Food Service Management by Checklist

"Whether in the classroom or on the job, this book will provide its
users with the means for focused action plans. Like the food
service operations which they are designed to measure, the
checklists are organized to follow a flow ranging from the front of
the house to the back of the house and up to the top of the house,
covering all relevant procedures from food and beverage service to
product handling to general administration. Modern issues such as
cultural diversity, guest relations, food safety and sanitation,
and energy management have been incorporated into the checklists.
Another incredibly useful tool is a sample "Shopper's Report."
Usually in the domain of classified information, this one form
alone may be worth the cost of the book to students, consultants,
and operators. "There is a lot to like in this book, but the
section that I particularly appreciate is on how to orient and
train new employees. Since checklists specify exactly which
procedures should be followed, and often in which order, it is easy
to provide new workers with all the information they need to
perform their jobs knowledgeably and confidently. The checklists
are designed in such a manner that they can be applied instantly.
Most do not need modification to fit specific needs of individual
operations. "In short, this book contains hundreds of checklists,
not rehashed from other sources but intelligently compiled,
prioritized and updated to meet the current and immediately
foreseeable needs of food service operations. Many operators do not
use checklists either because they do not know how to develop one
or because they do not have time for such an objective and detailed
analysis of their operations. This book is the answer. The operator
can simply lift applicable items from selected sections and
integrate them into a management system. Once readers become
familiar and comfortable with checklists and procedures, they can
go on to develop their own. As the author himself states, this is a
book that is meant to be used rather than read. I did not just read
this book; I devoured it. Food Service Management by Checklist is
destined to become a classic." --Edward G. Sherwin Chairman,
Hotel-Motel/Restaurant-Club Management Department Essex Community
College