Recreational Foodservice Management
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Author | : Larry Etter |
Publisher | : Nelson & Nelson Press, LLC |
Total Pages | : 252 |
Release | : 2017-08-20 |
Genre | : Business & Economics |
ISBN | : 9780998810850 |
The Fundamentals of Recreational Foodservice Management outlines the charges of what it takes to be successful in the field of recreation foodservice in channels of business such as movie theaters, stadiums, arenas, amusement parks and fairs. It highlights the management tools and basics in finance that guide potential foodservice professionals into concessions management practices. The book discusses the principles of management styles, goal setting, hiring, training and developing employees to deliver the highest quality service. There are specific chapters that detail the financial process of planning and forecasting budgets and profit and loss statements. It will serve as a standard in preparing for special events and controlling cost prior to any operating period. There are exercises in Menu Development and Concession Stand Management. It also includes sanitation standards that will prepare the reader to take the Serve Safe exam. . This book serves as an all-encompassing preparation tool for any person wishing to enter the field of recreational foodservice or taking the Certified Concession Mangers (CCM) Exam The author, Larry Etter, has over 35 years of experience in the hospitality field and recreational foodservice management.
Author | : Mickey Warner |
Publisher | : |
Total Pages | : 464 |
Release | : 1982 |
Genre | : Food service management |
ISBN | : |
Author | : Mickey Warner |
Publisher | : |
Total Pages | : 376 |
Release | : 1990 |
Genre | : Food service management |
ISBN | : |
Author | : Audrey C. McCool |
Publisher | : Wiley |
Total Pages | : 408 |
Release | : 1994-05 |
Genre | : Business & Economics |
ISBN | : 9780471285410 |
This wide-ranging and authoritative book gives you the insight you need to meet the special challenges of non-commercial foodservice.
Author | : Larry Etter |
Publisher | : CreateSpace |
Total Pages | : 180 |
Release | : 2013-10-04 |
Genre | : |
ISBN | : 9781484961469 |
The operations in Recreational Foodservice management and concessions. This book outlines the charges of what it takes to be successful in the field of movie theaters, stadiums, arenas, amusement parks and fairs. It highlights the management tools and basics in finance that guide potential foodservice professionals into concessions management practices. The author has over 35 years experience in the hospitality field and recreational foodservice management.
Author | : Dennis R. Reynolds |
Publisher | : Wiley Global Education |
Total Pages | : 434 |
Release | : 2012-12-26 |
Genre | : Business & Economics |
ISBN | : 1118476875 |
Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation—commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.
Author | : Marcy Schveibinz |
Publisher | : |
Total Pages | : 108 |
Release | : 1992 |
Genre | : Food service management |
ISBN | : |
Author | : Mary B. Gregoire |
Publisher | : |
Total Pages | : 0 |
Release | : 2017 |
Genre | : Food service management |
ISBN | : 9780134038940 |
For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.
Author | : Marvin J. Cetron |
Publisher | : |
Total Pages | : 34 |
Release | : 1995 |
Genre | : Food service management |
ISBN | : |
Author | : June Payne-Palacio |
Publisher | : |
Total Pages | : 0 |
Release | : 2015-02-20 |
Genre | : Food service management |
ISBN | : 9780133762754 |
For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics Foodservice Operations for Today's College Students Authored by leading industry experts with years of teaching experience, the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.