scholarly journals Cost-versus environmentally-optimal production in institutional food service operations

2021 ◽  
pp. 101169
Author(s):  
Esma Birisci ◽  
Ronald G. McGarvey
Keyword(s):  
Food Service ◽  
Service Operations ◽  
Optimal Production

Teamwork and the management of food service operations

1998 ◽  
Vol 4 (2) ◽  
pp. 67-73 ◽  
Author(s):  
Hadyn Ingram ◽  
Sue Jones
Keyword(s):  
Food Service ◽  
Service Operations

scholarly journals A Microbiological Analysis and Hazard Factor Evaluation of Food Utensils and Fixtures of Food Service Operations in Schools

2011 ◽  
Vol 37 (5) ◽  
pp. 376-386 ◽  
Author(s):  
Sung-Jun Park ◽  
Sung-Ho Hong ◽  
Anne Ha-Young Lee ◽  
Cheol-Ju Kim ◽  
Su-Jin Kim ◽  
...  
Keyword(s):  
Food Service ◽  
Service Operations ◽  
Microbiological Analysis ◽  
Factor Evaluation ◽  
Hazard Factor

Food and beverage operations and management

2019 ◽  
Author(s):  
John Cousins ◽  
David Foskett ◽  
David Graham ◽  
Amy Hollier
Keyword(s):  
Financial Management ◽  
Service Industry ◽  
Customer Relations ◽  
Food Service ◽  
Service Operations ◽  
Management Team ◽  
Team Development ◽  
Service Operation ◽  
Operational Management ◽  
Food And Beverage

Food and beverage (or food service) operations are concerned with the provision of food and a variety of beverages within business. The international food service industry provides millions of meals a day in a wide variety of types of food service operation. For managers in food and beverage operations, skills in marketing, merchandising, staff management, team development, training, customer relations, financial management and operational management are necessary for the management of both the service sequence (delivery) and the customer process (experience), and ultimately for the survival of the business. The various elements that make up a food and beverage operation can be summarised into the eight stages of the Food Service Cycle.

A probabilistic analysis of Clostridium perfringens growth during food service operations

2002 ◽  
Vol 73 (2-3) ◽  
pp. 315-329 ◽  
Author(s):  
Aamir M Fazil ◽  
Tom Ross ◽  
Greg Paoli ◽  
Paul Vanderlinde ◽  
Patricia Desmarchelier ◽  
...  
Keyword(s):  
Clostridium Perfringens ◽  
Probabilistic Analysis ◽  
Food Service ◽  
Service Operations
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