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Foodservice Management by Checklist : A Handbook of Control Techniques, Paper...
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Book Title
Foodservice Management by Checklist : A Handbook of Control Techn
ISBN
9780471530633

Über dieses Produkt

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471530638
ISBN-13
9780471530633
eBay Product ID (ePID)
919711

Product Key Features

Number of Pages
256 Pages
Publication Name
Food Service Management by Checklist : a Handbook of Control Techniques
Language
English
Publication Year
1991
Subject
Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Type
Textbook
Subject Area
Business & Economics
Author
Herman E. Zaccarelli
Format
Trade Paperback

Dimensions

Item Height
0.8 in
Item Weight
28.9 Oz
Item Length
11.4 in
Item Width
8.7 in

Additional Product Features

Intended Audience
College Audience
LCCN
90-012734
Dewey Edition
20
Illustrated
Yes
Dewey Decimal
647.95/068
Table Of Content
Partial table of contents: All About Checklists. CHECKLISTS FOR BASIC FOOD SERVICE MANAGEMENT FUNCTIONS. Basic Management: Principles of Planning. Basic Management: Principles of Coordinating. Basic Management: Principles of Directing. Basic Management: Principles of Evaluation. PRODUCT CONTROL PROCEDURES. Product Purchasing. Product Storing and Issuing. Product Service. LABOR CONTROL PROCEDURES. Employment and Personnel Management Practices. OTHER RESOURCE CONTROL PROCEDURES. Personal Time Management Procedures. Management of Money. OTHER SUPERVISION ACTIVITIES. Personal Decision-Making Principles. Managing Informal Groups. Managing Employee Discipline. Performance Appraisal. Financial Management (Accounting). Evaluation of Communication. Orientation Topics (Initial Training and Handbook). FOOD SERVICE MANAGEMENT PRIORITIES. Guest Relations. Safety. Electronic Data Machine (Cash Register). Bartender Control Procedures. PROPERTY EVALUATION PROCEDURES. Operational Review (Institutional Food Services). Appendix.
Synopsis
"Whether in the classroom or on the job, this book will provide its users with the means for focused action plans. Like the food service operations which they are designed to measure, the checklists are organized to follow a flow ranging from the front of the house to the back of the house and up to the top of the house, covering all relevant procedures from food and beverage service to product handling to general administration. Modern issues such as cultural diversity, guest relations, food safety and sanitation, and energy management have been incorporated into the checklists. Another incredibly useful tool is a sample "Shopper's Report." Usually in the domain of classified information, this one form alone may be worth the cost of the book to students, consultants, and operators. "There is a lot to like in this book, but the section that I particularly appreciate is on how to orient and train new employees. Since checklists specify exactly which procedures should be followed, and often in which order, it is easy to provide new workers with all the information they need to perform their jobs knowledgeably and confidently. The checklists are designed in such a manner that they can be applied instantly. Most do not need modification to fit specific needs of individual operations. "In short, this book contains hundreds of checklists, not rehashed from other sources but intelligently compiled, prioritized and updated to meet the current and immediately foreseeable needs of food service operations. Many operators do not use checklists either because they do not know how to develop one or because they do not have time for such an objective and detailed analysis of their operations. This book is the answer. The operator can simply lift applicable items from selected sections and integrate them into a management system. Once readers become familiar and comfortable with checklists and procedures, they can go on to develop their own. As the author himself states, this is a book that is meant to be used rather than read. I did not just read this book; I devoured it. Food Service Management by Checklist is destined to become a classic." Edward G. Sherwin Chairman, Hotel-Motel/Restaurant-Club Management Department Essex Community College, "Whether in the classroom or on the job, this book will provide its users with the means for focused action plans. Like the food service operations which they are designed to measure, the checklists are organized to follow a flow ranging from the front of the house to the back of the house and up to the top of the house, covering all relevant procedures from food and beverage service to product handling to general administration. Modern issues such as cultural diversity, guest relations, food safety and sanitation, and energy management have been incorporated into the checklists. Another incredibly useful tool is a sample "Shopper's Report." Usually in the domain of classified information, this one form alone may be worth the cost of the book to students, consultants, and operators. "There is a lot to like in this book, but the section that I particularly appreciate is on how to orient and train new employees. Since checklists specify exactly which procedures should be followed, and often in which order, it is easy to provide new workers with all the information they need to perform their jobs knowledgeably and confidently. The checklists are designed in such a manner that they can be applied instantly. Most do not need modification to fit specific needs of individual operations. "In short, this book contains hundreds of checklists, not rehashed from other sources but intelligently compiled, prioritized and updated to meet the current and immediately foreseeable needs of food service operations. Many operators do not use checklists either because they do not know how to develop one or because they do not have time for such an objective and detailed analysis of their operations. This book is the answer. The operator can simply lift applicable items from selected sections and integrate them into a management system. Once readers become familiar and comfortable with checklists and procedures, they can go on to develop their own. As the author himself states, this is a book that is meant to be used rather than read. I did not just read this book; I devoured it. Food Service Management by Checklist is destined to become a classic." --Edward G. Sherwin Chairman, Hotel-Motel/Restaurant-Club Management Department Essex Community College, "Whether in the classroom or on the job, this book will provide itsusers with the means for focused action plans. Like the foodservice operations which they are designed to measure, thechecklists are organized to follow a flow ranging from the front ofthe house to the back of the house and up to the top of the house, covering all relevant procedures from food and beverage service toproduct handling to general administration. Modern issues such ascultural diversity, guest relations, food safety and sanitation, and energy management have been incorporated into the checklists.Another incredibly useful tool is a sample "Shopper's Report."Usually in the domain of classified information, this one formalone may be worth the cost of the book to students, consultants, and operators. "There is a lot to like in this book, but thesection that I particularly appreciate is on how to orient andtrain new employees. Since checklists specify exactly whichprocedures should be followed, and often in which order, it is easyto provide new workers with all the information they need toperform their jobs knowledgeably and confidently. The checklistsare designed in such a manner that they can be applied instantly.Most do not need modification to fit specific needs of individualoperations. "In short, this book contains hundreds of checklists, not rehashed from other sources but intelligently compiled, prioritized and updated to meet the current and immediatelyforeseeable needs of food service operations. Many operators do notuse checklists either because they do not know how to develop oneor because they do not have time for such an objective and detailedanalysis of their operations. This book is the answer. The operatorcan simply lift applicable items from selected sections andintegrate them into a management system. Once readers becomefamiliar and comfortable with checklists and procedures, they cango on to develop their own. As the author himself states, this is abook that is meant to be used rather than read. I did not just readthis book; I devoured it. Food Service Management by Checklist isdestined to become a classic." --Edward G. Sherwin Chairman, Hotel-Motel/Restaurant-Club Management Department Essex CommunityC, Whether in the classroom or on the job, this book will provide its users with the means for focused action plans.|9780471530633|
LC Classification Number
TX911.3.M27Z33 1990

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