Items related to Quantity: Food Production, Planning, and Management
Synopsis
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.
"synopsis" may belong to another edition of this title.
About the Author
JOHN B. KNIGHT, EdD, is Director of Hospitality Management at Indiana University Purdue University, Fort Wayne.
LENDAL H. KOTSCHEVAR, PhD, LD, is Professor Emeritus, Florida International University.
From the Back Cover
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.
From the Inside Flap
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.
"About this title" may belong to another edition of this title.
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Quantity : Food Production, Planning, and Management
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ISBN 10: 0471333476
ISBN 13: 9780471333470
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Quantity : Food Production, Planning, and Management
Published by
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ISBN 10: 0471333476
ISBN 13: 9780471333470
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Published by
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ISBN 10: 0471333476
ISBN 13: 9780471333470
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Quantity : Food Production, Planning, and Management
Published by
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ISBN 10: 0471333476
ISBN 13: 9780471333470
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