The Complete Food Service Operation Handbook: Make your Operation Thrive

It tackles everything from how to plan and price menus, how to train your staff to sell, HACCP Food Safety and Requirements, and How to safely use most if not all of the commercial equipment in your kitchen.Beyond this it explores how to manage customer service in relation to customer perception as well as an understanding of metrics and how they can function within your operation.This volume contains: Pricing Menus(Really Understanding Your Pricing Needs)Menu Planning(A Guide For Cafés, Coffee Shops, and Quick Serve Food Service)Pocket Sales Training Guide(Create a Sales Culture in 5 minutes)General HACCP and Food Safety Training(Condensed Safety Training/Refresher/HACCP)Complete Kitchen Safety Training with Safety Sign-off Sheets for:(Griddle/Flat Tops/Tilts, Convection/Non-Convection Ovens, Dish machines, Free Standing and Counter-Top Mixers, Refrigerator/Freezer Training, Meat Slicer Safety, and Stove-tops)Battling Perception(The reality behind customer service and the dreaded survey)The Metric Game. The purpose of this Operational Handbook is to enable your operation to thrive