FOODSERVICE
Edward E. Sanders Timothy H. Hill
Our Price: $45.75
In-Stock:
Ships within 24 hours
Format: Paperback, 1st ed., 464pp.
ISBN: 0131121111
Publisher: Prentice Hall
Pub. Date: January 1998
Edition Desc: BK&DISK
From Booknews:
A detailed text and technical manual with
disk, for use in foodservice operation courses and in an actual industry
setting. Emphasis is on helping students learn to gather information, often
with the use of computer systems and applications, on which to base management
decisions for maximizing sales, controlling expenses, and optimizing financial
objectives. Numerous sample forms and reports illustrating control principles,
strategies, and tactics can be easily removed from the book for reproduction.
Includes chapter objectives, summaries, key concepts, exercises, and
discussions questions. An appendix with exercises explains how to use the
tutorial program software on the accompanying disk. Requires Windows 3.1 or
higher and assumes a general knowledge of how to use a computer. Annotation c.
by Book News, Inc., Portland, Or.
Edward A. Kazarian
Our Price: $57.00
In-Stock:
Ships within 24 hours
Format: Hardcover, 3rd ed., 424pp.
ISBN: 0471290637
Publisher: Wiley, John & Sons, Incorporated
Pub. Date: December 1997
Edition Desc: 3RD
Table of Contents
Introduction to Foodservice Facilities Planning
The Planning Process
The Planning Team
Preparing the Prospectus
The Feasibility Study
Functional Planning
Planning the Atmosphere
Workplace Design
Equipment Requirements
Equipment Selection and Design
Equipment and Facility Maintenance
Space Requirements
Layout of Facilities
Evaluating Foodservice Layouts
Sample Foodservice Layouts
A Glossary of Foodservice Equipment Terms
Appendices
Index
-
HOSPITALITY MANAGEMENT - RESTAURANT - FOODSERVICE - COOKBOOKS
-
PRICING, AND MENU DESIGN - CATEERING - MARKETING - HUMAN RESOURCES - FRANCHISING