Book by Cichy, Ronald F., Wise, Paul E., Rey, Anthony M.

Managing Service in Food and Beverage Operations

Ronald F. Cichy

Business & Money

Educational Inst of the Amer H

Managing Beverage Service (04) by Kotschevar, Lendal H - Cichy, Ronald F [Paperback (2004)]

Managing Beverage Service

Cookbooks, Food & Wine

Lendal H. Kotschevar

Beverages & Wine

Amer Hotel & Motel Assn

Book by Ronald F. Cichy, Philip J., Jr. Hickey

Managing Service in Food And Beverage Operations

Engineering & Transportation

Jr. Hickey

Philip, J

Engineering

This NEW textbook teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations. The book focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach. Readers will learn how the purchasing control point is a vital element in the food distribution chain from the source and manufacturers to the guest at the table. It covers the latest in e-purchasing, addresses trends in purchasing and product, and features vital information on security, food safety, and ethics from both the distributor's and operator's perspectives.

Purchasing for Food Service Operations

Jeffery Elsworth

The headlines for this third edition of Food Safety and Quality Management are that we have two authors this time around Dr. JaeMin Cha has joined Dr. Ronald F. Cichy to create this new edition and we have two new chapters: Chapter 9, Food Allergies, and Chapter 10, Food Safety Management Systems and Technology. Of course, the entire textbook was carefully updated with new exhibits, sidebars, appendixes, review questions, and additions and deletions of chapter material. The authors have incorporated information from the latest FDA Food Code into the appropriate chapters. Also, each chapter has a new References section that shows readers some of the research that went into writing the chapters. Other changes of note for the new edition are as follows: Chapter 1 was reorganized: updated information was added throughout, and the HACCP-system material was moved to become a part of Chapter 10. Chapter 2: the sections on microorganisms, foodborne illnesses, and staff health and hygiene were thoroughly updated with new material; the section on food preservation was deleted (this subject is covered elsewhere in the book this time). The appendixes at the end of the chapter were updated, with two new ones added: Staff Health Policy and Manager Responsibilities and Talent Makes the Difference (a section on staff member acquisition, retention, and training). Chapter 4 has two new appendixes: Types of Food Thermometers and FDA Refrigerator and Freezer Storage Chart. A new appendix, Calibration of Thermometers, was added to Chapter 5. Chapter 6: new sections were added on food trucks, Consumer Advisories, guest satisfaction, and social media. A new subject the increasing appearance of service animals in food service establishments was also added, along with an accompanying appendix, Service Animals: ADA Requirements. A new appendix, Hazard Communication Safety Data Sheets, was added to Chapter 7. Chapter 9 is new and covers a topic of growing concern in the food service industry food allergies. The most common food allergens are discussed, as well as hidden food allergens. How to accommodate guests with food allergies and how to manage this issue effectively are also examined extensively in the chapter. Chapter 10 is new and discusses active managerial control and the HACCP system. Innovative food safety technology is also described, including barcode and RFID technologies, handwashing monitoring systems, automated temperature monitoring, wearable technology, big data, and blockchain technology.

Food Safety and Quality Management

JaeMin Cha

PH.D.

National Restaurant Association solutions LLC

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Books by Ronald F. Cichy