Author: Publisher:
ISBN:
Category : Restaurant management
Languages : en
Pages : 30
Book Description
Restaurant Industry Operations Report
Author: Publisher:
ISBN:
Category : Restaurant management
Languages : en
Pages : 30
Book Description
Restaurant Industry Operations Report ... for the United States
Author: Publisher:
ISBN:
Category : Restaurant management
Languages : en
Pages : 484
Book Description
Wisconsin Restaurant Industry Operations Report
Author: Publisher:
ISBN:
Category : Restaurant management
Languages : en
Pages : 24
Book Description
Oregon Restaurant Industry Operations Report
Author: Publisher:
ISBN:
Category : Restaurant management
Languages : en
Pages : 18
Book Description
The 10 Principles of Food Industry Sustainability
Author: Cheryl J. BaldwinPublisher: John Wiley & Sons
ISBN: 1118447735
Category : Technology & Engineering
Languages : en
Pages : 226
Book Description
Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world’s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by an experienced food industry professional with years of experience in sustainability, The 10 Principles of Food Industry Sustainability inspires and informs the progress required to nourish the population, revitalize natural resources, enhance economic development, and close resource loops. The book makes this complex topic approachable and actionable by identifying the most pressing sustainability priorities across the entire food supply chain and showing, with tools and examples, how producers, processors, packers, distributors, marketers and retailers all play a role in advancing improvement. The book begins with an overview of the Principles of sustainability in the food industry: what they are and why they matter. Subsequent chapters focus on each of the Ten Principles in detail: how they relate to the food industry, their global relevance (including their environmental, health, and social impacts), and the best practices to achieve the potential of meaningful and positive progress that the Principles offer. Specific examples from industry are presented in order to provide scalable solutions and bring the concepts to life, along with top resources for further exploration. The Principles, practices, and potential of sustainability in the food industry covered in this book are designed to be motivating and to offer a much-needed and clear way forward towards a sustainable food supply.
Running a Food Hub: Volume Two, a Business Operations Guide
Author: James MatsonPublisher: Government Printing Office
ISBN: 9780160929847
Category : Business & Economics
Languages : en
Pages : 84
Book Description
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.
Ohio Restaurant Industry Operations
Author: Publisher:
ISBN:
Category : Restaurant management
Languages : en
Pages : 20
Book Description
Pennsylvania Restaurant Industry Operations
Author: Publisher:
ISBN:
Category : Restaurant management
Languages : en
Pages : 24
Book Description
Michigan Restaurant Industry Operations
Author: New York Restaurant Industry Operations
Author: Publisher:
ISBN:
Category : Restaurant management
Languages : en
Pages : 20
Book Description