Foodservice Organizations

Foodservice Organizations


  • Release: 2012-06-28
  • Publisher: Prentice Hall
  • Price: FREE
  • File: PDF, 525 page
  • ISBN: 0132620812
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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.

Foodservice Organizations

Foodservice Organizations


  • Release: 2016
  • Publisher:
  • Price: FREE
  • File: PDF, 539 page
  • ISBN: 0134017781
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This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A.

Foodservice Organizations

Foodservice Organizations


  • Release: 2010
  • Publisher:
  • Price: FREE
  • File: PDF, 584 page
  • ISBN: 0135060559
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Written for junior and senior level student, this best-selling text presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition features expanded coverage of sustainability, social responsibility, and globalization and offers principles that will lead to managerial success.

Foodservice Organizations

Foodservice Organizations


  • Release: 2004
  • Publisher: Prentice Hall
  • Price: FREE
  • File: PDF, 710 page
  • ISBN: 0130486892
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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.

Purchasing for Food Service Operations

Purchasing for Food Service Operations


  • Release: 2012-05-30
  • Publisher: Educational Institute
  • Price: FREE
  • File: PDF, 465 page
  • ISBN: 0133097234
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This textbook teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed 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.

A Framework for Assessing Effects of the Food System

A Framework for Assessing Effects of the Food System


  • Release: 2015-06-17
  • Publisher: National Academies Press
  • Price: FREE
  • File: PDF, 444 page
  • ISBN: 9780309307833
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How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the

Nutrition for Foodservice and Culinary Professionals

Nutrition for Foodservice and Culinary Professionals


  • Release: 2000-08-29
  • Publisher: Wiley
  • Price: FREE
  • File: PDF, 592 page
  • ISBN: 0471347779
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The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.