Inflight Catering Management
John Wiley & Sons Inc (Verlag)
978-0-471-04253-2 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
The first and only comprehensive guide to the field of INFLIGHT CATERING MANAGEMENT Inflight catering has, over the past thirty years, evolved into a distinct branch of the noncommercial foodservice industry complete with its own unique set of equipment, preparation, storage, disposal, and distribution requirements. Yet, until now, there were no books devoted exclusively to the needs of foodservice management professionals and students interested in pursuing a career in this fascinating and highly lucrative field. This book fills that gap. Written with the full support and cooperation of the Inflight Food Service Association's Education Committee, Inflight Catering Management is both a valuable professional resource and an excellent text for noncommercial foodservice management courses. It provides comprehensive coverage of all essential aspects of contemporary inflight foodservice operations, including: Bidding, contract management, and the airline/caterer interface Caterers' equipment and facilities Onboard equipment and facilities Quality assurance Food safety and sanitation Waste management Current and future career opportunities
AUDREY C. McCOOL, EdD, RD, is Professor of Foodservice Management in the Food and Beverage Management Department of the University of Nevada, Las Vegas.
Development of the Inflight Foodservice Industry. Meeting Passengers' Foodservice Needs in a Competitive Marketplace. Flight Kitchen Functions. The Airline's Foodservice Division: Structure and Responsibilities. Inflight Caterers' Managerial Responsibilities: Contract and Financial Interfaces with the Airlines. Airline and Caterer Interfaces. Airline Galley Structure. Airline Galley Equipment. Inflight Caterers' Equipment and Facilities: Refrigeration, Ice Production, and Food Preparation. Inflight Caterers' Equipment and Facilities: Ware Washing, Storage, and Transport. Inflight Catering Operations and Quality Assurance. Food Safety and Sanitation. Waste Management. Meeting Airline Needs Through Product Manufacture and Distribution. Career Potential in the Inflight Foodservice Industry. Glossary of Terms. Index.
| Erscheint lt. Verlag | 27.6.1995 |
|---|---|
| Zusatzinfo | glossary |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 194 x 243 mm |
| Gewicht | 992 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Technik ► Fahrzeugbau / Schiffbau | |
| Technik ► Luft- / Raumfahrttechnik | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-04253-6 / 0471042536 |
| ISBN-13 | 978-0-471-04253-2 / 9780471042532 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
