The Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, And Churches With Companion CD-ROM
by: Shri L. Henkel; Douglas Robert Brown
Product DescriptionFinally, 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.
What Others Say
This book has it all
The Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, And Churches With Companion CD-ROM covers all areas you may need to run your operation and then some. It includes everything from menu planning and the proper equipment needed to marketing, how to hire good employees and how to handle inspectors. No aspect is missed. No matter what area you are concentrating on, it is covered in The Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, And Churches With Companion CD-ROM. From colleges and churches to prisons and nursing homes. It even includes a history lesson on the non-commercial food service industry. Being able to know these little facts will impress clients and vendors.
The authors even advise on programs to look for when purchasing a computer to run your operation and how to design an attractive Web site. It's a step by step guide for someone just starting out in the industry. The authors ... Read More
The best Guide for Manager's I've seen in years
Many books claim to be the end all be all when it comes to instructing managers and preparing them to lead a team in the food service industry. None of them compares to The Non-Commercial Food Service Manager's Handbook. It is a step by step guide to every part of managing any non-commercial food service industry, whether it's a church, a prison, a nursing home or even the military. I have never seen a more complete and thorough explanation of what is required of a manager. With its in-depth explanation of money management, menu planning, purchasing and inventory, food handling, safety and literally dozens of other necessary components to being an effective manager I highly recommend The Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, And Churches With Companion CD-ROM for anyone looking into management as a career.
THE Guide for Any Manager in the Non-Commercial Catering Industry!
The food industry is something that is increasingly under scrutiny for new legislation whether on the type of food served, or the conditions under which it's prepared. Anyone who is taking on a management role in a non-commercial establishment such as in a nursing home, or is perhaps considering setting up their own catering business supplying food for companies will find this is THE book that will not only get their business up and running, but will do so in such a way that it should run smoothly and successfully.
The book is a comprehensive guide to the non-commercial food industry. It covers everything from the basics of what a non-commercial food service is, right through how to set up accounts, the kind of equipment you should ... Read More
Food Managers Can't Afford to Live Without This Book
Have you ever been in a hospital during lunch time but were afraid to try the food? We've all experienced bad cuisine at places like hospitals, schools and churches, but after reading The Non-Commercial Food Service Manager's Handbook by Douglas Robert Brown and Shri Henkel, I realized that it doesn't have to be that way. If you're a food service manager, then this is the book you can't live without.
It discusses real issues like bookkeeping, operational expenses, necessary computer programs, endless menu ideas, recipe costs, inventory, equipment, packaging, nutritional information, delegation tips, kitchen cleanliness, equipment, first aid, inspections, dishwashing, and food storage. Nothing is overlooked, not even the signs of food ... Read More
Bible for the Non-commercial food manager
The Non-Commercial Food Service Manager's Handbook by Douglas Robert Brown and Shri Hinkel is a solid reference source which would be indispensable to a new manager and a helpful resource to even the most seasoned veteran.
It effectively covers all the bases for this niche, with everything included from history and menu planning to quality control, labeling regulations, employees and marketing. Filled with numerous checklists and questionnaires, restaurant managers can easily tailor their plans and ideas to best suit their specific needs, whether their restaurant is part of a church, school or prison. It offers numerous reference sources, both on and offline, for further research as needed.
In so thorough a publication, it would ... Read More
