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Hospitality operations, careers in the world's greatest industry
This textbook includes definitions for approximately 600 terms, more than 1,300 website addresses, and 350 color photos. Students have access to the text's companion website for glossary term quizzes and PowerPoint presentations.
by Jack D. Ninemeier, Joe Perdue
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Purchasing for hospitality operations
Part I Purchasing Management The theme of this book is value and its intent is to provide tools which enable operators, both small and large, to manage the purchasing function effectively. Price and quality are the primary determinants ...
by William B. Virts, Jack D. Ninemeier
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Managing foodservice operations, a systems approach for healthcare and institutions
1 CHAPTER ONE Institutional Food Services People have to eat in order to live! While this statement is obviously correct, it does not do justice to the wide range of dietary alternatives available in this country today.
by Jack D. Ninemeier, Dietary Managers Association (U.S.)
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Basic accounting standards
by Jack D. Ninemeier, Raymond S. Schmidgall
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Purchasing, A Guide for Hospitality Professionals
With a focus on foodservice operations, this book outlines a ten-step purchasing process and includes product specifications for meats, produce, non-food items and more.
by David K. Hayes, Jack D. Ninemeier
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Human Resources Management in the Hospitality Industry
This book intends to prepare readers to manage their workforce effectively for the benefit of both the operation and the employee.
by David K Hayes, Jack D Ninemeier
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Food and beverage management
by Jack D. Ninemeier
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Political factors involved in state and local education agency intergovernment relationships, cases in the implementation of a federal-state school food service policy
by Jack D. Ninemeier
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The lodging and food service industry
Readers desiring more detailed information about the management of a food service operation are referred to Jack D. Ninemeier, Management of Food and Beverage Operations, 3d ed. (Lansing, Mich.: Educational Institute of the American ...
by Gerald W. Lattin, James E. Lattin, Thomas W. Lattin
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Housekeeping Management
Exhibit 1 1 Overview of the Management Process Initial Activities Preoperating Activities Operating Activities Appraisal Activities Source: Jack D. Ninemeier, Planning and Control for Food and Beverage Operations, 3d ed.
by Margaret M. Kappa, Aleta Nitschke, Patricia B. Schappert
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