TITLE

CHAPTER FIVE: Quality in Dietary and Nutritional Guidelines

AUTHOR(S)
BROWN, DOUGLAS ROBERT; HENKEL, SHRI
PUB. DATE
January 2007
SOURCE
Non-Commercial Food Service Manager's Handbook: A Complete Guide;2007, p109
SOURCE TYPE
Book
DOC. TYPE
Book Chapter
ABSTRACT
Chapter Five of the book "Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools & Churches," by Douglas Brown and Shri Henkel is presented. It explores the importance of determining the standard of operation for each non-commercial food service facility. It emphasizes the need of operating procedures to develop a strategic long-term plan to provide quality to customers.
ACCESSION #
48057100

 

Related Articles

  • CHAPTER TWO: Account Management. BROWN, DOUGLAS ROBERT; HENKEL, SHRI // Non-Commercial Food Service Manager's Handbook: A Complete Guide;2007, p23 

    Chapter Two of the book "Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools & Churches," by Douglas Brown and Shri Henkel is presented. It explores the significance of bookkeeping system to monitor revenue, track expenses and...

  • CHAPTER EIGHT: Techniques to Purchase Large Quantities of Food. BROWN, DOUGLAS ROBERT; HENKEL, SHRI // Non-Commercial Food Service Manager's Handbook: A Complete Guide;2007, p231 

    Chapter Eight of the book "Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools & Churches," by Douglas Brown and Shri Henkel is presented. It explores the techniques on how to purchase large quantities of food. It offers tips...

  • CHAPTER ELEVEN: Food Handling and Sanitation Procedures. BROWN, DOUGLAS ROBERT; HENKEL, SHRI // Non-Commercial Food Service Manager's Handbook: A Complete Guide;2007, p285 

    Chapter Eleven of the book "Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools & Churches," by Douglas Brown and Shri Henkel is presented. It offers tips on how to control contamination in food storage and preparation. It...

  • CHAPTER FOURTEEN: Train and Manage Employees. BROWN, DOUGLAS ROBERT; HENKEL, SHRI // Non-Commercial Food Service Manager's Handbook: A Complete Guide;2007, p429 

    Chapter Fourteen of the book "Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools & Churches," by Douglas Brown and Shri Henkel is presented. It offers tips on successful orientation, which include explaining the basic...

  • CHAPTER SEVENTEEN: Control Facility Costs. BROWN, DOUGLAS ROBERT; HENKEL, SHRI // Non-Commercial Food Service Manager's Handbook: A Complete Guide;2007, p503 

    Chapter Seventeen of the book "Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools & Churches," by Douglas Brown and Shri Henkel is presented. It explores the areas to be considred to control facility costs including labor,...

  • CHAPTER ONE: What Is Non-Commercial Food Service? BROWN, DOUGLAS ROBERT; HENKEL, SHRI // Non-Commercial Food Service Manager's Handbook: A Complete Guide;2007, p17 

    Chapter One of the book "Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools & Churches," by Douglas Brown and Shri Henkel is presented. It explores the history of non-commercial food service, where one of the food service...

  • CHAPTER THREE: Using a Computer System. BROWN, DOUGLAS ROBERT; HENKEL, SHRI // Non-Commercial Food Service Manager's Handbook: A Complete Guide;2007, p59 

    Chapter Three of the book "Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools & Churches," by Douglas Brown and Shri Henkel is presented. It explores the ways on how to use a computer to make food service job easier. It...

  • CHAPTER FOUR: Effective Menu Planning and Pricing. BROWN, DOUGLAS ROBERT; HENKEL, SHRI // Non-Commercial Food Service Manager's Handbook: A Complete Guide;2007, p69 

    Chapter Four of the book "Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools & Churches," by Douglas Brown and Shri Henkel is presented. It offers tips on how to plan a successful and profitable menu to appeal customers. It...

  • CHAPTER SIX: Purchasing and Receiving Practices. BROWN, DOUGLAS ROBERT; HENKEL, SHRI // Non-Commercial Food Service Manager's Handbook: A Complete Guide;2007, p171 

    Chapter Six of the book "Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools & Churches," by Douglas Brown and Shri Henkel is presented. It offers an overview of food service procurement and its elements including purchasing...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics