The Amalgamation of American and European methods in the catering industry
1983
Miquel, J.P.
A world-wide PAR (Plan, Act, Review) system provides foodservice within the Greyhound Food Management organization. The "Plan" function includes considerations for space, equipment, sales forecasts, operational budgets, staffing requirements, and the resolution of day-to-day problems. The "Act" function includes: implementing procedures (purchasing, menu cycles, food preparation and service, cost control); ordering and receiving; food storage and issuing; food production and proportioning; cash collection; and use of operation and policy manuals. The "Review" function involves performance evaluation through operation reviews to assess accomplishment of predetermined goals. (wz)
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