Institutional Food Management

Institutional Food Management
Author: Mohini Sethi
Publisher: New Age International
Total Pages: 17
Release: 2008
Genre: Food
ISBN: 8122415253

This Book Has Been Designed As A Reference For The Teaching, Learning And Institutional Feeding In All Its Varied Aspects. It Covers A Wide Range Of Topics From The Development Of Food Services, Traditional And Modern Management Approaches To The Management Of Resources, Food Production And Service Techniques, Waste Management, Forecasting, Budgeting And Management Accounting As Well As Hygiene, Sanitation And Safety Measures To Ensure Wholesomeness Of Food Served To The Customer. Laws Applicable To Food Service Organisations Have Also Been Discussed To Enable Managers To Ensure Quality Standards In Food Operations.

Food and Beverage Management

Food and Beverage Management
Author: Bernard Davis
Publisher: Routledge
Total Pages: 412
Release: 2013-01-11
Genre: Business & Economics
ISBN: 1136001220

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

Sustainable Governance and Management of Food Systems

Sustainable Governance and Management of Food Systems
Author: Eija Vinnari
Publisher: Brill Wageningen Academic
Total Pages: 0
Release: 2019
Genre: Food supply
ISBN: 9789086863419

This book focuses on the role of governance and management in the food chain. These methods are now especially important as the current food system has been found to inflict unsustainable environmental pressures on our planet. These include, but are not limited to, greenhouse gas emissions, biodiversity loss, excessive water usage and problems with nutrition cycles. In addition, issues such as the treatment of farm animals has attracted considerable media and public attention from the ethical point of view. Therefore, the prominent questions discussed in this book are: - What are the most important ethical issues in our fisheries, agriculture and food systems? - How should we govern food systems when sustainability is a key goal? - What kind of management tools are available for this purpose? - Who is responsible for making the agriculture and food system more sustainable?

Food Safety Management Systems

Food Safety Management Systems
Author: Hal King
Publisher: Springer Nature
Total Pages: 199
Release: 2020-07-01
Genre: Technology & Engineering
ISBN: 3030447359

This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail food service establishments, whether as part of a multi-restaurant chain or for multi-restaurant franchisees. According to the most recently published data by the Centers for Disease Control and Prevention (CDC), retail food service establishments are the most commonly reported locations (60%) leading to foodborne disease outbreaks in the United States every year. The Food and Drug Administration (FDA) has reported that in order to effectively reduce the major foodborne illness risk factors in retail food service, a food service business should use Food Safety Management Systems (FSMS); however less than 11% of audited food service businesses in a 2018 report were found using a well-documented FSMS. Clearly, there needs to be more focus on the prevention of foodborne disease illnesses and outbreaks in retail food service establishments. The purpose of this book is to help retail food service businesses implement FSMS to achieve Active Managerial Control (AMC) of foodborne illness risk factors. It is a key resource for retail professionals at all levels of the retail food service industry, and those leaders tasked to build and manage food safety departments within these organizations.

Food Waste Management

Food Waste Management
Author: Elina Närvänen
Publisher: Springer Nature
Total Pages: 467
Release: 2019-09-03
Genre: Business & Economics
ISBN: 3030205614

This book focuses on the crucial sustainability challenge of reducing food waste at the level of consumer-society. Providing an in-depth, research-based overview of the multifaceted problem, it considers environmental, economic, social and ethical factors. Perspectives included in the book address households, consumers, and organizations, and their role in reducing food waste. Rather than focusing upon the reasons for food waste itself, the chapters develop research-based solutions for the problem, providing a much-needed solution-orientated approach that takes multiple perspectives into account. Chapters 1, 2, 12 and 16 of this book are available open access under a CC BY 4.0 license at link.springer.com

Pioneering Portfolio Management

Pioneering Portfolio Management
Author: David F. Swensen
Publisher: Simon and Schuster
Total Pages: 433
Release: 2009-01-06
Genre: Business & Economics
ISBN: 1416554033

In the years since the now-classic Pioneering Portfolio Management was first published, the global investment landscape has changed dramatically -- but the results of David Swensen's investment strategy for the Yale University endowment have remained as impressive as ever. Year after year, Yale's portfolio has trumped the marketplace by a wide margin, and, with over $20 billion added to the endowment under his twenty-three-year tenure, Swensen has contributed more to Yale's finances than anyone ever has to any university in the country. What may have seemed like one among many success stories in the era before the Internet bubble burst emerges now as a completely unprecedented institutional investment achievement. In this fully revised and updated edition, Swensen, author of the bestselling personal finance guide Unconventional Success, describes the investment process that underpins Yale's endowment. He provides lucid and penetrating insight into the world of institutional funds management, illuminating topics ranging from asset-allocation structures to active fund management. Swensen employs an array of vivid real-world examples, many drawn from his own formidable experience, to address critical concepts such as handling risk, selecting advisors, and weathering market pitfalls. Swensen offers clear and incisive advice, especially when describing a counterintuitive path. Conventional investing too often leads to buying high and selling low. Trust is more important than flash-in-the-pan success. Expertise, fortitude, and the long view produce positive results where gimmicks and trend following do not. The original Pioneering Portfolio Management outlined a commonsense template for structuring a well-diversified equity-oriented portfolio. This new edition provides fund managers and students of the market an up-to-date guide for actively managed investment portfolios.

Institutional Review Board

Institutional Review Board
Author: Elizabeth A. Bankert
Publisher: Jones & Bartlett Learning
Total Pages: 568
Release: 2006
Genre: Medical
ISBN: 9780763730499

This comprehensive reference covers three separate areas related to IRBs: administration, daily management; and ethical issues. This instructional manual provides IRB members and administrators with the information they need to run an efficient and effective system of protecting human research subjects, while remaining in compliance with federal research regulations. The text includes case studies, sample forms, and sample policy documents. The updated Second Edition includes seven new chapters: IRB Closure of Study Files, Internet Research, Research in Public Schools, Phase I Clinical Trials in Healthy Volunteers, Vulnerability in Research, Balancing the Risks and Potential Benefits,and HIPAA.

Hygiene in Food Processing

Hygiene in Food Processing
Author: H.L.M. Lelieveld
Publisher: Elsevier
Total Pages: 407
Release: 2003-07-25
Genre: Technology & Engineering
ISBN: 1855737051

A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. - An authoritative and comprehensive review of good hygiene practice for the food industry - Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) - Written and edited by world renowned experts in the field

Running a Food Hub: Volume Two, a Business Operations Guide

Running a Food Hub: Volume Two, a Business Operations Guide
Author: James Matson
Publisher: Government Printing Office
Total Pages: 84
Release: 2015-09-17
Genre: Business & Economics
ISBN: 9780160929847

This report is part of a multi-volume technical report series entitled, Running a Food Hub, with this guide serving as a companion piece to other United States Department of Agriculture (USDA) reports by providing in-depth guidance on starting and running a food hub enterprise. In order to compile the most current information on best management and operations practices, the authors used published information on food hubs, surveyed numerous operating food hubs, and pulled from their existing experience and knowledge of working directly with food hubs across the country as an agricultural business consulting firm. The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks. As such, the guide explores the different decision points associated with the organizational steps for starting and implementing a food hub. For some sections, sidebars provide “decision points,” which food hub managers will need to address to make key operational decisions. This illustrated guide may assist the operational staff at small businesses or third-party organizations that may provide aggregation, marketing, and distribution services from local and regional producers to assist with wholesale, retail, and institution demand at government institutions, colleges/universities, restaurants, grocery store chains, etc. Undergraduate students pursuing coursework for a bachelor of science degree in food science, or agricultural economics may be interested in this guide. Additionally, this reference work will be helpful to small businesses within the food trade discipline.