Food service systems : analysis, design, and implementation /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Livingston, G. E. (Gideon Eleazar), 1927-, Chang, Charlotte M.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Academic Press, 1979.
Temas:
Food service > Congresses.
Food service.
Food Services
Services alimentaires > Congr�es.
Services alimentaires.
food service.
COOKING > Tablesetting.
Food service
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congr�es.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Ejemplares similares