MOMENTAN AUSVERKAUFT
Über dieses Produkt
Product Identifiers
PublisherAtlantic Publishing Group, Inc.
ISBN-100910627819
ISBN-139780910627818
eBay Product ID (ePID)50427662
Product Key Features
Book TitleNon-Commercial Food Service Manager's Handbook : A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches
Number of Pages620 Pages
LanguageEnglish
Publication Year2007
TopicIndustries / Hospitality, Travel & Tourism, Industries / Food Industry, Management
IllustratorYes
GenreBusiness & Economics
AuthorShri L. Henkel, Douglas Robert Brown
FormatHardcover
Dimensions
Item Height1.7 in
Item Weight67.9 Oz
Item Length11.3 in
Item Width8.4 in
Additional Product Features
Intended AudienceTrade
LCCN2006-030282
TitleLeadingThe
Table Of ContentWhat 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; Conclusion; Glossary; Index.
SynopsisFinally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-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 has 19 chapters that 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 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. This covers everything for which many companies pay consultants thousands of dollars. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed., Finally, the noncommercial food service director has a comprehensive manual! This massive book will show you step by step how to set up, operate, and manage a financially successful food service operation. Easy-to-understand, this manual points out methods to increase success and shows how to avoid common mistakes. The CD-ROM contains the forms in the book in PDF format. Learn basic cost-control systems, successful kitchen management, equipment, food safety and HACCP, dietary considerations, special patient/client needs, how to hire and keep a qualified professional staff, manage, and more., Book & CD-ROM. 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 start-up 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 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. This covers everything for which many companies pay consultants thousands of pounds.
LC Classification NumberTX943.B76
