The Winning Foodservice Manager

The Winning Foodservice Manager
Author: DMA Staff
Publisher:
Total Pages: 272
Release: 1992-08-01
Genre:
ISBN: 9780840381859

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The Winning Foodservice Manager

The Winning Foodservice Manager
Author: Wolf J. Rinke
Publisher:
Total Pages: 296
Release: 1990
Genre: Business & Economics
ISBN:

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Managing Foodservice Operations

Managing Foodservice Operations
Author: Sue Grossbauer
Publisher: Kendall Hunt
Total Pages: 594
Release: 2004-03-17
Genre: Business & Economics
ISBN: 9780787290641

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Food Service Menus

Food Service Menus
Author: Lora Arduser
Publisher: Atlantic Publishing Company
Total Pages: 75
Release: 2003
Genre: Business & Economics
ISBN: 0910627231

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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.

Managing Food and Nutrition Services

Managing Food and Nutrition Services
Author: Sari Edelstein
Publisher: Jones & Bartlett Learning
Total Pages: 568
Release: 2008
Genre: Business & Economics
ISBN: 9780763740641

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Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.

Food Service Manager

Food Service Manager
Author: Kathryn A. Quinlan
Publisher: Capstone Press
Total Pages: 52
Release: 1999-09
Genre: Juvenile Nonfiction
ISBN: 9780736885447

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What is the outlook for jobs that don't require a college degree? Many rewarding careers exist and are in growing employment fields.

Foodservice Operations and Management: Concepts and Applications

Foodservice Operations and Management: Concepts and Applications
Author: Karen Eich Drummond
Publisher: Jones & Bartlett Learning
Total Pages: 781
Release: 2021-08-23
Genre: Business & Economics
ISBN: 128416487X

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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.

Restaurant Marketing for Owners and Managers

Restaurant Marketing for Owners and Managers
Author: Patti J. Shock
Publisher: Wiley Global Education
Total Pages: 242
Release: 2013-10-07
Genre: Business & Economics
ISBN: 1118395085

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The complete guide to marketing for restaurant managers How do I market my restaurant to prospective customers? Do loyalty programs really work? How do I communicate with my local newspaper to get the biggest "bang" for my marketing buck? By providing specific tools and methods tying marketing theory to practice, this concise, easy-to-use book provides restaurant and foodservice managers with answers to these marketing questions and many more. Part of the Restaurant Basics Series, this hands-on resource offers a variety of material that is applicable to the day-to-day operation of a foodservice business, including strategies linking the location and design of a restaurant with its menu and pricing, as well as guidance on how to imple-ment a marketing plan and budget.

Food Service Organizations

Food Service Organizations
Author: Mary B. Gregoire
Publisher: Pearson Academic Computing
Total Pages: 552
Release: 2012-04-01
Genre: Food service management
ISBN: 9780132965118

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Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e 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

Professional Food Manager

Professional Food Manager
Author: Oliva Cabral
Publisher:
Total Pages: 280
Release: 2016-08-01
Genre:
ISBN: 9781681175539

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For any foodservice operation to manage its risk effectively managers must learn basic food safety principles; apply that information on the job every day. Food managers are responsible for managing the operations of a food service outlet, such as a grocery store, restaurant or cafeteria. Food managers are the leaders in the kitchen and the front of house in restaurants of all kinds. Responsible for overall operation for the restaurant, food service managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation, kitchen safety techniques and understands health standards. Food managers make sure that company is represented correctly and that the company's standards are upheld. Food service managers are responsible for carrying out job duties in administration, customer service and employee management. Administrative job duties often include managing inventory, merchandising, controlling expenses and product quality, putting up signage, inspecting stores and invoicing. Customer service duties might include promoting company image both internally to employees and externally to customers, resolving customers' complaints to their satisfaction and answering correspondence. It might also entail various customer contact responsibilities, including assisting customers with questions, offering samples and suggesting products. Professional Food Manager is specifically designed to supply culinary and hospitality professionals and students to ensure the continued successful execution of food safety best practices in the workplace. The book highlights pitfalls in food safety management and provides key insight into the means of avoiding them.