Skip to content
You are not logged in |Login  
Limit search to available items
Book Cover
Author Brown, Douglas Robert, 1960-

Title The non-commercial food service manager's handbook : a complete guide for hospitals, nursing homes, military, prisons, schools, and churches, with companion CD-ROM / by Douglas Robert Brown & Shri Henkel.

Publication Info. Ocala, Fla. : Atlantic Pub., [2007]


Location Call No. Status
 University of Saint Joseph: Pope Pius XII Library - Internet  WORLD WIDE WEB E-BOOK EBSCO    Downloadable
Please click here to access this EBSCO resource
Description 1 online resource (620 pages) : illustrations
1 online resource (1 CD-ROM (4 3/4 in.)
Note Includes index.
Bibliography Includes bibliographical references and index.
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.
Summary "Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This ... book will show you step by step how to set up, operate, and manage a financially successful food service operation. 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."--Publisher description.
Note Print version record.
Local Note EBSCOhost Small Business Reference Center
Subject Food service -- Handbooks, manuals, etc.
Food service management -- Handbooks, manuals, etc.
BUSINESS & ECONOMICS -- Industries -- Hospitality, Travel & Tourism.
Food service. (OCoLC)fst00931080
Food service management. (OCoLC)fst00931156
Serviços de alimentação (organização e administração)
Genre/Form Handbooks and manuals. (OCoLC)fst01423877
Added Author Henkel, Shri L., 1965-
Other Form: Print version: Brown, Douglas Robert, 1960- Non-commercial food service manager's handbook 9780910627818 (DLC) 2006030282 (OCoLC)71322327
ISBN 9781601380920 (electronic book)
1601380925 (electronic book)
Add a Review