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Foodservice Management & Food Safety
 

Foodservice Management & Food Safety

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Replacing two previous DMA textbooks, Managing Foodservice Operations and Food Safety for Dietary Managers, this new desk reference addresses foodservice delivery systems and detailed management information from menus through recipes, forecasting, purchasing, inventory management, budgets, cost control, quality management, employee safety, and more. Section 2 provides an overview of human resources essentials for dietary managers, including staffing, scheduling, motivation, performance review, training, communications, managing change, goals and objectives, and professionalism. Section 3 delivers information about sanitation and HACCP, foodborne illness, employee hygiene, food preparation practices, chemical safety, and crisis management, all based on the 2005 FDA Food Code. Includes expanded and revised information about HACCP, food allergy, potentially hazardous foods, and employee health. 2006 665 pages
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