by
J.J. Keller & Associates.
Call Number
363.19262 22
Publication Date
2006
Summary
Provides food safety and general safety awareness training. This must-have handbook contains practical, real-world food safety information that will help foodservice employees recognize and deal with potential hazards ... and reduce the chances of foodborne illness.
Format:
Electronic Resources
Relevance:
7.9883
by
Brown, Douglas.
Call Number
647.95068
Publication Date
2007
Summary
Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads yo
Format:
Electronic Resources
Relevance:
7.8288
View Other Search Results
by
J.J. Keller & Associates.
Call Number
363.19262 23
Publication Date
2004
Summary
Featuring an easy-to-read format and full-color illustrations, this convenient and versatile handbook covers 11 critical food safety issues. It's filled with bulleted lists, charts, and chapter quizzes that reinforce key food safety issues and make the material easier to understand.
Format:
Electronic Resources
Relevance:
6.7042
Call Number
ARC 641.22 TUO
Publication Date
1977 1960
Format:
Books
Relevance:
5.8620
by
Victoria Limited.
Call Number
ARC 641.66 FOO
Publication Date
1969 1968 1967 1966 1965
Format:
Books
Relevance:
5.7207
by
Hayter, Roy.
Call Number
642.6 HAY
Publication Date
1996
Format:
Books
Relevance:
5.6262
by
Cousins, John, author.
Call Number
642.5 COU
Publication Date
2014
Format:
Electronic Resources
Relevance:
5.4617
by
Bamunuge, Holly.
Call Number
642.6 BAM
Publication Date
1989
Format:
Books
Relevance:
5.4301
by
Loken, Joan K.
Call Number
664.07 LOK
Publication Date
1995
Format:
Books
Relevance:
5.1492
by
Boussard, Sylvain.
Call Number
647.94068
Publication Date
2021
Format:
Electronic Resources
Relevance:
5.1453
by
Brown, Douglas Robert, 1960- 1960-, author.
Call Number
642.5 BRO
Publication Date
2007
Summary
The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service operation. Now in the 4th completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We've added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager's Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even a section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. Anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur's start-up. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. The companion CD-ROM is not available for download with this electronic version of the book but it may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 1000 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.
Format:
Electronic Resources
Relevance:
4.5670
by
De Leon, Sonia Yuson.
Call Number
363.7296 22
Publication Date
2003
Summary
"This book is a reference on food and water safety that will be useful for food managers, trainers/educators, food handlers, and consumers worldwide. The first two chapters emphasize the importance of food and water safety on health and life maintenance. Each chapter has an introductory paragraph that states the objective and scope of the chapter text. Definitions of useful terms, tables, and illustrations serve to make the key points better understood and easier to remember. Review questions at the end of each chapter enhance the learning experience, and the chapter references will give the reader a chance to delve into areas of interest for further information. A unique feature of this book is the segment on foodborne disease outbreaks. A selection of fifty cases are presented that provide important learning tools for problem-solving and evaluating foodborne illnesses. Water safety is explained in great detail, whether it is used for drinking and cooking or in recreational water facilities. Numerous examples of etiologic agents that cause illness from contaminated food and water are discussed. Guidelines to supply safe food and water for emergencies that include preparedness in case of bioterrorism, power outage, floods, hurricanes, and other disasters are given. Practical guidelines about food and water safety when handling foods throughout the food chain are explored in each chapter. In addition, a glossary of terms commonly used in food and water safety, with cross-references to the chapter contents, is included. In light of global trade and increasing cultural diversity in food consumption, this book also deals with challenges for the future to ensure a safe water and food supply."--Jacket.
Format:
Electronic Resources
Relevance:
4.5462
Limit Search Results