Food Service Management by Checklist: A Handbook of Control Techniques [Paperback]

Herman E. Zaccarelli (Author)

Book Description

ISBN-10: 0471530638 | ISBN-13: 978-0471530633 | Publication Date: January 16, 1991 | Edition: 1

"Whether in the classroom or on the job, this book will provide its users with the means for focused action plans. Like the food service operations which they are designed to measure, the checklists are organized to follow a flow ranging from the front of the house to the back of the house and up to the top of the house, covering all relevant procedures from food and beverage service to product handling to general administration. Modern issues such as cultural diversity, guest relations, food safety and sanitation, and energy management have been incorporated into the checklists. Another incredibly useful tool is a sample "Shopper's Report." Usually in the domain of classified information, this one form alone may be worth the cost of the book to students, consultants, and operators. "There is a lot to like in this book, but the section that I particularly appreciate is on how to orient and train new employees. Since checklists specify exactly which procedures should be followed, and often in which order, it is easy to provide new workers with all the information they need to perform their jobs knowledgeably and confidently. The checklists are designed in such a manner that they can be applied instantly. Most do not need modification to fit specific needs of individual operations. "In short, this book contains hundreds of checklists, not rehashed from other sources but intelligently compiled, prioritized and updated to meet the current and immediately foreseeable needs of food service operations. Many operators do not use checklists either because they do not know how to develop one or because they do not have time for such an objective and detailed analysis of their operations. This book is the answer. The operator can simply lift applicable items from selected sections and integrate them into a management system. Once readers become familiar and comfortable with checklists and procedures, they can go on to develop their own. As the author himself states, this is a book that is meant to be used rather than read. I did not just read this book; I devoured it. Food Service Management by Checklist is destined to become a classic." --Edward G. Sherwin Chairman, Hotel-Motel/Restaurant-Club Management Department Essex Community College

Editorial Reviews

From the Publisher

Many busy professionals know, but may not have the time to apply, much of the information that can be most helpful in the successful operation of food service programs. Fast-paced yet succinct it briefs them through a checklist format in the basic principles of food service management and helps them find ways to incorporate these principles into the proper ways to get things done. Numerous examples are used to aid understanding and implementation. Among the topics covered are management principles of planning, organizing, coordinating, staffing, directing, controlling and evaluation; product purchasing, receiving, storing and issuing, preparation and service; employment and personnel practices; management of equipment, money and personal work methods and much more.

From the Back Cover

"Whether in the classroom or on the job, this book will provide its users with the means for focused action plans. Like the food service operations which they are designed to measure, the checklists are organized to follow a flow ranging from the front of the house to the back of the house and up to the top of the house, covering all relevant procedures from food and beverage service to product handling to general administration. Modern issues such as cultural diversity, guest relations, food safety and sanitation, and energy management have been incorporated into the checklists. Another incredibly useful tool is a sample "Shopper’s Report." Usually in the domain of classified information, this one form alone may be worth the cost of the book to students, consultants, and operators. "There is a lot to like in this book, but the section that I particularly appreciate is on how to orient and train new employees. Since checklists specify exactly which procedures should be followed, and often in which order, it is easy to provide new workers with all the information they need to perform their jobs knowledgeably and confidently. The checklists are designed in such a manner that they can be applied instantly. Most do not need modification to fit specific needs of individual operations. "In short, this book contains hundreds of checklists, not rehashed from other sources but intelligently compiled, prioritized and updated to meet the current and immediately foreseeable needs of food service operations. Many operators do not use checklists either because they do not know how to develop one or because they do not have time for such an objective and detailed analysis of their operations. This book is the answer. The operator can simply lift applicable items from selected sections and integrate them into a management system. Once readers become familiar and comfortable with checklists and procedures, they can go on to develop their own. As the author himself states, this is a book that is meant to be used rather than read. I did not just read this book; I devoured it. Food Service Management by Checklist is destined to become a classic." —Edward G. Sherwin Chairman, Hotel-Motel/Restaurant-Club Management Department Essex Community College

Product Details

• Paperback: 256 pages
• Publisher: Wiley; 1 edition (January 16, 1991)
• Language: English
• ISBN-10: 0471530638
• ISBN-13: 978-0471530633
• Product Dimensions: 10.9 x 8.2 x 0.7 inches
• Shipping Weight: 1.3 pounds (View shipping rates and policies)
• Average Customer Review: 1.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,420,898 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

18 of 18 people found the following review helpful:

1.0 out of 5 stars Just a checklist!, July 4, 2000

By 

Sherry (NC) - See all my reviews

This review is from: Food Service Management by Checklist: A Handbook of Control Techniques (Paperback)

Although this book is very practical in its approach to outlining each step one could possibly think of in every aspect of a restaurant operation, the author simply doesn't elaborate on anything. For an educated food service manager it is a helpful reminder of what we should be addressing. For the novice restaurant manager there is no elaboration on how to accomplish each of these goals. I also purchased another book: Restaurant Management: Customers, Operations & Employees by Robert Christe Mill which I found much more helpful in gaining a better understanding of operating a restaurant in the 21st century.

4 of 4 people found the following review helpful:

1.0 out of 5 stars 240 pages could have been done in less than 100, February 10, 2001

By A Customer

This review is from: Food Service Management by Checklist: A Handbook of Control Techniques (Paperback)

Very disappointing - this is an expensive book so no-one is going to really use the pages to mark as a checklist. In fact when you read through it, there's some guidance about what you should do, but none about how to do it (as previous reviewer noted). The format with some pages landscape and others portrait is also annoying. For the price this is not value at all.