Add to ORKGThis workbook/manual gives readers the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, readers search for underlying principles and concepts regarding the production and service of food in large organizations. By completing worksheets, consulting reference materials, and participating in discussions, they learn the important foodservice principles which guide dietitians\u27 and foodservice managers\u27 practice in terms of food safety, menu planning, purchasing and inventory control, controlling production, delivery and service systems, and the financial impact of management decisions.http://digitalcommons.framingham.edu/books/1190/thumbnail.jp
Because food-service profit margins are so thin, restaurant managers must carefully control every co...
The global food industry has the largest number of demanding and knowledgeable consumers: the world ...
Purpose – The paper aims to provide a better understanding of food service technologies, applied res...
Offering over 30 problems, readers can complete worksheets, consult reference materials, and partici...
This book is devoted to food production and the problems associated with the satisfaction of food ne...
This book is the guide to how to maximize revenues, control expenses, and optimize financial objecti...
Due to the increase in world population (more than seven billion inhabitants) the global food indust...
The organization framework for Nut 303 is a systems model. Food service system classifications\ud an...
The document is a study of the food service industry intended for use as a reference by food service...
This is one of the very few books written for existing operators in both the commercial and non comm...
Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologie...
The organization framework for NUTR 303 is a systems model. Food service system classifications and ...
This research anthology explores the concept of food production and supply, from farm gate to plate,...
Quality has become a value that enables businesses to survive and continue existing. Henceforth, foo...
The food processing industry is growing with retailing and catering supply chains. Efficiency, safe...
Because food-service profit margins are so thin, restaurant managers must carefully control every co...
The global food industry has the largest number of demanding and knowledgeable consumers: the world ...
Purpose – The paper aims to provide a better understanding of food service technologies, applied res...
Offering over 30 problems, readers can complete worksheets, consult reference materials, and partici...
This book is devoted to food production and the problems associated with the satisfaction of food ne...
This book is the guide to how to maximize revenues, control expenses, and optimize financial objecti...
Due to the increase in world population (more than seven billion inhabitants) the global food indust...
The organization framework for Nut 303 is a systems model. Food service system classifications\ud an...
The document is a study of the food service industry intended for use as a reference by food service...
This is one of the very few books written for existing operators in both the commercial and non comm...
Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologie...
The organization framework for NUTR 303 is a systems model. Food service system classifications and ...
This research anthology explores the concept of food production and supply, from farm gate to plate,...
Quality has become a value that enables businesses to survive and continue existing. Henceforth, foo...
The food processing industry is growing with retailing and catering supply chains. Efficiency, safe...
Because food-service profit margins are so thin, restaurant managers must carefully control every co...
The global food industry has the largest number of demanding and knowledgeable consumers: the world ...
Purpose – The paper aims to provide a better understanding of food service technologies, applied res...