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Foodservice management study course

Author: Shirley Gilmore; Iowa Dietetic Association.
Publisher: Ames : Iowa State University Press, 1999.
Edition/Format:   Print book : English : 3rd edView all editions and formats
Summary:

A basic guide to management in all areas of food service, this book is an aid to operating a foodservice department in a well-organized and efficient manner. Designed for self-study for foodservice  Read more...

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Document Type: Book
All Authors / Contributors: Shirley Gilmore; Iowa Dietetic Association.
ISBN: 0813823927 9780813823928
OCLC Number: 40783785
Notes: Iowa Dietetic Association."
Description: xv, 234 pages : illustrations ; 28 cm
Contents: Foreword --
Preface --
How to Use the Study Course --
Note to Instructor --
1. Organization --
2. Policies, Procedures, & Rules --
3. Job Analysis, Job Description, & Job Specification --
4. Recruiting & Selecting --
5. Orientation & Training --
6. Performance Evaluation --
7. Work Simplification --
8. Safety Programs --
9. Quality Control --
10. Cost Control --
11. Communication --
12. Leadership --
13. Motivation --
14. Delegation --
15. Decision Making --
16. Conflict Management --
17. Discipline, Grievances, & Labor Unions --
18. Time Management --
19. Stress Management --
App. Recruiting and Interviewing Guidelines --
Suggested Answers to Questions and Activities --
References.
Responsibility: Shirley Gilmore.

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