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A detailed introduction to foodservice administration for those new to the field
An indispensable everyday reference for seasoned professionals
Covers all important financial, food preparation/presentation, cost control, labor management, legal, and operations efficiency aspects of running a noncommercial foodservice operation
Packed with guidance, advice, and insider tips on self-operation vs. contracting, contractor selection, contract administration, legal obligations, facility design, equipment, vending, and much more.
Companion disk includes sample performance evaluation forms, requests for proposals, contracts, and other crucial documents that can be tailored to your specific needs and organizational style.
Click here to read an excerpt: Contract or Self-
Operated Foodservice -- An Objective Analysis.
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2387 NW Thurman (as of September 1, 2008)
Portland, OR 97210
Telephone 503-223-9504
Fax 503-224-6704
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