Noncommercial Foodservice

Noncommercial Foodservice

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In 1994, institutional and noncommercial industry components accounted for approximately 36 percent of the projected $281 billion foodservice industry in the United States. Until now, there was no professional handbook written specifically for administrators working in the field. In this long-needed resource, John Cornyn and Joyce Coons-Fasano share their more than 40 years' experience as management consultants to the foodservice industry. Concise yet comprehensive, this valuable book/disk set is designed for officers and managers with responsibility for such areas as support/site/building services, human relations, facilities management, purchasing, accounting/auditing, and related overview functions. It is designed to get you quickly up and running with all of the know-how and expertise needed to administer a smart, cost-efficient noncommercial foodservice operation in corporate, institutional, recreational, correctional, medical, educational, and other settings. A detailed introduction to foodservice administration for those new to the field; an indispensable everyday reference for seasoned professionals; covers all important financial, food preparation/presentation, cost control, labor management, legal, and operations efficiency aspects of running a noncommercial foodservice operation; packed with guidance, advice, and insider tips on self-operation vs. contracting, contractor selection, contract administration, legal obligations, facility design, equipment, vending, and much more; disk includes sample performance evaluation forms, requests for proposals, contracts, and other crucial documents that can be tailored to your specific needs and organizational style. Whether you'realready a noncommercial foodservice administrator or a manager who has only recently assumed responsibility for administering your organization's foodservice program, let Noncommercial Foodservice show you how to establish and maintain a maximum-efficiency, minimum-stress operation.... responsibilities regarding facilities management, janitorial services, maintenance, menus, pricing and portion control, security, safety, ... (The RFP on the disk provides a generic sample of issues to be addressed in this section.) ... product or service, then put your request in the Mandatory Proposal Requirements section.

Title:Noncommercial Foodservice
Author: John Cornyn, Mitchell Schechter
Publisher:John Wiley & Sons Incorporated - 1995

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