The Non-Commercial Food Service Manager's Handbook

Details

Food service is a crucial element to many businesses. The Non-Commercial Food Service Manager's Handbook by Douglas R. Brown and Shri L. Henkel provides insight into the specifics of food service at hospitals, nursing homes, military bases, prisons, schools, and churches. Recipient of the USABookNews.com's 2007 Best Books Award, this comprehensive manual offers helpful assistance for the daily functions of your business.

Offering more than 600 resourceful pages divided into 19 chapters, this book provides a step-by-step guide to starting, operating, and financing a successful non-commercial food service operation. This book also comes with a companion CD-ROM, providing users with a PDF of each form in the book. This enables you to print additional copies, store electronic records, and/or keep your hard-copy clean.

This book presents thorough instructions and examples of cost control systems, money saving practices via computer systems, accounting and bookkeeping procedures, auditing, budgeting, profit planning development, and more. In regards to human resources, it details how to hire, train, manage, and retain qualified, professional staff. Additionally, it explores business management essentials such as menu planning, food safety and HACCP, dietary considerations, special patient/client needs, and much more! Detailing more than 7,000 industry suppliers, this book is an incredibly valuable guide aiding you throughout your business's success story!

Page Count: 624