How is your food service staff addressing the issues surrounding food preparation, meal planning, and serving at your organization? Whether you are accommodating young children at traditional camps, adults at large conference centers, business people in corporations, families attending family camps, students in school systems, or members of churches and community centers, food service is the backbone of your facility. Food service is a critical and evolving issue in today's society. Is your food service staff prepared to deal with today's challenges in your facility's kitchen and dining hall? This is a unique reference book written to help you find solutions to important questions you may have regarding: food allergies good nutrition on a budget alternative meals such as vegetarian or low fat medically driven diets staffing challenges avoiding burnout So many challenges, so little reference material-until now!
Food Service Manual: Lessons in Group Food Service
- Viki Spain
- 305 pages