PPT-INSTITUTIONAL FOOD SERVICE MANAGEMENT

Aamena Zaidi Assistant Professor School of Health Sciences CSJMU STYLES OF FOOD SERVICE THE SERVING OF FOOD IS AN ART WHICH CAN MAKE OR BREAK THE REPUTATION OF CATERING ESTABLISHMENT FOOD MAY BE SERVED IN A NUMBER OF WAYS SOME FORMAL INFORMAL. 4141622 To be completed by Caterer Legal Name of Company Physical Address Mailing Address if Different OwnerPresident Phone No Fax mail Contact NameTitle that will appear on the CCFP Caterer List Phone No Fax mail Counties to be Served by Main Site I Presented by Horizon Software International. Amy Nemecek. You can Obtain Everything You Need from Horizon. 2. One Vendor, One Phone Call. Dining Programs. Barber/Beauty Salons. Country Stores. Front Desk/Concierge. 13 March 2012, ICT Service. Three types of DLs. Global or institutional DLs. Maintained by ICT Service. Content automatically updated. (10 days before arrival and 60 days after. departure, dates are taken from CPR). Chapter . 8. Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved. ISSUES FACING FOOD SERVICE. There are a variety of pressing issues that are facing the industry. Some of these are left to the individual operator to manage, some are legislated, and others are handled by trade associations. Kathleen . Okruhlik. , . Western University. Shannon . Dea. , . University of Waterloo. Equity . seeking groups and service. “Women and racial minorities generally perform more service work (including, but not limited to, diversity work) than other faculty members: this often constitutes a dual burden.” (Hart, Grogan, . National Food Service Management Institute. The University of Mississippi. Norovirus Control. Everyone Plays a P.A.R.T. in. National Food Service Management Institute. The University of Mississippi. Describe why norovirus is a concern in Child Nutrition settings. Status and Directions . Forum on Markets and Marketing. . Hosted by Warwick University, WMG. . Venice, Italy. June 2, 2016. . Stephen L. . Vargo. . Shidler . Distinguished . Professor. . Shidler College of Business, University . PREFACE. What is management,. catering,. food service . Types of food service . advantages and disadvantages. MANAGEMENT. Management can be defined as the art of bringing together available resources including the abilities of different people , organizing them in scientific and orderly manner, to achieve a desired goals of the organization while promoting individual aspiration. Cost-Reimbursable and Fixed Price Contracts. 1. Contract Duration. All contracts run from July 1 of the current year to June 30 of the following year.. Per Federal regulations, contracts run for one year with the option of four one-year term renewals.. Objectives:. Describe the four types of commercial foodservice . Describe the three types of institutional foodservice. Analyze foodservice within a consumer business . List the functions that all foodservice must perform. ?. Warm Up: What are the three categories of the food and beverage industry?. Please have out your journal.. Answer. Commercial. Institutional. Food service with a Consumer Business. Commercial:. . Quick Service: . Recordkeeping . Training Objectives. Describe the types of records that . must be maintained. Define how long records must be . retained. Respond to challenges and questions related to CACFP recordkeeping . Cost-Reimbursable and Fixed Price Contracts. 1. Contract Duration. All contracts run from July 1 of the current year to June 30 of the following year.. Per Federal regulations, contracts run for one year with the option of four one-year term renewals.. Culinary Arts STRAND 10. Importance of Customer Service. Make or break an establishment. Increases customer satisfaction, loyalty and employee moral.. Importance of Customer Service. Understand customer needs.