Quantity Food Production, Planning, and Management, 3rd Edition

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9780471333470: Quantity Food Production, Planning, and Management, 3rd Edition
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A major revision of a classic text-how to be an effectivefoodservice 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 toaddress the multitude of situations and challenges facing operatorstoday.

Now in a new edition, this classic hospitality management textcontinues to set the standard for planning production, executingculinary technique, and understanding food and beverage management.Chapters are logically organized, and each one discusses a separateelement of successful hospitality operations management. With 80percent of the material revised to address current trends, theThird 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, casestudies, vocabulary terms, and references, Quantity FoodProduction, Planning, and Management, Third Edition is anindispensable resource.

"synopsis" may belong to another edition of this title.

About the Author:

JOHN B. KNIGHT, EdD, is Director of Hospitality Management atIndiana University Purdue University, Fort Wayne.

LENDAL H. KOTSCHEVAR, PhD, LD, is Professor Emeritus, FloridaInternational University.

"About this title" may belong to another edition of this title.

Other Popular Editions of the Same Title

9780442257453: Quantity Food Production Planning

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Softcover

9780471289272: Quantity Food Production, Planning, and Management, 2nd Edition

Wiley, 1988
Hardcover

9780442240165: Quantity Food Production, Planning, and Management

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9780843621433: Quantity food production, planning, and management

CBI Pu..., 1979
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Book Description John Wiley & Sons Inc, United States, 2000. Hardback. Condition: New. 3rd Edition. Language: English. Brand new Book. 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. Seller Inventory # AAH9780471333470

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Book Description John Wiley Sons Inc, United States, 2000. Hardback. Condition: New. 3rd Edition. Language: English . Brand New Book. 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: â Employee productivity â Total Quality Management â Innovative cooking methods and trends â Cultural diversity â Hazard Analysis Critical Control Points (HACCP) â Industry growth â 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. Seller Inventory # AAH9780471333470

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