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Food service management by checklist : a handbook of control techniques

Food service management by checklist : a handbook of control techniques

Material type
단행본
Personal Author
Zaccarelli, Herman E.
Title Statement
Food service management by checklist : a handbook of control techniques / Herman E. Zaccarelli.
Publication, Distribution, etc
New York :   Wiley ,   c1991.  
Physical Medium
xii, 244 p. ; 29 cm.
ISBN
0471530638 (alk. paper) 9780471530633
Subject Added Entry-Topical Term
Food service management.
000 00760camuu2200241 a 4500
001 000045427462
005 20080317095713
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

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 647.95068 Z13f Accession No. 121166995 Availability Available Due Date Make a Reservation Service B M

Contents information

Table of Contents

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.


Information Provided By: : Aladin

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