The non-commercial food service manager's handbook : a complete guide for hospitals, nursing homes, military, prisons, schools, and churches, with companion CD-ROM / by Douglas Robert Brown & Shri Henkel.

Includes index.

Includes bibliographical references and index.

This handbook shows a step-by-step on how to set-up, operate, and manage a financially successful food service operation. In addition, it provides detailed instruction and examples on basic cost-control systems, menu planning, sample floor plans and diagrams, equipment layout and planning, food safety and HACCP, dietary considerations, special patient/client needs, setting-up computer systems, hiring and training, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development.