F freshwater john (51 risultati)

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Paperback or Softback. Condizione: New. Least Cost Hospital Food Service Systems. Book.

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New. In English.

Condizione: New.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New. In English.

Taschenbuch. Condizione: Neu. Neuware - This practical handbook offers solutions for improving hospital food service while keeping costs low. John F. Freshwater draws on his years of experience as a hospital administrator and food service consultant to provide insights into menu planning, food preparation, and nutrition management. With a focus on efficiency and customer satisfaction, Least Cost Hospital Food Service Systems is an indispensable resource for anyone involved in hospital food service.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Paperback. Condizione: New. Print on Demand. This book provides an in-depth evaluation of dishwashing systems in food service establishments. The author analyzes standard man-hours and costs associated with three distinct tasks: clearing tables, washing dishes, and storing clean tableware. The research compares different methods and equipment for each task, including small and large trays, bus pans, bus carts, and self-bussing methods for clearing tables; door, conveyor-rack, carousel, and flight dishwashing stations for washing dishes; and manual and dish cart methods for storing clean tableware. The author presents data on standard man-hours and costs for each system, allowing food service operators to compare the efficiency and cost-effectiveness of different approaches. The book also explores methods for improving dishwashing systems, including least cost methods, improved conventional systems, and model dishwashing systems. The author provides detailed descriptions of these systems, along with data on potential time and cost savings. This book is a valuable resource for food service operators seeking to optimize their dishwashing operations and reduce labor costs. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Paperback. Condizione: New. Print on Demand. This book presents findings from a collaborative study conducted by the US Department of Agriculture and the National Restaurant Association to measure labor utilization and operating practices in commercial cafeterias. The research team studied 12 cafeterias - six single-line operations and six double-line operations. The study's main objective was to establish a productivity index to guide scheduling decisions and to evaluate operating methods in commercial cafeterias to determine which practices enhance employee productivity and reduce labor costs. The authors detail the history of measuring labor productivity, methods for improving scheduling and supervision, and methods for designing efficient kitchen layouts and selecting appropriate equipment. They also provide information on employee training, motivation, and turnover costs. The book concludes that implementing the research team's recommendations can significantly improve labor utilization and operating practices in commercial cafeterias, leading to substantial cost savings and increased efficiency. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Paperback. Condizione: New. Print on Demand. This book explores the fast-food industry of the 1970s in the United States. The author presents a detailed study of twelve fast-food outlets, observing the benefits and drawbacks of the industry's organization and operations. The author delves into decision-making processes concerning prices and production, and examines methods to increase productivity while minimizing resource consumption, drawing on case studies and interviews with industry professionals. This book provides essential insights into the burgeoning fast-food industry of the 1970s, offering valuable lessons for businesses, industrial engineers, and economists. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Paperback. Condizione: New. Print on Demand. This book provides a comprehensive analysis of labor utilization and operating practices within table service restaurants. The author presents a detailed description of the techniques and methods used in the study, including data collection and analysis. Key findings include insights on the average performance percentages in family-type and occasion-type restaurants, which were 78 and 74 percent respectively. The research found employees in family-type restaurants were scheduled 4 percent more effectively than those in occasion-type restaurants. The book then goes on to explore the impact of facilities design on employee productivity, discussing specific areas such as storage facilities and work center layouts. The author also emphasizes the importance of employee selection, motivation, and training, recognizing these as key components in maximizing productivity and customer satisfaction. Overall, this book offers valuable insights into the factors affecting labor utilization and operating practices in table service restaurants, making it a useful resource for restaurant owners, managers, and industry professionals seeking to optimize their operations and enhance profitability. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. …

Buch. Condizione: Neu. Neuware - This practical handbook offers solutions for improving hospital food service while keeping costs low. John F. Freshwater draws on his years of experience as a hospital administrator and food service consultant to provide insights into menu planning, food preparation, and nutrition management. With a focus on efficiency and customer satisfaction, Least Cost Hospital Food Service Systems is an indispensable resource for anyone involved in hospital food service.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. …

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condizione: New. Print on Demand.

Condizione: New. Print on Demand.

HRD. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback / softback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Condizione: New. PRINT ON DEMAND.