The Fundamentals Of 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 | : 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 | : Mickey Warner |
| Publisher | : Van Nostrand Reinhold Company |
| Total Pages | : 481 |
| Release | : 1989 |
| Genre | : Cooking |
| ISBN | : 9780442205966 |
| Author | : Mickey Warner |
| Publisher | : |
| Total Pages | : 376 |
| Release | : 1990 |
| Genre | : Food service management |
| ISBN | : |
| Author | : Dennis R. Reynolds |
| Publisher | : John Wiley & Sons |
| Total Pages | : 146 |
| Release | : 2013-03-04 |
| Genre | : Business & Economics |
| ISBN | : 1118363345 |
Provides a fresh, innovative approach to foodservice management Divided into four parts, this book combines the perspectives of two seasoned professionals, one an expert in business and hospitality and the other an authority in diet and nutrition. Study Guide to Accompany Foodservice Management Fundamentals is a great supplement to the comprehensive book focusing on the tools necessary for managing foodservice operations in today's aggressive business environment. Dennis Reynolds and Kathleen McClusky show readers how to position, manage, and leverage a successful food service operation?both commercial and non-commercial?in a variety of venues. Using a menu-driven approach, the book offers readers helpful management tools, best practices, and techniques.
| 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.
| Author | : Ottolin Dabny |
| Publisher | : |
| Total Pages | : 190 |
| Release | : 2020-10 |
| Genre | : |
| ISBN | : 9781645340010 |
The food service industry is one of the most promising industries which has been present for a long time. As the industry is constantly growing day by day with the increase in demand, so is the competition. To be able to tackle competition in this industry, every food and beverage business needs to follow the basic guidelines and also be able to provide something unique. This book includes all the factors that need to be kept in mind to run a business in this industry. It is never just the food that makes a food business successful but all the other factors that are involved, which include quality of the food, sanitation, and hygiene, and even human resource management. The organizational structure and design also play an important role in the smooth working of a food service business.
| Author | : University of Guelph. School of Hotel and Food Administration |
| Publisher | : |
| Total Pages | : 35 |
| Release | : 1979 |
| Genre | : |
| ISBN | : |
| Author | : June Payne-Palacio |
| Publisher | : Pearson Higher Ed |
| Total Pages | : 571 |
| Release | : 2013-08-27 |
| Genre | : Business & Economics |
| ISBN | : 1292034211 |
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. This is today’s most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison’s University Dining Services.
| Author | : June Payne-Palacio Ph.D., RD |
| Publisher | : Pearson Higher Ed |
| Total Pages | : 546 |
| Release | : 2015-08-11 |
| Genre | : Business & Economics |
| ISBN | : 1292104201 |
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 13th 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 organised for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues. The full text downloaded to your computer With eBooks you can: search for key concepts, words and phrases make highlights and notes as you study share your notes with friends eBooks are downloaded to your computer and accessible either offline through the Bookshelf (available as a free download), available online and also via the iPad and Android apps. Upon purchase, you'll gain instant access to this eBook. Time limit The eBooks products do not have an expiry date. You will continue to access your digital ebook products whilst you have your Bookshelf installed.
