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Introduction to Professional Foodservice
作者 Wallace L. Rande
出版社 John Wiley & Sons
ISBN 9780471577461
分類 Business & Finance > Other
價格 HK$569.50
 
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Preface ix
ONE THE FOODSERVICE INDUSTRY 2 (24)
History of the Foodservice Industry 4 (2)
Scope of the Foodservice Industry 6 (5)
Classifications of the Foodservice Industry 11 (9)
Trends in Foodservice for the 1990s 20 (2)
Summary 22 (4)
TWO THE ROLE OF THE CUSTOMER 26 (20)
The Implications of Service in the 28 (2)
Foodservice Industry
The Customer-Driven Operation 30 (3)
Characteristics of Goods and Services 33 (3)
Components of the Customer-Service 36 (3)
Transaction
Level of Management in the Customer-Service 39 (1)
Transaction
When and Why People Dine Out 40 (3)
Summary 43 (3)
THREE FOODSERVICE ORGANIZATION AND SYSTEMS 46 (18)
Types of Foodservice Systems 48 (5)
Organizational Structure of Foodservice 53 (6)
Operations
Summary 59 (5)
FOUR NUTRITION AND THE FOODSERVICE INDUSTRY 64 (18)
Nutrition from the Customer's Point of View 66 (1)
An Overview of Nutrition 66 (3)
How People Choose the Food They Eat 69 (1)
Changes in Food Consumption Patterns 70 (1)
The Role of Food in Our Society 70 (1)
Public Awareness of Nutrition 71 (1)
The Foodservice Industry's Responsibility 72 (1)
The Customer's Attitude Toward Nutrition 73 (3)
When Dining Out
The Foodservice Industry's Response to the 76 (2)
Nutritional Concerns of Their Guests
Summary 78 (4)
FIVE SANITATION IN FOODSERVICE OPERATIONS 82 (24)
Some Preliminary Definitions 84 (1)
Sanitation from the Customer's Point of View 85 (1)
The Importance of Sanitation to a 86 (8)
Foodservice Operation
Providing Safe Food 94 (1)
The Hazards to Food Safety 94 (1)
The Goals of an Effective Sanitation Program 94 (1)
What Bacteria Need to Survive 95 (2)
Potentially Hazardous Foods 97 (1)
The Eight Most Cited Factors in Food-Borne 98 (2)
Illness Outbreaks
Proactive Approach to Food Safety 100(2)
Summary 102(4)
SIX MENU PLANNING 106(24)
Menu Planning from the Customer's Point of 108(1)
View
The Purpose of the Menu 108(2)
The Role of the Menu in the Day-to-Day 110(1)
Operations of Foodservice
Static and Changing Menus 111(1)
Types of Menus 112(8)
Using the Menu as a Selling Tool 120(2)
Designing the Menu 122(1)
Common Mistakes in Menus 123(1)
Truth in Menu 124(1)
Summary 125(1)
Menu Evaluation Exercise 126(4)
SEVEN PURCHASING AND RECEIVING 130(24)
Purchasing from the Customer's Point of View 132(1)
The Three Areas of Purchaser Familiarity 133(3)
Who Does the Purchasing? 136(1)
The Difference Between Purchasing and Buying 137(2)
The Purchase Specification: Keyto Effective 139(3)
Purchasing
Supplier Selection 142(4)
Buying and Seller Relationships 146(2)
Receiving 148(2)
Summary 150(4)
EIGHT FOODSERVICE EQUIPMENT 154(32)
Equipment from the Customer's Point of View 156(1)
Equipment Selection Factors 157(3)
Characteristics of Foodservice Equipment by 160(3)
Area
Preparation Equipment 163(5)
Cooking Equipment 168(12)
Dishwashing Equipment 180(3)
Summary 183(3)
NINE FOOD PRODUCTION 186(14)
Production from the Customer's Point of View 188(1)
The Goal of Production 188(2)
The Steps of Production 190(6)
Summary 196(4)
TEN SERVICE AND DINNING ROOM MANAGEMENT 200(22)
Dining Room Service from the Customer's 202(1)
Point of View
The Importance of Service 202(1)
What Customers Expect from Servers 203(3)
The Role of Servers 206(2)
Types of Service 208(9)
The Obstacles to Good Service 217(1)
Suggestions for Improving and Maintaining 218(2)
Service
Summary 220(2)
ELEVEN SAFETY AND CLEANING 222(18)
Safety Management from the Customer's Point 224(1)
of View
The Reasons for a Safety Management Program 224(1)
Common Injuries 225(2)
Keys to a Successful Safety Management 227(1)
Program
Responsibilities of Employees and 228(2)
Management for Safety
Organizing a Cleaning Program from the 230(1)
Customer's Point of View
Examination of the Operation 231(1)
Devising the Master Schedule 232(3)
Selecting Cleaning Tools and Equipment 235(1)
The Manager's Responsibilities for the 235(1)
Cleaning Program
Implementing the Cleaning Program 236(1)
Summary 237(3)
TWELVE COST MANAGEMENT 240(25)
Cost Management from the Customer's Point 242(1)
of View
The Major Costs of a Foodservice Operation 243(2)
A Look at Food-Cost Management 245(6)
Determining the Selling Price of Menu Items 251(6)
The Use of Computers in Food-Cost Management 257(1)
Human Resources and Labor Cost Management 257(4)
Summary 261(4)
GLOSSARY 265(6)
INDEX 271


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