Foodservice Organizations Book

Foodservice Organizations


  • Author : Mary B. Gregoire
  • Publisher : Prentice Hall
  • Release Date : 2012-06-28
  • Genre: Business & Economics
  • Pages : 525
  • ISBN 10 : 0132620812

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Foodservice Organizations Excerpt :

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 Book

Foodservice Organizations


  • Author : Marian C. Spears
  • Publisher : Prentice Hall
  • Release Date : 2004
  • Genre: Business & Economics
  • Pages : 710
  • ISBN 10 : 0130486892

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Foodservice Organizations Excerpt :

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.

Foodservice Organizations Book

Foodservice Organizations


  • Author : Mary Gregoire
  • Publisher : Prentice Hall
  • Release Date : 2016-01
  • Genre: Business & Economics
  • Pages : 552
  • ISBN 10 : 0134038940

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Foodservice Organizations Excerpt :

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 Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.

Human Resources in the Foodservice Industry Book

Human Resources in the Foodservice Industry


  • Author : Dennis Reynolds
  • Publisher : CRC Press
  • Release Date : 2007-05-31
  • Genre: Business & Economics
  • Pages : 214
  • ISBN 10 : 9781482282887

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Human Resources in the Foodservice Industry Excerpt :

Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace—with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies. As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures—including human resources—to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas. Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: a theoretical framework for management development for chain restaurant operations the legal, business, and ethical issues in setting language policies for personnel language barriers—and the impact on job satisfaction, performance, and turnover increasing performance

Math Principles for Food Service Occupations Book

Math Principles for Food Service Occupations


  • Author : Anthony J. Strianese
  • Publisher : Delmar
  • Release Date : 2011-02
  • Genre: Food service
  • Pages : 384
  • ISBN 10 : 1111307717

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Math Principles for Food Service Occupations Excerpt :

MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, International Edition 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, International Edition meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.

Foodservice Management Book

Foodservice Management


  • Author : June Payne-Palacio
  • Publisher : Pearson College Division
  • Release Date : 2012
  • Genre: Business & Economics
  • Pages : 569
  • ISBN 10 : 0135122163

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Foodservice Management Excerpt :

FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison's University Dining Services.

Foodservice Manual for Health Care Institutions Book

Foodservice Manual for Health Care Institutions


  • Author : Ruby Parker Puckett
  • Publisher : John Wiley & Sons
  • Release Date : 2012-11-19
  • Genre: Medical
  • Pages : 592
  • ISBN 10 : 9780470583746

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Foodservice Manual for Health Care Institutions 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. Companion Web site: www.josseybass.com/go/puckett4e Additional resources: www.josseybasspublichealth.com

Foodservice Management Fundamentals Book

Foodservice Management Fundamentals


  • Author : Dennis Reynolds
  • Publisher : Wiley Global Education
  • Release Date : 2013-01-04
  • Genre: Business & Economics
  • Pages : 592
  • ISBN 10 : 9781118476871

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Foodservice Management Fundamentals Excerpt :

Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation—commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.

Strategic Questions in Food and Beverage Management Book

Strategic Questions in Food and Beverage Management


  • Author : Roy C. Wood
  • Publisher : Routledge
  • Release Date : 2010-02-17
  • Genre: Business & Economics
  • Pages : 250
  • ISBN 10 : 9781136362101

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Strategic Questions in Food and Beverage Management Excerpt :

'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles 'hot' topics such as: * Is McDonaldization inevitable? * Do restaurant reviews have any impact? * Can hotel restaurants ever be profitable? * Celebrity chefs and cooks - do we need them? Challenging and provocative, Strategic Questions in Food and Beverage Management is an essential text for all final year and postgraduate students of hospitality.

Foodservice Operations and Management  Concepts and Applications Book

Foodservice Operations and Management Concepts and Applications


  • Author : Karen Eich Drummond
  • Publisher : Jones & Bartlett Learning
  • Release Date : 2021-08-23
  • Genre: Business & Economics
  • Pages : 700
  • ISBN 10 : 9781284164879

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Foodservice Operations and Management Concepts and Applications 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.

Inlet Isles Book

Inlet Isles


  • Author : Amy Allen-Chabot
  • Publisher : Pearson College Division
  • Release Date : 2001
  • Genre: Business & Economics
  • Pages : 50
  • ISBN 10 : PSU:000059003373

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Inlet Isles Excerpt :

For Food Service Management, Food Service Operations, Dietetics Management, and Contract Food Service Operations courses. This comprehensive case study provides a complex, real-life example of a hospital foodservice operation. The study provides a detailed analysis of the various subsystems, complete staffing information, financial information and menus. It is designed to provide students with an opportunity to apply what they have learned, develop critical thinking and problem solving skills, and manipulate financial data using an Excel spreadsheet. Note: This is a standalone book and does not include a CD.

Hospitality   Tourism Book
Score: 2
From 2 Ratings

Hospitality Tourism


  • Author : Robert A. Brymer
  • Publisher : Kendall Hunt
  • Release Date : 2003-11-03
  • Genre: Business & Economics
  • Pages : 445
  • ISBN 10 : 0787298433

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Hospitality Tourism Excerpt :

CD-ROM contains files that correspond to each chapter of the book. These files include keywords with definitions, related websites, review questions and slides that highlight the key points.

Food for All Book

Food for All


  • Author : Uma Lele
  • Publisher : Oxford University Press
  • Release Date : 2021-10-15
  • Genre: Business & Economics
  • Pages : 1024
  • ISBN 10 : 9780191071430

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Food for All Excerpt :

Many developing countries are falling behind sustainable development goals: food and nutrition levels have deteriorated due to conflict, climate change, and the Covid pandemic, while global ambitions for achieving sustainable food security and adequate nutrition have increased. But what are the prospects of achieving sustainable, healthy food for all? What is the best response to concerns about growing differentiation among developing countries in terms of domestic agricultural and industrial performance? How have global institutions, established during the post-World War Two period, helped developing countries to deal with the past economic fallout of food, fuel, and financial crises? Food for All explores how developments since these organizations were established have led to changes in the provision of international financial and technical assistance in support of the global food and agriculture system and how developing countries' own efforts have helped transform them These developments, and the increase in the number of global actors, have expanded and complicated global governance, presenting both opportunities for as well as challenges to the improvement of food systems. This volume provides an analysis of the structure, coordination, and management of the Food and Agriculture Organization of the United Nations (FAO), the International Fund for Agricultural Development (IFAD), and the World Food Programme (WFP). It also looks at the World Bank, the largest international funder of policy advice and investment projects, and CGIAR, a leading funder of international agricultural research. This is an open access title available under the terms of a CC BY-NC-ND 4.0 International licence. It is free to read at Oxford Scholarship Online and offered as a free PDF download from OUP and selected open access locations.