Author: United States. Department of AgriculturePublisher:
ISBN:
Category : School lunchrooms, cafeterias, etc
Languages : en
Pages : 40
Book Description
School Food Service Management Manual
Author: United States. Department of AgriculturePublisher:
ISBN:
Category : School lunchrooms, cafeterias, etc
Languages : en
Pages : 40
Book Description
School Food Service Management Manual
Author: United States. Food and Nutrition ServicePublisher:
ISBN:
Category : School lunchrooms, cafeterias, etc
Languages : en
Pages : 36
Book Description
Foodservice Manual for Health Care Institutions
Author: Ruby Parker PuckettPublisher: John Wiley & Sons
ISBN: 0470583746
Category : Medical
Languages : en
Pages : 592
Book Description
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice— contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
School Food Service Management Manual
Author: United States. Department of AgriculturePublisher:
ISBN:
Category : School lunchrooms, cafeterias, etc
Languages : en
Pages : 0
Book Description
Private School Lunch Management Manual
Author: Child Care Food Program Management Manual for Institutions
Author: United States. Food and Nutrition ServicePublisher:
ISBN:
Category : Children
Languages : en
Pages : 136
Book Description
Organization and Personnel Management
Author: Patricia Hurst WestPublisher:
ISBN:
Category : Personnel management
Languages : en
Pages :
Book Description
Quantity Food Production
Author: Patricia Hurst WestPublisher:
ISBN:
Category : Food service
Languages : en
Pages :
Book Description
Foodservice Management by Design -
Author: Soniya PerlPublisher:
ISBN: 9780578785615
Category :
Languages : en
Pages :
Book Description
Food Service Manual for Health Care Institutions
Author: Ruby Parker PuckettPublisher: John Wiley & Sons
ISBN: 9780787978297
Category : Medical
Languages : en
Pages : 600
Book Description
Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.