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Foodservice organizations : a managerial and systems approach : 7th ed.

Tác giả: Mary B. Gregoire

Part 1: The foodservice systems model; Part 2: Transformation: Functional subsystems; Part 3: Transformation: Management functions and linking processes; Part 4: Outputs of the system.

The hospitality manager's guide to wine, beers, and spirits: 2nd ed.

Tác giả: Albert W.A Schmid

Introduction to the history, science and varieties of alcoholic beverages.It addresses all areas of alcoholic beverages including alcohol safety, wine labels and bottle shapes, tasting and pairing, fermentation, light-bodied medium-bodied and full-bodied red and white wines, sparkling wines,...

Understanding foodservice cost control : an operational text for food, beverage, and labor costs: 3rd ed.

Tác giả: Edward E. Sanders, Timothy H. Hill, Donna J. Faria

Book contents include: About operating controls in the foodservice industry, about recipes, about the portion cost, about purchasing; purchasing the "right quantity", about the "right supplier", about receiving storing products processsing invoices, about inventory inventory control, about food...

Foodservice planning : layout, design, and equipment : 4th ed.

Tác giả: Barbara A. Almanza, Landal H. Kotschevar, Margaret E. Terrell

Part 1: Planning; Part 2: Functional areas of food facilities; Part 3: Supporting factors and physical conditions; Part 4: Equipment selection.