LEADER 00000cam 2200565Ki 4500 001 ocn867773937 003 OCoLC 005 20200327065622.4 006 m o d 007 cr cnu---unuuu 008 140109s2007 flua obf 001 0 eng d 019 918624769 020 9781601380920|q(electronic book) 020 1601380925|q(electronic book) 020 |z9780910627818 020 |z0910627819 035 (OCoLC)867773937|z(OCoLC)918624769 040 VALIL|beng|erda|epn|cVALIL|dOCL|dYDXCP|dEBLCP|dDEBSZ |dOCLCQ|dLTP|dMERUC|dOCLCQ|dUKAHL|dOCLCQ 049 STJJ 050 4 TX943|b.B76 2007eb 082 04 647.95068|222 100 1 Brown, Douglas Robert,|d1960- 245 14 The non-commercial food service manager's handbook :|ba complete guide for hospitals, nursing homes, military, prisons, schools, and churches, with companion CD-ROM / |cby Douglas Robert Brown & Shri Henkel. 264 1 Ocala, Fla. :|bAtlantic Pub.,|c[2007] 264 4 |c©2007 300 1 online resource (620 pages) :|billustrations 300 1 online resource (1 CD-ROM (4 3/4 in.) 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 500 Includes index. 504 Includes bibliographical references and index. 505 0 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. 520 "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. 588 0 Print version record. 590 EBSCOhost|bSmall Business Reference Center 650 0 Food service|vHandbooks, manuals, etc. 650 0 Food service management|vHandbooks, manuals, etc. 650 7 BUSINESS & ECONOMICS|xIndustries|xHospitality, Travel & Tourism.|2bisacsh 650 7 Food service.|2fast|0(OCoLC)fst00931080 650 7 Food service management.|2fast|0(OCoLC)fst00931156 650 7 Serviços de alimentação (organização e administração) |2larpcal 650 7 Manuais.|2larpcal 655 7 Handbooks and manuals.|2fast|0(OCoLC)fst01423877 700 1 Henkel, Shri L.,|d1965- 776 08 |iPrint version:|aBrown, Douglas Robert, 1960-|tNon- commercial food service manager's handbook|z9780910627818 |w(DLC) 2006030282|w(OCoLC)71322327 914 ocn867773937 994 92|bSTJ
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