Professional Foodservice (2e)

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 costeffective, quality and enjoyable meal service – it will also help them be proud of their place in New Zealand catering.

Book Reviews:

'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

  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

Section 1: The menu and nutrition
1 The menu
2 Meal presentation
3 Theme days and special functions
4 Vegetarian diets
5 Food and dietary laws and customs
6 Nutrition – the basics
7 Nutrition care
8 Special diets

Section 2: Hygiene and safety
9 Hygiene and sanitation
10 Food hygiene in the kitchen
11 Food-borne illness and food spoilage
12 Kitchen safety
13 The sustainable kitchen
14 Planning for disasters and emergencies

Section 3: For the manager
15 The systems approach to organisational management – the model simplified
16 Staffing your foodservice
17 Foodservice systems
18 Financial management and cost control
19 Quality in foodservice
20 Contracts and specifications for foodservice
IV Contents
21 Kitchen design
22 Workplace and equipment needs

Section 4: Large-scale food preparation
23 Essential small equipment
24 The Pantry – commodities
25 Meat
26 Fish and seafood
27 Poultry
28 Eggs
29 Milk
30 Cheese
31 Vegetables, fruits and salads
32 Cereals, legumes and manufactured ‘cereals’
33 Sandwiches, wraps and rolls
34 Fats and oils

Section 5: The recipe file
35 Using the recipes in this book
Recipes
Meat
Fish and seafood
Poultry
Savouries
Soup
Sauces
Vegetables
Salads
Fruit
Snacks
Desserts
Baked products

Section 6: Glossaries and resources
Glossary of selected cooking terms
Glossary of selected nutrition terms
Selected bibliography and resources
Recipe index
General index

• Material from the first edition has been thoroughly revised, updated and restructured.
• All recipes have been collated into a single chapter for ease of reference.
• A nutritional analysis is given for each recipe, making it easier to plan balanced meals.
• Practical guides, checklists and planning tools have been included throughout.
• Key terms are defined.
• There are extension activities at the end of each chapter.

Pip Duncan and Julian Jensen are both New Zealand Registered Dietitians and have been members of Dietitians New Zealand for many years. They are active advocates for quality residential catering to ensure the provision of nutritional, safe and enjoyable meals for live-in clients.