College University Food Service Manual

Author : Paul Fairbrook
Publisher : Unknown
Page : 452 pages
File Size : 50,7 Mb
Release : 1979
Category : Food service
ISBN : UOM:39015061017482

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College & University Food Service Manual by Paul Fairbrook Pdf

Abstract: The successful college food service director has enthusiasm, empathy, dedication, ethics, quality consciousness, an outgoing personality, leadership ability, food service knowledge, business knowledge, close association with other food service professionals, and awareness of and dedication to good nutrition. A new food service director chronologically prioritizes steps to take to reorganize his operation. The manual presents reorganization steps chronologically to include: 1) developing a master plan; 2) setting up a food purchasing system; 3) establishing budgets and control; 4) building a staff; 5) maintaining food quality; and 6) dealing with residence halls, cash operations, vending, sanitation, safety, catering, special events, and public relations. Appendixes and exhibits provide illustrative, helpful suggestions. A food service director's job can be creative, imaginative, challenging, interesting, and rewarding for the director who is on top of things.

Author : Ruby Parker Puckett,American Society for Healthcare Food Service Administrators
Publisher : John Wiley & Sons
Page : 600 pages
File Size : 44,6 Mb
Release : 2004-11-08
Category : Medical
ISBN : 0787978299

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Food Service Manual for Health Care Institutions by Ruby Parker Puckett,American Society for Healthcare Food Service Administrators Pdf

Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.

Author : Ruby Parker Puckett
Publisher : John Wiley & Sons
Page : 592 pages
File Size : 54,9 Mb
Release : 2012-11-13
Category : Medical
ISBN : 9781118234112

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Foodservice Manual for Health Care Institutions by Ruby Parker Puckett Pdf

The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.

Author : William Angliss College
Publisher : Unknown
Page : 28 pages
File Size : 50,6 Mb
Release : 1982
Category : Food service
ISBN : OCLC:1311382724

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Food Service Manual by William Angliss College Pdf

Author : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 43,9 Mb
Release : 1966
Category : Electronic
ISBN : OCLC:1405496572

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Food Service Manual for Health Care Institutions by Anonim Pdf

Author : United States. Food and Nutrition Service
Publisher : Unknown
Page : 144 pages
File Size : 52,5 Mb
Release : 1977
Category : Food
ISBN : MINN:319510028317640

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Food Purchasing Pointers for School Food Service by United States. Food and Nutrition Service Pdf

Author : Brenda A. Byers,Carol W. Shanklin,Linda C. Hoover
Publisher : Jossey-Bass
Page : 580 pages
File Size : 50,6 Mb
Release : 1994-03-29
Category : Business & Economics
ISBN : WISC:89052215282

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Food Service Manual for Health Care Institutions by Brenda A. Byers,Carol W. Shanklin,Linda C. Hoover Pdf

This classic in the operation of food service departments covers OSHA guidelines, management skills development, menu planning, product selection, facility design and equipment selection.

Author : Anonim
Publisher : Unknown
Page : 144 pages
File Size : 40,9 Mb
Release : 1977
Category : Electronic
ISBN : MINN:20000003295975

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Program Aid by Anonim Pdf

Author : Lewis Reed
Publisher : Wiley
Page : 216 pages
File Size : 43,8 Mb
Release : 2006-04-14
Category : Technology & Engineering
ISBN : 9780470073582

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Specs by Lewis Reed Pdf

A ready resource of the standards by which foods are measured, purchased, and inspected SPECS: The Foodservice and Purchasing Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for. This new Student Edition is brimming with information on purchasing policies, foods, quality controls, and storage and handling procedures. Now in a handy, accessible format, it helps students and professionals ensure successful purchasing through quality control by covering: The development of a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing * Quality controls and federal regulations * Storage and handling procedures * How to differentiate between "high" and "low" quality products * Purchasing policies and information guaranteed to save time and money * The diet-conscious culture, including religious dietary laws, reading nutritional labels, increasing food awareness, and how it affects consumer eating habits * The theory behind specifications: Why do we need specifications? Who develops them? Who uses them?

Author : Sarah Harvey
Publisher : Unknown
Page : 87 pages
File Size : 50,7 Mb
Release : 199?
Category : Food service
ISBN : OCLC:221997233

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Food & Beverage Service I by Sarah Harvey Pdf

Author : Anonim
Publisher : Unknown
Page : 688 pages
File Size : 47,6 Mb
Release : 1981
Category : Education, Higher
ISBN : MINN:31951D00303799I

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Higher Education by Anonim Pdf

Author : D. Kent Halstead
Publisher : Unknown
Page : 792 pages
File Size : 40,5 Mb
Release : 1981
Category : Education, Higher
ISBN : MINN:30000010540361

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Higher Education by D. Kent Halstead Pdf

Author : Anonim
Publisher : Unknown
Page : 332 pages
File Size : 40,8 Mb
Release : 1960
Category : Small business
ISBN : UCAL:B3621659

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Small Business Bibliography by Anonim Pdf

Author : Jeremiah J. Wanderstock
Publisher : Unknown
Page : 20 pages
File Size : 53,5 Mb
Release : 1970
Category : Caterers and catering
ISBN : UIUC:30112087480445

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Restaurants and Catering by Jeremiah J. Wanderstock Pdf

Author : Rebecca Thompson
Publisher : Unknown
Page : 62 pages
File Size : 43,9 Mb
Release : 1991
Category : Food service
ISBN : MINN:31951003042372I

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Food Service by Rebecca Thompson Pdf