design and equipment for restaurants and foodservice a management view 4th edition

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Design And Equipment For Restaurants And Foodservice

Author : Costas Katsigris
ISBN : 9780470440827
Genre : Technology & Engineering
File Size : 82. 91 MB
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The New Edition of a Favorite Resource! From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor. Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house. Revised and updated with the latest foodservice industry trends, this new Third Edition features: New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles New information on technology use in foodservice Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.

Design And Equipment For Restaurants And Foodservice A Management View 4th Edition

Author : Chris Thomas
ISBN : 9781118806074
Genre : Technology & Engineering
File Size : 66. 79 MB
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This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility--with more attention to the equipment--rather than emphasizing either front of the house or back of the house.

Management In Der Hotellerie Und Gastronomie

Author : Karl Heinz Hänssler
ISBN : 9783110480399
Genre : Business & Economics
File Size : 46. 94 MB
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In diesem Buch wird betriebswirtschaftliches Wissen für die erfolgreiche Führung von Hotels und Gaststättenbetrieben praxisnah und anhand vieler Beispieler aufgezeigt. Experten aus Wissenschaft und Praxis geben in dem Standardwerk, das bereits in 9. Auflage erscheint, den notwendigen Überblick und bieten konkrete Hilfe für viele Fragen der täglichen Arbeit.

Handbook Of Industrial Engineering

Author : Gavriel Salvendy
ISBN : 0471330574
Genre : Technology & Engineering
File Size : 71. 62 MB
Format : PDF, Kindle
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Unrivaled coverage of a broad spectrum of industrial engineering concepts and applications The Handbook of Industrial Engineering, Third Edition contains a vast array of timely and useful methodologies for achieving increased productivity, quality, and competitiveness and improving the quality of working life in manufacturing and service industries. This astoundingly comprehensive resource also provides a cohesive structure to the discipline of industrial engineering with four major classifications: technology; performance improvement management; management, planning, and design control; and decision-making methods. Completely updated and expanded to reflect nearly a decade of important developments in the field, this Third Edition features a wealth of new information on project management, supply-chain management and logistics, and systems related to service industries. Other important features of this essential reference include: * More than 1,000 helpful tables, graphs, figures, and formulas * Step-by-step descriptions of hundreds of problem-solving methodologies * Hundreds of clear, easy-to-follow application examples * Contributions from 176 accomplished international professionals with diverse training and affiliations * More than 4,000 citations for further reading The Handbook of Industrial Engineering, Third Edition is an immensely useful one-stop resource for industrial engineers and technical support personnel in corporations of any size; continuous process and discrete part manufacturing industries; and all types of service industries, from healthcare to hospitality, from retailing to finance. Of related interest . . . HANDBOOK OF HUMAN FACTORS AND ERGONOMICS, Second Edition Edited by Gavriel Salvendy (0-471-11690-4) 2,165 pages 60 chapters "A comprehensive guide that contains practical knowledge and technical background on virtually all aspects of physical, cognitive, and social ergonomics. As such, it can be a valuable source of information for any individual or organization committed to providing competitive, high-quality products and safe, productive work environments."-John F. Smith Jr., Chairman of the Board, Chief Executive Officer and President, General Motors Corporation (From the Foreword)

Fundamentals Of Menu Planning

Author : Paul J. McVety
ISBN : 9780470072677
Genre : Cooking
File Size : 40. 41 MB
Format : PDF, Docs
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Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.

The Bar And Beverage Book

Author : Costas Katsigris
ISBN : 0470073446
Genre : Cooking
File Size : 88. 48 MB
Format : PDF
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This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods; staffing; the latest spirits, wine, and beer; management practices; and current updates in regulations.

Wer Eincheckt Hat Verloren

Author : Jacob Tomsky
ISBN : 9783843705288
Genre : Language Arts & Disciplines
File Size : 45. 58 MB
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„Hochamüsant. Jacob Tomsky lüftet die kleinen pikanten Geheimnisse des Gastgewerbes.“ New York Times Jacob Tomsky hat über zehn Jahre in verschiedenen Luxushotels gearbeitet und eine Menge erlebt: Sex im Fahrstuhl, eine Reisegruppe, die eine Badewanne als Fritteuse umfunktioniert, den bitteren Kampf ums Trinkgeld und den mörderischen Stress eines 24-Stunden-Betriebs. Fünf-Sterne-Horror: In seinem pointierten Insiderbericht verrät er, wie die Branche tickt. „Ein schmissiger, witziger und haarsträubender Blick hinter die Kulissen der Hotelbranche. Ich liebe dieses Buch!“ Elizabeth Gilbert, Autorin des Bestsellers Eat, Pray, Love Mit vielen Tipps und Tricks: Wie man ein Upgrade erhält und am Abreisetag später auschecken kann.

Die Physik Des Bewusstseins

Author : Michio Kaku
ISBN : 9783644036413
Genre : Science
File Size : 48. 91 MB
Format : PDF
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Träume, die auf Video aufgenommen werden, Schreiben per Gedankensteuerung, Querschnittgelähmte, die Gliedmaßen wieder bewegen können - das alles gibt es schon. In den vergangenen 15 Jahren ist durch die Erfindung der Kernspintomografie eine Verbindung von Physik, Technik und Hirnforschung entstanden, die unser Wissen über Gehirn und Bewußtsein im Eiltempo gesteigert hat. Mithilfe komplexer Rechner und Maschinen werden wir in fernerer Zukunft Gedanken direkt aufzeichnen können, Musikstücke komponieren zum Beispiel oder Bücher verfassen. Via Internet könnten wir von Bewußtsein zu Bewußtsein kommunizieren. Es wird möglich sein, fremde Erinnerungen auf unser Hirn spielen und gute oder schlechte Gefühle. Unser Begriff von Bewußtsein und Intelligenz selbst und wird sich verändern. Wir stehen am Anfang einer wissenschaftlich-technischen Revolution, wohin wird sie uns führen? Michio Kaku entfaltet in diesem Buch ein grandioses Panorama des Wissens und der wissenschaftlichen Voraussage. Er hat sorgfältig recherchiert und dazu rund 300 Experten befragt. Manche denken weit voraus: Nicht auszuschließen, dass sich dereinst das Bewusstsein ganz vom Körper lösen lässt, um vielleicht auf fremden Planeten spazieren zu gehen. So faszinierend solche Entwicklungen sind, es wird schon jetzt Zeit, sie ethisch und politisch zu ordnen, erklärt der weltbekannte Physiker.

Herings Lexikon Der K Che

Author : F. Jürgen Herrmann
ISBN : 3805706634
Genre :
File Size : 24. 5 MB
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Das Uml Benutzerhandbuch

Author : Grady Booch
ISBN : 3827322952
Genre :
File Size : 20. 6 MB
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