Noncommercial, Institutional, and Contract Foodservice Management

A pioneer in institutional foodservice offers a practical up-to-date introduction concerned with volume feeding operations which present unique challenges and have different requirements from restaurants and other commercial businesses. Contains an overview of the contract foodservice industry and its key players, guidelines for financial planning, menu management, cost controls and marketing. Features the latest information on contract management firms, career opportunities available within them and techniques to establish a career plan.

Management: Establishing Operating Objectives. Contract Foodservice Management. The Self-Operated Market. Financial Planning. Foodservice Vending. Menu Management. Labor Hours Planning. Cost Control Management. Sales and Marketing. Outlook. Appendices. Index.