Introduction to Foodservice PDF Download

Author: June Payne-Palacio
Publisher: Prentice Hall
ISBN: 9780135008201
Category : Food service management
Languages : en
Pages : 0

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Book Description
For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.

Author: Wallace L. Rande
Publisher: Wiley
ISBN: 9780471577461
Category : Technology & Engineering
Languages : en
Pages : 0

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Book Description
One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.

Author: James Morgan
Publisher: Routledge
ISBN: 1136412719
Category : Business & Economics
Languages : en
Pages : 393

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Book Description
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word “foodism” is introduced to refer to biases against foods outside your culture.

Author: Roni Neff
Publisher: John Wiley & Sons
ISBN: 1118063384
Category : Medical
Languages : en
Pages : 576

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Book Description
A public health approach to the US food system Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's US food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremendous breadth of issues and ideas important to understanding today's US food system. The book is rich with illustrative examples, case studies, activities, and discussion questions. The textbook is a project of the Johns Hopkins Center for a Livable Future (CLF), and builds upon the Center's educational mission to examine the complex interrelationships between diet, food production, environment, and human health to advance an ecological perspective in reducing threats to the health of the public, and to promote policies that protect health, the global environment, and the ability to sustain life for future generations. Issues covered in Introduction to the US Food System include food insecurity, social justice, community and worker health concerns, food marketing, nutrition, resource depletion, and ecological degradation. Presents concepts on the foundations of the US food system, crop production, food system economics, processing and packaging, consumption and overconsumption, and the environmental impacts of food Examines the political factors that influence food and how it is produced Ideal for students and professionals in many fields, including public health, nutritional science, nursing, medicine, environment, policy, business, and social science, among others Introduction to the US Food System presents a broad view of today's US food system in all its complexity and provides opportunities for students to examine the food system's stickiest problems and think critically about solutions.

Author: June Payne-Palacio
Publisher: Prentice Hall
ISBN: 9780134954257
Category : Food service management
Languages : en
Pages : 0

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Book Description
Presents the basic principles of foodservice management, which can be applied to all types of foodservice organizations. Reflects the impact of current social, economic, technological and political factors on foodservice operations. The book is divided into four major parts: part 1 gives a chronological review of the history of foodservice organizations and describes types of current foodservice operations; part 2 contains a chapter on food safety and a function-by-function description of a foodservice operation; part 3 focuses on the maintenance and design of the operational facilities; and part 4 covers the design and management of organizations, contains a comprehensive chapter on human resource management, and includes chapters on professional qualities such as administrative leadership and skills, including work improvement, financial management, and marketing. New to this edition is a chapter on food safety, which emphasizes the responsibility of the food service manager in assuring safe food and offers specific, practical guidelines on how to design a facility-specific HACCP system; and a chapter on facilities management, which addresses energy and water conservation and provides guidance on solid waste management. The chapter on designing and managing the organization has been revised to include current theory and practical applications of quality management, including Total Quality Management and Performance Improvement.

Author: June Payne-Palacio
Publisher:
ISBN: 9780135122167
Category : Food service
Languages : en
Pages : 0

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Book Description
This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.

Author: Marian C. Spears
Publisher: Prentice Hall
ISBN: 9780024142412
Category : Food
Languages : en
Pages : 0

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Book Description
The approach of this user-friendly text is to provide undergraduate students in a commercial or noncommercial foodservice curriculum with the understanding that procurement, which includes purchasing, receiving, storage, and inventory control, is the first step in preparing menu items that satisfy customers. With an emphasis placed on being updated and informed about products, students will learn how to make decisions about which products meet the quality standards required by the customer and at the same time find the lowest price for a product. Unlike any other text on the market, this book advocates that purchasing is not a cost center in the operation, as it was for many years, but that it contributes to the profit, and every dollar saved is a dollar profit.

Author: Bernard Davis
Publisher: Routledge
ISBN: 1136001220
Category : Business & Economics
Languages : en
Pages : 412

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Book Description
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.

Author: Chris Thomas
Publisher: John Wiley & Sons
ISBN: 1118297741
Category : Technology & Engineering
Languages : en
Pages : 530

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Book Description
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.

Author: Jeffrey P. Miller
Publisher:
ISBN: 9781350047679
Category : Food
Languages : en
Pages : 219

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Book Description
"This title is a guide to doing research in the burgeoning field of food studies. Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field and discussions of how the study of food can enhance traditional methods are included. Food Studies: An Introduction to Research Methods begins with an overview of food studies and research methods followed by a guide to the literature. Four methodological "baskets" representing the major methodologies of the field are explored together with interviews of leading scholars: food history (Ken Albala); ethnographic methods (Carole Counihan); cultural, material, and media studies (Psyche Williams-Forson); and quantitative methods (Jeffrey Sobal). The book concludes with chapters on research ethics, including working with human subjects, and technology tools for research."--Provided by publisher.