{"product_id":"food-service-management-by-checklist-a-handbook-of-control-techniques-paperback-softback-9780471530633","title":"Food Service Management by Checklist; A Handbook of Control Techniques (Paperback \/ softback) 9780471530633","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFood Service Management by Checklist\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eA Handbook of Control Techniques\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eHerman E. Zaccarelli (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471530633, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 14 February 1991\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e256 pages\u003cbr\u003e29 x 22.1 x 2.1 cm, 0.816 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\"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\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePartial table of contents:\u003cbr\u003e \u003cbr\u003e All About Checklists.\u003cbr\u003e \u003cbr\u003e CHECKLISTS FOR BASIC FOOD SERVICE MANAGEMENT FUNCTIONS.\u003cbr\u003e \u003cbr\u003e Basic Management: Principles of Planning.\u003cbr\u003e \u003cbr\u003e Basic Management: Principles of Coordinating.\u003cbr\u003e \u003cbr\u003e Basic Management: Principles of Directing.\u003cbr\u003e \u003cbr\u003e Basic Management: Principles of Evaluation.\u003cbr\u003e \u003cbr\u003e PRODUCT CONTROL PROCEDURES.\u003cbr\u003e \u003cbr\u003e Product Purchasing.\u003cbr\u003e \u003cbr\u003e Product Storing and Issuing.\u003cbr\u003e \u003cbr\u003e Product Service.\u003cbr\u003e \u003cbr\u003e LABOR CONTROL PROCEDURES.\u003cbr\u003e \u003cbr\u003e Employment and Personnel Management Practices.\u003cbr\u003e \u003cbr\u003e OTHER RESOURCE CONTROL PROCEDURES.\u003cbr\u003e \u003cbr\u003e Personal Time Management Procedures.\u003cbr\u003e \u003cbr\u003e Management of Money.\u003cbr\u003e \u003cbr\u003e OTHER SUPERVISION ACTIVITIES.\u003cbr\u003e \u003cbr\u003e Personal Decision-Making Principles.\u003cbr\u003e \u003cbr\u003e Managing Informal Groups.\u003cbr\u003e \u003cbr\u003e Managing Employee Discipline.\u003cbr\u003e \u003cbr\u003e Performance Appraisal.\u003cbr\u003e \u003cbr\u003e Financial Management (Accounting).\u003cbr\u003e \u003cbr\u003e Evaluation of Communication.\u003cbr\u003e \u003cbr\u003e Orientation Topics (Initial Training and Handbook).\u003cbr\u003e \u003cbr\u003e FOOD SERVICE MANAGEMENT PRIORITIES.\u003cbr\u003e \u003cbr\u003e Guest Relations.\u003cbr\u003e \u003cbr\u003e Safety.\u003cbr\u003e \u003cbr\u003e Electronic Data Machine (Cash Register).\u003cbr\u003e \u003cbr\u003e Bartender Control Procedures.\u003cbr\u003e \u003cbr\u003e PROPERTY EVALUATION PROCEDURES.\u003cbr\u003e \u003cbr\u003e Operational Review (Institutional Food Services).\u003cbr\u003e \u003cbr\u003e Appendix.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52293504794904,"sku":"9780471530633","price":112.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471530633.jpg?v=1781642992","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/food-service-management-by-checklist-a-handbook-of-control-techniques-paperback-softback-9780471530633","provider":"Freshly Printed Books","version":"1.0","type":"link"}