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Introduction to Professional Foodservice

One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer;

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Noncommercial, Institutional, and Contract Foodservice Management

A pioneer in institutional foodservice offers a practical up--to--date introduction concerned with volume feeding operations which present;

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Food Preparation for the Professional

is for the culinary arts student. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to;

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Culinary Calculations

costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world;

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Kitchen Pro Series

in detail in this invaluable introduction to the world of cheese!;

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Financial Decision-Making in the Foodservice Industry

in foodservice, sustainability issues in the foodservice/restaurant industry, farm-to-school and local food expenditures in school foodservice settings;

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The Management of Maintenance and Engineering Systems in the Hospitality Industry

This book is an introduction, with a management perspective, to maintenance and engineering for hotel and foodservice managers-in-training.;

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Foodservice Mngmnt Princ & Practice GE

appealing design is organised for maximum student engagement and understanding. This edition has been updated to reflect new trends;

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Introduction to Management in the Hospitality Industry

Introduction to Management in the Hospitality Industry, Eighth Edition is an updated revision of a popular textbook for the introductory;

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Foodservice Facilities Planning

students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will;

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Introduction to Hospitality Operations

This second edition of the most complete introductory text available examines the whole of the hospi;...

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Purchasing For Foodservice

costs, administrators are looking at every possible way to economize without adversely affecting foodservice quality and the welfare of those;

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The Complete Guide to Foodservice in Cultural Institutions

Create, manage, and grow a successful foodservice operation in any cultural institution The Complete Guide to Foodservice in Cultural;

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Foodservice Organizations

, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management;

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Retaining Your Foodservice Employees

of strategies for increasing a staff member's employment period and keeping turnover to a minimum. This innovative volume identifies what today's;

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Quantity Food Sanitation

foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. First published;

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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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Foodservice Management Fundamentals

environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation--commercial and non;

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Foodservice Management Fundamentals

environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation commercial and non-commercial;

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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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Fundamentals of Professional Food Preparation

This basic workbook for the food preparation laboratory portion of the Foodservice Fundamentals cour;...

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Understanding Foodservice Cost Control

For courses in Foodservice Cost Control and Foodservice Profitability. Understanding Foodservice Cost Control, 3e is an easy-to-read, hands;

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Introduction To Hospitality Management

Capturing the flavor and breadth of the industry, Introduction to Hospitality Management, 3/e, explores all aspects of the field including;

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Introduction to Hospitality Management

Capturing the flavor and breadth of the industry, Introduction to Hospitality Management, 3/e, explores all aspects of the field including;

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Kitchen Pro Series

recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The;

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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 m;...

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Kitchen Pro Series

Kitchen Pro Series: Guide to Produce Identification, Fabrication, and Utilization is the definitive guide to selection, purchasing and;

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