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00000cam a2200000 i 4500 |
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OCoLC |
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20231117044800.0 |
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m o d |
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cr cnu---unuuu |
| 008 |
130903s1979 nyua o 101 0 eng d |
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|a 819532979
|a 861526435
|a 862820748
|a 1162355570
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|a 9780323148030
|q (electronic bk.)
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|a 0323148034
|q (electronic bk.)
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|z 0124531504
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|z 9780124531505
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|a (OCoLC)857467613
|z (OCoLC)819532979
|z (OCoLC)861526435
|z (OCoLC)862820748
|z (OCoLC)1162355570
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|a TX911
|b .F66 1979eb
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|2 bisacsh
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|2 22
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|a 79023152
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| 245 |
0 |
0 |
|a Food service systems :
|b analysis, design, and implementation /
|c edited by G.E. Livingston, Charlotte M. Chang.
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| 264 |
|
1 |
|a New York :
|b Academic Press,
|c 1979.
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| 300 |
|
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|a 1 online resource (xv, 483 pages) :
|b illustrations
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| 336 |
|
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|a text
|b txt
|2 rdacontent
|
| 337 |
|
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|a computer
|b c
|2 rdamedia
|
| 338 |
|
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|a online resource
|b cr
|2 rdacarrier
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| 500 |
|
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|a Proceedings of a conference held in Framington, Mass. on April 7-9, 1976.
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| 500 |
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|a Includes index.
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| 588 |
0 |
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|a Print version record.
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| 505 |
0 |
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|a Front Cover; Food Service Systems; Copyright page; Contents; Contributors; Foreword; Preface; Acknowledgments; PART 1- SYSTEMS AND THEIR STUDY; Chapter 1 -- Development of the Systems Approach to the Design of Food Service Operations; I. INTRODUCTION; II. THE INDUSTRIAL REVOLUTION IN FOOD SERVICE; III. MILITARY, SCHOOL FEEDING, AND AIRLINE CONTRIBUTIONS TOFOOD SERVICE SYSTEMS; IV. COMMERCIAL DEVELOPMENTS; V. THE SEARCH FOR AUTOMATION; VI. RECOGNITION OF THE SYSTEMS APPROACH; VII. REFERENCES; Chapter 2 -- Planning, Staffing, and Implementing the System Study; I. INTRODUCTION.
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| 505 |
8 |
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|a II. IDENTIFYING THE COMPONENTS OF AN EXISTING OR PROPOSEDSYSTEMIII. IDENTIFYING THE SYSTEMS ALTERNATIVES; IV. DEVELOPMENT OF A PROJECT PLANNING CHART; V. STAFFING THE SYSTEMS STUDY; VI. MANAGEMENT COMMITMENT; VII. REFERENCES; Chapter 3 -- Identification and Definition of Cost Factors; I. INTRODUCTION; II. DATA COLLECTION FOR A FOOD SERVICE SYSTEMS ANALYSIS; III. COST COMPARISON OF FOOD SERVICE SYSTEMS; IV. REFERENCES; PART 2- FOOD SELECTION AND MENU PLANNING; Chapter 4 -- Food Forms for Convenience Systems; I. INTRODUCTION; II. MARKET STUDY; III. OPTIONS FOR THE FOOD SERVICE SYSTEM DESIGNER.
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| 505 |
8 |
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|a IV. REFERENCESChapter 5 -- Analysis of Food Costs and Cost Estimation of Alternative Foods; I. INTRODUCTION; II. FOOD COST ANALYSIS IN SYSTEMS STUDIES; III. MERCHANDISING; IV. ANALYSIS OF ALTERNATIVE FOODS; IV. REFERENCES; Chapter 6 -- New Packaging for Food Service Systems; I. INTRODUCTION; II. SHELF-STABLE FOODS; III. SEMI-SHELF STABLE FOODS; IV. FROZEN FOODS; V. SELECTING PACKAGING SUB SYSTEMS; VI. REFERENCES; Chapter 7 -- Determining Consumer Preference in Institutional Food Service; I. CONSUMER PREFERENCE SURVEYS; II. HEDONIC SCALES OF PREFERENCES; III. SCALES OF PREFERRED FREQUENCY.
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| 505 |
8 |
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|a IV. COMBINED SCALES OF PREFERENCEV. CURRENT AND FUTURE RESEARCH; REFERENCES; Chapter 8 -- The Utilization of Computers in Menu Planning; I. INTRODUCTION; II. PLANNING PREFERENCE-MAXIMIZED MEALS BY COMPUTER; III. DATA PROCESSING SYSTEMS; V. CONCLUSIONS; VI. REFERENCES; PART 3- UTILIZING LABOR EFFECTIVELY; Chapter 9 -- Task and Productivity Analysis in Food Service Operations; I. INTRODUCTION; II. RESULTS OF FOOD SERVICE WORKER SURVEY; III. CAREER LADDER STUDY; IV. EMPLOYEE PRODUCTIVITY; V. REFERENCES.
|
| 505 |
8 |
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|a Chapter 10 -- Optimization of Food Preparation Labor through Computer-Assisted Production PlanningI. INTRODUCTION; II. USE OF COMPUTERS IN PRODUCTION PLANNING; II. APPLICATION TO A READY FOODS SYSTEM; Chapter 11 -- Reducing Labor Costs in Food Service Operations by Scheduling; I. INTRODUCTION; II. SCHEDULING TECHNIQUES; III. FORMULATING A MODEL; IV� TWO PHASE SOLUTION ALGORITHM; V. REFERENCES; Chapter 12 -- Development of a Comprehensive Management Training Program for a Fast Food Operation; I. OBJECTIVES OF THE TRAINING PROGRAM; II. STEPS IN MANPOWER DEVELOPMENT.
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| 546 |
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|a English.
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| 650 |
|
0 |
|a Food service
|v Congresses.
|
| 650 |
|
0 |
|a Food service.
|
| 650 |
|
2 |
|a Food Services
|0 (DNLM)D005522
|
| 650 |
|
6 |
|a Services alimentaires
|0 (CaQQLa)201-0028345
|v Congr�es.
|0 (CaQQLa)201-0378219
|
| 650 |
|
6 |
|a Services alimentaires.
|0 (CaQQLa)201-0028345
|
| 650 |
|
7 |
|a food service.
|2 aat
|0 (CStmoGRI)aat300404583
|
| 650 |
|
7 |
|a COOKING
|x Tablesetting.
|2 bisacsh
|
| 650 |
|
7 |
|a Food service
|2 fast
|0 (OCoLC)fst00931080
|
| 655 |
|
2 |
|a Congress
|0 (DNLM)D016423
|
| 655 |
|
7 |
|a proceedings (reports)
|2 aat
|0 (CStmoGRI)aatgf300027316
|
| 655 |
|
7 |
|a Conference papers and proceedings
|2 fast
|0 (OCoLC)fst01423772
|
| 655 |
|
7 |
|a Conference papers and proceedings.
|2 lcgft
|
| 655 |
|
7 |
|a Actes de congr�es.
|2 rvmgf
|0 (CaQQLa)RVMGF-000001049
|
| 700 |
1 |
|
|a Livingston, G. E.
|q (Gideon Eleazar),
|d 1927-
|
| 700 |
1 |
|
|a Chang, Charlotte M.
|
| 776 |
0 |
8 |
|i Print version:
|t Food service systems
|z 0124531504
|w (DLC) 79023152
|w (OCoLC)5608443
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780124531505
|z Texto completo
|
