Administración de operaciones de alimentos y bebidas
Food and Beverage Management by
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors - fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
ISBN: 9781138679313Publication Date: 2018
Alimentos y bebidas: su gerenciamiento en hoteles y restaurantes (2a. ed.) by ISBN: 9789879468623Publication Date: 2018
Administración de servicios de bebidas
The Bar and Beverage Book by ISBN: 9780471647997Publication Date: 2006Para ver el libro utilice el navegador Firefox
Control de costos alimentos y bebidas
Nutrición y Inocuidad
Administración en operaciones de alimentos y bebidas
Purchasing for Chefs by
Now in the new Second Edition, Purchasing for Chefs is acomprehensive yet concise treatment of the purchasing principlesthat teaches students and chefs the basic principles of how topurchase goods and services in order to run their businesseseffectively. It contains sections on "Purchasing Technology"that explains purchasing lingo beyond the scope of the book as wellas illustrating different tools used in purchasing. Thisbook is written in a unique conversational style that makespurchasing an accessible subject.
ISBN: 9780470292167Publication Date: 2009
Servicio en restaurantes
Remarkable Service by
A professional, highly trained staff offers a competitive advantagefor all foodservice operations, from practical service skills(i.e., setting the table, serving the food, and presenting thecheck) to less tangible service skills (i.e., creating a welcomingspace, exhibiting a helpful attitude, and anticipating customerneeds). This revised edition has been thoroughlyre-organized and updated with all-new photographs and includesnew "Scripts for Service Scenarios" throughout to help serverspractice real-world scenarios.
ISBN: 9781118116876Publication Date: 2014
Restaurant Service Basics by
An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service: French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This Second Edition features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants.
ISBN: 9780470107850Publication Date: 2008
Uso de la dotación básica del restaurante y asistencia en el preservicio by ISBN: 9788416482214Publication Date: 2016
Cocina
Eating Puerto Rico by
Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico. Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors--or by the foods once eaten that have now disappeared--Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.
ISBN: 9781469608822Publication Date: 2013
