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Chef
| Chef |
| Pubbl/distr/stampa | Chicago, IL, : Talcott Communications, [1992- |
| Descrizione fisica | 1 online resource |
| Disciplina | 338 |
| Soggetto topico |
Food service management
Cooks Cooking |
| Soggetto genere / forma | Periodicals. |
| Formato | Materiale a stampa  |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Chef magazine |
| Record Nr. | UNINA-9910145510803321 |
| Chicago, IL, : Talcott Communications, [1992- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield
| Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield |
| Autore | Birchfield John C |
| Edizione | [3rd ed., [rev. and updated].] |
| Pubbl/distr/stampa | Hoboken, N.J., : J. Wiley, c2008 |
| Descrizione fisica | 1 online resource (363 p.) |
| Disciplina | 647.95068 |
| Soggetto topico |
Food service management
Food service - Equipment and supplies Restaurants - Design and construction |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-45063-4
9786611450632 0-470-40373-X |
| Classificazione | 673.9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Design and Layout of Foodservice Facilities, Third Edition; Dedication; Contents; Preface; Acknowledgments; About the Author; Chapter 1: Preliminary Planning; Chapter 2: Foodservice Design; Chapter 3: Principles of Design; Chapter 4: Space Analysis; Chapter 5: Equipment Layout; Chapter 6: Foodservice Equipment, Part I; Chapter 7: Foodservice Equipment, Part II: Manufactured Equipment; Chapter 8: Foodservice Facilities Engineering and Architecture; Appendix 1: List of Associations and Industry Links; Appendix 2: Typical Foodservice Facility Designs
Appendix 3: Common Foodservice Design SymbolsAppendix 4: Sample Documents; Foodservice Equipment Glossary; Bibliography; INDEX |
| Record Nr. | UNINA-9910454488303321 |
Birchfield John C
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| Hoboken, N.J., : J. Wiley, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield
| Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield |
| Autore | Birchfield John C |
| Edizione | [3rd ed., [rev. and updated].] |
| Pubbl/distr/stampa | Hoboken, N.J., : J. Wiley, c2008 |
| Descrizione fisica | xv, 343 p. : ill |
| Disciplina | 647.95068 |
| Soggetto topico |
Food service management
Food service - Equipment and supplies Restaurants - Design and construction |
| ISBN |
9786611450632
1-281-45063-4 0-470-40373-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title Page -- Dedication -- Contents -- Preface -- NEW TO THIS EDITION -- INSTRUCTOR'S MATERIALS -- Acknowledgments -- About the Author -- Chapter 1: Preliminary Planning -- THIS CHAPTER -- SCOPE OF A PROJECT -- CONCEPT DEVELOPMENT -- FIVE M's OF CONCEPT DEVELOPMENT -- FEASIBILITY -- SITE SELECTION AND PLANNING -- OBTAINING NECESSARY APPROVALS FROM AGENCIES -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 2: Foodservice Design -- THIS CHAPTER -- PROJECT TEAM -- DESIGN SEQUENCE -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 3: Principles of Design -- THIS CHAPTER -- IMPACT OF DESIGN ON EFFICIENCY AND SAFETY -- BASIC DESIGN PRINCIPLES -- HUMAN ENGINEERING -- FOODSERVICE DESIGN AND TITLES II AND III OF THE AMERICANS WITH DISABILITIES ACT -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 4: Space Analysis -- THIS CHAPTER -- CONDUCTING A SPACE ANALYSIS -- BACK DOCK/RECEIVING -- STORAGE -- OFFICE -- PREPARATION AREAS -- BAKERY -- EMPLOYEE LOCKER ROOM AND TOILET -- SERVICE AREAS -- DINING ROOMS -- BAR -- WAREWASHING -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 5: Equipment Layout -- THIS CHAPTER -- EFFECTIVE LAYOUT -- PHYSICAL CHARACTERISTICS OF EQUIPMENT LAYOUT -- LAYOUT OF FUNCTIONAL AREAS -- FINAL (HOT-FOOD) PREPARATION -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 6: Foodservice Equipment, Part I -- THIS CHAPTER -- EQUIPMENT SELECTION -- FOODSERVICE EQUIPMENT STANDARDS AND SPECIFICATIONS -- EQUIPMENT CONSTRUCTION MATERIALS -- FOODSERVICE EQUIPMENT SPECIFICATIONS: AN OUTLINE -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 7: Foodservice Equipment, Part II: Manufactured Equipment -- THIS CHAPTER -- RECEIVING AND STORAGE EQUIPMENT -- PREPARATION EQUIPMENT -- PRODUCTION/COOKING -- BAKERY EQUIPMENT.
SERVICE AND CAFETERIA EQUIPMENT -- BEVERAGE EQUIPMENT -- WAREWASHING EQUIPMENT -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 8: Foodservice Facilities Engineering and Architecture -- THIS CHAPTER -- FOODSERVICE FACILITIES ENGINEERING -- FOODSERVICE FACILITIES ARCHITECTURE -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Appendix 1: List of Associations and Industry Links -- Appendix 2: Typical Foodservice Facility Designs -- Appendix 3: Common Foodservice Design Symbols -- PLUMBING -- PIPING -- ABBREVIATIONS -- ELECTRICAL SYMBOLS -- LIGHTING -- REFRIGERATION -- Appendix 4: Sample Documents -- Foodservice Equipment Glossary -- Bibliography -- INDEX. |
| Record Nr. | UNINA-9910795976903321 |
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Birchfield John C
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| Hoboken, N.J., : J. Wiley, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Production : Approaches, Challenges and Tasks / / edited by Anna Aladjadjiyan
| Food Production : Approaches, Challenges and Tasks / / edited by Anna Aladjadjiyan |
| Pubbl/distr/stampa | Rijeka, Croatia : , : InTech, , 2012 |
| Descrizione fisica | 1 online resource (xi, 270 pages) : illustrations (some color) |
| Disciplina | 647.95068 |
| Soggetto topico | Food service management |
| ISBN | 953-51-5190-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Food production |
| Record Nr. | UNINA-9910138417303321 |
| Rijeka, Croatia : , : InTech, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food purchasing guide for group feeding [[electronic resource] /] / prepared by Betty Peterkin and Beatrice Evans
| Food purchasing guide for group feeding [[electronic resource] /] / prepared by Betty Peterkin and Beatrice Evans |
| Autore | Peterkin Betty B. <1921-2013.> |
| Pubbl/distr/stampa | Washington, D.C. : , : Agricultural Research Service, U.S. Dept. of Agriculture, , 1965 |
| Descrizione fisica | 1 online resource (iii, 54 pages) |
| Altri autori (Persone) |
EvansBeatrice <1910->
LifquistRosalind C <1903-> (Rosalind Caribelle) |
| Collana | Agriculture handbook / United States Department of Agriculture |
| Soggetto topico |
Food service management
Grocery shopping |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910701720503321 |
|
Peterkin Betty B. <1921-2013.>
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| Washington, D.C. : , : Agricultural Research Service, U.S. Dept. of Agriculture, , 1965 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Foodservice management : principles and practices / / June Payne-Palacio, Monica Theis
| Foodservice management : principles and practices / / June Payne-Palacio, Monica Theis |
| Autore | Payne-Palacio June |
| Edizione | [Thirteenth edition, Global edition.] |
| Pubbl/distr/stampa | Boston : , : Pearson, , [2016] |
| Descrizione fisica | 545 pages : illustrations ; ; 27 cm |
| Disciplina | 647.95068 |
| Collana | Always Learning |
| Soggetto topico | Food service management |
| Soggetto genere / forma | Print books. |
| ISBN | 1-292-10420-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title Page -- Copyright Page -- Brief Contents -- Contents -- Preface -- Part 1 The Foundations -- CHAPTER 1 The Foodservice Industry -- The History of Foodservice -- A Foodservice Industry Timeline 5th Century -- Summary -- CHAPTER 2 The Systems Approach -- Status of Foodservice Today -- Factors Affecting Growth -- Trends in Foodservice -- Challenges Facing the Industry -- Classification of Foodservices -- Foodservice Operations -- The Nature of Foodservice Management -- The Systems Concept and Approach -- Types of Foodservice Systems -- Summary -- Part 2 The Fundamentals -- CHAPTER 3 Food Safety -- Foodborne Illness -- Scope of the Problem: Incidence of Foodborne Illness -- Costs Associated with Outbreaks of Foodborne Illness -- The Role of the Food Manager -- Causes of Foodborne Illness -- Hazards Inherent to Food: Forms of Food Contamination -- Foodborne Illness and Applied Microbiology -- Chemical and Physical Contaminants -- Food Allergens a Contaminant of Growing Concern -- A Systems Approach to Food Safety -- Controls and Food Safety -- Food Safety: an Integrated Program of Haccp and Prerequisite Programs -- Prerequisite Programs: The Foundation of an Integrated Food Safety Program -- Prerequisite Programs and Standard Operating Procedures -- Employee Health and Personal Hygiene -- Proper Attire -- Personal Hygiene Habits -- Flow of Food Through the Foodservice Operation -- Proper Food Handling -- Potential Hazards in Food Production -- Hazard Analysis and Critical Control Point -- Managing an Integrated Food Safety Program -- Enforcement: The Regulatory Inspection -- Food Security Preventing and Managing Disasters -- Summary -- CHAPTER 4 Facility Sanitation and Safety -- Cleaning and Sanitation -- Principles of Cleaning -- Principles of Sanitation -- Methods of Cleaning and Sanitizing Equipment and Work Surfaces -- Dishwashing.
Manual Dishwashing -- Dishes, Glassware, and Silverware -- Facilities Cleaning and Maintenance -- Organization and Scheduling -- Preventive Maintenance -- Pest Control -- Checks and Inspections -- Worker Safety -- Worker Safety -- Safety Program -- Customer Protection -- Summary -- CHAPTER 5 The Menu -- The Menu -- The Systems Approach to Menu Planning and Maintenance -- Types of Menus -- Meal Plans and Menu Patterns -- Inspiration -- The Menu Planning Process -- Organizational Mission and Goals -- The Customer -- Budget Guidelines -- Production and Service Capabilities -- Menu Development -- Timetable for Planning, Development, and Implementation -- Steps in Menu Development -- Food Characteristics and Combinations -- Menu Evaluation -- Writing Menus for Modified Diets -- The Posted Menu -- Menu Design and Format -- Summary -- Part 3 The Operational Functions -- CHAPTER 6 Purchasing -- What Is Purchasing? -- The Market -- Market Distribution -- Understanding the Market -- Market Regulation: U.S. Food and Inspection Programs -- The Buyer -- The Art of Negotiation -- Ethics in Purchasing -- Structure of Purchasing -- Vendors and Food Distributors -- Methods of Purchasing -- Informal or Open-Market Buying -- Formal Competitive Bid Buying -- Variations on Methods of Purchasing -- Product Selection -- Market Forms of Foods -- Food Quality -- Purchasing Procedures -- Identifying Needs -- Specifications -- Issuing Bid Requests -- Developing Purchase Orders -- Tabulating and Evaluating Bids -- Awarding Contracts -- Legal and Regulatory Aspects of Purchasing -- Summary -- CHAPTER 7 Receiving, Storage, and Inventory -- Receiving -- Coordination with Other Departments -- Personnel -- Facilities, Equipment, and Sanitation -- Scheduled Hours for Receiving -- Security -- The Receiving Process -- Storage -- Dry Storage -- Refrigerated and Freezer Storage. Inventory Records and Control -- Receiving -- Storeroom Issues -- Perpetual Inventory -- Physical Inventory -- Summary -- Chapter 8 Production -- Food Production -- Objectives of Cooking in Food Production -- Technology in Production -- Recipe Formulation -- Standardized Recipes -- Recipe Adjustment -- Forecasting Demand -- Reasons for Forecasting -- Historical Data -- Criteria for Selecting a Forecasting Method -- Forecast Models -- Trends in Predicting Production Demand -- Quantities to Produce -- Production Scheduling -- Production Schedules -- Production Meetings -- Production Control -- Ingredient Assembly -- Portion Control -- Product Evaluation -- Summary -- Chapter 9 Service -- Methods of Assembly, Delivery, and Service -- Methods-Delivery and Service as Subsystems -- Assembly -- Trayline Assembly -- Factors Affecting Choice of Service Systems -- Type of Foodservice System -- Kind of Foodservice Organization -- Size and Physical Layout of Facility -- Style of Service -- Skill Level of Available Personnel -- Economic Factors -- Quality Standards for Food and Microbial Safety -- Timing Required for Meal Service -- Space Requirements or Space Available -- Energy Usage -- Equipment Needs -- General Classification of Delivery-Service Equipment -- Equipment for Specific Uses -- Styles of Service -- Self-Service -- Tray Service -- Wait Service -- Portable Meals -- Room Service -- Customer Service -- Summary -- Part 4 The Facilities -- CHAPTER 10 Facilities Planning and Design -- Definitions and Goals -- Preliminary Preparation for Facility Planning -- Trends Affecting Foodservice Design -- Information on Developments in Design and Equipment -- Regulatory Considerations -- Special Considerations for Specific Types of Foodservices -- Steps in the Planning Procedure -- The Prospectus -- The Planning Team -- Feasibility Study -- Menu Analysis. Architectural Features -- Budget/Cost Relationship -- Design Development -- Space Allowances and Relationships -- Schematic Drawing -- Work Areas -- Mechanics of Drawing -- Designing by Computer -- Architect's Blueprints -- Specifications and Contract Documents -- Bids, Contracts, Construction, and Inspection -- Summary -- CHAPTER 11 Equipment and Furnishings -- Factors Affecting Selection of Equipment -- The Menu -- Number and Type of Patrons -- Form of Food Purchased and Styles of Service -- Labor Hours and Worker Abilities -- Utilities -- The Budget -- The Floor Plan -- Features of Equipment -- Design and Function -- Size or Capacity -- Materials -- Construction -- Installation, Operation, and Performance -- Maintenance and Replacement -- Method of Purchase -- Selection of Some Basic Items -- Cooking Equipment -- Noncooking Equipment -- Some New Equipment Designs -- Dining Room Furnishings -- Dinnerware -- Tableware -- Glassware -- Table Covers -- Summary -- Chapter 12 Resource Conservation -- Conservation of Natural Resources -- Green Design -- Energy Conservation -- Water Conservation -- Solid Waste Management -- Source Reduction -- Recycling -- Incineration and Landfilling -- Facility Waste Assessments -- Summary -- Part 5 The Management Functions -- CHAPTER 13 Organizational Design -- Theories of Management -- Classical -- Human Relations -- Management Science/Operations Research -- Modern Management Theories -- Strategic Management -- Functions of Management -- Planning -- Organizing -- Staffing -- Directing -- Coordinating -- Reporting -- Budgeting -- Skills of Managers -- Managerial Activities and Roles -- Tools of Management -- Organization Chart -- Job Description -- Job Specification -- Work Schedule -- Scheduling of Employees -- Summary -- CHAPTER 14 Leadership -- Motivation -- History of Motivational Theories. Current Thinking on Motivation -- Leadership -- The Traditional Leadership Role -- Newer Approaches to Leadership -- Types of Power and Their Use -- Effective Communication -- Ethics and Social Responsibility -- Diversity -- Functional Responsibilities and Skills Required -- Supervision -- Decision Making -- Change Management -- Summary -- CHAPTER 15 Human Resource Management -- Staffing -- Skill Standards -- The Employment Process -- Recruitment -- Selection -- The Worker on the Job -- Personnel Records -- Orientation -- Training -- Performance Evaluation -- Promotions and Transfers -- Discipline -- Dismissals -- Handling Grievances -- Staff Conferences -- Labor Policies and Legislation -- Labor-Management Relations -- Legislation -- Summary -- CHAPTER 16 Performance Improvement -- Total Quality Management -- Principles of TQM -- The PDCA Cycle -- Six Sigma -- Lean Six Sigma -- TQM Tools -- Increasing Productivity -- Quality Management Approaches to Productivity Improvement -- Work Design -- Principles of Motion Economy -- Tools for Assessing Productivity -- Applications of Productivity Improvement -- Summary -- CHAPTER 17 Financial Management -- Accounting Fundamentals -- Purpose of Accounting -- Branches of Accounting -- Uniform System of Accounts -- The Accounting Formula -- Generally Accepted Accounting Principles -- Financial Records -- Records for Control -- The Income Statement -- The Balance Sheet -- Ratio Analysis -- Management of Revenue and Expense -- Pricing -- Managerial Accounting for Costs -- Accounting Information for Planning -- Budgeting -- The Systems Model -- Steps in Budget Planning -- Summary -- CHAPTER 18 Marketing -- Marketing Defined -- The Marketing Cycle -- The Marketing Mix -- Marketing for Foodservice Operations -- Unique Aspects of Foodservice Marketing -- Product -- Customer Contact -- Perishability -- Distribution. Marketing as a Managerial Function. |
| Record Nr. | UNINA-9910154951303321 |
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Payne-Palacio June
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| Boston : , : Pearson, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Hospitality
| Hospitality |
| Pubbl/distr/stampa | London, : Hotel, Catering, and Institutional Management Association |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food service management - Great Britain
Hotel management Caterers and catering Associations, institutions, etc - Management Hotel management - Great Britain Food service management |
| Soggetto genere / forma | Periodicals. |
| Soggetto non controllato |
Great Britain - Catering industries - Management - Serials
Great Britain - Hotel industries - Management - Serials |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996336135603316 |
| London, : Hotel, Catering, and Institutional Management Association | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Institutional food management [[electronic resource] /] / Mohini Sethi
| Institutional food management [[electronic resource] /] / Mohini Sethi |
| Autore | Sethi Mohini |
| Pubbl/distr/stampa | New Delhi, : New Age International (P) Ltd., Publishers, c2004 |
| Descrizione fisica | 1 online resource (894 p.) |
| Disciplina | 001.42 |
| Soggetto topico |
Food service management
Food Food - Care and hygiene - Sanitation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-99295-X
9786611992958 81-224-2542-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Foreword; Preface; List of Figures; List of Tables; List of Plates; Contents; Unit 1 Institutional Food Management; Unit 2 Spaces: Planning and Organisation; Unit 3 Equipment; Unit 4 Food Management; Unit 5 Financial Management; Unit 6 Personnel Management; Unit 7 Hygiene Sanitation and Safety; Unit 8 Marketing; Annexures; Abbreviations; Glossary; Index |
| Record Nr. | UNINA-9910453974803321 |
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Sethi Mohini
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| New Delhi, : New Age International (P) Ltd., Publishers, c2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Institutional food management [[electronic resource] /] / Mohini Sethi
| Institutional food management [[electronic resource] /] / Mohini Sethi |
| Autore | Sethi Mohini |
| Pubbl/distr/stampa | New Delhi, : New Age International (P) Ltd., Publishers, c2004 |
| Descrizione fisica | 1 online resource (894 p.) |
| Disciplina | 001.42 |
| Soggetto topico |
Food service management
Food Food - Care and hygiene - Sanitation |
| ISBN |
1-281-99295-X
9786611992958 81-224-2542-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Foreword; Preface; List of Figures; List of Tables; List of Plates; Contents; Unit 1 Institutional Food Management; Unit 2 Spaces: Planning and Organisation; Unit 3 Equipment; Unit 4 Food Management; Unit 5 Financial Management; Unit 6 Personnel Management; Unit 7 Hygiene Sanitation and Safety; Unit 8 Marketing; Annexures; Abbreviations; Glossary; Index |
| Record Nr. | UNINA-9910782687203321 |
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Sethi Mohini
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| New Delhi, : New Age International (P) Ltd., Publishers, c2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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International journal of hospitality management
| International journal of hospitality management |
| Pubbl/distr/stampa | Oxford ; ; New York, : Pergamon, 1982- |
| Soggetto topico |
Hotel management
Restaurant management Food service management Hotel management - Periodicals Restaurant management - Periodicals Food service management - Periodicals Hôtels - Gestion - Périodiques Restaurants - Gestion - Périodiques Services alimentaires - Gestion - Périodiques Hôtels - Gestion Restaurants - Gestion Services alimentaires - Gestion |
| Soggetto genere / forma | Periodicals. |
| ISSN | 1873-4693 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Hospitality management |
| Record Nr. | UNISA-996210808403316 |
| Oxford ; ; New York, : Pergamon, 1982- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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