TAILIEUCHUNG - Ebook Foodservice management - Principles and practices (12th edition): Part 2

(BQ) part 2 book "Foodservice management - Principles and practices" has contents: Facilities planning and design, equipment and furnishings, resource conservation, organizational design, human resource management, performance improvement, financial management,.and other contents. | PART 4 The Facilities CHAPTER 10 Facilities Planning and Design CHAPTER 11 Equipment and Furnishings CHAPTER 12 Resource Conservation This page intentionally left blank CHAPTER 10 Facilities Planning and Design OUTLINE Definitions and Goals Preliminary Preparation for Facility Planning • Trends Affecting Foodservice Design • Information on Developments in Design and Equipment • Regulatory Considerations • Special Considerations for Specific Types of Foodservices Steps in the Planning Procedure • The Prospectus • The Planning Team • Feasibility Study • Menu Analysis • Architectural Features • Budget/Cost Relationship FOODSERVICE FACILITY DESIGN IS A CRITICAL FUNCTION for foodservice managers in all types of operations. Tight budgets and small footprints are increasingly the constraints within which on-site and commercial foodservices must operate. A sound design plan can improve the entire foodservice operation. It has been estimated that 50 percent of a foodservice employee’s time is spent walking, talking, watching, and waiting. If the design can reduce any of these four, then efficiency has been improved. A good design can also improve productivity, quality of food and service, employee comfort and safety, and customer appeal. A poor design can increase operating costs and/or decrease revenue. As has been stated in the first chapters of this book, the foodservice industry becomes increasingly competitive each day. Because there is documented evidence that the design and layout of an operation is a key factor in determining the success or failure of the business, the initial planning or renovation of a facility takes on added importance. Facility planning and design are among the responsibilities of foodservice managers. Their involvement can range from planning a new foodservice facility to renovating or making minor changes within an existing facility. The concepts presented in this chapter apply to all planning projects regardless of size or scope.

• Kế toán - Kiểm toán
• Foodservice management principles
• Management principles
• Management practices
• Resource conservation
• Organizational design
• Human resource management
• Performance improvement
• The foodservice industry
• The systems approach
• Food safety
• Facility sanitation
• Facilities planning
• Financial management
• The impact of relational governance on performance improvement
• Export manufacturing firms
• The impact of relational governance
• Investigate inter relationships
• Innovation performance improvement
• Japanese quail
• Growth performance
• Hen day egg production
• Improvement of performance
• Selective breeding of Japanese quails
• Lecture Software process improvement
• Bài giảng Cải tiến quy trình phần mềm
• Software process improvement
• The maturity levels
• Organizational process performance
• Quantitative project management
• Performance management
• Work product management
• Process measurement
• Environmental distractions
• Poor communication
• Vietnam Journal of Mechanics
• The performance improvement
• Lowcost INS GPS integration system
• The street return algorithm
• Street Return Algorithm
• Micropore grade inorganic
• Micropore grade inorganic porous medium based
• Stable composite phase change materials
• Preparation performance improvement
• Effects on the properties
• Cement mortar
• Supply chain performance
• Quality assurance policies
• Continuous process improvement
• Environmental regulations and policy
• Relationship of QAP and CPI and SCP
• Lean performance ERP project management
• Production control
• Production management
• ERP project management
• Lean performance planning modules
• Lean performance improvement modules
• Journal of Automation and Control Engineering
• Improvement of buck converter performance
• Artificial bee colony optimized pid controller
• Artificial Bee Colony
• The PID algorithm
• Designed buck converter
• Non genetic factors
• Murrah buffaloes
• Performance traits of murrah buffaloes
• Non genetic factors on performance traits
• Planned improvement programme
• service providers
• continuous improvement
• ongoing effective
• sustainable funding
• access awards
• improvement requirements
• BMC Anesthesiology
• Thoracic epidural analgesia
• Regional anesthesia
• Efficiency metrics
• Quality improvement
• Perioperative analgesia
• Secured of the power corporations of Haryana
• Unsecured borrowing performance of the power corporations of Haryana
• Improvement on various points
• Secured Borrowing Performance
• Impacts of organizational culture
• Organizational culture
• Business performance
• hcMc based companies
• Improvement in their performance
• Care Landscape
• Performance Measurement
• Promote Standardized
• Measurement Efforts
• Current Measures
• Methodological Issues
• human resource
• needs assessment
• performance technology
• phân tích công việc
• kỹ thuật quản lý
• Control of quality
• Quality management
• Quản lý chất lượng
• Strategic information management
• Sustaining performance excellence
• Corporate culture
• Baldrige core values
• Finance accounting and Auditing
• Analytic hierarchy process
• Balanced scorecard sonstruction
• Measuring performance
• Internal process perspective
• Continuous improvement perspective
• Biochemical indicators
• Essential oils
• Herbal extracts
• Antibiotics alternative
• Fattening pigs