Managing Foodservice and Food Safety
By: by Susan Davis Allen
Published: 2012
Language: eng
Number of pages: 602
ISBN-13: 9780975347690
Subjects: Nutrition; Food service management
Description: "Today, Certified Dietary Managers are responsible for the daily operations of their department while helping the facility fulfill its mission and goals. They coordinate the service of food and nourishments among various departments, such as dining services and nursing. Certified Dietary Managers ensure that clients are satisfied with their dining experience and that the meals are meeting their nutritional and emotional needs. In addition, they oversee food safety, the inventory and ordering of food, equipment, and supplies, and arrange for the routine maintenance and upkeep of the foodservice equipment and facilities. Certified Dietary Managers are generally responsible for all administrative and human resource functions of the foodservice department, including recruiting new employees and monitoring employee performance and training. This textbook walks you through the daily management operations of your foodservice department."--Preface.
Notes: "The Gold Standard for CDM Preparation"--Cover.

Includes bibliographical references and index.
Table of contents: title: Unit I. Provide Foodservices. 1. Check Meal Service for Food Quality, Portion Size and Diet Accuracy ; 2. Manage the Preparation and Service of Special Nourishments and Supplemental Feedings ; 3. Implement Continuous Quality Improvement Procedures for Foodservice Department ; 4. Evaluate Food Acceptance Survey ; 5. Use Appropriate Resources to Modify Standard Menus to Suit Client Needs; title: Unit II. Hire and Supervise. 6. Develop and Maintain Employee Time Schedules and Assignments ; 7. Define Personnel Needs and Job Functions ; 8. Interview and Select Employees ; 9. Manage Department Personnel; title: Unit III. Develop Personnel and Communications. 10. Implement Required Changes in Foodservice Department ; 11. Prepare, Plan, and Conduct Department Meetings ; 12. Meet Department Goals by Presenting Work Procedures and Plans ; 13. Teach Employees ; 14. Justify Improvement in the Department Design and Layout ; 15. Represent Department at External Meetings; title: Unit IV. Manage Supplies, Equipment Use, Sanitation and Safety. 16. Purchase, Receive, Store, and Distribute Food Following Sanitation/Quality Standards ; 17. Protect Food in All Phases of Preparation, Holding, Service, Cooking, and Transportation Using HACCP Guidelines ; 18. Manage Physical Facilities to Ensure Compliance with Safety and Sanitation Regulations ; 19. Conduct Routine Maintenance Inspection of Equipment ; 20. Organize Work Flow and Use of Equipment; title: Unit V. Manage Production. 21. Prepare Standardized Recipes for Food Production ; 22. Specify Standards and Procedures for Preparing Food ; 23. Supervise the Production and Distribution of Food; title: Unit VI. Manage Business Operations. 24. Prepare Purchase Specifications and Supervise the Purchase of Food and Supplies ; 25. Manage Revenue Generating Services ; 26. Monitor/Review Cost of Menus Against Budget and Guidelines ; 27. Administer Salary and Wage Adjustment for Employees ; 28. Implement Cost-Effective Procedures; title: Appendix A. Chapter References and Resources; title: Appendix B. Types and Descriptions of Foodservice Equipment; title: Appendix C. Food Storage Guidelines; title: Appendix D. Management Math and Formulas; title: Appendix E. Commonly Referenced Foodservice Temperatures; title: Appendix F. Complete Glossary.