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Foodservice Operations and Management: Concepts and Applications

2021-08-23 Business & Economics
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Release : 2021-08-23
Genre : Business & Economics
Kind : eBook
Book Rating : 87X/5 ( reviews)

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Book Synopsis Foodservice Operations and Management: Concepts and Applications by : Karen Eich Drummond

Download or read book Foodservice Operations and Management: Concepts and Applications written by Karen Eich Drummond. This book was released on 2021-08-23. Available in PDF, EPUB and Kindle. Book excerpt: Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas: • Management theories and business principles required to deliver programs and services. • Continuous quality management of food and nutrition services. • Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor's and graduate degree programs.

Nutrition for Foodservice Managers

1998-04-06 Business & Economics
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Release : 1998-04-06
Genre : Business & Economics
Kind : eBook
Book Rating : 516/5 ( reviews)

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Book Synopsis Nutrition for Foodservice Managers by : Mahmood A. Khan

Download or read book Nutrition for Foodservice Managers written by Mahmood A. Khan. This book was released on 1998-04-06. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a thorough understanding of nutritional concepts and applications in management and foodservice operations.

Concepts of Foodservice Operations and Management

1991-01-16 Business & Economics
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Release : 1991-01-16
Genre : Business & Economics
Kind : eBook
Book Rating : 024/5 ( reviews)

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Book Synopsis Concepts of Foodservice Operations and Management by : Mahmood A. Khan

Download or read book Concepts of Foodservice Operations and Management written by Mahmood A. Khan. This book was released on 1991-01-16. Available in PDF, EPUB and Kindle. Book excerpt: Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.

Successful Management in Foodservice Operations

2024-07-18 Technology & Engineering
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Release : 2024-07-18
Genre : Technology & Engineering
Kind : eBook
Book Rating : 499/5 ( reviews)

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Book Synopsis Successful Management in Foodservice Operations by : David K. Hayes

Download or read book Successful Management in Foodservice Operations written by David K. Hayes. This book was released on 2024-07-18. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive resource covering key 'need-to-know' aspects of how to run a food service operation, with unique perspective from restaurant managers Successful Management in Foodservice Operations is a single volume textbook addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of this book is to teach foodservice operators what they must know, and do, in order to achieve their own definitions of success. The book covers the major changes to food delivery processes and systems forced by the COVID pandemic, changes to the system of accounts for restaurants, flexibility of employee management due to COVID-enforced changes, and more. Each chapter ends with features to enable reader comprehension and practical application of concepts. These include: 'A Manager's 10-Point Effectiveness Checklist' offering ideas for management actions, and mini-case studies entitled 'What Would You Do?' with suggested answers. Successful Management in Foodservice Operations also discusses: Reading a Uniform Systems of Accounts for Restaurants (USAR) income statement, identifying a target market, and creating an effective proprietary website Managing marketing on third-party operated websites and labor costs and preparing and monitoring an operating budget Creating a profitable menu, successfully pricing menu items, recruiting, selecting, and training team members, and controlling food and beverage production costs Running food trucks and 'ghost' restaurants, where no customers actually visit the 'restaurant' in person other than to pick-up pre-ordered food Successful Management in Foodservice Operations is an authoritative, accessible, up-to-date, and easy-to-understand reference for introductory students in programs of study related to hospitality management and food service operations. It also appeals to individuals interested in running their own restaurant or food service operation. Part of Wiley's Foodservice Operations: The Essentials series.

The Management of Foodservice Operations

1994 Business & Economics
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Release : 1994
Genre : Business & Economics
Kind : eBook
Book Rating : 076/5 ( reviews)

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Book Synopsis The Management of Foodservice Operations by : Peter Jones

Download or read book The Management of Foodservice Operations written by Peter Jones. This book was released on 1994. Available in PDF, EPUB and Kindle. Book excerpt: The Management of Foodservice Operations is an updated and largely revised edition of The Management of Catering Operations, an established and widely recommended textbook for HND, HCIMA, Degree and NVQ 3 and CGLI students. The material has been substantially revised and expanded, with expert contributors, and is now divided into two sections. Part 1 focuses on the planning and design of systems, combining research and concept development with the basics of design and layout, looking at kitchens, restaurants and menus. It also addressed the issue of quality systems with up-to-date analysis of BS 5750. Part 2 brings a management perspective to the issues of service, quality, protecting assets and improving profitability. Throughout, operational examples are given and reinforced to aid full understanding and to assist the student in acquiring the real skills of management needed in the hospitality industry. This text is intended for students in the later stages of their management qualification. It therefore assumes an understanding of the technical aspects of foodservice operations relating to food production and service, as well as a basic knowledge about different sectors of the industry: marketing, human resource management and accounting.

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