West and Wood's Introduction to Foodservice
Seiten
2000
|
9th edition
Pearson (Verlag)
978-0-13-020889-7 (ISBN)
Pearson (Verlag)
978-0-13-020889-7 (ISBN)
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I. FOODSERVICE ORGANIZATIONS. 1. The Foodservice Industry. 2. Types of Foodservice Operations. 3. Food Safety and HACCP. II. FOODSERVICE FUNCTIONS. 4. The Menu. 5. Purchasing. 6. Receiving, Storage, Inventory. 7. Production. 8. Service. III. FACILITIES. 9. Cleaning, Sanitation, and Safety. 10. Environmental Management. 11.
For sophomore/senior-level courses in Introduction to Foodservice Management, Quantity Food Production, Purchasing for Foodservices (both food and equipment), Organization and Management of Foodservices, Facility Design and Equipment Arrangement, Financial Design and Equipment Arrangement, Food Protection and Safety, Menu Planning for Foodservices, Foodservice Marketing and Merchandising.
Written specifically for the undergraduate level, this classic introduction to foodservice is readable, thorough, and concise—with a focus on the most essential material. Comprehensive, yet user-friendly, it explores all aspects and principles of foodservice management, which can be applied to all types of foodservice organizations.
For sophomore/senior-level courses in Introduction to Foodservice Management, Quantity Food Production, Purchasing for Foodservices (both food and equipment), Organization and Management of Foodservices, Facility Design and Equipment Arrangement, Financial Design and Equipment Arrangement, Food Protection and Safety, Menu Planning for Foodservices, Foodservice Marketing and Merchandising.
Written specifically for the undergraduate level, this classic introduction to foodservice is readable, thorough, and concise—with a focus on the most essential material. Comprehensive, yet user-friendly, it explores all aspects and principles of foodservice management, which can be applied to all types of foodservice organizations.
I. FOODSERVICE ORGANIZATIONS.
1. The Foodservice Industry.
2. Types of Foodservice Operations.
II. FOODSERVICE FUNCTIONS.
3. Food Safety and HACCP.
4. The Menu.
5. Purchasing.
6. Receiving, Storage, Inventory.
7. Production.
8. Service.
III. FACILITIES.
9. Cleaning, Sanitation, and Safety.
10. Environmental Management.
11. Facilities Planning and Design.
12. Equipment and Furnishings.
IV. MANAGEMENT.
13. Organizational Design.
14. Human Resource Management.
15. Performance Improvement.
16. Accounting Procedures.
17. Marketing.
18. Leadership.
Appendix A: Principles of Basic Cooking..
Appendix B: Foodservice Equipment.
| Erscheint lt. Verlag | 16.8.2000 |
|---|---|
| Sprache | englisch |
| Maße | 212 x 261 mm |
| Gewicht | 1374 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 0-13-020889-2 / 0130208892 |
| ISBN-13 | 978-0-13-020889-7 / 9780130208897 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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