[PDF] Food Service eBook

Author : June Payne-Palacio
Publisher :
Page : 0 pages
File Size : 42,61 MB
Release : 2012
Category : Food service
ISBN : 9780135122167

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This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.

Author : John Cousins
Publisher : Hodder Education
Page : 817 pages
File Size : 16,50 MB
Release : 2012-03-30
Category : Business & Economics
ISBN : 1444169777

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Thoroughly revised and updated for its 8th edition, Food and Beverage Service is considered the standard reference book for food and drink service in the UK and in many countries overseas. New features of this edition include: - larger illustrations, making the service sequence clearer than ever - updated information that is current, authoritative and sets a world standard - a new design that is accessible and appealing. As well as meeting the needs of students working towards VRQ, S/NVQ, BTEC or Institute of Hospitality qualifications in hospitality and catering at Levels 1 to 4, or degrees in restaurant, hotel and hospitality management, the 'Waiter's Bible' is also widely bought by industry professionals. It is a valuable reference source for those working in food and beverage service at a variety of levels and is recognised as the principal reference text for International WorldSkills Competitions, Trade 35 Restaurant Service.

Author : Catherine F. Sullivan
Publisher : Jones & Bartlett Learning
Page : 502 pages
File Size : 34,12 MB
Release : 1998
Category : Food Service, Hospital
ISBN : 9780834209213

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This practical text offers a systems approach to health care foodservice management. Part I introduces the reader to the principles of the systems approach to management. Part II presents foodservice systems in sequential order to correspond with the flow of resources through the various departments. Each chapter contains behavioral objectives, keywords, suggested classroom and clinical assignments and test items for developing evaluation tools. An instructor's manual is provided.

Author : Sony Bode
Publisher : Atlantic Publishing Company
Page : 146 pages
File Size : 43,46 MB
Release : 2002
Category : Caterers and catering
ISBN : 0910627223

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"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." -- Amazon.com viewed February 8, 2021.

Author : Sarah R. Labensky
Publisher : Pearson
Page : 0 pages
File Size : 21,21 MB
Release : 1998
Category : Food service
ISBN : 9780138492175

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Today's food service professional must master more than the basics of bechamel, butchering, and bread-baking. He or she must be equally skilled in the business of food service. Applied Math For Food Service is a unique worktext of math skills designed to support and complement any course in culinary arts. By applying basic math skills in the context of real-world situations, this workbook encourages students to progress logically through a series of common mathematical applications.

Author : June Payne-Palacio
Publisher :
Page : 744 pages
File Size : 11,24 MB
Release : 2008-12-19
Category :
ISBN : 9780137019854

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For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.

Author : Karen E. Drummond
Publisher : Wiley
Page : 0 pages
File Size : 33,70 MB
Release : 2000-08-29
Category : Technology & Engineering
ISBN : 9780471442400

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Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.