Binding: Paperback
Edition: 5
Author(s): Jack D. Ninemeier
Publisher: Educational Institute of the American Hotel Motel Assoc
Number of Pages: 398
Management of Food and Beverage Operations has new discussion of food service technology
Goals of Management of Food and Beverage Operations are:
To provide an up-to-date introduction for those who are considering a management career in commercial and noncommercial food service
To reinforce basic knowledge and provide fresh perspectives for those who currently manage food service operations
To provide a source of information useful in food and beverage training programs
Contents
The Food Service Industry
Organization of Food and Beverage Operations
Fundamentals of Management
Food and Beverage Marketing
Nutrition for Food Service Operations
The Menu
Standard Product Costs and Pricing Strategies
Preparing for Production
Production
Food and Beverage Service
Sanitation and Safety
Facility Design Layout and Equipment
Financial Management
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Managing Service in Food And Beverage Operations
ISBN: 0866122672
Binding: Paperback
Edition: 3
Author(s): Ronald F. Cichy, Philip J., Jr. Hickey
Publisher: Amer Hotel & Motel Assn
Number of Pages: 621
No Item Description Available
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Food and Beverage Management, Fourth Edition
ISBN: 0750667303
Binding: Paperback
Edition: 4
Author(s): Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott
Publisher: Butterworth-Heinemann
Number of Pages: 448
Food and Beverage Management 4e provides a complete introduction to this vital area of hospitality management
Now in its fourth edition this best-selling text has been completely revised and restructured to reflect current practice and teaching and includes updated information on all areas especially technology operations and staffing issues Each chapter has a user friendly structure including aims exercises and further study hints
Food and Beverage Management 4e is the introductory bible for people entering food and beverage management studies or practice
What is quality and how to manage it
Getting started in the restaurant business
Menu planning
Food and beverage operations and control
Staffing issues including recruitment and turnover
Marketing including public relations and merchandising
Trends and development including franchising and environmental issues
Real-life cases from industry leaders including practical examples and illustrations to clearly explain the critical points raised
Fully revised and updated with new material relating to food and beverage management operations and technology
Support from online lecturer material with PowerPoint slides solutions to exercises extra case studies and web links
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Food Service Manual for Health Care Institutions (J-B AHA Press)
ISBN: 0787964689
Binding: Paperback
Edition: 3
Author(s): Ruby Parker Puckett, American Society for Healthcare Food Service Administrators
Publisher: Jossey-Bass
Number of Pages: 784
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 bookwhich has become the standard in the field of institutional and health care food serviceincludes 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
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Medieval Cuisine (Food Fare Culinary Collection)
ISBN:
Binding: Kindle Edition
Edition:
Author(s): Shenanchie O'Toole
Publisher: Food Fare Cookbooks
Number of Pages: 34
"Medieval Cuisine" features food and culture in the Middle Ages including the history of medieval dishes kitchen utensils and other cooking tools etiquette dining holy days common medieval recipes food terms words and phrases and a medieval day in the life
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Mrs Nice's Sexy Vegetables (Aphrodisiac Foods: Eat Your Way To Ecstasy)
ISBN:
Binding: Kindle Edition
Edition:
Author(s): Judy Marks
Publisher: Goldmineguides.com
Number of Pages:
Aphrodisiac foods have been hunted by mankind since the beginning of time This is a unique collection of vegetables which both men and women through the ages have used to increase sexual desire and pleasureThe author has included legends associated with certain vegetables as well as a recipe for each vegetable Eat your way to ecstasy with your lover
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The Food Service Professional Guide to Controlling Restaurant & Food Service Operating Costs (The Food Service Professional Guide to, 5) (The Food Service Professionals Guide To)
ISBN: 0910627150
Binding: Paperback
Edition: illustrated edition
Author(s): Cheryl Lewis, Douglas R Brown
Publisher: Atlantic Publishing Company (FL)
Number of Pages: 144
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between They are easy and fast -to-read easy to understand and will take the mystery out of the subject The information is boiled down to the essence They are filled to the brim with up to date and pertinent information The books cover all the bases providing clear explanations and helpful specific information All titles in the series include the phone numbers and web sites of all companies discussed What you will not find are wordy explanations tales of how someone did it better or a scholarly lecture on the theory Think of them as Cliff Notes TM on the subject matter Every paragraph in each of the books are comprehensive well researched engrossing and just plain fun-to-read yet are packed with interesting ideas You will be using your highlighter a lot The best part aside from the content is they are very moderately priced You can also purchase the whole 15 book series the isbn number is 0-910627-26-6 You are bound to get a great new idea to try on every page if not out of every paragraph Do not be put off by the low price these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject Highly recommended
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Math Principles for Food Service Occupations
ISBN: 1435488822
Binding: Hardcover
Edition: 6
Author(s): Anthony J. Strianese, Pamela P. Strianese
Publisher: Delmar Cengage Learning
Number of Pages: 373
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 explains how to use the calculator Part 2 reviews basic math fundamentals The following 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 readers 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
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