The Non-Commercial Food Service Manager’s Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches: With Companion CD-ROM

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