Food Service Management by Checklist: A Handbook of Control Techniques

Partial table of contents:

All About Checklists.

CHECKLISTS FOR BASIC FOOD SERVICE MANAGEMENT FUNCTIONS.

Basic Management: Principles of Planning.

Basic Management: Principles of Coordinating.

Basic Management: Principles of Directing.

Basic Management: Principles of Evaluation.

PRODUCT CONTROL PROCEDURES.

Product Purchasing.

Product Storing and Issuing.

Product Service.

LABOR CONTROL PROCEDURES.

Employment and Personnel Management Practices.

OTHER RESOURCE CONTROL PROCEDURES.

Personal Time Management Procedures.

Management of Money.

OTHER SUPERVISION ACTIVITIES.

Personal Decision-Making Principles.

Managing Informal Groups.

Managing Employee Discipline.

Performance Appraisal.

Financial Management (Accounting).

Evaluation of Communication.

Orientation Topics (Initial Training and Handbook).

FOOD SERVICE MANAGEMENT PRIORITIES.

Guest Relations.

Safety.

Electronic Data Machine (Cash Register).

Bartender Control Procedures.

PROPERTY EVALUATION PROCEDURES.

Operational Review (Institutional Food Services).

Appendix.