FINALLY! Here is a new book specifically for school foodservice management. "Dot's Book" is now available in a brand new edition ready for the 21st century.

This is the "bible" for the school foodservice program.

Discover the many components of successfully managing school foodservices in the 21st century. This "must have" book should be in the hands of every school foodservice manager and director.

School Foodservice Management for the 21st Century is up-to-date, easy to use, and is a completely revised edition of School Foodservice Management, which has been unavailable for several years. Dorothy Pannell, in her new book, promotes an understanding of a complicated program and how to manage all facets of it.

This is an excellent textbook and a great hands-on reference for school foodservice managers and directors.

New Features:

• Expanded staffing guidelines that will keep labor costs under control
• The use of branding
• Converting to food courts
• Easy approaches to meeting the dietary guidelines
• Examples of nearly 30 successful operations
• Detailed ways of expanding business, even outside the school walls

Contents

Introduction to School Foodservice: The program from the beginning through present with future trends.
Financial Management: Guide to managing finance.
Dietary Guidelines and Nutritional Requirements: Different methods of meeting the dietary guidelines with pros and cons.
Planning Menus and Food Offerings: Menu planning made easy resulting in increased participation.
Systems of Operating Foodservices: Comparison of different food systems.
Organizational Structure and Personnel: New guidelines for staffing schools: on-site production and centralized.
Managing Human Resources: Labor laws and good management practices for motivating employees.
Contract Management: Why privatize? What to know before entering an agreement.
Procurement and Controlling Inventory: The market, methods of purchasing for best results.
Managing Production and Service: Steps to efficient production and service.
Serving Safe Food: Suggested guidelines to serving safe food. Covers HACCP guidelines. Also covers employee and customer safety.
Reducing Costs and Increasing Efficiency: Tested ways to reducing costs.
Planning Facilities and Selecting Large Equipment: Tips for planning facilities of all types - even a central kitchen.
Computerization and Automation: Features flow of data chart and lists of frequently used software.
Other Sources of Revenue and Serving the Community: New ideas for increased revenue.
Marketing and Promoting School Foodservice: Branding, food courts, and other new innovative approaches.

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