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Testimonials for Business Work
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(Click cover art for order information.) Non Commercial Food Service Handbook: A Complete Guide to Hospitals, Nursing Homes, Military. Prisons, Schools and Churches - With CD Rom by Shri Henkel 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 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. The new 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 dollars. ISBN-10: 0-910627-81-9 • ISBN-13: 978-0-910627-81-8 600 Pages Hardbound • Item # NCF-02 $79.95 with Companion CD-ROM
Table of Contents (These topics are subject to change.)
Introduction and History of Non Commercial Food Service Chapter 1 – Lead Your Way as a Manager Chapter 2 – Account Management Chapter 3 – Utilization of Computer SystemChapter 4– Effective Menu Planning and Pricing Chapter 5 – Dietary & Nutritional Guidelines Chapter 6 – Purchasing and Receiving Practices Chapter 7- Storage and Inventory Practices Chapter 8 – Techniques to Purchase Large Quantities of Food Chapter 9 – Choose The Proper Equipment Chapter 10 – Food Production and Customer Service Chapter 11 – Food Handling and Sanitation Procedures Chapter 12 – Safety and Risk Management Chapter 13 – Interviewing and Hiring Staff Chapter 14 - Training and Managing Staff Chapter 15 – Operational Management Chapter 16 – Effective Dining Room Management Chapter 17 – Controlling Costs Chapter 18 – Marketing and Promotion Chapter 19 – Catering and Special Events Chapter 20 - Characteristics of Military Food Service Chapter 21 – Church Food Service Offerings Chapter 22 – Prison Food Service Particulars Chapter 23 – Unique Nursing Home Needs Conclusion –
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