Cost effective quality food service: an institutional guide. 2nd ed.
1985
Stokes Judy Ford
This monograph provides extensive information about planning efficient food service for food service professionals. The format of this book lends itself for use as a text. Fourteen chapters detail: strategic food service planning; budget versus cost comparison; the cost realities of menus and nutrition-related medical requirements; cost efficiencies in purchasing, receiving, storing, and inventory systems; food service cost management; cost-effective labor relations; labor costs; improving productivity; Diagnosis Related Group (DRG) systems; opportunities for food service with computers; computer food service applications; energy cost management; selecting energy-efficient equipment; and energy management systems. Eight appendices contain: menus; a purchasing/production guide; preparation practicalities; a pureed diet survey; restaurant-style menus; dietary equivalents; energy analysis; and energy conservation ideas. Exercises, charts, diagrams, data tables, and references are included in each chapter.
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