Design and Equipment for Restaurants and Foodservice

A Management View

Author: Costas Katsigris,Chris Thomas

Publisher: John Wiley & Sons

ISBN: 0470440821

Category: Technology & Engineering

Page: 624

View: 8522

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.
Posted in Technology & Engineering

Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition

Author: Chris Thomas,Edwin J. Norman,Costas Katsigris

Publisher: Wiley Global Education

ISBN: 1118806077

Category: Technology & Engineering

Page: 528

View: 4879

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.
Posted in Technology & Engineering

Management in der Hotellerie und Gastronomie

Betriebswirtschaftliche Grundlagen

Author: Karl Heinz Hänssler

Publisher: Walter de Gruyter GmbH & Co KG

ISBN: 3110480395

Category: Business & Economics

Page: 574

View: 8440

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.
Posted in Business & Economics

The Bar and Beverage Book

Author: Costas Katsigris,Chris Thomas

Publisher: John Wiley and Sons

ISBN: 9780470073445

Category: Cooking

Page: 752

View: 5685

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.
Posted in Cooking

Handbook of Industrial Engineering

Technology and Operations Management

Author: Gavriel Salvendy

Publisher: John Wiley & Sons

ISBN: 9780471330578

Category: Technology & Engineering

Page: 2796

View: 5354

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)
Posted in Technology & Engineering

Fundamentals of Menu Planning

Author: Paul J. McVety,Bradley J. Ware,Claudette Lévesque Ware

Publisher: John Wiley & Sons

ISBN: 0470072679

Category: Cooking

Page: 272

View: 8173

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.
Posted in Cooking

The Restaurant Manager's Handbook

How to Set Up, Operate, and Manage a Financially Successful Food Service Operation

Author: Douglas Robert Brown

Publisher: Atlantic Publishing Company

ISBN: 0910627975

Category: Business & Economics

Page: 1052

View: 2395

The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.
Posted in Business & Economics

Foodservice Facilities Planning

Author: Edward A. Kazarian

Publisher: Wiley

ISBN: 9780471290636

Category: Business & Economics

Page: 424

View: 7256

The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to-- * cost-effectively design an operation * properly select and efficiently maintain equipment * successfully plan and accurately evaluate foodservice layouts * plan fast-food facilities and bakeshops * cut costs through more efficient energy planning. Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.
Posted in Business & Economics

Art Brands

Wenn Hunde Beuys Fressen/When Dogs Eat Beuys

Author: Michael Klant,Jochen Ludwig,Museum für Neue Kunst (Freiburg im Breisgau, Germany)

Publisher: Hatje Cantz Pub

ISBN: N.A

Category: Art

Page: 119

View: 6176

Vermeer chippers, Fontana juice, Giotto candies, Goya noodles, Lichtenstein medicine, Rembrandt toothpaste, Richter spicy fish rolls and Beuys dog food In this amusing volume, published in conjunction with an exhibition at the Museum fur Neue Kunst, Freiburg, German artist and historian Michael Klant introduces us to "art brands," his collection of products named after famous artists throughout history. As the subtitle, If Dogs Eat Beuys, suggests, some of these objects are quite humble. Sometimes they are made by manufacturers who happen to have the same last name as the famous artist, but often they have simply been given these illustrious names so that they will sell better--as with Rembrandt toothpaste, which presumably implies that your teeth will be as brilliant as the seventeenth-century master's paintings. On the serious side: these product names are canny cultural hooks that subliminally play on our knowledge of art in the name of commerce.
Posted in Art

Das UML-Benutzerhandbuch

aktuell zur Version 2.0

Author: Grady Booch,James Rumbaugh,Ivar Jacobson

Publisher: Pearson Deutschland GmbH

ISBN: 9783827322951

Category:

Page: 543

View: 1465

Posted in

Principles of Food Sanitation

Author: Norman G. Marriott

Publisher: Springer Science & Business Media

ISBN: 1475762631

Category: Technology & Engineering

Page: 421

View: 7240

Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
Posted in Technology & Engineering

Technisches Modezeichnen

Author: Basia Szkutnicka

Publisher: Stiebner Verlag GmbH

ISBN: 3830709862

Category: Design

Page: 256

View: 9772

Exakte Modezeichnungen sind die unverzichtbare Grundlage für die schneiderische Umsetzung. Klar und anschaulich vermittelt dieser Band deshalb auch die Erstellung dieser technischen Darstellungen: Hierfür werden Fotografien von grundlegenden Schnitten und designerische Details immer den zugehörigen Zeichnungen gegenübergestellt, so dass auf den ersten Blick erkennbar ist, wie eigene Entwürfe anzulegen sind und worauf es bei der Übertragung von der dreidimensionalen Idee in eine zweidimensionale Vorlage eigentlich ankommt. Die zweite Auflage dieses erweiterten Beststellers enthält umfassende Anleitungen für das Zeichnen mit der Hand und mit Illustrator sowie ein neues Kapitel über Strickwaren. * Über 600 technische Zeichnungen von Kleidungsstücken, Stilen und Details. * Grundformen zu speziell erstellten Nesselmodellen zeigen die Beziehung zwischen 3D-Kleidungsstück und 2D-Zeichnung. * Dutzende Varianten zu Stildetails, Ausschnitten, Ärmeln und Kragen sowie Konstruktionsdetails und dekorativen Designdetails. Mit 29 kostenfreien Muster-Illustrationen zum Herunterladen.
Posted in Design

Die Tribute von Panem. Gefährliche Liebe

Author: Suzanne Collins

Publisher: Verlag Friedrich Oetinger GmbH

ISBN: 3862741400

Category: Young Adult Fiction

Page: 432

View: 8907

Für wen wird Katniss sich entscheiden? Grandios: der zweite Teil der "Panem"-Trilogie! Seitdem Katniss und Peeta sich geweigert haben, einander in der Arena zu töten, werden sie vom Kapitol als Liebespaar durch das ganze Land geschickt. Doch da ist auch noch Gale, der Jugendfreund von Katniss. Und mit einem Mal weiß sie nicht mehr, was sie wirklich fühlt - oder fühlen darf. Als immer mehr Menschen in ihr und Peeta ein Symbol des Widerstands sehen, geraten sie alle in große Gefahr. Und Katniss muss sich entscheiden - zwischen Peeta und Gale, zwischen Freiheit und Sicherheit, zwischen Leben und Tod ... Die Fortsetzung des Bestsellers "Die Tribute von Panem - Tödliche Spiele". Vielfach ausgezeichnet und auf allen US-Bestsellerlisten.
Posted in Young Adult Fiction

Operations Research

Einführung

Author: Frederick S. Hillier,Gerald J. Liebermann

Publisher: Walter de Gruyter GmbH & Co KG

ISBN: 3486792083

Category: Business & Economics

Page: 868

View: 3727

Aus dem Inhalt: Was ist Operations Research? Überblick über die Modellierungsgrundsätze des Operations Research. Einführung in die lineare Programmierung. Die Lösung linearer Programmierungsprobleme: Das Simplexverfahren. Stochastische Prozesse. Warteschlangentheorie. Lagerhaltungstheorie. Prognoseverfahren. Markov-Entscheidungsprozesse. Reliabilität. Entscheidungstheorie. Die Theorie des Simplexverfahrens Qualitätstheorie und Sensitivitätsanalyse Spezialfälle linearer Programmierungsprobleme. Die Formulierung linearer Programmierungsmodelle und Goal-Programmierung. Weitere Algorithmen der linearen Programmierung. Netzwerkanalyse einschließlich PERT-CPM. Dynamische Optimierung. Spieltheorie. Ganzzahlige Programmierung. Nichtlineare Programmierung Simulation. Anhang. Lösungen für ausgewählte Übungsaufgaben.
Posted in Business & Economics

Geständnisse eines Küchenchefs

Was Sie über Restaurants nie wissen wollten

Author: Anthony Bourdain

Publisher: Karl Blessing Verlag

ISBN: 3641106206

Category: Biography & Autobiography

Page: 352

View: 874

Montags keine Meeresfrüchte! Das ist noch eine der harmloseren Gefahren, auf die Anthony Bourdain in seinen gnadenlosen, abgründig witzigen Memoiren hinweist. Von der Strandkneipe bis zum Nobelrestaurant hat er alles durchlebt, was diese wahrhaft heiße Szene zu bieten hat. Ein unvergesslicher Blick hinter die Küchentür und eine abenteuerliche Reise in die dunklen Gefilde der kulinarischen Welt.
Posted in Biography & Autobiography

Das Ziel

Ein Roman über Prozessoptimierung

Author: Eliyahu M. Goldratt,Jeff Cox

Publisher: Campus Verlag

ISBN: 3593423596

Category: Business & Economics

Page: 406

View: 4256

Ein Roman über Prozessoptimierung? Geht das? Das geht nicht nur – das liest sich auch spannend von der ersten bis zur letzten Seite. Eliyahu M. Goldratts "Das Ziel" ist die Geschichte des Managers Alex Rogo, der mit ungewöhnlichen und schlagkräftigen neuen Methoden in seinem Unternehmen für Aufsehen sorgt. Der Klassiker unter den Wirtschaftsbüchern, der das Managementdenken weltweit umkrempelt, wurde jetzt erweitert um den wichtigsten Aufsatz des Autors, "Standing on the Shoulders of Giants": Pflichtlektüre für Manager – und fesselnder Lesestoff.
Posted in Business & Economics

Bauentwurfslehre

Grundlagen Normen und Vorschriften über Anlage Bau Gestaltung Raumbedarf Raumbeziehungen Maße für Gebäude Räume Einrichtungen und Geräte mit dem Menschen als Maß und Ziel

Author: Ernst Neufert

Publisher: Vieweg+Teubner Verlag

ISBN: 9783528486518

Category: Technology & Engineering

Page: 536

View: 9467

Posted in Technology & Engineering

Make: Elektronik

Author: Charles Platt

Publisher: O'Reilly Germany

ISBN: 3897216019

Category: Electronic books

Page: 327

View: 3839

Mochtest du Elektronik-Grundwissen auf eine unterhaltsame und geschmeidige Weise lernen? Mit Make: Elektronik tauchst du sofort in die faszinierende Welt der Elektronik ein. Entdecke die Elektronik und verstehe ihre Gesetze durch beeindruckende Experimente: Zuerst baust du etwas zusammen, dann erst kommt die Theorie. Vom Einfachen zum Komplexen: Du beginnst mit einfachen Anwendungen und gehst dann zugig uber zu immer komplexeren Projekten: vom einfachen Schaltkreis zum Integrierten Schaltkreis (IC), vom simplen Alarmsignal zum programmierbaren Mikrocontroller. Schritt-fur-Schritt-Anleitungen und uber 500 farbige Abbildungen und Fotos helfen dir dabei, Elektronik einzusetzen -- und zu verstehen.
Posted in Electronic books

Global Management

Author: Ralph Berndt

Publisher: Springer-Verlag

ISBN: 364261146X

Category: Business & Economics

Page: 509

View: 6984

Posted in Business & Economics