Guide to Foodservice Management: A Collection of Articles from Publications of the National Association of College and University Food ServicesFrances Cloyd |
Contents
PERFORMANCE STANDARDSMANAGEMENT TOOL | 5 |
MAKING MIDDLE MANAGEMENT EFFECTIVE | 11 |
KEY TO MANAGEMENT MEETING SUCCESS | 22 |
Copyright | |
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Common terms and phrases
Baked basic BREAD breakfast buffet campus casserole caterer cent charge committee communication concept Convenience Foods cooking cream develop dietitian Dining Club dining halls dining room dinner discussion eating effective employees entrees equipment evaluate facilities food cost food items food production Foodservice Department foodservice directors foodservice operation frozen function halls of residence ideas industrial engineering industry ingredients input institutional inventory Kent State University kitchen labor layout lunch machines managerial staff meetings meal attendance meal participation meat ment menu items methods MILK myst needs Northern Illinois University NUMBER OF DAYS objectives organization output performance standards personnel potatoes prepared foods problems procedures purchased recipe residence hall salad sanitation served snack Trainee should learn training programs TRANSTECH University Food Services University of Tennessee VEGETABLES week