000			02942nam a2200229Ia 4500
003			NULRC
005			20250520094843.0
008			250520s9999 xx 000 0 und d
020			_a9780910627818
040			_cNULRC
050			_aTX 943 .B76 2007
100			_aBrown, Douglas Robert _eauthor
245		4	_aThe non-commercial food service manager's handbook : _ba complete guide for hospitals, nursing homes, military, prisons, schools, and churches, with companion CD-ROM / _cDouglas Robert Brown and Shri Henkel
260			_aFlorida, United States : _bAtlantic Publishing Group, Inc., _cc2007
300			_a620 pages : _billustrations ; _c28 cm.
504			_aIncludes bibliographical references and index.
505			_aChapter 1. What is non-commercial food service? -- Chapter 2. Account management -- Chapter 3. Using a computer system -- Chapter 4. Effective menu planning and pricing -- Chapter 5. Quality in Dietary and Nutritional guidelines -- Chapter 6. Purchasing and receiving practices -- Chapter 7. Receiving, storage, and inventory practices -- Chapter 8. Techniques to purchase large quantities of food -- Chapter 9. Choose the proper equipment -- Chapter 10. Customer service -- Chapter 11. Food handling and sanitation procedures -- Chapter 12. Safety and risk management -- Chapter 13. Interviewing and hiring employees -- Chapter 14. Train and manage employees -- Chapter 15. Operational management -- Chapter 16. Operate an effective dining area
520			_a 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. 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 HAC-CP, 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.
650			_aFOOD SERVICE -- HANDBOOKS, MANUALS, ETC
700			_aHenkel, Shri _eco-author
942			_2lcc _cBK
999			_c4436 _d4436