Food service management is a profession that has existed as long as civilized humans. The tools in food service management are ever changing, from the spear and open pit fire, to the oven and thermometer. The most important tools in food service management focus on teaching and learning proper food service techniques and procedures.
Any person considering food service management as a profession will need a wide range of literature at his disposal. Books are food service management tools; employees also pass on knowledge learned from books. Some suggested books that contain useful tools, according the Food and Nutrition Information Center, "Energy Conservation Manual for School Food Service Managers," provided by The National Food Service Management Institute; "Presenting Service: The Ultimate Guide for the Food Service Professional"; and "From Turnover to Teamwork: How to Build and Retain a Customer-Oriented Foodservice Staff" by Bill Marvin.
Kits are much more focused training tools in food service management. These packages contain books, videos, resources and guidelines. The two most important kits to have according the the Food and Nutrition Information Center are "Offer Versus Serve" and "Thermometer Information Resource."
Tools in food service management include special videos. According to The Food and Nutrition Information Center, these food service videos include "Get Ready, Get Set, Go for Quality Service"; "Quick Steps to Success"; and "Measuring Success with Standardized Recipes." Employers should expose all new employees to each specialized video for food service management.
Food service management tools include websites. The National Food Service Management Institute's Resource Guide, National Food Service Management Institute's Effective Leadership and Management Style Module, and Relationship of the Physical Dining Environment and Service Styles to Plate Waste in Middle/Junior High Schools are a few programs available online.
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