Managing Food And Nutrition Services For The Culinary, Hospitality, And Nutrition Professions Merges Culinary, Hospitality And Dietetics Management Into One Concise Text. This Textbook Prepares Students To Perform The Daily Operational Tasks Of Foodservice By Combining Theory With Practice. Each Chapter Includes Hands-On Assignments To Encourage Students To Develop Problem-Solving And Critical-Thinking Skills. Case Studies About Real-Life Work Situations, Such As Chain Restaurants And Elementary School Cafeterias, Ask Students To Consider How They Would Respond To Typical Issues In The Workplace. Respected Experts Within Their Specialized Field Of Study Have Contributed Chapters On Topics Such As Foodservice Industry Trends, Fiscal Management, And Long-Term Planning. Easy-To-Understand Restaurant Math Problems, With Answers, As Well As A Study Guide For The RD Examination Are Included In This New Authoritative Resource.Time: Evaluate product set-up, production, and service time based on forecasted demand for the product. ... Involves ordering food and supplies from a selected list of vendors based on daily, weekly, or monthly price quotations. This method is often used when time is an important factor. Formal: Competitive bidding generally is required when buying for an institution under federal, state, or local ... Purchase order: written requests to a vendor to sell goods or services to a facility. Invoice:anbsp;...
|Title||:||Managing Food and Nutrition Services|
|Publisher||:||Jones & Bartlett Learning - 2008|