This comprehensive desk reference covers six core units: Provide Foodservices, Hire & Supervise, Develop Personnel and Communications, Manage Supplies, Equipment Use, Sanitation & Safety, Manage Production, and Manage Business Operations. Content in the 28 chapters is concentrated on basic management principles while incorporating the impact of technology and sustainability throughout. Over 600 pages, copyright 2012.
Chapter 1 Check Meal Service for Food Quality, Portion Size and Diet Accuracy
Chapter 2 Manage the Preparation and Service of Special Nourishments and Supplemental Feedings
Chapter 3 Implement Continuous Quality Improvement Procedures for Foodservice Department
Chapter 4 Evaluate Food Acceptance Survey
Chapter 5 Use Appropriate Resources to Modify Standard Menus to Suit Client Needs
Chapter 6 Develop and Maintain Employee Time Schedules and Assignments
Chapter 7 Define Personnel Needs and Job Functions
Chapter 8 Interview and Select Employees
Chapter 9 Manage Department Personnel
Chapter 10 Implement Required Changes in Foodservice Department
Chapter 11 Prepare, Plan, and Conduct Department Meetings
Chapter 12 Meet Department Goals by Presenting Work Procedures and Plans
Chapter 13 Teach Employees
Chapter 14 Justify Improvement in the Department Design and Layout
Chapter 15 Represent Department at External Meetings
Chapter 16 Purchase, Receive, Store, and Distribute Food Following Sanitation/Quality Standards
Chapter 17 Protect Food in All Phases of Preparation, Holding, Service, Cooking, and Transportation Using HACCP Guidelines
Chapter 18 Manage Physical Facilities to Ensure Compliance with Safety and Sanitation Regulations
Chapter 19 Conduct Routine Maintenance Inspection of Equipment
Chapter 20 Organize Work Flow and Use of Equipment
Chapter 21 Prepare Standardized Recipes for Food Production
Chapter 22 Specify Standards and Procedures for Preparing Food
Chapter 23 Supervise the Production and Distribution of Food
Chapter 24 Prepare Purchase Specifications and Supervise the Purchase of Food and Supplies
Chapter 25 Manage Revenue Generating Services
Chapter 26 Monitor/Review Cost of Menus Against Budget and Guidelines
Chapter 27 Administer Salary and Wage Adjustment for Employees
Chapter 28 Implement Cost-Effective Procedures
Appendix
A. Chapter References and Resources
B. Types and Descriptions of
Foodservice Equipment
C. Food Storage Guidelines
D. Management Math and Formulas
E. Commonly Referenced Foodservice
Temperatures
F. Complete Glossary