Items related to Quantity Food Production Planning
This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions.
"synopsis" may belong to another edition of this title.
From the Back Cover:
A major revision of a classic text-how to be an effective foodservice manager.
When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today.
Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on:
* Employee productivity
* Total Quality Management
* Innovative cooking methods and trends
* Cultural diversity
* Hazard Analysis Critical Control Points (HACCP)
* Industry growth
* Career opportunities
Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
About the Author:
When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today.
Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on:
* Employee productivity
* Total Quality Management
* Innovative cooking methods and trends
* Cultural diversity
* Hazard Analysis Critical Control Points (HACCP)
* Industry growth
* Career opportunities
Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
JOHN B. KNIGHT, EdD, is Director of Hospitality Management at Indiana University Purdue University, Fort Wayne.
LENDAL H. KOTSCHEVAR, PhD, LD, is Professor Emeritus, Florida International University.
LENDAL H. KOTSCHEVAR, PhD, LD, is Professor Emeritus, Florida International University.
"About this title" may belong to another edition of this title.
- PublisherVan Nostrand Reinhold Company
- Publication date1985
- ISBN 10 0442257457
- ISBN 13 9780442257453
- BindingPaperback
- Number of pages590
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Quantity : Food Production, Planning, and Management
Published by
Wiley & Sons, Incorporated, John
(1979)
ISBN 10: 0442257457
ISBN 13: 9780442257453
Used
Softcover
Quantity: 1
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Rating
Book Description Condition: Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages. Seller Inventory # GRP91594700
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US$ 8.89
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Stock Image
Quantity : Food Production, Planning, and Management
Published by
Wiley & Sons, Incorporated, John
(1979)
ISBN 10: 0442257457
ISBN 13: 9780442257453
Used
Softcover
Quantity: 1
Seller:
Rating
Book Description Condition: Good. Used book that is in clean, average condition without any missing pages. Seller Inventory # 15438162-6
Buy Used
US$ 8.89
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Stock Image
Quantity Food Production Planning
Published by
Brand: Van Nostrand Reinhold Company
(1985)
ISBN 10: 0442257457
ISBN 13: 9780442257453
Used
Softcover
Quantity: 1
Seller:
Rating
Book Description Softcover. Condition: Good. This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions. Seller Inventory # SONG0442257457
Buy Used
US$ 13.36
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