The Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, And Churches

by Brown, Douglas Robert

• ISBN13: 9780910627818
• ISBN10: 0910627819
• Format: Hardcover
• Copyright: 2007-05-30
• Publisher: Atlantic Pub Co

Summary

Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 600-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book s 19 chapters cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. The new companion CD-ROM contains all the forms in the book in PDF format. While providing detailed instruction and examples, the author leads you through basic cost-control systems, menu planning, sample floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety and HACCP, dietary considerations, special patient/client needs, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, manage and train employees, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. The extensive resource guide details over 7,000 suppliers to the industry; this directory could be a separate book on its own. This covers everything for which many companies pay consultants thousands of dollars.

Table of Contents

What is Non-Commercial Food Service?

Account Management

Using a Computer System

Effective Menu Planning and Pricing

Quality in Dietary and Nutritional Guidelines

Purchasing and Receiving Practices

Receiving Storage, and Inventory Practices

Techniques to Purchase Large Quantities of Food

Choose the Proper Equipment

Customer Service

Food Handling and Sanitation Procedures

Safety and Risk Management

Interviewing and Hiring Employees

Train and Manage Employees

Operational Management

Operate an Effective Dining Area

Control Facility Costs

Marketing and Promotion

Catering and Special Events

Conclusion

Glossary

Index

Table of Contents provided by Publisher. All Rights Reserved.