Foodservice Operations

Foodservice Operations Can Be Defined As An Integrated Programme For Accomplishing Procurement, Storage Preparation And Service Of Food And Beverages And The Equipment And Methods For Meeting The Objectives In Coordination With Minimum Labour, Optimum Customer Satisfaction, Quality And Cost Control. Rapid Development Of The Overall Foodservice Industry, Especially The Multiunit Chains, Demands A Systems Approach In Food Service Which Mandates A Careful Identification Of All Relevant Aspect That Must Successfully Interface If A System Is To Function Smoothly, Achieve Customer Acceptance, And Be Economically Viable.This Book Is Designed To Meet The Requirement Of Students, Trainers And Professionals In The Field. Important Topics Given Elaborate Treatment Herein Are: Foodservice Systems; Foodservice Management; Food And Beverage Management; Beverage: Purchasing And Cost Control; Food Purchasing; Food Service Equipment Maintenance; Management Of Airconditioning Systems; Heat Management; Food Receiving And Storage; Food Sanitation Etc.