Food Service Management by Checklist: A Handbook of Control Techniques

Many busy professionals know, but may not have the time to apply, much of the information that can be most helpful in the successful operation of food service programs. Fast-paced yet succinct it briefs them through a checklist format in the basic principles of food service management and helps them find ways to incorporate these principles into the proper ways to get things done. Numerous examples are used to aid understanding and implementation. Among the topics covered are management principles of planning, organizing, coordinating, staffing, directing, controlling and evaluation; product purchasing, receiving, storing and issuing, preparation and service; employment and personnel practices; management of equipment, money and personal work methods and much more.