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Food service management by checklist : a handbook of control techniques

Food service management by checklist : a handbook of control techniques

자료유형
단행본
개인저자
Zaccarelli, Herman E.
서명 / 저자사항
Food service management by checklist : a handbook of control techniques / Herman E. Zaccarelli.
발행사항
New York :   Wiley ,   c1991.  
형태사항
xii, 244 p. ; 29 cm.
ISBN
0471530638 (alk. paper) 9780471530633
일반주제명
Food service management.
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001 000045427462
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008 900607s1991 nyu 000 0 eng
010 ▼a 90012734
020 ▼a 0471530638 (alk. paper)
020 ▼a 9780471530633
035 ▼a (KERIS)REF000006351399
040 ▼a DLC ▼c DLC ▼d DLC ▼d 211009
050 0 0 ▼a TX911.3.M27 ▼b Z33 1991
082 0 0 ▼a 647.95/068 ▼2 22
090 ▼a 647.95068 ▼b Z13f
100 1 ▼a Zaccarelli, Herman E.
245 1 0 ▼a Food service management by checklist : ▼b a handbook of control techniques / ▼c Herman E. Zaccarelli.
260 ▼a New York : ▼b Wiley , ▼c c1991.
300 ▼a xii, 244 p. ; ▼c 29 cm.
650 0 ▼a Food service management.
945 ▼a KINS

소장정보

No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 과학도서관/Sci-Info(2층서고)/ 청구기호 647.95068 Z13f 등록번호 121166995 도서상태 대출가능 반납예정일 예약 서비스 B M

컨텐츠정보

목차

Partial table of contents:

All About Checklists.

CHECKLISTS FOR BASIC FOOD SERVICE MANAGEMENT FUNCTIONS.

Basic Management: Principles of Planning.

Basic Management: Principles of Coordinating.

Basic Management: Principles of Directing.

Basic Management: Principles of Evaluation.

PRODUCT CONTROL PROCEDURES.

Product Purchasing.

Product Storing and Issuing.

Product Service.

LABOR CONTROL PROCEDURES.

Employment and Personnel Management Practices.

OTHER RESOURCE CONTROL PROCEDURES.

Personal Time Management Procedures.

Management of Money.

OTHER SUPERVISION ACTIVITIES.

Personal Decision-Making Principles.

Managing Informal Groups.

Managing Employee Discipline.

Performance Appraisal.

Financial Management (Accounting).

Evaluation of Communication.

Orientation Topics (Initial Training and Handbook).

FOOD SERVICE MANAGEMENT PRIORITIES.

Guest Relations.

Safety.

Electronic Data Machine (Cash Register).

Bartender Control Procedures.

PROPERTY EVALUATION PROCEDURES.

Operational Review (Institutional Food Services).

Appendix.


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