Kumar Surjeet Malik Sandeep (4 results)

Condition: New. pp. viii + 286 Figures, Illus.

Condition: New. pp. viii + 286.

Condition: New. pp. viii + 286.

Hardbound. Condition: As New. New. Contents Preface. 1. The food service industry. 2. Food service environment. 3. Functional areas. 4. Space requirements of food service operations. 5. Food service equipment 6. Equipment installation. 7. Layout of food service facilities. 8. Designing of food processing facility. 9. Temporary food service operations. 10. Mobile food service units. 11. Food service operations in schools. 12. Food service facilities in hospitals. 13. Emergency food services. Bibliography. Index. Food service facilities vary from the simplest limited menu snack bar to the multifaceted hotel food service that may involve public dining rooms employee dining rooms cafeterias banquet service and room service. Each type of food service facility is characterised by unique traits in the meals offered type of service operational methods marketing approach customers served and atmosphere or ambience. The food service industry has experienced tremendous growth and change in the last few years which have created a need for food service facilities capable of providing the variety of meals prepared by different preparation techniques that will satisfy the changing desires of customers. Only those facilities that are planned for flexibility labour productivity efficient use of energy and managed accordingly will survive the competitive environment of the food service industry. This book provides comprehensive information on current planning techniques requirements and trends of food service facilities. It will be an invaluable resource for students and professionals of the food service industry. 286 pp.