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Foodservice Management - By Design, 2nd Edition, Legvold and Salisbury

Foodservice Management - By Design, 2nd Edition, Legvold and Salisbury

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$115.00 - Member

$145.00 - Non-Member

ISBN:978-0-692-04658-6
Number of pages:500
Edition: 2nd Ed
Year published:2018
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The authors’ design in writing this textbook is based on tasks that a team of Certified Dietary Managers 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. This book is intended as a resource for candidates preparing for the CDM Credentialing Exam and as a reference for working managers operating a foodservice department. The textbook is based upon and addresses topics that are included in the current CDM Detailed Exam Content Outline. Over 500 pages, © 2018. ISBN 978-0-692-04658-6

Chapter 1: Meal Service and Menu Style
Chapter 2: 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: Manage Professional Communications
Chapter 16: Change Management
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


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.

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© 2020 Association of Nutrition & Foodservice Professionals