Quantity Food Production, Planning and Management
Author | : John Knight |
Publisher | : |
Total Pages | : 589 |
Release | : 1979-08 |
Genre | : |
ISBN | : 9780843621297 |
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Author | : John Knight |
Publisher | : |
Total Pages | : 589 |
Release | : 1979-08 |
Genre | : |
ISBN | : 9780843621297 |
Author | : John Barton Knight |
Publisher | : Van Nostrand Reinhold Company |
Total Pages | : 598 |
Release | : 1979 |
Genre | : Cooking |
ISBN | : 9780442257453 |
Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
Author | : Abraham Pizam |
Publisher | : Routledge |
Total Pages | : 709 |
Release | : 2005 |
Genre | : Business & Economics |
ISBN | : 0750659963 |
The International Encyclopedia of Hospitality Management covers all of the relevant issues in the field of hospitality management from A (À la carte) to Z (Zoning codes).
Author | : Lendal Henry Kotschevar |
Publisher | : |
Total Pages | : 728 |
Release | : 1966 |
Genre | : Quantity cooking |
ISBN | : |
Textbook on cookery methodology and technical aspects of the provision of meals in hotels and restaurants, with particular reference to the management of large-scale production of victuals in the food industry in the USA - covers kitchen equipment, food storage, menu planning, cost control, etc., and includes a glossary of cookery terms. Bibliography pp. 607 to 615.
Author | : John B. Knight |
Publisher | : Wiley |
Total Pages | : 0 |
Release | : 2000-03-03 |
Genre | : Technology & Engineering |
ISBN | : 9780471333470 |
A major revision of a classic text-how to be an effective foodservice manager. When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today. Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on: * Employee productivity * Total Quality Management * Innovative cooking methods and trends * Cultural diversity * Hazard Analysis Critical Control Points (HACCP) * Industry growth * Career opportunities Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
Author | : Marcy Schveibinz |
Publisher | : |
Total Pages | : 108 |
Release | : 1992 |
Genre | : Food service management |
ISBN | : |
Author | : Rebecca Thompson |
Publisher | : |
Total Pages | : 62 |
Release | : 1991 |
Genre | : Food service |
ISBN | : |
Author | : Sue Grossbauer |
Publisher | : Kendall Hunt |
Total Pages | : 594 |
Release | : 2004-03-17 |
Genre | : Business & Economics |
ISBN | : 9780787290641 |