Évaluation du livre
Paramètres
- 816pages
- 29 heures de lecture
En savoir plus sur le livre
This book presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing a “real-world” focus on the foodservice customer and the customer's satisfaction. Practical illustrations taken from everyday life reinforce theory and concepts, while coverage explores management and marketing issues and examines delivery systems. Addressed issues include aspects involved in planning, ingredient and quality control, production, food safety, sanitation, and maintenance — as well as the management of supplies, employees and finances. The book also offers a focus on the central figure in delivery, the menu; and discusses purchasing, receiving, storage, and inventory. For foodservice operations employees who want to increase their knowledge and efficiency.
Achat du livre
Foodservice Organizations, Marian C. Spears
- Langue
- Année de publication
- 2000,
- État du livre
- Bon
- Prix
- 5,19 €
Modes de paiement
Il manque plus que ton avis ici.
- Titre
- Foodservice Organizations
- Sous-titre
- A Managerial and Systems Approach - Fourth Edition
- Langue
- Anglais
- Auteurs
- Marian C. Spears
- Éditeur
- Prentice Hall College Div
- Publié
- 2000
- Pages
- 816
- ISBN10
- 0138952361
- ISBN13
- 9780138952365
- Séries
- Mots clés
- Nonfiction, Commerce, Affaires & Gestion, Arts culinaires & Gastronomie, Économie, Gestion & Ressources humaines
- Évaluation
- 4 sur 5
- Description
- This book presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing a “real-world” focus on the foodservice customer and the customer's satisfaction. Practical illustrations taken from everyday life reinforce theory and concepts, while coverage explores management and marketing issues and examines delivery systems. Addressed issues include aspects involved in planning, ingredient and quality control, production, food safety, sanitation, and maintenance — as well as the management of supplies, employees and finances. The book also offers a focus on the central figure in delivery, the menu; and discusses purchasing, receiving, storage, and inventory. For foodservice operations employees who want to increase their knowledge and efficiency.