The Complete Guide To Foodservice In Cultural Institutions
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Author | : Arthur M. Manask |
Publisher | : John Wiley & Sons |
Total Pages | : 250 |
Release | : 2002-07-01 |
Genre | : Technology & Engineering |
ISBN | : 0471216089 |
Serving food in museums, aquariums, zoos, and other cultural institutions has become an important profit-making venture for many of these organizations, but one that they are not always well equipped to handle. This unique book provides administrators and managers at cultural institutions with the tools needed to create new restaurants, operate existing ones, develop and grow catering and special events operations, and improve their profitability.
Author | : Richard Owusu-Apenten |
Publisher | : Springer Nature |
Total Pages | : 613 |
Release | : 2022-05-28 |
Genre | : Technology & Engineering |
ISBN | : 3030654338 |
Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.
Author | : John H Falk |
Publisher | : Routledge |
Total Pages | : 358 |
Release | : 2016-06-16 |
Genre | : Social Science |
ISBN | : 1315417839 |
The first book to take a "visitor's eye view" of the museum visit when it was first published in 1992, The Museum Experience revolutionized the way museum professionals understand their constituents. Falk and Dierking have updated this essential reference, incorporating advances in research, theory, and practice in the museum field over the last twenty years. Written in clear, non-technical style, The Museum Experience Revisited paints a thorough picture of why people go to museums, what they do there, how they learn, and what museum practitioners can do to enhance these experiences.
Author | : John H Falk |
Publisher | : Left Coast Press |
Total Pages | : 418 |
Release | : 2013 |
Genre | : Art |
ISBN | : 1611320453 |
The first book to take a "visitor's eye view" of the museum visit, updated to incorporate advances in research, theory, and practice in the museum field over the last twenty years.
Author | : Rose Arny |
Publisher | : |
Total Pages | : 1414 |
Release | : 2001 |
Genre | : American literature |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 374 |
Release | : 2012-10 |
Genre | : Management |
ISBN | : |
Author | : Marjorie Schwarzer |
Publisher | : Rowman & Littlefield |
Total Pages | : 293 |
Release | : 2020-10-07 |
Genre | : Business & Economics |
ISBN | : 153812808X |
Since it was first published in 2006, Riches, Rivals and Radicals has been the go-to text for introductory museum studies courses. It is also of great value to professionals as well as museum lovers who want to learn the stories behind how and why these institutions have evolved since the day the first mastodon bones, royal portraits and botanical specimens entered their halls. For this third edition, Marjorie Schwarzer has mined new resources, previously unavailable archives and contemporary trends to provide a fresh look at the challenges and innovations that have shaped museums in the United States. Schwarzer argues that museums are fundamentally optimistic institutions. They build and preserve some of the nation’s most extraordinary architecture. They showcase the beauty and promise of new scientific discoveries, historical breakthroughs and artistic creation. They provide places of inspiration and repose. At the same time, museums have succeeded in exposing some of the nation’s most painful legacies – racism, inequity, violence – as they strive to be places for healing and reckoning. This too, one could argue, is an act of optimism, for it expresses the hope that museum visitors will gain empathy and understanding from the evidence of others’ struggles. Schwarzer shows us how museums are rooted in a contentious history tied to social, technological and economic trends and ultimately changing ideas of what it means to be a citizen. Along the way we meet some notorious and eccentric characters including business tycoons, architects, collectors, designers, politicians, political activists and progressive educators, all of whom have exerted their influence on what is a complex yet nonetheless enduring institution. Major additions since the last edition include material on digital curation, emergent exhibitions about civil rights, immersive museum environments, continuing efforts to diversify the field, how museums' role in our increasingly digital society, and a new foreword by American Alliance of Museums President and CEO Laura L. Lott. Museums new to this edition include the National Museum of African American History and Culture, the National Memorial for Peace and Justice, and the 9/11 Memorial and Museum. Beautifully written and lavishly illustrated, the third edition of this accessible, award-winning book brings the reader up to date on the stories behind the people and events that have transformed America’s museums from their beginnings into today’s vibrant cultural institutions.
Author | : Ruby Parker Puckett |
Publisher | : John Wiley & Sons |
Total Pages | : 592 |
Release | : 2012-11-19 |
Genre | : Medical |
ISBN | : 0470583746 |
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
Author | : Edward A. Kazarian |
Publisher | : Wiley |
Total Pages | : 424 |
Release | : 1988-08-15 |
Genre | : Business & Economics |
ISBN | : 9780471290636 |
The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to-- * cost-effectively design an operation * properly select and efficiently maintain equipment * successfully plan and accurately evaluate foodservice layouts * plan fast-food facilities and bakeshops * cut costs through more efficient energy planning. Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.
Author | : Jonathan Deutsch |
Publisher | : U of Nebraska Press |
Total Pages | : 160 |
Release | : 2009-10-01 |
Genre | : Cooking |
ISBN | : 0803226756 |
Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library.