Thursday, December 25, 2008

Baby Shower Games or Introduction to Foodservice

Baby Shower Games: Fun Party Games and Helpful Tips for the Hostess

Author: Sharron Wood

This versatile party-pad is a must-have for the baby shower hostess. With enough sheets for a party of 15, this collection of eight classic and updated shower games are sure to delight a wide variety of guests and help everyone celebrate the mother-to-be and her coming bundle of joy.



Go to: Spice and Herb Bible or Wine Cellars

Introduction to Foodservice

Author: June Payne Palacio

Introduction to Foodservice, Tenth Edition is a practice-based textbook designed specifically for students studying foodservice management in four-year degree programs or technical colleges. The material is appropriate for higher education programs in dietetics, foodservice administration, and hospitality management. The text includes the essential information to understand and manage any type of foodservice operation in both the commercial and noncommercial sectors of the foodservice industry.

The book is organized into five parts. Part 1 provides an informative, historical overview of the foodservice industry and a review of foodservice as a system. Part 2 presents the fundamentals of foodservice that form the foundation of any operation. Included are chapters on food safety and menu planning. Part 3 serves as the heart of the text by providing a description of each functional operation of a foodservice operation in relation to the systems model. Part 4 emphasizes the physical plant and covers facility design, equipment, and environmental management. The book concludes with Part 5, which is a presentation of the linking processes used to manage foodservice operations. Included here are chapters on leadership, performance improvement, and marketing.

Unique features of this book include:
  • Integration of the systems model into each chapter
  • The latest information on food safety and HACCP
  • A progressive case study with critical thinking questions for practical application of chapter contents
  • A list of review questions at the end of each chapter
  • A runningglossary for easy access to word definitions
  • A 16-page four color insert

Booknews

A text on all aspects of both noncommercial and commercial foodservice, for introductory courses in food service management. Coverage encompasses foodservice organizations, quantity food production and service, physical facilities, and organization and administration. Learning features include detailed key concepts, summaries, and review questions, plus a glossary, b&w photos, and appendices on cooking methods and equipment. This eighth edition contains new material on food safety, facilities management, and quality management, and comes with a new instructor's manual. Annotation c. by Book News, Inc., Portland, Or.



Table of Contents:
1Foodservice Organizations1
1The Foodservice Industry3
2Types of Foodservice Operations28
2Quantity Food Production and Service47
3Food Safety49
4The Menu: The Focal Point of the Foodservice Operation87
5Purchasing, Receiving, and Storage115
6Production Management166
7Assembly, Distribution, and Service199
3Physical Facilities227
8Cleaning, Sanitation, and Facility Safety229
9Environmental Management266
10Facilities Planning and Design279
11Equipment and Furnishings332
4Organization and Administration363
12Designing and Managing the Organization365
13Staffing and Managing Human Resources391
14Administrative Leadership433
15Work Improvement and Productivity457
16Financial Management485
17Marketing and Promotions in Foodservice Organizations521
Appendix APrinciples of Basic Cooking543
Appendix BFoodservice Equipment556

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