Food Service Manual

This is one of the most thorough reference books on food service management and
includes references from authors who practice in areas besides food service management. It presents detailed information on such topics as hazard analysis critical control point (HACCP), Occupational Safety and Health Administration (OSHA) regulations, disaster or emergency planning, newest concepts in marketing, continuous quality control, fire safety, presentation methods for menu service, and an improved chapter on clinical nutrition management. Because communications and human resource issues involve most of a manager’s time, these two chapters have been updated to present the latest information available. A chapter is devoted to information management, and chapters on product selection and purchasing have been revised and contain new material. This book is a management and operational handbook.
Ruby writes in a style that is descriptive but not diffuse, that is thorough but not rambling.
This book will be a valuable addition to a food service operation’s library.