Book Review – Professional Foodservice 2nd Edition

Duncan, P., and Jensen, J.: Pearson: NZ, 2011, 516 pages, $95.00, ISBN 978-1-4425-2742-3

Professional Foodservice is a key resource for anyone needing information on a wide range of skill based and management activities within foodservices. It answers questions as diverse as “How many staff will I need?”, and “How do I plan a menu for residents with swallowing difficulties?”, to “How much raw meat will I need for 50 people?”, “What’s a good potato for salad?” and “What’s norovirus?”.

In this second edition of Professional Foodservice, authors Pip Duncan and Julian Jensen have applied their extensive dietetic and foodservice experience to all aspects of managing large-scale residential foodservices. The result is a current, comprehensive reference for today’s cook, chef, manager and others wishing to produce quality, cost-effective meals in a residential setting.

This book radiates practical, useful information throughout. Chapters are designed to explain, help readers under-stand and then apply information. To ensure the reader grasps and can apply the information, topics are discussed in terms of principles, guidelines and/or procedures, forms, checklists, standards, practical strategies and interpretations, illustrations and diagrams. Chapters finish with an extension activity to encourage readers to apply information to their own work and consolidate learning.

Professional Foodservice opens with menus, nutrition and common special diets, and food customs of different cultures within NZ. Menu planners, and those responsible for nutrition care of their client group, will find this section particularly helpful. The food hygiene and safety section is for all levels of food service staff, and describes common food safety hazards, their control and management, and accident prevention and hazard management. The chapter on planning for disasters includes a 3 day emergency menu and the stock required for 50 people.

The management section will become well thumbed by those responsible for staffing, financial and quality manage-ment, and anyone having to replace equipment or the kitchen. A few of its gems are establishing staffing levels, and guidance for writing job descriptions, task lists and rosters. Chapters on financial management and quality include budgeting, practical steps for controlling costs, identifying parameters of quality and how to establish systems for quality improvement. Those faced with kitchen design will find essential facts (space, for instance) tabulated and generic equipment options clearly outlined.

Chapters on major food groups and their large-scale production will be popular with cooks, chefs and menu planners. Many charts describe ingredients, their use and other preparation or production information, as well as quantities required for 10, 25 and 50 serves. The recipe file that follows has a large selection of modern dishes used in NZ residential catering, with a nutritional breakdown for each, and in quantities of 10, 25 and 50. Glossaries of culinary and nutrition terms and a resource list conclude the book.

The information in Professional Food-service is invaluable. Smart managers will be tempted to buy one copy for their own use, and one for everyone else. Or, they will keep it under their pillow in case it disappears before the job is complete. It’s that good.

 

Heather Spence, Ph.D., R.D.
Food Management (NZ) Ltd, Nelson

Reprinted with permission from Dietitians New Zealand (Inc). Available from Virtue Books www.virtuebooks.co.nz