The Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches

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More About This Textbook

Overview

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 sales@atlantic-pub.com

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.

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Product Details

  • ISBN-13: 9780910627818
  • Publisher: Atlantic Publishing Group Inc.
  • Publication date: 6/30/2007
  • Edition description: BK&CD-ROM
  • Pages: 624
  • Product dimensions: 8.40 (w) x 11.30 (h) x 1.70 (d)

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Sort by: Showing all of 9 Customer Reviews
  • Anonymous

    Posted February 27, 2008

    This book has it all

    This book 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 this book. 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 clearly break down the many, many aspects of the operation. Even offering advice on how to spice up the menu 'roast beef becomes succulent roast beef with Au Jus and peaches become yellow cling peach slices. Although the size of the book may seem overwhelming at first, it's less intimidating when you realize that about half of it is useful charts and forms. All are extremely detailed and helpful. Most you will want to copy or tweak a bit and use. You will probably want to take notes or have a highlighter handy while reading this book.

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  • Anonymous

    Posted February 12, 2008

    A reviewer

    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 this book for anyone looking into management as a career.

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  • Anonymous

    Posted February 12, 2008

    The Only Book A Food Service Manager Will Ever Need

    How do you order and prepare food for a catered event serving 4,000 people? What kind of computer should you buy to manage a business efficiently? How long does a side of beef last in the freezer? How do you create a menu with good tasting foods that will make a good profit? These and many more questions can easily be answered in The Non-Commercial Food Service Managers Handbook. Douglas R. Brown and Shri Henkel have done an excellent job in presenting all phases of running a non-commercial food service operation. Whether you are operating a small restaurant or a large church, a military cafeteria or a very large catered event. This book has all the information that is essential in running the operation smoothly and efficiently. This book also contains all the essential reference information for operating any non-commercial food service such as forms, websites, and non-commercial vendors for ordering various foods and equipment. With the combined knowledge of both authors, The Non-Commercial Food Service Manager¿s Handbook is the only book you¿ll need for managing hospitals, nursing homes, military, prisons, schools, and churches. There is also a companion CD.

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  • Anonymous

    Posted January 29, 2008

    THE Bible for Non-Commercial food service managers

    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 be nice to see some information or links on the many non-commercial restaurants that also grow some of their own food onsite, benefitting their bottom line as well as the residents, workers and patrons. Other than this slight omission, it could easily be called the bible of the industry.

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  • Anonymous

    Posted February 4, 2008

    A Handbook For all Food Managers

    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 allergies, customer service issues, marketing and advertising, catering, taste testing surveys, personnel issues, and surprisingly - how to deal with kickbacks from vendors. I love the fact that it discusses the history of food service - going back to the time of chuck wagons - and how it provides checklists, forms, employee quizzes, and actual case studies. After reading this book I not only was hungry, but was looking forward to my next meal at a hospital cafeteria.

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  • Anonymous

    Posted February 8, 2008

    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 have, how to hire employees, statutes you must adhere to, marketing and so on. Everything you could possibly need to know in order to run a non-commercial food service is right at your finger tips. Everything is set out in a logical manner so that you can either read it right through before even starting your business, or use it as a reference guide to dip into when you need to know something once you are established. At over 600 pages, it¿s quite a hefty book, but the style of writing flows easily and the print is eye-friendly so that the amount of pages and sheer volume of material presented in it isn¿t as off-putting as it could be! Accompanying the book is a CD that contains the forms presented in the book in a ready to use format. This makes the book not only a great reference manual for the industry, but also a hands-on guide to get either started, or better organized in your business. There would be a lot more people with the confidence to start up their own businesses if there were more ¿how to¿ manuals like this one!

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  • Anonymous

    Posted June 25, 2007

    Great Guide for anyone in Food Service

    The Non-Commercial Food Service Manager¿s Handbook will become the Bible for anyone running a food service operation. Although written specifically for non-commercial operations such as hospitals, schools, prisons and military bases, the handbook contains invaluable information for commercial operations as well. Douglas Robert Brown and Shri Henkel provide practical, hands-on information that covers such basics as choosing equipment and computers, hiring, handling inspections, managing accounts and employees, deciphering nutritional and dietary guidelines, and customer service and marketing. The handbook includes pages and pages of forms, checklists, definitions and quizzes, as well as a CD-ROM. Anyone who works in food service will find this a valuable aid.

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  • Anonymous

    Posted June 25, 2007

    a highly practical and useful guide

    At over 600 pages, this book could easily intimidate the most avid of readers, but there is really no need to be daunted -- its length is due mainly to an abundance of forms, checklists, questionnaires, and surveys which have been included for use as tools in the effective management of the non-commercial food service operation. With its wealth of practical tips and helpful guidelines, this handbook is just what every food service manager requires to experience success in any one of the following settings: health care or military facilities, schools, colleges, prisons, or places of worship. In this limited space, it would be an impossible feat to give an adequate description of all that this book has to offer, for example: how to set up an effective bookkeeping system and how to select the proper technology and food preparation/storage/service equipment to ensure an efficient operation specific guidelines for offering a greater variety of appealing, nutritional meals while controlling food costs and internal and external quality control techniques, including tips to prepare for an inspection. Readers will also find ideas for the marketing and promotion of the operation, tips for catering and handling special events, and sound advice in relation to customer service satisfaction issues and the hiring, training, and management of employees. Whatever the need, if it can¿t be located within the pages of this book, then there is sure to be a suitable source of information listed among the many references that have been included.

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  • Anonymous

    Posted June 19, 2007

    The Handbook For Anyone In The Food Service Industry

    If you are working within the noncommercial food service industry, or interested in joining this field, then this handbook should be on the list of your next purchases. The Handbook starts by discussing the history of the noncommercial food industry. It goes ¿chuck wagon,¿ and then into the days of providing a food service to industrial workers. With the history and a description of the different noncommercial food services, the book then jumps right into the topic without any warning. One of the first chapters, and by far one of the most important ones, is Chapter 2 on ¿Account Management¿. As this book has been geared towards managers within the noncommercial food industry, it is not written completely in basic language, but contains information that only someone in a management setting would understand while working in there role. The next few chapters illustrate how the book can help tremendously for manager¿s allowing them to conduct their job with all the information bound in one book. The best part of the book consists of various tips on to not only complete the administrative or financial aspect of the job, but also gives pointers on how to deal with basic (and very important) aspects of the job such as finding the best type of chicken or fish. The basic aspects of the job are not always included in books on this subject, yet the authors thoroughly described what is involved in choosing a quality product. The ¿bulk¿ of this handbook is a list of various forms that should be used to complete your job efficiently and effectively. These forms are needed, but would have looked better when placed at the end with a reference made to them. Otherwise, this handbook is written in a superb manner with plenty of information for anyone in a managerial position of a position in the non-commercial food service industry.

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