Design and Equipment for Restaurants and Foodservice

A Management View

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Author: Costas Katsigris,Chris Thomas

Publisher: John Wiley & Sons

ISBN: 0470440821

Category: Technology & Engineering

Page: 624

View: 841

The New Edition of a Favorite Resource! From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor. Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house. Revised and updated with the latest foodservice industry trends, this new Third Edition features: New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles New information on technology use in foodservice Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.

Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition

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Author: Chris Thomas,Edwin J. Norman,Costas Katsigris

Publisher: Wiley Global Education

ISBN: 1118806077

Category: Technology & Engineering

Page: 528

View: 5507

This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility--with more attention to the equipment--rather than emphasizing either front of the house or back of the house.

Management in der Hotellerie und Gastronomie

Betriebswirtschaftliche Grundlagen

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Author: Karl Heinz Hänssler

Publisher: Walter de Gruyter GmbH & Co KG

ISBN: 3110480395

Category: Business & Economics

Page: 574

View: 4450

In diesem Buch wird betriebswirtschaftliches Wissen für die erfolgreiche Führung von Hotels und Gaststättenbetrieben praxisnah und anhand vieler Beispieler aufgezeigt. Experten aus Wissenschaft und Praxis geben in dem Standardwerk, das bereits in 9. Auflage erscheint, den notwendigen Überblick und bieten konkrete Hilfe für viele Fragen der täglichen Arbeit.

Hundert Jahre Revolution

Russland und das 20. Jahrhundert

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Author: Orlando Figes

Publisher: Hanser Berlin

ISBN: 3446248684

Category: History

Page: 400

View: 7469

Eine glänzend geschriebene Geschichte Sowjetrusslands – von den Wurzeln des Bolschewismus bis zum Putsch gegen Gorbatschow 1991. Laut Orlando Figes erstreckt sich die Wirkung der Russischen Revolution von 1917 über die Jahrzehnte der Diktatur bis in die Gegenwart. So waren die Sowjetführer bis zuletzt überzeugt, dass sie die von Lenin begonnene Revolution fortsetzten und auf ihre Ziele hinarbeiteten: eine kommunistische Gesellschaft des materiellen Überflusses für das Proletariat und ein neuer kollektiver Menschentyp. In einem historischen Moment, da in Russland unter Putin die autoritäre Staatstradition wiederauflebt, liefert Figes eine überzeugende Interpretation des russischen 20. Jahrhunderts.

Art Brands

Wenn Hunde Beuys Fressen/When Dogs Eat Beuys

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Author: Michael Klant,Jochen Ludwig,Museum für Neue Kunst (Freiburg im Breisgau, Germany)

Publisher: Hatje Cantz Pub

ISBN: N.A

Category: Art

Page: 119

View: 3344

Vermeer chippers, Fontana juice, Giotto candies, Goya noodles, Lichtenstein medicine, Rembrandt toothpaste, Richter spicy fish rolls and Beuys dog food In this amusing volume, published in conjunction with an exhibition at the Museum fur Neue Kunst, Freiburg, German artist and historian Michael Klant introduces us to "art brands," his collection of products named after famous artists throughout history. As the subtitle, If Dogs Eat Beuys, suggests, some of these objects are quite humble. Sometimes they are made by manufacturers who happen to have the same last name as the famous artist, but often they have simply been given these illustrious names so that they will sell better--as with Rembrandt toothpaste, which presumably implies that your teeth will be as brilliant as the seventeenth-century master's paintings. On the serious side: these product names are canny cultural hooks that subliminally play on our knowledge of art in the name of commerce.

The Bar and Beverage Book

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Author: Costas Katsigris,Chris Thomas

Publisher: John Wiley and Sons

ISBN: 9780470073445

Category: Cooking

Page: 752

View: 2999

This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods; staffing; the latest spirits, wine, and beer; management practices; and current updates in regulations.

Handbook of Industrial Engineering

Technology and Operations Management

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Author: Gavriel Salvendy

Publisher: John Wiley & Sons

ISBN: 9780471330578

Category: Technology & Engineering

Page: 2796

View: 1725

Unrivaled coverage of a broad spectrum of industrial engineering concepts and applications The Handbook of Industrial Engineering, Third Edition contains a vast array of timely and useful methodologies for achieving increased productivity, quality, and competitiveness and improving the quality of working life in manufacturing and service industries. This astoundingly comprehensive resource also provides a cohesive structure to the discipline of industrial engineering with four major classifications: technology; performance improvement management; management, planning, and design control; and decision-making methods. Completely updated and expanded to reflect nearly a decade of important developments in the field, this Third Edition features a wealth of new information on project management, supply-chain management and logistics, and systems related to service industries. Other important features of this essential reference include: * More than 1,000 helpful tables, graphs, figures, and formulas * Step-by-step descriptions of hundreds of problem-solving methodologies * Hundreds of clear, easy-to-follow application examples * Contributions from 176 accomplished international professionals with diverse training and affiliations * More than 4,000 citations for further reading The Handbook of Industrial Engineering, Third Edition is an immensely useful one-stop resource for industrial engineers and technical support personnel in corporations of any size; continuous process and discrete part manufacturing industries; and all types of service industries, from healthcare to hospitality, from retailing to finance. Of related interest . . . HANDBOOK OF HUMAN FACTORS AND ERGONOMICS, Second Edition Edited by Gavriel Salvendy (0-471-11690-4) 2,165 pages 60 chapters "A comprehensive guide that contains practical knowledge and technical background on virtually all aspects of physical, cognitive, and social ergonomics. As such, it can be a valuable source of information for any individual or organization committed to providing competitive, high-quality products and safe, productive work environments."-John F. Smith Jr., Chairman of the Board, Chief Executive Officer and President, General Motors Corporation (From the Foreword)

Fundamentals of Menu Planning

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Author: Paul J. McVety,Bradley J. Ware,Claudette Lévesque Ware

Publisher: John Wiley & Sons

ISBN: 0470072679

Category: Cooking

Page: 272

View: 4959

Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.

Das UML-Benutzerhandbuch

aktuell zur Version 2.0

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Author: Grady Booch,James Rumbaugh,Ivar Jacobson

Publisher: Pearson Deutschland GmbH

ISBN: 9783827322951

Category:

Page: 543

View: 4214

Foodservice Facilities Planning

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Author: Edward A. Kazarian

Publisher: Wiley

ISBN: 9780471290636

Category: Business & Economics

Page: 424

View: 4528

The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to-- * cost-effectively design an operation * properly select and efficiently maintain equipment * successfully plan and accurately evaluate foodservice layouts * plan fast-food facilities and bakeshops * cut costs through more efficient energy planning. Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.

The Restaurant Manager's Handbook

How to Set Up, Operate, and Manage a Financially Successful Food Service Operation

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Author: Douglas Robert Brown

Publisher: Atlantic Publishing Company

ISBN: 0910627975

Category: Business & Economics

Page: 1052

View: 509

The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.

Die Augen der Haut

Architektur und Die Sinne

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Author: Juhani Pallasmaa

Publisher: N.A

ISBN: 9780982225196

Category: Architecture

Page: 110

View: 1070

Architektur kann inspirierend und einnehmend sein, sie kann sogar im Sinne Goethes -das Leben steigern-. Wie kommt es aber, dass architektonische Entwurfe am Zeichentisch oder am Computer-Bildschirm zwar meist recht gut aussehen, in der gebauten Realitat jedoch oft enttauschen? Die Antwort hierfur, behauptet Juhani Pallasmaa, findet sich in der Vorherrschaft des Visuellen, die alle Bereiche von Technologie- und Konsumkultur umfasst und so auch in die Architekturpraxis und -lehre Einzug gehalten hat. Wahrend unsere Erfahrung der Welt auf der Kombination aller funf Sinne beruht, berucksichtigt die Mehrheit der heute realisierten Architektur gerade mal einen den Sehsinn. Die Unterdruckung der anderen Erfahrungsbereiche hat unsere Umwelt sinnlich verarmen lassen und ruft Gefuhle von Distanz und Entfremdung hervor. Erstmalig 1996 (in englischer Sprache) veroffentlicht, ist "Die Augen der Haut" inzwischen zu einem Klassiker der Architekturtheorie geworden, der weltweit zur Pflichtlekture an den Architekturhochschulen gehort. Das Buch besteht aus zwei Essays. Der erste gibt einen Uberblick uber die Entwicklung des okularzentrischen Paradigmas in der westlichen Kultur seit der griechischen Antike sowie uber dessen Einfluss auf unsere Welterfahrung und die Eigenschaften der Architektur. Der zweite Essay untersucht, welche Rolle die ubrigen Sinne bei authentischen Architekturerfahrungen spielen, und weist einen Weg in Richtung einer multisensorischen Architektur, welche ein Gefuhl von Zugehorigkeit und Integration ermoglicht. Seit der Erstveroffentlichung des Buchs hat die Rolle des Korpers und der Sinne ein gesteigertes Interesse in der Architekturphilosophie und Architekturlehre erfahren. Die neue, uberarbeitete und erganzte Ausgabe dieses wegweisenden Werks wird nicht nur Architekten und Studenten dazu anregen, eine ganzheitlichere Architektur zu entwerfen, sondern auch die Wahrnehmung des interessierten Laien bereichern. -Seit "Architektur Erlebnis" (1959) des danischen Architekten Steen Eiler Rasmussen hat es keinen derart pragnanten und klar verstandlichen Text mehr gegeben, der Studenten und Architekten in diesen kritischen Zeiten dabei helfen kann, eine Architektur des 21. Jahrhunderts zu entwickeln.- Steven Holl Juhani Pallasmaa ist einer der angesehensten finnischen Architekten und Architekturtheoretiker. In allen Bereichen seiner theoretischen und gestalterischen Tatigkeit welche Architektur, Grafik Design, Stadteplanung und Ausstellungen umfasst betont er stets die zentrale Rolle von Identitat, Sinneserfahrung und Taktilitat."

Geständnisse eines Küchenchefs

Was Sie über Restaurants nie wissen wollten

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Author: Anthony Bourdain

Publisher: Karl Blessing Verlag

ISBN: 3641106206

Category: Biography & Autobiography

Page: 352

View: 6095

Montags keine Meeresfrüchte! Das ist noch eine der harmloseren Gefahren, auf die Anthony Bourdain in seinen gnadenlosen, abgründig witzigen Memoiren hinweist. Von der Strandkneipe bis zum Nobelrestaurant hat er alles durchlebt, was diese wahrhaft heiße Szene zu bieten hat. Ein unvergesslicher Blick hinter die Küchentür und eine abenteuerliche Reise in die dunklen Gefilde der kulinarischen Welt.

Die Tribute von Panem. Gefährliche Liebe

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Author: Suzanne Collins

Publisher: Verlag Friedrich Oetinger GmbH

ISBN: 3862741400

Category: Young Adult Fiction

Page: 432

View: 4067

Für wen wird Katniss sich entscheiden? Grandios: der zweite Teil der "Panem"-Trilogie! Seitdem Katniss und Peeta sich geweigert haben, einander in der Arena zu töten, werden sie vom Kapitol als Liebespaar durch das ganze Land geschickt. Doch da ist auch noch Gale, der Jugendfreund von Katniss. Und mit einem Mal weiß sie nicht mehr, was sie wirklich fühlt - oder fühlen darf. Als immer mehr Menschen in ihr und Peeta ein Symbol des Widerstands sehen, geraten sie alle in große Gefahr. Und Katniss muss sich entscheiden - zwischen Peeta und Gale, zwischen Freiheit und Sicherheit, zwischen Leben und Tod ... Die Fortsetzung des Bestsellers "Die Tribute von Panem - Tödliche Spiele". Vielfach ausgezeichnet und auf allen US-Bestsellerlisten.

Operations Research

Einführung

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Author: Frederick S. Hillier,Gerald J. Liebermann

Publisher: Walter de Gruyter GmbH & Co KG

ISBN: 3486792083

Category: Business & Economics

Page: 868

View: 9737

Aus dem Inhalt: Was ist Operations Research? Überblick über die Modellierungsgrundsätze des Operations Research. Einführung in die lineare Programmierung. Die Lösung linearer Programmierungsprobleme: Das Simplexverfahren. Stochastische Prozesse. Warteschlangentheorie. Lagerhaltungstheorie. Prognoseverfahren. Markov-Entscheidungsprozesse. Reliabilität. Entscheidungstheorie. Die Theorie des Simplexverfahrens Qualitätstheorie und Sensitivitätsanalyse Spezialfälle linearer Programmierungsprobleme. Die Formulierung linearer Programmierungsmodelle und Goal-Programmierung. Weitere Algorithmen der linearen Programmierung. Netzwerkanalyse einschließlich PERT-CPM. Dynamische Optimierung. Spieltheorie. Ganzzahlige Programmierung. Nichtlineare Programmierung Simulation. Anhang. Lösungen für ausgewählte Übungsaufgaben.

Das Ziel

Ein Roman über Prozessoptimierung

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Author: Eliyahu M. Goldratt,Jeff Cox

Publisher: Campus Verlag

ISBN: 3593423596

Category: Business & Economics

Page: 406

View: 9744

Ein Roman über Prozessoptimierung? Geht das? Das geht nicht nur – das liest sich auch spannend von der ersten bis zur letzten Seite. Eliyahu M. Goldratts "Das Ziel" ist die Geschichte des Managers Alex Rogo, der mit ungewöhnlichen und schlagkräftigen neuen Methoden in seinem Unternehmen für Aufsehen sorgt. Der Klassiker unter den Wirtschaftsbüchern, der das Managementdenken weltweit umkrempelt, wurde jetzt erweitert um den wichtigsten Aufsatz des Autors, "Standing on the Shoulders of Giants": Pflichtlektüre für Manager – und fesselnder Lesestoff.

Bauentwurfslehre

Grundlagen Normen und Vorschriften über Anlage Bau Gestaltung Raumbedarf Raumbeziehungen Maße für Gebäude Räume Einrichtungen und Geräte mit dem Menschen als Maß und Ziel

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Author: Ernst Neufert

Publisher: Vieweg+Teubner Verlag

ISBN: 9783528486518

Category: Technology & Engineering

Page: 536

View: 7824

International Entrepreneurship

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Author: Andreas Al-Laham,Martin Welge,Joachim Schwalbach

Publisher: Gabler Verlag

ISBN: 9783834914743

Category: Business & Economics

Page: 180

View: 1997

Dieses Special Issue untersucht am Beispiel von High-Tech- und Biotechnologie-Firmen die verschiedenen Faktoren für eine erfolgreiche Internationalisierung von KMU. Zudem wird gezeigt, welche Auswirkungen nationale und internationale Kooperationen für KMU haben.