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Nutrition for the Foodservice Manager, Fourth Edition

2000 Food service
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Release : 2000
Genre : Food service
Kind : eBook
Book Rating : /5 ( reviews)

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Book Synopsis Nutrition for the Foodservice Manager, Fourth Edition by :

Download or read book Nutrition for the Foodservice Manager, Fourth Edition written by . This book was released on 2000. Available in PDF, EPUB and Kindle. Book excerpt: Designed to be used with the textbook, Nutrition for foodservice and culinary professionals, fourth edition, by Karen Eich Drummond and Lisa M. Brefere, published by John Wiley & Sons, 2001.

Nutrition for Foodservice and Culinary Professionals

2009-05-12 Technology & Engineering
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Release : 2009-05-12
Genre : Technology & Engineering
Kind : eBook
Book Rating : 426/5 ( reviews)

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Book Synopsis Nutrition for Foodservice and Culinary Professionals by : Karen E. Drummond

Download or read book Nutrition for Foodservice and Culinary Professionals written by Karen E. Drummond. This book was released on 2009-05-12. Available in PDF, EPUB and Kindle. Book excerpt: The Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition is a useful tool to help students study and review the material in the textbook Nutrition for Foodservice and Culinary Professionals. It contains 13 chapters of learning objectives; chapter outlines; nutrition web explorer; chapter review quizzes; and student worksheets. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

Management by Menu

2007-08-27 Technology & Engineering
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Release : 2007-08-27
Genre : Technology & Engineering
Kind : eBook
Book Rating : 544/5 ( reviews)

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Book Synopsis Management by Menu by : Lendal H. Kotschevar

Download or read book Management by Menu written by Lendal H. Kotschevar. This book was released on 2007-08-27. Available in PDF, EPUB and Kindle. Book excerpt: Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the big picture behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Both students and working managers will come away from this book able to clearly develop a menu and effectively use it as a management tool. Thoroughly updated with the latest changes affecting the industry, this Fourth Edition has also been revised to give readers a more hands-on learning experience. Sample menus, mini-case studies, self-test review questions, and other new features lead to greater interactivity and engagement with the material. Coverage of new, helpful technologies is now integrated throughout the book.

Design and Equipment for Restaurants and Foodservice

2005-03-24 Business & Economics
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Release : 2005-03-24
Genre : Business & Economics
Kind : eBook
Book Rating : /5 ( reviews)

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Book Synopsis Design and Equipment for Restaurants and Foodservice by : Costas Katsigris

Download or read book Design and Equipment for Restaurants and Foodservice written by Costas Katsigris. This book was released on 2005-03-24. Available in PDF, EPUB and Kindle. Book excerpt: This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.

Foodservice Manual for Health Care Institutions

2012-11-19 Medical
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Release : 2012-11-19
Genre : Medical
Kind : eBook
Book Rating : 746/5 ( reviews)

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Book Synopsis Foodservice Manual for Health Care Institutions by : Ruby Parker Puckett

Download or read book Foodservice Manual for Health Care Institutions written by Ruby Parker Puckett. This book was released on 2012-11-19. Available in PDF, EPUB and Kindle. Book excerpt: The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice— contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice 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. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.

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