Food Service Manual

Author : Ruby Parker Puckett
Publisher : John Wiley & Sons
Page : 592 pages
File Size : 50,8 Mb
Release : 2012-11-19
Category : Medical
ISBN : 9780470583746

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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 : Ruby Parker Puckett,American Society for Healthcare Food Service Administrators
Publisher : John Wiley & Sons
Page : 600 pages
File Size : 42,7 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 : 46,8 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 : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 40,7 Mb
Release : 1966
Category : Electronic
ISBN : OCLC:1405496572

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Food Service Manual for Health Care Institutions by Anonim Pdf

Author : William Angliss College
Publisher : Unknown
Page : 28 pages
File Size : 40,6 Mb
Release : 1982
Category : Food service
ISBN : OCLC:1311382724

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Food Service Manual by William Angliss College Pdf

Author : Paul Fairbrook
Publisher : Unknown
Page : 452 pages
File Size : 54,5 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 : Anonim
Publisher : Unknown
Page : 29 pages
File Size : 46,9 Mb
Release : 1987
Category : Food service
ISBN : 0949716960

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Food Service Manual by Anonim Pdf

Author : Matt A. Casado
Publisher : Wiley
Page : 0 pages
File Size : 45,5 Mb
Release : 1994-04-27
Category : Business & Economics
ISBN : 0471304646

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Food and Beverage Service Manual by Matt A. Casado Pdf

A compact reference for busy servers offering quick information on details of setup and service. Preparing for service, greeting guests, flambeing, table service for all meals, wine service, culinary basics for waiters/waitresses and bar mixology are among the topics discussed. Step-by-step drawings succinctly demonstrate what to do and how to do it.

Author : Douglas Robert Brown,Shri L. Henkel
Publisher : Atlantic Publishing Company
Page : 626 pages
File Size : 48,8 Mb
Release : 2007
Category : Business & Economics
ISBN : 9780910627818

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The Non-commercial Food Service Manager's Handbook by Douglas Robert Brown,Shri L. Henkel Pdf

Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-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 has 19 chapters that 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. 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. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at [email protected] Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Author : Brenda A. Byers,Carol W. Shanklin,Linda C. Hoover
Publisher : Jossey-Bass
Page : 580 pages
File Size : 41,6 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 : 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

Author : Matt A. Casado
Publisher : Createspace Independent Publishing Platform
Page : 0 pages
File Size : 50,7 Mb
Release : 2012-07-15
Category : Beverages
ISBN : 1477667954

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Food and Beverage Service Manual by Matt A. Casado Pdf

The Manual is a concise reference book for students, servers, bartenders , culinary personnel, and other professionals in the food and beverage industry. It offers information on how to serve tables correctly, and describes culinary essentials such as garnishes and sauces. Explanations of wines and ingredients for cocktails are also included. Information in the Manual is "must-know" for anyone in the food and beverage profession.

Author : Lewis Reed
Publisher : Wiley
Page : 216 pages
File Size : 43,5 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 : Marcy Schveibinz
Publisher : Unknown
Page : 108 pages
File Size : 40,6 Mb
Release : 1992
Category : Food service management
ISBN : UVA:X002110235

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Food Service Management by Marcy Schveibinz Pdf

Author : United States Department of the Army
Publisher : Unknown
Page : 40 pages
File Size : 41,5 Mb
Release : 1977
Category : Electronic
ISBN : STANFORD:36105211230094

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Commander's manual by United States Department of the Army Pdf