Become A CDM
Upcoming Events
CDM Verification

View Cart
My Cart

Foodservice Management by Design, 3rd Edition, Legvold and Salisbury

Foodservice Management by Design, 3rd Edition, Legvold and Salisbury

Price:

$120.00 - Member

$154.00 - Non-Member

ISBN:978-0-578-78561-5
Number of pages:500
Edition: 3rd
Year published:2020
Add to Cart
154.00
Required
Description

The authors’ roadmap in writing this textbook is based on tasks that a team of CDM, CFPPs has identified as common to most foodservice operations. These tasks represent current practice in the United States. As the driving force of any foodservice department, the menu is the starting point of this textbook. The authors have structured the content and flow of material to build from that central concept. The textbook is intended for students learning to become a CDM, CFPP and as a reference for CDM, CFPPs working in the industry. In addition, the textbook integrates the 2021 Detailed Content Outline. Over 500 pages, © 2021. ISBN 978-0-578-78561-5

Chapter 1: Meal Service and Menu Style
Chapter 2: Menus - The Foundation of the Department
Chapter 3: Prepare Standardized Recipes for Food Production
Chapter 4: Standards and Procedures for Preparing Food
Chapter 5: Food Production Systems
Chapter 6: Preparation and Delivery of Between Meal Snacks Supplements
Chapter 7: Evaluate Food Acceptance and Satisfaction
Chapter 8: The Quality Process
Chapter 9: Position Analysis and Staffing Needs
Chapter 10: Recruit, Select and Hire Employees
Chapter 11: Ongoing Employee Education
Chapter 12: Employee Scheduling and Assignments
Chapter 13: Manage Department Personnel
Chapter 14: Plan and Implement Department Goals
Chapter 15: Communications and Managing Change
Chapter 16: Code of Ethics
Chapter 17: Safe Food Handling: Personnel
Chapter 18: Safe Food Handling: Purchasing, Receiving and Storage
Chapter 19: Safe Food Handling: Food Preparation
Chapter 20: Safe Food Handling: The Physical Plant
Chapter 21: Manage the Operating Budget
Chapter 22: Manage the Capital Budget
Chapter 23: Department Design and Layout
Chapter 24: The Purchasing Process
Chapter 25: Revenue and Cash Handling
Chapter 26: Monthly Operating Statement and Variance Report


Due to unexpected delays resulting from the COVID-19 pandemic, your shipment may be delayed in transit. Please contact ANFP at 800.323.1908 for questions on expected shipment and receipt dates.

***Please note: The listed price INCLUDES shipping & handling. Merchandise and Publication orders placed are non-refundable and may not be exchanged. Any shippable items returned to sender are subject to a non-refundable 10% handling fee.

All ANFP products include shipping and handling costs on shipments delivered to customers who reside in the United States. If you reside outside of the U.S. and would like to place an order, please contact ANFP at 800.323.1908 (select option 1) to receive details regarding shipping and handling charges and to place your order over the phone. Any orders received from outside of the U.S. by mail or via our website will be cancelled.

The study materials and reference books are completely optional. Purchase and/or successful completion of exam review materials are not required in order to sit for the exam and they do not predict or guarantee a passing score on the exam. Candidates may prepare for the exam in a manner of their choice.

We're sorry, but there is no inventory for the product you selected. Check out these other great products:

Related Products

    Other Purchased Products

      © 2021 Association of Nutrition & Foodservice Professionals

      © 2021 Association of Nutrition & Foodservice Professionals