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Sunday, December 2, 2012

Introduction to Foodservice (11th Edition)

Introduction to Foodservice (11th Edition) Review


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.

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Saturday, December 1, 2012

Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches

Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches Review


Get up-to-date research and innovative management strategies

Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace—with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies.

As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures—including human resources—to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas.

Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include:
  • a theoretical framework for management development for chain restaurant operations
  • the legal, business, and ethical issues in setting language policies for personnel
  • language barriers—and the impact on job satisfaction, performance, and turnover
  • increasing performance to better monitor food temperature
  • the efficacy of restaurant sales incentives
  • cultural differences in collaborative ventures
  • four mechanisms to spur employees to provide better customer service
  • an empirical study on restaurant cooks’ locus of control, job satisfaction, work stress, and turnover intentions
  • the perceptions of quick-service-restaurant managers regarding older workers
  • comparison study of intern experiences in the United Kingdom and India

Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students. Read more...


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Tuesday, November 27, 2012

Noncommercial Foodservice: An Administrator's Handbook

Noncommercial Foodservice: An Administrator's Handbook Review


This resource provides critical information for administrators in the foodservice industry. Presents pertinent instructions and advice on such common concerns as foodservice quality assurance, selection of appropriate management, facility construction and remodeling, financial accountability, legal and social obligations, operational efficiency and much more. Read more...


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Friday, November 16, 2012

Financial Control for Your Foodservice Operation

Financial Control for Your Foodservice Operation Review


Everything from how to read a balance sheet to long-term investments is covered in this guide to foodservice cost control. Step-by-step instructions simplify the control of costs in food and beverage purchasing, receiving, inventory, and pricing, including all labor and operational costs. Read more...


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Monday, November 12, 2012

Foodservice Manual for Health Care Institutions (J-B AHA Press)

Foodservice Manual for Health Care Institutions (J-B AHA Press) Review


The fourth edition of the book that has become a classic in the field offers a   comprehensive review of the management and operation of health care food service departments. This edition includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory standards. Read more...


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Saturday, November 10, 2012

The 2011-2016 Outlook for Foodservice Disposables in Japan

The 2011-2016 Outlook for Foodservice Disposables in Japan Review


This econometric study covers the latent demand outlook for foodservice disposables across the prefectures and cities of Japan. Latent demand (in millions of U.S. dollars), or potential industry earnings (P.I.E.) estimates are given across some 1,000 cities in Japan. For each city in question, the percent share the city is of it's prefecture and of Japan is reported. These comparative benchmarks allow the reader to quickly gauge a city vis-a-vis others. This statistical approach can prove very useful to distribution and/or sales force strategies. Using econometric models which project fundamental economic dynamics within each prefecture and city, latent demand estimates are created for foodservice disposables. This report does not discuss the specific players in the market serving the latent demand, nor specific details at the product level. The study also does not consider short-term cyclicalities that might affect realized sales. The study, therefore, is strategic in nature, taking an aggregate and long-run view, irrespective of the players or products involved.

This study does not report actual sales data (which are simply unavailable, in a comparable or consistent manner in virtually all of the cities in Japan). This study gives, however, my estimates for the latent demand, or the P.I.E., for foodservice disposables in Japan. It also shows how the P.I.E. is divided and concentrated across the cities and regional markets of Japan. For each prefecture, I also show my estimates of how the P.I.E. grows over time. In order to make these estimates, a multi-stage methodology was employed that is often taught in courses on strategic planning at graduate schools of business. Read more...


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Monday, October 29, 2012

School Foodservice Costs: Location Matters

School Foodservice Costs: Location Matters Review


Over 42 million meals—31.2 million lunches and 11 million breakfasts—were served on a typical school day in fiscal year 2009 to children through USDA’s National School Lunch and School Breakfast Programs. School food authorities (SFAs) operate local school feeding programs and deliver the meals to the schools. SFAs must serve appealing, healthful meals while covering food, labor, and other operating costs, a challenge that may be more difficult for some SFAs than for others due to differences in costs per meal across locations. Analysis of data on school costs per meal from a large, nationally representative sample reveals that geographic variation is important. In the 2002-03 school year, SFAs in the Southwestern United States had, on average, consistently lower foodservice costs per meal than did SFAs in other regions. Urban locations had lower costs per meal than did their rural and suburban counterparts. Wage and benefit rates, food expenditures per meal, and SFA characteristics such as the mix of breakfasts and lunches served each contributed to the differences in foodservice costs per meal across locations. The importance of these factors varied by location. Read more...


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