Foodservice operations and management : Concepts and applications
| Main Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Burlington, Massachusetts :
Jones & Bartlett Learning
©2021
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| Subjects: |
Table of Contents:
- 1. Introduction to the foodservice industry
- 2. Sanitation and safety
- 3. Menus: the heart of the operation
- 4. Foodservice equipment
- 5. Design and layout of foodservices
- 6. Standardized recipes and food cost
- 7. Food purchasing
- 8. Food receiving, storage, inventory, and issuing
- 9. Quantity food production
- 10. Distribution and service
- 11. Introduction to management
- 12. Planning and organizing
- 13. Managing human resources
- 14. Managing quality and customer satisfaction
- 15. Managing finances
- 16. Marketing and business plans
- 17. Being an effective leader