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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Nutrition for Foodservice and Culinary Professionals 7th Edition with Flashcard Set

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Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations (4th Edition)

Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations (4th Edition) Review

A great resource and reference book, the authors provide balanced treatment of both commercial and institutional operations in both profit and non-profit arenas. This book explores the role of computer applications, management information systems, and new developments in management through numerous examples that realistically portray the field. Provides valuable insight regarding the food industry with segments written by leaders in the field. Food Service personnel. Read more...

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Nutrition for Foodservice and Culinary Professionals 7th Edition

Nutrition for Foodservice and Culinary Professionals 7th Edition Review

Shows some signs of wear, and may have some markings on the inside. 100% Money Back Guarantee. Read more...

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Foodservice Planning: Layout, Design, and Equipment (4th Edition)

Foodservice Planning: Layout, Design, and Equipment (4th Edition) Review

This comprehensive book has become a standard for designing and equipping a foodservice facility. Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment. Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results. For anyone involved in restaurant, food service and hospitality management and planning.

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Foodservice Management: Principles and Practices (12th Edition)

Foodservice Management: Principles and Practices (12th Edition) Review

FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e is today’s most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison’s University Dining Services.

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Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition)

Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition) Review

This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections, customer feedback and nonfood inventories. For management personnel in the foodservice industry. Read more...

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Foodservice Facilities Planning, 3rd Edition

Foodservice Facilities Planning, 3rd Edition Review

The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to--
* cost-effectively design an operation
* properly select and efficiently maintain equipment
* successfully plan and accurately evaluate foodservice layouts
* plan fast-food facilities and bakeshops
* cut costs through more efficient energy planning.
Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers. Read more...

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West and Wood's Introduction to Foodservice (9th Edition)

West and Wood's Introduction to Foodservice (9th Edition) Review

For sophomore/senior-level courses in Introduction to Foodservice Management, Quantity Food Production, Purchasing for Foodservices (both food and equipment), Organization and Management of Foodservices, Facility Design and Equipment Arrangement, Financial Design and Equipment Arrangement, Food Protection and Safety, Menu Planning for Foodservices, Foodservice Marketing and Merchandising. Written specifically for the undergraduate level, this classic introduction to foodservice is readable, thorough, and concise--with a focus on the most essential material. Comprehensive, yet user-friendly, it explores all aspects and principles of foodservice management, which can be applied to all types of foodservice organizations. Read more...

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Specs: The Comprehensive Foodservice Purchasing and Specification Manual, 2nd Edition

Specs: The Comprehensive Foodservice Purchasing and Specification Manual, 2nd Edition Review

A ready resource of the standards by which foods are measured, purchased, and inspected

SPECS: The Foodservice and Purchasing Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for.

This new Student Edition is brimming with information on purchasing policies, foods, quality controls, and storage and handling procedures. Now in a handy, accessible format, it helps students and professionals ensure successful purchasing through quality control by covering:

The development of a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing
* Quality controls and federal regulations
* Storage and handling procedures
* How to differentiate between "high" and "low" quality products
* Purchasing policies and information guaranteed to save time and money
* The diet-conscious culture, including religious dietary laws, reading nutritional labels, increasing food awareness, and how it affects consumer eating habits
* The theory behind specifications: Why do we need specifications? Who develops them? Who uses them? Read more...

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