Finally, 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 [email protected] Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company presidentâe(tm)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.
The companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format.
Every manager needs to appreciate the impact of new technology on foodservice operations; this book gives you comprehensive coverage of today's new equipment, and tomorrow's.
Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.
Provides a fresh, innovative approach to foodservice management Divided into four parts, this book combines the perspectives of two seasoned professionals, one an expert in business and hospitality and the other an authority in diet and ...
This book presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing a real-world focus on the foodservice customer and the customer's satisfaction.
Designed to inform and assist those who have responsibility for or executive control of their organization's foodservice programmes, this resource combines a practical approach with expert advice and pertinent instruction....
This book reveal all the hidden facets of this fast-paced business and show you how to succeed as a food service manager. The author, Bill Wentz, speaks from experience, making his advice that much more valuable.
What is the outlook for jobs that don't require a college degree? Many rewarding careers exist and are in growing employment fields.
Don't be a statistic on the wrong side, plan for success. This is the only book of its kind with insider secrets. Here are given real life examples of how successful restaurant operators avoid the pitfalls and thrive.
Ruby Parker Puckett, American Society for Healthcare Food Service Administrators ... ______ Director's Signature Date Copy Number 1 will be retained by employee. ... Never stand in the middle of the kitchen and yell “You're fired!