The Non-Commercial Food Service Manager's Handbook [electronic resource] : A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches

Cover image for The Non-Commercial Food Service Manager's Handbook [electronic resource] : A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches

ISBN:

9781601380920

Title:

The Non-Commercial Food Service Manager's Handbook [electronic resource] : A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches

Author:

Brown, Douglas.

Personal Author:

Brown, Douglas.

Publication Information:

Ocala : Atlantic Publishing Group, 2007.

Physical Description:

1 online resource (898 p.)

General Note:

Description based upon print version of record.

Contents:

Table of Contents; Foreword; Introduction; Topics We Will Discuss; Chapter 1: What Is Non-Commercial Food Service?; History of the Non-Commercial Food Service Industry; Industry Food Service; Military Food Service History; Chapter 2: Account Management; Accounts Payable; Monthly Total Purchases; Manager's Responsibility to Maintain Costs; Consistent Operational Costs; Revenue Available for Schools; Federal Resources; Control Daily Cash Handling; Chapter 3: Using a Computer System; How Do I Choose a Computer?; Point-of-Sale Systems; Customer Software Options

Do Computers Have a Future in Food Service?Correct Use of E-mail; Should You Have a Web Presence?; Chapter 4: Effective Menu Planning and Pricing; Menu Style; Design Your Menu for Your Customers; Menu Format; Determine Appropriate Menu Cycles; Recipe and Procedure Manual; Menu Prices; Control Food Costs; Sales Mix; School Menus; Chapter 5: Quality in Dietary and Nutritional Guidelines; Test Panel; Operating Procedures; Conduct a Self Review; Chapter 6: Purchasing and Receiving Practices; Food Service Procurement Process Overview; Purchasing or Ordering?; Ordering Tips

Establish SpecificationsEvaluate and Choose Your Vendors; Purchasing for Health Care; The Changing Face of Distributors; Buyer Responsibilities; Buyer Qualifications; Alternative Purchasing Systems; Purchasing Kickbacks and Gifts; School Food Purchasing; Chapter 7: Receiving, Storage, and Inventory Practices; Receiving; Food Storage; Organize Your Storage Areas; Storage Spoilage Prevention; Safe Storage; Inventory; Chapter 8: Techniques to Purchase Large Quantities of Food; Meats, Poultry, and Fish; Poultry; Eggs; Selecting Fresh Produce; Processed Foods; Methods to Preserve Products

Convenience FoodsDairy Products; Food Purchasing Techniques; Chapter 9: Choose the Proper Equipment; Equipment Budget; Make Wise Purchases; Specific Equipment, Tools, and Supplies; Ovens; Cookware Options; Beverage Equipment for Preparation and Serving; Heated Tables; Refrigerated Prep Tables; Scales; Fryer Equipment; Refrigerators and Freezers; Smaller Equipment; Miscellaneous Kitchen Tools; Wash Up Afterwards; Chapter 10: Customer Service; Build Customer Loyalty and Word of Mouth; Lifetime Customers; Internal Relations; Chapter 11: Food Handling and Sanitation Procedures; HAACP Requirements

HACCP ProceduresIssues with Food Temperatures; Handle and Prepare Food in Safe Manner; Clean Versus Sanitary; Sanitation Practices; Food Safety Inspections; Chapter 12: Safety and Risk Management; Local, State, and Federal Agencies; Develop Safety Requirements; Effective Staff Training; Common Safety Concerns; Safety in Dining and Serving Areas; Chapter 13: Interviewing and Hiring Employees; The Value (and Cost) of Employees; Design Employee Applications; Screen Applicants; Effective Interviewing; Things to Look for in Potential Employees; Hiring; Employee Handbooks

Chapter 14: Train and Manage Employees

Subject Term:

Food service -- Handbooks, manuals, etc.

Food service management -- Handbooks, manuals, etc.

Food service management.

Food service.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2007

Publication Information:

Ocala : Atlantic Publishing Group, 2007.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95068	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

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Summary

Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-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 has 19 chapters that 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.

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. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company presidentâe(tm)s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 624 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.

Author Notes

Douglas R. Brown is a best selling author and publisher of computer software and books specific to the food service industry. His extensive background and years of service in the food service industry provides the practical insight into the business so desperately needed in the highly volatile food service industry.