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School Foodservice Management for the 21st Century

5th Edition, Dorothy Pannell Martin, 456 pages, hardcover
ISBN 0-9666121-1-6

$59 plus S&H

Controlling Costs in the Foodservice Industry

Dorothy Pannell Martin, 246 pages, softcover,
ISBN 0-9666121-0-8

$49 plus S&H

New, revised edition of the “bible” for the school foodservice program. Discover the many components to successfully managing school foodservices in the 21st century. Topics include:

Financial Management
Dietary Guidelines and Nutritional Requirements
Planning Menus and Food Offerings
Systems of Operating Foodservices
Organizational Structure and Personnel
Managing Human Resources
Contract Management
Procurement and Controlling Inventory
Managing Production and Service
Serving Safe Food
Reducing Costs and Increasing Efficiency
Planning Facilities and Selecting Large Equipment
Computerization and Automation
Other Sources of Revenue and Serving the Community
Marketing and Promoting School Foodservice

This is an up-to-date, easy-to-use, revised edition of School Foodservice Management. It 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 written by a former school foodservice director, who is actively involved with school district across the country.

New features of this edition are: expanded staffing guidelines that will help 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 (appearing throughout the book) and detailed ways of expanding business, even outside the school walls.

Excerpts from the Child Nutrition and the National School Lunch acts and a detailed glossary will help the reader understand the federal regulations.

Discover the many components to successfully controlling costs in the different segments of the foodservice industry-restaurants, universities/colleges, schools, business/industry foodservices, correctional institutions, and healthcare facilities. Topics include:

Introduction to Basic Accounting Systems and Controlling Costs
Understanding and Analyzing Financial Reports-Budget, P&L Statement
Balance Sheet, Controllable and Noncontrollable Costs
Setting the Selling Prices and Determining Revenue Available
Identifying and Controlling Labor Costs
Measuring and Increasing Productivity
Standardizing Procedures and Controlling Food Costs
Determining and Using and Break-Even Point
Using Technology in Controlling Costs
Analyzing Trends that Could Affect Costs

Controlling Costs in the Foodservice Industry offers a comprehensive but concise approach to controlling costs that extends across the industry. This is a must for anyone in the foodservice business-practitioners and students will find it interesting and inspiring. This book can serve as a step-by-step guide for new managers while providing intriguing guidelines and examples of successes for seasoned managers or as a college text.

This book is written for independent and chain restaurant owners and managers, as well as directors of foodservice operations in universities/colleges, schools, hospitals, businesses/industries, and correctional institutions. By addressing a wide range of subject areas-control of food and labor costs, staffing procedures, inventory gauges, the budget as a management tool-it spells out guidelines for judging financial balances. A unique collection of successful techniques used by foodservice directors in the industry sheds light on how things can be done.