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
