This Book Has Been Designed As A Reference For The Teaching, Learning And Institutional Feeding In All Its Varied Aspects. It Covers A Wide Range Of Topics From The Development Of Food Services, Traditional And Modern Management Approaches To The Management Of Resources, Food Production And Service Techniques, Waste Management, Forecasting, Budgeting And Management Accounting As Well As Hygiene, Sanitation And Safety Measures To Ensure Wholesomeness Of Food Served To The Customer. Laws Applicable To Food Service Organisations Have Also Been Discussed To Enable Managers To Ensure Quality Standards In Food Operations.In other words, the work planned to be done in a kitchen space flows from one area of activity to another with the least expenditure of time and energy. Fig. 6.3 shows a typical work flow diagram for a catering establishment which can beanbsp;...
|Title||:||Institutional Food Management|
|Publisher||:||New Age International - 2008-01-01|