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Purchasing For Foodservice

Teaches accounting methods and knowledge of product specifications necessary for successful foodservice operation. In this time of high;

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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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Specs

Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery;

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Inventory and Purchasing

Appropriate for Purchasing courses within Culinary Arts and Hospitality Management departments. NEW! Exam Prep Guides for The ManageFirst(t;

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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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ManageFirst

Appropriate for Purchasing courses within Culinary Arts and Hospitality Management departments. NEW! Exam Prep Guides for The ManageFirst(t;

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Introduction to Professional Foodservice

One unique feature which sets this book apart from every other introduction to the basics of foodser;...

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Modern Food Service Purchasing

MODERN FOOD SERVICE PURCHASING: BUSINESS ESSENTIALS TO PROCUREMENT addresses the needs of the future;...

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Modern Food Service Purchasing, International Edition

MODERN FOOD SERVICE PURCHASING: BUSINESS ESSENTIALS TO PROCUREMENT, International Edition addresses ;...

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Kitchen Pro Series

fabricating produce for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of CIAs new Kitchen Pro Series focusing on;

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Quantity Food Sanitation

A celebrated classic updated and revised for the 1990s and beyond ...Consumer safety is the most important concern of any successful bulk;

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Kitchen Pro Series

cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on;

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Culinary Calculations

The math skills needed for a successful foodservice career--now in a new edition Culinary Calculations, Second Edition provides the;

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Financial Decision-Making in the Foodservice Industry

The study of decision-making in foodservice is still a relatively new area of scholarly interest. Th;...

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Foodservice Facilities Planning

find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn;

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Retaining Your Foodservice Employees

concern for foodservice operators--particularly when you consider that half of all restaurant employees leave their jobs within the first 30 days;

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Purchasing Food Away From Home

. Rising consumption of a particular kind of FAFHfast foodhas been blamed for American's expanding waistlines and poor diet quality. The study;

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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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Foundations of Cost Control

Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice;

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The Complete Guide to Foodservice in Cultural Institutions

the commitment, standards, and quality expectations of any cultural institution. It is a unique and invaluable resource for administrators;

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Foodservice Management Fundamentals

Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today's aggressive business;

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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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Foodservice Management Fundamentals

Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today s aggressive business;

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Kitchen Pro Series

fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIAs new Kitchen Pro;

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Human Resources in the Foodservice Industry

Approaches include: a theoretical framework for management development for chain restaurant operations the legal, business, and ethical;

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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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Kitchen Pro Series

cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA?s new Kitchen Pro Series focusing on;

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