Business & Economics Books:

Non-Commercial Food Service Manager's Handbook

Sorry, this product is not currently available to order

Here are some other products you might consider...

Non-Commercial Food Service Manager's Handbook

A Complete Guide to Hospitals, Nursing Homes, Military, Prisons, Schools and Churches

Format

Mixed media product

Customer rating

Click to share your rating 0 ratings (0.0/5.0 average) Thanks for your vote!

Share this product

The Non-Commercial Food Service Manager's Handbook: A Complete Guide to Hospitals, Nursing Homes, Military, Prisons, Schools and Churches by Douglas Robert Brown
Unavailable
Sorry, this product is not currently available to order

Description

This title contains a book & CD-ROM. 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 start-up 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 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 pounds.

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.
Release date NZ
December 6th, 2006
Country of Publication
United States
Illustrations
b/w photos
Imprint
Atlantic Publishing Co
Pages
620
Dimensions
215x280x43
ISBN-13
9780910627818
Product ID
2248758

Customer reviews

Nobody has reviewed this product yet. You could be the first!

Write a Review

Marketplace listings

There are no Marketplace listings available for this product currently.
Already own it? Create a free listing and pay just 9% commission when it sells!

Sell Yours Here

Help & options

  • If you think we've made a mistake or omitted details, please send us your feedback. Send Feedback
  • If you have a question or problem with this product, visit our Help section. Get Help
Filed under...

Buy this and earn 678 Banana Points