1993 Foodservice Operators Guide
Author: Raymond Mitchell
Publisher: Foodservice Database Company
Published: 1993-02-01
Total Pages: 800
ISBN-13: 9780929615097
DOWNLOAD EBOOK →Author: Raymond Mitchell
Publisher: Foodservice Database Company
Published: 1993-02-01
Total Pages: 800
ISBN-13: 9780929615097
DOWNLOAD EBOOK →Author: Foodservice Database Company, Incorporated
Publisher:
Published: 1997
Total Pages:
ISBN-13: 9780929615172
DOWNLOAD EBOOK →Author: Raymond Mitchell
Publisher:
Published: 1989-05-01
Total Pages: 800
ISBN-13: 9780929615011
DOWNLOAD EBOOK →Author:
Publisher:
Published: 1987
Total Pages: 22
ISBN-13:
DOWNLOAD EBOOK →Abstract: This report provides information on food assistance programs for foodservice operators who may be interested in providing food to people in need. The need is identified, various types of programs are described and the role of the foodservice industry is outlined. Case studies of successful collaborations between restaurateurs and food assistance programs are included.
Author: Douglas Robert Brown
Publisher: Atlantic Publishing Company
Published: 2003
Total Pages: 82
ISBN-13: 0910627169
DOWNLOAD EBOOK →This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine 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 will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. 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 to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
Author: Arthur M. Manask
Publisher: Wiley
Published: 2002-07-01
Total Pages: 304
ISBN-13: 0471216089
DOWNLOAD EBOOK →Create, manage, and grow a successful foodservice operation in any cultural institution The Complete Guide to Foodservice in Cultural Institutions provides insight, strategies, and information needed to run an appealing, efficient, and profitable foodservice operation that lives up to the commitment, standards, and quality expectations of any cultural institution. It is a unique and invaluable resource for administrators charged with ensuring the quality, profitability, and safety of foodservice operations in any cultural institution. A series of case studies recounts the problems and shortcomings encountered by a number of cultural institutions' foodservice programs. These studies demonstrate how to achieve improved financial performance, management efficiencies, visitor satisfaction, and integration with each institution's mission and culture. Through presentation of these case studies, this comprehensive guide shows administrators at museums, zoos, and other cultural institutions how to: * Use catered special events to encourage membership and sponsorship * Develop and market a private special events program * Create a restaurant that enhances the visitor experience * Evaluate and assess in-house restaurants and special events programs * Renovate or expand an existing foodservice operation * Ensure food quality and safety
Author: The Culinary Institute of America
Publisher: John Wiley & Sons
Published: 2009-05-04
Total Pages: 304
ISBN-13: 0470197404
DOWNLOAD EBOOK →As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challenges—what to do when things go wrong. Remarkable Service is the most comprehensive guide to service and hospitality on the market, and this new edition includes the most up-to-date information available on serving customers in the contemporary restaurant world.
Author: Kim Emery
Publisher: Lulu.com
Published: 2014-07-23
Total Pages: 110
ISBN-13: 0692236325
DOWNLOAD EBOOK →A guide for individuals concentrating in restaurant operations.
Author: Karen Eich Drummond
Publisher: Jones & Bartlett Learning
Published: 2021-08-23
Total Pages: 781
ISBN-13: 128416487X
DOWNLOAD EBOOK →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.