Foodservice Planning: Layout and Equipment

Foodservice Planning: Layout and Equipment

Kotschevar, Lendal H.

Terrell, Margaret E.

Arts & Photography

Pearson College Div

Contemporary in perspective, this classic volume offers a practical, non-theoretical, approach to the all aspects of purchasing for the food service industry -- and presents more information on nutrition than any other similar book available. Features a combination of how to purchase plus the factors needed to purchase. Provides the detail necessary to get what is desired in the various foods and services that are purchased. Provides unique, detailed coverage of the definition of qualities and other factors important in the purchase of food and related products. Explains of why patrons need to be considered. Contains an exceptionally complete review of how the computer is used in purchasing. Includes cases studies. For those responsible for managing quantity food purchasing in the food service industry.

Quantity Food Purchasing

Business & Money

Donnelly, Richard

Industries

Macmillan Pub. Co.

Contemporary in perspective, this classic volume offers a practical, non-theoretical, approach to the all aspects of purchasing for the food service industry -- and presents more information on nutrition than any other similar book available. Features a combination of how to purchase plus the factors needed to purchase. Provides the detail necessary to get what is desired in the various foods and services that are purchased. Provides unique, detailed coverage of the definition of qualities and other factors important in the purchase of food and related products. Explains of why patrons need to be considered. Contains an exceptionally complete review of how the computer is used in purchasing. Includes cases studies. For those responsible for managing quantity food purchasing in the food service industry.

Quantity Food Purchasing (5th Edition)

Pearson

This comprehensive book has become a standard for designing and equipping a foodservice facility. Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment. Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results. For anyone involved in restaurant, food service and hospitality management and planning.

Foodservice Planning: Layout, Design, and Equipment (4th Edition)

Almanza, Barbara A.

Cookbooks, Food & Wine

Restaurant and bar supervisors and managers, food and beverage directors, and aspiring hospitality professionals will benefit from the practical information presented in this book. The new edition of this textbook (formerly titled Managing Beverage Service) focuses on the successful elements of a beverage operation, based on research to identify those that are thriving. Discussions of leadership and supervision focus on the management and leadership practices specific to a beverage operation, including emotional intelligence and the importance of relationships, communication, recruitment and training, and motivation and performance reviews. Bar operations covers a real-world approach to beverage controls, from purchasing through serving, technology, design, and handling guest complaints. A new chapter on sales and marketing includes both food and beverage products, and boosting sales through technology and unique service.

Managing Beverage Operations with Answer Sheet (AHLEI) (2nd Edition) (AHLEI - Food and Beverage)

American Hotel & Lodging Association

Cichy Ph.D. NCE CHA, Ronald F.

Educational Institute

This book was written for restaurant management to include set up, techniques, budgeting for the entrepreneur. Very straightforward with invaluable information. Paperback: 287 pages Publisher: Van Nostrand Reinhold (August 1990) Language: English ISBN-10: 0442004044 ISBN-13: 978-0442004040 Product Dimensions: 9.2 x 6 x 0.8 inches Shipping Weight: 1 pounds

Short Order Cooking

Travel

Van Nostrand-Reinhold

This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions.

Quantity Food Production, Planning, and Management

Knight, John B.

Professional Cooking

This title emphasises the what, why, and how of producing good foods in quantity. It reflects the growth in the use of things such as bakery mixes, convenience foods, high speed, automatic equipment, more fruits and vegetables, and salad bars together with a higher interest in health foods.

Standards, Principles, and Techniques in Quantity Food Production

Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.

Study Guide to accompany Management by Menu, 4e

Withrow, Diane

wiley

Instructor's Manual to Accompany Presenting Service: The Ultimate Guide for the Foodservice Professional, Second Edition

Engineering & Transportation

Engineering

See the best price to sell, buy, or rent books by Kotschevar, Lendal H.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Kotschevar, Lendal H.

See the best price to sell, buy, or rent books by Kotschevar, Lendal H.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Foodservice Planning: Layout and Equipment

Quantity Food Purchasing

Quantity Food Purchasing (5th Edition)

Foodservice Planning: Layout, Design, and Equipment (4th Edition)

Managing Beverage Operations with Answer Sheet (AHLEI) (2nd Edition) (AHLEI - Food and Beverage)

Short Order Cooking

Quantity Food Production, Planning, and Management

Standards, Principles, and Techniques in Quantity Food Production

Study Guide to accompany Management by Menu, 4e

Instructor's Manual to Accompany Presenting Service: The Ultimate Guide for the Foodservice Professional, Second Edition