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Non-Commercial Food Service Manager's Handbook

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Non-Commercial Food Service Manager's Handbook

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


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The Non-Commercial Food Service Manager's Handbook: A Complete Guide to Hospitals, Nursing Homes, Military, Prisons, Schools and Churches by Douglas Robert Brown
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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
b/w photos
Atlantic Publishing Co
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