This unique book addresses the subject of noncommercial foodservice management from a practical and cost-effective viewpoint. The examples given are primarily from the business and industry foodservice environment, which can be readily applied to all noncommercial foodservice operations. Since the focus of the book is management, marketing and operations, professionals in commercial foodservice will also find this to be a useful reference.
In Handbook of Noncommercial Foodservice Management, industry leaders reveal their strategies
for turning a foodservice operation into a valued profit center!
Learn the methods and trends in:
- Menu development.
- Merchandising and promotion.
- Operation design.
- Recruiting and training employees.
- People management and customer preferences
- Plus muchmore!
Part I: TYPES OF BUSINESS AND INDUSTRY FOODSERVICE
1. Self-Operating Foodservice versus Contract Management:
Advantages and Benefits of Self-Operating Foodservice.
Why Contract Management Companies Succeed.
Governmental Pressure-Uncle Sam Intervenes.
Mergers and Acquisitions by National Contractors.
How Will Self-Ops Remain Competitive?
Outlook-Where Does This Leave Self-Op foodservice?
2. Corporate Liaison management:
The Intermediary Role Between the Client and Foodservice Contractor.
What It Means To Be a Corporate Liaison: Winning with an RFP (Request for Proposal).
Part II: STYLES OF SERVICE
3. Styles of Service (Manual Operations):
Full-Service Cafeteria. Limited Service Cafeteria. Fast Food Service. Carts and Mobile Service.
Waiter- or Waitress-Serviced Dining Areas. Executive Dining. Diversity.
History of Vending. Modes of Vending. Planning a Vending Service. Responsibilities
of the Professional Vending Operator. How To Maximize the Success of a Vending Operation.
5. Multi-Unit Foodservice Operations:
Identifying Multi-Unit Operations. Computerizing Multi-Unit Operations. Managing a Multi-Unit Operation.
6. Options in Employee Dining:
Executive Dining. White-Collar Dining: Dining Services Goals; Cafeteria Services. Other Corporate
Dining Services. Special Events. Food Items. Blue Collar Dining.
Part III: PROMOTION, DESIGN, AND MERCHANDISING
7. Menu Development and Design:
Menu Writing Process. Regional Food Habits. Employee Occupation. Food Availability. Nutrition
and Well-Balanced Meals.
Creativity. Cycle Menus. Standardization of Recipes. Teamwork.
8 Anatomy of a Promotion:
Ingredients of Special-Day Promotions. Planning for a Year, Not a Day. How Much To Do the Job Right?
Promotion Boosts Sales 22.8 Percent. Experimentation with New Menu Concepts.
Specials-A Profitable Commitment.
Evaluate Your Program.
Equipment. Staff. Participation of Client in Planning. Facilities. Advertising.
11. Retail in a Nonretail Environment:
12. Designing for the Repeat Customer:
Do We Design Differently Because We Have the Same Customers Every Day? What Are the
Design Criteria for the Commercial Market?
How Do We get Closer to the Design on the Street? Do You Have To Design to your Customer? Do Employees Want Style? Do They Appreciate It?
How Do You Know When To Redesign a Facility, and What Can a Redesign Do for You and Your Employees?
How Does Modifying a Space Compare to Complete Redesign? How Do the Elements of Design-Lighting and Color, etc.-Create a Total Image?
What Is the Difference Between a Decorating Approach and a Design Approach? How Can Impulse Sales Be
Maximized? What Is the Role of the Executive Dining Room? If You Are a Foodservice Operator,
How Do You Implement the Program? Do You Bring
in a Consultant? Do You Bring in a Designer?
Part IV: NUTS AND BOLTS OF OPERATING A FOODSERVICE
Purchasing Planning. Food Purchasing. Purchasing Specifications. Purchasing Techniques. Automated Purchasing.
14. Financial Systems:
Definitions. Goal Setting. Industry Examples. Systems Pros and Cons. Incentives.
15. Computers in Foodservice Management:
The Computer Explosion. What a Computer Is. What a Computer Is Not. Computer Software. Becoming Computerized. Computer Applications in
Foodservice Management. Selecting Systems. The Human Factor.
16. Selection of Food Preparation and Service Equipment:
Industry Stuctural and Environmental Factors. Equipment Selection Process.
Part V: HUMAN RESOURCES
17. Management Techniques: Our Greatest Resource-People:
Organization. Leadership. Selecting Employees. Developing and Training Employees. Retention.
Performance Standards. Planning. Annual Budgeting.
18. Strategies for Recruitment and Retention:
Marketing the Business and Industry Foodservice Industry. Hiring a Management
Recruiter. Attracting High School and College Students. Reducing Turnover. Training Managers. Attracting New
Types of Workers.