Food Production Management

Contents: Preface. 1. Basics of food production. 2. Planning and management of food production. 3. Food production and nutrition. 4. Healthy cooking techniques. 5. Preparation of tasty food. 6. Menu planning. 7. Human resource in food production. 8. Safe food handling. 9. Managing food safety. 10. Operations budgeting and profit analysis. Bibliography. Index.

"The food and beverage industry is one of largest and rapidly growing industry in the world. Its position in the world economy continues to be an exceptionally important and strong one. In today\'s competitive market, to run a food service operation, a successful operator needs to have product and equipment knowledge, management savvy, marketing skills and insight into the latest trends.

This book provides up-to-date material on managing a food service operation successfully. It goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today. It lays the foundation that will help managers make smart decisions in commercial and institutional food production operations. For students, food industry professionals and all who are interested in food production operations, this book will be highly informative reference tool." (jacket)