There are increasingly high expectations for food prepared and served in residential facilities. This second edition of Professional Foodservice is a comprehensive, well researched and practical resource for caterers, chefs, supervisors and dietitians in residential establishments. Not only will the book enable foodservice professionals to fulfil their responsibility of providing a cost effective, quality and enjoyable meal service – it will also help them be proud of their place in New Zealand catering.
'This book radiates practical, useful information throughout. Chapters are designed to explain, help readers understand and then apply information. Topics are discussed in terms of principles, guidelines and/or procedures, forms, checklists, standards, practical strategies and interpretations, illustrations and diagrams, to ensure the reader grasps and can apply the information. Chapters finish with an extension activity to encourage readers to apply information to their own work and consolidate learning.' Dietitians New Zealand, 2011
'This book is an excellent reference text for dietitians, foodservice managers, chefs, cooks and students of any of these disciplines. It is well set out and is concise and easy to read.' Nutritition & Dietetics, 2011
'This book is an invaluable resource for anyone responsible for the day to day management of a foodservice. It covers all aspects of the Foodservice Systems model, financial and staffing management along with a range of quality systems.' Kaye Dennison - Advisor to the NZ Nutrition Foundation Committee for Healthy Ageing