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Basic budgeting
(University of Missouri. Extension Division, 1978)
"Today, profit-oriented foodservice operators recognize that many advantages of budgeting. Yet, many try to run their establishments without a budget. They figure that all one has to do to increase profits is to 'beat' last month's figures...
The management of foodservice operations : the receiving function
(University of Missouri. Extension Division, 1977)
"The purpose of this guide sheet is to suggest procedures that will be helpful to foodservice operators in supervising and controlling receiving practices. Too frequently operators are inclined to feel that receiving takes care of itself...
Foodservice systems : product flow and microbial quality and safety of foods
(University of Missouri--Columbia, College of Agriculture, Agricultural Experiment Station, 1977)
Observation of food safety behavioral practices in foodservice employees after training and examination
(University of Missouri--Columbia, 2010)
Food establishments implement training to prevent the occurrence of food borne illness in their operation with the understanding that increased food safety knowledge will ignite appropriate situational response from foodservice employees and result...
Profit planning
(University of Missouri. Extension Division, 1977)
"This manual discusses some practical uses of break-even analysis in foodservice operations. It does not present the complete application of the use of the break-even system. This manual is designed primarily to make foodservice operators aware...
Pricing menus for profit
(University of Missouri. Extension Division, 1986)
"One of the most important factors in the continued success of a foodservice establishment is effective menu pricing. Effective pricing basically determines profits and, ultimately, success or failure of the establishment."--First paragraph....
Restaurant site selection
(University of Missouri. Extension Division, 1978)
"Restaurant site selection is a complex decision often made without proper planning or sufficient information. It is generally held that the site selection process is more art than science and therefore difficult to quantify. ...
Increasing profits with cheese
(University of Missouri. Extension Division, 1978)
"The foodservice business operator must ask himself several questions when choosing an item to emphasize on his menu. The most important questions concern profitability and palatability. Will it really help the business Do people really like...
Mizzou weekly, volume 05, number 35 (July 27, 1984)
(University of Missouri--Columbia. University Relations Division. Publications and Alumni Communication., 1984)
Applying a "hypocrisy" strategy to improve food safety practices in restaurants
(University of Missouri--Columbia, 2019)
The purpose of this study is to examine the effect of hypocrisy approach on improving restaurant employees' handwashing behavior and glove behaviors by using the completely randomized design (CRD) and also to provide ...
Publications (Missouri Cooperative Extension Service, 1982)
(Missouri Cooperative Extension Service, 1982)
This is a list of popular University of Missouri Publications.
College of Home Economics announcement, 1977-78
(University of Missouri--Columbia, 1977)
Mizzou weekly, volume 05, number 33 (June 29, 1984)
(University of Missouri--Columbia. University Relations Division. Publications and Alumni Communication., 1984)
College of Home Economics announcement, 1978-79
(University of Missouri--Columbia, 1978)
Meat distribution to Kansas City's food service industry
(University of Missouri-Columbia, Agricultural Experiment Station, 1980)
Protecting the environment: the effects of green menu design on restaurant customers' willingness to pay
(University of Missouri--Columbia, 2022)
The present study conducted experiments to reveal the relationship between various message appeals and customers' menu selection processes. There is a dearth of studies that explore the consumer green menu selection ...
2nd Place Winner: A better "One Mizzou" : how permaculture can change the campus climate
(Rhetoric and Composition Program, University of Missouri--Columbia, 2012)
Walking into campus dining halls for a fulfilling dinner, college students usually have the following options: a hot dog, highly processed and covered in processed cheese substitute, a cheesy pasta with a side of “grilled” ...
Mizzou weekly, volume 08, number 16 (January 23, 1987)
(University of Missouri--Columbia. Development, University and Alumni Relations Division. Publications and Alumni Communication., 1987)
Mizzou weekly, volume 03, number 01 (September 4, 1981)
(University of Missouri--Columbia. University Relations Division. Office of Internal Communication., 1981)
University of Missouri -- Columbia, Profile, Home Economics [1980-1981]
(University of Missouri -- Columbia, 1980)