ISBN: 0866122672 Binding: Paperback Edition: 3 Author(s): Ronald F. Cichy, Philip J., Jr. Hickey Publisher: Amer Hotel & Motel Assn Number of Pages: 621
ISBN: 0866123261 Binding: Paperback Edition: 7 Author(s): Gerald W. Lattin, James E. Lattin, Thomas W. Lattin Publisher: Amer Hotel & Motel Assn Number of Pages: 393
ISBN: 0866122885 Binding: Paperback Edition: 1st Ed. 2006 Author(s): Ronald F. Cichy Publisher: Amer Hotel & Motel Assn Number of Pages: 465
This NEW textbook teaches the latest thinking in purchasing guided by a review committee of food purchasing professionals from restaurants hotels and on-sitemanaged services organizations The book focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach Readers will learn how the purchasing control point is a vital element in the food distribution chain from the source and manufacturers to the guest at the table It covers the latest in e-purchasing addresses trends in purchasing and product and features vital information on security food safety and ethics from both the distributor's and operator's perspectives
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 3rd Edition is a comprehensive text that offers the information needed to understand the management and operation of health care food service departments This current edition contains information about the new regulatory standards nutrition standards and service expectations that have enhanced the quality and effectiveness of hospital food service programs The book also addresses the budget constraints the make operational efficiency more important than ever
Food Service Menus: Pricing and Managing the Food Service Menu for Maximun Profit (The Food Service Professional Guide to Series 13)
ISBN: 0910627231 Binding: Paperback Edition: Author(s): Lora Arduser 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 wont 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 Youll be using your highlighter a lot The best part aside from the content is they are very moderately price 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
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
ISBN: 1418016462 Binding: Paperback Edition: 5 Author(s): Anthony J. Strianese, Pamela P. Strianese Publisher: Delmar Cengage Learning Number of Pages: 384
Math Principals for Food Service Occupations teaches readers that the understanding and application of mathematics is critical for all food service jobs from entry level to executive chef or food service manager All the mathematical problems and concepts presented are explained in a simplified logical step by step manner It is a book that guides food service students and professionals in the use of mathematical skills to successfully perform their duties as a culinary professional or as a manager of a food service business Now out in the 5th edition this book is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business Part 1 trains the reader to use the calculator while Part 2 reviews basic math fundamentals Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math New to this 5th edition Chef Sez" quotes from chefs managers and presidents of companies are used to show readers how applicable math skills are to food service professionals"TIPS" (To Insure Perfect Solutions) are included to provide hints on how to make problem solving simple Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information and case studies have been added to help readers understand why knowledge of math can solve problems in the food service industry The content meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation "
ISBN: 1590701534 Binding: Paperback Edition: Workbook Author(s): Johnny Sue, Ph.D. Reynolds Publisher: Goodheart-Willcox Co Number of Pages: 248
Prepare your students for exciting careers in hospitality This textbook Hospitality Services: Food and Lodging presents an overview of the hospitality industry The text then concentrates on the roles and responsibilities of various workers in restaurants and hotels from chefs and servers to front desk agents and executive housekeepers The basics of management and the business side of hospitality are also covered Several chapters guide students through the steps of assessing which career they would like how to find a job and how to succeed
The Workbook is designed to help students review content apply knowledge and develop critical-thinking skills A wide variety of activities are provided for various learning styles This supplement is a consumable resource designed with perforated pages so that a given chapter can be removed and turned in for grading or checking
ISBN: 0135017882 Binding: Paperback Edition: 1 Author(s): John A. Drysdale Publisher: Prentice Hall Number of Pages: 168
A one-of-a-kind this resource explains how to operate clean sanitize and maintain a full range of kitchen equipmentfrom mixers and slicers to ovens and refrigerators Offering a step-by-step approach it explains the mechanics of each type of equipment and how the equipment is actually used in cooking Safety is addressed throughoutincluding information on basic first aid safety procedures accident prevention and the maintenance of a clean production environment Illustrations accompany step-by-step instructions making this the most definitive book published on foodservice equipment This is an excellent reference for anyone interested in the following fields: Food Sanitation Facilities Management and Kitchen Layout and Design
The Food Service Professional Guide to Controlling Restaurant & Food Service Food Costs (The Food Service Professional Guide to, 6) (The Food Service Professionals Guide To)
ISBN: 0910627169 Binding: Paperback Edition: Author(s): 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 wont 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 Youll 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
