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Foodservice Organizations

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Author : Mary B. Gregoire
Category : Food service management
Publisher :
Published : 2017
ISBN : 0134038940
Type : PDF & EPUB
Page : 0
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Reviews book: 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.

Foodservice Operations And Management Concepts And Applications

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Author : Karen Eich Drummond
Category : Business & Economics
Publisher : Jones & Bartlett Learning
Published : 2021-08-23
ISBN : 9781284164879
Type : PDF & EPUB
Page : 781
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Reviews book: 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.

Inventory Control Systems In Foodservice Organizations

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Author : Il-Sun Yang Kim
Category : Business & Economics
Publisher : Iowa State Press
Published : 1992
ISBN : UIUC:30112017902617
Type : PDF & EPUB
Page : 115
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Reviews book: Contains basic information about receiving, storing, issuing, and inventory methods and computer assistance in these functions. Designed for self-study by persons employed in foodservice, by students in a food management curriculum, or as a training aid by dietitians, dietary consultants, or foodservice managers.

An Evaluation Of Performance Appraisal Programs In Two Food Service Organizations

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Author : Helen Roy Stafford
Category : Ability
Publisher :
Published : 1964
ISBN : CORNELL:31924003553330
Type : PDF & EPUB
Page : 186
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International Encyclopedia Of Hospitality Management

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Author : Abraham Pizam
Category : Business & Economics
Publisher : Routledge
Published : 2005-04-18
ISBN : 9781136394164
Type : PDF & EPUB
Page : 708
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Reviews book: The International Encyclopedia of Hospitality Management covers all of the relevant issues in the field of hospitality management from both a sectoral level: * Lodging * Restaurants * Clubs * Time-share * Conventions As well as a functional one: * Accounting & finance * Marketing * Human resources * Information technology * Facilities management Its unique user-friendly structure enables readers to find exactly the information they require at a glance; whether they require broad detail which takes a more cross-sectional view across each subject field, or more focussed information which looks closely at specific topics and issues within the hospitality industry today. Section Editors: Peter Harris - ACCOUNTING & FINANCE Oxford Brookes University, UK Zheng Gu - ACCOUNTING & FINANCE University of Nevada, Las Vegas, USA Randall Upchurch - CLUB MANAGEMENT & TIMESHARE MANAGEMENT University of Central Florida, USA Patti Shock - EVENT MANAGEMENT University of Nevada, Las Vegas, USA Deborah Breiter - EVENT MANAGEMENT University of Central Florida, USA David Stipanuk - FACILITIES MANAGEMENT Cornell University, USA Darren Lee-Ross - HUMAN RESOURCES MANAGEMENT James Cook University, Australia Gill Maxwell - HUMAN RESOURCES MANAGEMENT Caledonian Glasgow University, UK Dimitrios Buhalis - INFORMATION TECHNOLOGY University of Surrey, UK Allan Stutts - LODGING MANAGEMENT American Intercontinental University, USA Stowe Shoemaker - MARKETING University of Houston, USA Linda Shea - MARKETING University of Massachusetts, USA Dennis Reynolds - RESTAURANTS & FOODSERVICE MANAGEMENT Washington State University, USA Arie Reichel - STRATEGIC MANAGEMENT Ben-Gurion University, Israel

Food Labor And Beverage Cost Control

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Author : Edward E. Sanders
Category : Business & Economics
Publisher : Waveland Press
Published : 2020-06-01
ISBN : 9781478645672
Type : PDF & EPUB
Page : 329
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Reviews book: Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)

The Aupha Manual Of Health Services Management

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Author : Robert J. Taylor
Category : Health services administration
Publisher : Jones & Bartlett Learning
Published : 1994
ISBN : 0834203634
Type : PDF & EPUB
Page : 684
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Reviews book: With contributions from more than 30 authorities in the field, this reference covers topics varying from management techniques to strategic planning, To ownership and governance, To a department-by-department breakdown of health care facility support services.

Food And Nutrition Information And Educational Materials Center Catalog

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Author : Food and Nutrition Information Center (U.S.).
Category :
Publisher :
Published : 1976
ISBN : STANFORD:36105130624195
Type : PDF & EPUB
Page :
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Reviews book:

Business Organizations And Agencies Directory

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Author :
Category : Business
Publisher :
Published : 1980
ISBN : UOM:39015007662227
Type : PDF & EPUB
Page :
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Reviews book: A guide to trade, business, and commercial organizations, government agencies, stock exchanges, labor unions, chambers of commerce, diplomatic representation, trade and convention centers, trade fairs, publishers, data banks and computerized services, educational institutions, business libraries and information centers, and research centers.

International Dictionary Of Hospitality Management

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Author : Abraham Pizam
Category : Business & Economics
Publisher : Routledge
Published : 2010-05-14
ISBN : 9781136394232
Type : PDF & EPUB
Page : 331
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Reviews book: The International Dictionary of Hospitality Management is the must have companion for all those working or studying in the field of hospitality management. With over 728 entries, it covers everything you need to know, from a concise definition of back office systems, to management accounting and yield management. It covers all of the relevant issues in the field of hospitality management from both a sectoral level: * Lodging * Restaurants and Food service * Time-share * Clubs * Events As well as a functional one: * Accounting and Finance * Marketing * Strategic Management * Human Resources * Information Technology * Facilities Management An abridged version of the successful International Encyclopedia of Hospitality Management, its user friendly layout provides readers with quick and concise answers across this diverse area of industry.