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Concepts of Foodservice Operations and Management

Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all;

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Foodservice Mngmnt Princ & Practice GE

For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice;

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Foodservice Management Fundamentals

-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques;

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Foodservice Management Fundamentals

--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds;

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Noncommercial, Institutional, and Contract Foodservice Management

foodservice industry and its key players, guidelines for financial planning, menu management, cost controls and marketing. Features the latest;

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Introduction to Management in the Hospitality Industry

survey course covering management functions as well as all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism;

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Modern Food Service Purchasing

comprehensive product information. This text offers a chef-focused overview of financial management and the formulas used to control a successful;

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Human Resources in the Foodservice Industry

Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental;

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Modern Food Service Purchasing, International Edition

, cost controls and comprehensive product information. This text offers a chef-focused overview of financial management and the formulas used to;

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Food and Beverage Management

This second edition of the best selling textbook Food and Beverage Management has been updated and revised to take account of current;

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Food and Beverage Management

This second edition of the best selling textbook Food and Beverage Management has been updated and revised to take account of current;

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On-site Foodservice Management

solutions to real-world obstacles for managers. Shows how to increase quality of food delivery while keeping costs down. Covers theory and;

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The Complete Guide to Foodservice in Cultural Institutions

achieve improved financial performance, management efficiencies, visitor satisfaction, and integration with each institution's mission and culture;

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Foodservice Organizations

For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production;

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The Management of Food Service Operations

Based on Management of Catering Operations , this revised work concentrates on operational systems, demonstrating all theory in practice;

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Retaining Your Foodservice Employees

Retaining Your Foodservice Employees is the second in a series of three books by Karen Eich Drummond on Foodservice Employee Management;

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Introduction to Professional Foodservice

orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety;

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Quantity

industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to;

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Operations Strategy

Strategy. Building on concepts from strategic management, operations management, marketing and HRM, this text encourages a thorough understanding;

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Food and Beverage Management

This fifth edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been;

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Food and Beverage Management

This fifth edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been;

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Key Concepts in Operations Management

Key Concepts in Operations Management introduces a selection of key concepts and techniques in the field. Concise, informative;

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Key Concepts In Operations Management

Key Concepts in Operations Management introduces a selection of key concepts and techniques in the field. Concise, informative;

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Trade marketing en category management in foodservice

Momenteel hebben veel organisaties in de hele bedrijfskolom van foodservice de mond vol over trade marketing en category management;

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Principles of Food Sanitation

establishments, and sanitation management principles.;

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Principles of Food Sanitation

establishments, and sanitation management principles.;

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Foodservice Manual for Health Care Institutions

The fourth edition of the book that has become a classic in the field offers a comprehensive review of the management and operation;

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