Foodservice Operations Management 2

Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.

List of contents

Foodservice Systems.

Consumer Needs and Types of Foodservices.

Menus and Menu Planning.

Layout, Design, and Facilities Planning.

Equipment Selection.

Food Purchasing.

Food Receiving and Storage.

Food Sanitation.

Quantity Food Preparation.

Delivery and Service of Food.

Foodservice Management: Functional Aspects.

Foodservice Management: Personnel Aspects.

Appendices.

Index.

About the author

Mahmood A. Khan is the author of Concepts of Foodservice Operations and Management, 2nd Edition, published by Wiley.

Summary

Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.

Product details

• Authors: Mahmood A Kahn, Mahmood A. Kahn, Arshad Khan, M. Khan, Mahmood A Khan, Mahmood A. Khan, Khan Mahmood A.
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 01.07.1990
• EAN: 9780471284024
• ISBN: 978-0-471-28402-4
• No. of pages: 384
• Dimensions: 195 mm x 243 mm x 22 mm
• Subjects: Education and learning > Teaching preparation > Vocational needs; Guides > Food & drink; Hospitality industry, BUSINESS & ECONOMICS / Industries / Service, Hospitality and service industries