Inventory Control Systems in Foodservice Organizations

Produk Detail:
  • Author : Cathy H. Hsu
  • Publisher : Unknown
  • Pages : 125 pages
  • ISBN : 9780608079196
  • Rating : /5 from reviews
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Food Service Manual for Health Care Institutions

Food Service Manual for Health Care Institutions
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  • Publisher : John Wiley & Sons
  • Release : 08 November 2004
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Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new

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  • Author : Robert B Garlough
  • Publisher : Cengage Learning
  • Release : 02 March 2010
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MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing: Market and distribution systems. Storeroom operations. Cost controls. Product information. Delivering a chef-focused overview of financial management and the formulas used to control a successful business, Modern Food Service Purchasing explains in detail how to set up

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Green Food
  • Author : Dustin Mulvaney
  • Publisher : SAGE
  • Release : 26 October 2021
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This third volume in the SAGE Series on Green Society lays out the contours of the field of agri-food studies. It draws on scholars working in the fields of political ecology, rural sociology, geography, and environmental studies to paint a picture of the past, present, and future of agriculture and food. It provides readers with a basic understanding of the institutions, practices, and concepts to identify what is and is not a "green" food. Because food is so intimately connected

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Quick Service Restaurants  Franchising  and Multi Unit Chain Management
  • Author : Francis A Kwansa,H.G. Parsa
  • Publisher : Routledge
  • Release : 11 June 2014
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Learn about new strategies to improve service, quality, and profitability for quick service restaurants! Quick Service Restaurants, Franchising, and Multi-Unit Chain Management examines a variety of issues pertaining to quick service restaurants. Quick-service restaurants (QSR) are the dominant sector of the foodservice industry and a one-hundred-billion-dollar industry. Since their inception in the 1920s, quick-service restaurants have become one of the cultural icons of America. This informative book contains vital information on: growth, change and strategy in the international foodservice industry

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  • Author : Ray R. Venkataraman,Jeffrey K. Pinto
  • Publisher : SAGE Publications
  • Release : 29 November 2018
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Operations Management: Managing Global Supply Chains takes a holistic, integrated approach to managing operations and supply chains by exploring the strategic, tactical, and operational decisions and challenges facing organizations worldwide. Authors Ray R. Venkataraman and Jeffrey K. Pinto address sustainability in each chapter, showing that sustainable operations and supply chain practices are not only attainable, but are critical and often profitable practices for organizations to undertake. With a focus on critical thinking and problem solving, Operations Management provides students with

Foodservice Manual for Health Care Institutions

Foodservice Manual for Health Care Institutions
  • Author : Ruby Parker Puckett
  • Publisher : John Wiley & Sons
  • Release : 19 November 2012
GET THIS BOOK Foodservice Manual for Health Care Institutions

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

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  • Publisher : Routledge
  • Release : 25 June 2012
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Managing Sport Organizations, second edition, is a newly updated and comprehensive introduction to the themes and elements surrounding sport management. The book teaches management theory and principles in a coherent manner, helping to reinforce these concepts for students in schools of business, and serving to introduce them to students in other school settings (kinesiology, exercise science, sport science). The features of this book include: Important industry segment information is introduced chapter by chapter, allowing students to wed theory and application

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  • Publisher : Routledge
  • Release : 04 February 2019
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Now in a fully revised and updated fourth edition, Managing Sport Organizations introduces the fundamentals of sport management across every industry sector, from youth and intercollegiate sport to professional leagues. Bridging the gap between theory and practice, it covers every key topic, issue and concept in contemporary sport management, including understanding management and its relationship to sport strategy decision making organizational design leadership human resource management managing change facility management sport media and new technologies This new edition contains expanded