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Author :
Publisher : Rex Bookstore, Inc.
ISBN 13 : 9789712339059
Total Pages : 188 pages
Book Rating : 4.5X/5 ( download)
Download or read book A Guide to Meal Management and Table Services' 2004 Ed. written by and published by Rex Bookstore, Inc.. This book was released on with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Margaret McWilliams
Publisher : Prentice Hall
ISBN 13 : 9780130394804
Total Pages : 0 pages
Book Rating : 4.07/5 ( download)
Download or read book Fundamentals of Meal Management written by Margaret McWilliams and published by Prentice Hall. This book was released on 2005 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Fundamentals of Meal Management" provides an in-depth study of the broad-based management challenge of feeding people safely and nutritiously in today's complex world. Key features include: Extensive examination of the causes of food-borne illness and ways to help assure food safety Discussion of kitchen planning and organization as adjuncts to time and energy management Integration of current dietary recommendations and requirements within the current marketplace Presentation of attractive meals and guidelines for gracious dining Color and black & white photos illustrate discussions and enhance the understanding of principles Margin definitions Study questions WebSite addresses
Author : Mohini Sethi
Publisher : New Age International
ISBN 13 : 8122415253
Total Pages : 17 pages
Book Rating : 4.54/5 ( download)
Download or read book Institutional Food Management written by Mohini Sethi and published by New Age International. This book was released on 2008 with total page 17 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Book Has Been Designed As A Reference For The Teaching, Learning And Institutional Feeding In All Its Varied Aspects. It Covers A Wide Range Of Topics From The Development Of Food Services, Traditional And Modern Management Approaches To The Management Of Resources, Food Production And Service Techniques, Waste Management, Forecasting, Budgeting And Management Accounting As Well As Hygiene, Sanitation And Safety Measures To Ensure Wholesomeness Of Food Served To The Customer. Laws Applicable To Food Service Organisations Have Also Been Discussed To Enable Managers To Ensure Quality Standards In Food Operations.
Author : M. Sethi
Publisher : New Age International
ISBN 13 : 9788122405477
Total Pages : 470 pages
Book Rating : 4.79/5 ( download)
Download or read book Catering Management : An Integrated Approach written by M. Sethi and published by New Age International. This book was released on 1988 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eating Habits Of Man Have Changed Right From The Stone Age To The Modern Age. In Ancient Days Men Used To Take Their Meals At Home, Whereas Today People Are Required To Spend Most Of Their Time In Offices And Other Establishments. This Has Created A Relative Shortage Of Domestic Help And Working Women Can No Longer Entertain At Home Easily. The Size Of Homes Has Also Become Smaller And This Has Created A Demand For Facilities For Entertaining Outside. This Demand Provided In Impetus To Catering Establishments To Extend Their Services And Provide Package Deals In The Form Of Complete Arrangements For Parties, Festivities And The Like.The Development Of The Country In Different Spheres Of Education, Tourism, Health Care, And Modes Of Travel From Road To Railway And Air Has Tremendously Changed The Requirements Of People For Eating Outside Their Homes And Has Generated The Need For Well Planned Catering Facilities. Along With The Change Inpeoples Requirements For Eating And Entertaining Outside The Home, There Has Been An Escalation In The Number And Types Of Catering Establishments. These Have Sprung Up In An Organised Manner, As Well As Unorganized One-Off Operations. In The Vastly Competitive Catering Environment Of Today It Is Imperative For One-Off Operations To Become Organised, And For Organised Establishments To Enlarge The Scope Of Their Activities In A Professional Manner.The Catering Industry Is One Of The Largest Foreign Exchange Earners For The Country, In Addition To Providing Employment Opportunities To People Of Varying Skills. The Nature Of The Industry Also Has The Potential Of Providing Avenues For Self-Employment. To Run Any Catering Establishment, One Should Have The Complete Know-How Of Catering Management To Ensure A Fair Deal To The Customer.The Plan Of This Edition Remains Unchanged And Contains Eight Independent Units Which Have Been Updated Where Necessary. The Units Cover The Complete Range Of Activities In Any Establishment. Unit I Explains The Principles, Functions And Tools Of Management, And Methods Of Optimising The Use Of Resources. Unit Ii Provides Complete Information On Spaces Like Kitchen, Storage And Services Areas. Unit Iii Discusses The Essential Equipment Required In An Establishment Of Any Size; And Suggests Methods Of Selection, Installation, Operation, Purchasing And Maintenance Of Equipment Unit Iv Explains The Characteristics Of Food And How Best They Can Be Purchased, Stored And Used For Food Production And Service. Unit V Discusses The Financial Aspects Of Management And Accounting. Emphasis Has Been Laid On Food Cost Control Measures And Pricing. Unit Vi Provides Complete Information On Personnel Management, Recruitment Of Staff, Employee Benefits And Training. Unit Vii Is Devoted To Hygiene, Sanitation And Safety Measures Necessary For Maintaining The Health Of Customers And Staff. Unit Viii Focusses On Future Trends In Catering. Appendices Have Been Provided On Different Aspects Of Catering And A Glossary Is Also Included For The Benefit Of Those Not Conversant With Indian Vocabulary.The Book Has Been Specially Designed To Assist The Managers Of Catering Establishments, Restaurants, Cafeterias, Lunchrooms And Kiosks To Operate At High Levels Of Efficiency. It Also Meets The Requirements Of Home Science Colleges, Catering Colleges And Vocational Training Institutes Offering Food Craft And Catering Management Courses. Besides, It Provides Ideas In Catering For Elf-Ployment For Enterpreneurs Or Unemployed Graduates. It Is Hoped That This Book Will Serve As A Source Book For All Those Involved In Managing Catering Establishments.
Author : Food and Nutrition Information Center (U.S.).
Publisher :
ISBN 13 :
Total Pages : 300 pages
Book Rating : 4.37/5 ( download)
Download or read book Food and Nutrition Information and Educational Materials Center catalog written by Food and Nutrition Information Center (U.S.). and published by . This book was released on 1976 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Vickie A. Vaclavik
Publisher : Springer Science & Business Media
ISBN 13 : 1461568595
Total Pages : 294 pages
Book Rating : 4.99/5 ( download)
Download or read book Dimensions of Food written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Aspen Food Science Text Series Book. Now in its fourth edition, continues to be the most up-to-date, comprehensive food laboratory manual available. Reflecting the many advances occurring in the food and nutrition fields, this new edition provides students with an integrated approach to the science of food, the nutritional contents of food, and the effects of processing on the contents. The authors offer a variety of stimulating exercises and laboratory discussions through which students explore and comprehend the multidimensional nature of food decisions important in the 90's. Students learn specific principles of food nutrition and preparation through demonstrations and experiments of products. They also gain an understanding of cost issues related to solving nutritional problems. Questions and problems throughout facilitate application of principles to many food situations. New features of this edition include a discussion of dietary guidelines and the Food Guide Pyramid. Current information about food legislation and mandated food labeling is also provided. In line with current interests in nutrition, exercises emphasize the preparation of fruits and vegetables, varieties of grains, as well as plant proteins. Throughout the manual careful attention is given to the preserving of major nutrients and palatability quality. The recipes have been revised to reduce total fat, saturated fat, sodium, and cholesterol, yet retain flavor and appeal. In addition, an entire section has been devoted to sanitary issues, from factors affecting the microbial safety of foods to sanitation and food preparation. Dimensions of Food, Fourth Edition provides students taking courses in nutrition, dietetics, foodservice, and food science with a variety of learning experiences that move from basic demonstrations of key principles to their applications. Once the manual is completed it becomes an essential tool for future practice on the job. For further clarification of the material presented, look to Vaclavik's, Essentials of Food Science, as a practical, companion text, covering all the physical and chemical aspects of food.
Author : Vickie A. Vaclavik Ph.D.
Publisher : CRC Press
ISBN 13 : 1439832714
Total Pages : 318 pages
Book Rating : 4.14/5 ( download)
Download or read book Dimensions of Food written by Vickie A. Vaclavik Ph.D. and published by CRC Press. This book was released on 2002-06-07 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: A popular workbook, Dimensions of Food has been imparting knowledge of foods to students of nutrition and dietetics, food science, and other food-related fields for three decades. Updated to reflect the latest trends and regulations, the fifth edition includes current information regarding nutrition, food legislation and mandated food labeling, and
Author :
Publisher :
ISBN 13 :
Total Pages : 590 pages
Book Rating : 4.54/5 ( download)
Download or read book Resources in Vocational Education written by and published by . This book was released on 1980 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Patricia Ennis
Publisher : Moody Publishers
ISBN 13 : 0802480586
Total Pages : 325 pages
Book Rating : 4.83/5 ( download)
Download or read book Becoming a Woman Who Pleases God written by Patricia Ennis and published by Moody Publishers. This book was released on 2003-04-01 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is an enormous amount of confusion and deception about what it means to be a woman. Even within the church, women are continually struggling to define their femininity. Pat Ennis and Lisa Tatlock tackle the difficult question of 'What makes a godly woman?' with warmth, compassion, and directness in Becoming aWoman Who Pleases God. Readers will find themselves challenged to re-think their priorities, re-examine the position of the home, and re-work their definition of what it means to be a woman in whom God is well pleased.
Author : Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher :
ISBN 13 :
Total Pages : 300 pages
Book Rating : 4.80/5 ( download)
Download or read book Food and Nutrition Information and Educational Materials Center Catalog written by Food and Nutrition Information and Educational Materials Center (U.S.) and published by . This book was released on 1973 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt:
