Author : Paul Fairbrook
Publisher :
ISBN 13 :
Total Pages : 452 pages
Book Rating : 4.3/5 (91 download)
Book Synopsis College & University Food Service Manual by : Paul Fairbrook
Download or read book College & University Food Service Manual written by Paul Fairbrook and published by . This book was released on 1979 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: The successful college food service director has enthusiasm, empathy, dedication, ethics, quality consciousness, an outgoing personality, leadership ability, food service knowledge, business knowledge, close association with other food service professionals, and awareness of and dedication to good nutrition. A new food service director chronologically prioritizes steps to take to reorganize his operation. The manual presents reorganization steps chronologically to include: 1) developing a master plan; 2) setting up a food purchasing system; 3) establishing budgets and control; 4) building a staff; 5) maintaining food quality; and 6) dealing with residence halls, cash operations, vending, sanitation, safety, catering, special events, and public relations. Appendixes and exhibits provide illustrative, helpful suggestions. A food service director's job can be creative, imaginative, challenging, interesting, and rewarding for the director who is on top of things.