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Food Service Systems: Analysis, Design, and Implementation contains the proceedings of a conference held in Framington, Massachusetts on April 7-9, 1976. This book provides a comprehensive treatment of the interrelated elements of food service systems as presented in the conference. Particularly, this compilation shows a step-by-step approach to the problems apparent in food service systems. This includes analyzing and optimizing food, labor utilization, facility design, equipment selection, quality control, training, and microbiological and nutritional aspects in food service operations. Each element is tackled from the viewpoint of its analysis and design into a new system, with emphasis on the methodology involved. Some actual case histories of successful food service systems designs and implementation are included. This book will serve as a text for college and university level courses in Food Service Systems and other related courses. Aside from this, it will also be a good reference for food and food systems research workers, consultants, and planners.
Systems and their Study
Development of the Systems Approach to the Design of Food Service Operations
Planning, Staffing, and Implementing the System Study
Identification and Definition of Cost Factors
Food Selection and Menu Planning
Food Forms for Convenience Systems
Analysis of Food Costs and Cost Estimation of Alternative Foods
New Packaging for Food Service Systems
Determining Consumer Preference in Institutional Food Service
The Utilization of Computers in Menu Planning
Utilizing Labor Effectively
Task and Productivity Analysis in Food Service Operations
Optimization of Food Preparation Labor through Computer-Assisted Production Planning
Reducing Labor Costs in Food Service Operations by Scheduling
Development of a Comprehensive Management Training Program for a Fast Food Operation
Equipment and Facility Planning
Definition and Analysis of Equipment Requirements
Designing Centralized Food Production Facilities
Site Location Analysis for Multiunit Operations
Advanced Equipment for Convenience Food Systems
The Role of Human Engineering in Food Service Systems Design
Analysis of Alternatives in Using Disposables versus Reusables
Cost Optimization in Distribution Systems
Management Information Systems for Food Service Operations
Insuring Food Quality and Wholesomeness
Nutritional Considerations in Menu and Systems Design of Food Service Operations
Establishing and Maintaining Microbiological Standards in Food Service Systems
Design and Operation of a Quality Assurance Program in a Multiunit Food Service Operation
Case Histories of Successful Food Service Systems Implementation
The 1961-1964 New York City School Lunch Food Service Study
New York State Department of Mental Hygiene Supply Support System
A Convenience Food Service Program in a 300-Bed General Hospital
The Marriott Convenience Food Program
- No. of pages:
- © Academic Press 1979
- 28th January 1979
- Academic Press
- eBook ISBN:
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