Foodservice Manual for Health Care Institutions (J-B AHA Press)

Foodservice Manual for Health Care Institutions (J-B AHA Press) Review

The fourth edition of the book that has become a classic in the field offers a   comprehensive review of the management and operation of health care food service departments. This edition 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 standards. Read more...

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The Foolproof Foodservice Selection System: The Complete Manual for Creating a Quality Staff

The Foolproof Foodservice Selection System: The Complete Manual for Creating a Quality Staff Review

An organized plan for creating a quality foodservice staff based upon the author's vast experience in managing foodservice operations. Guaranteed to draw qualified workers to your door, decrease your turnover, increase your profits and raise the level of guest satisfaction and repeat business. Contains application forms, job descriptions, letters to applicants, tracking sheets, interview guidelines, evaluations and a variety of tests--in both English and Spanish. Summaries of relevant federal laws (and states with exceptions to them) are also included. Read more...

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Specs: The Comprehensive Foodservice Purchasing and Specification Manual, 2nd Edition

Specs: The Comprehensive Foodservice Purchasing and Specification Manual, 2nd Edition Review

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? Read more...

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