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Professional Practices in College and University Food Services, Fifth Edition
Professional Practices in College and University Food Services, Fifth Edition (PPM) is a comprehensive manual of best practices for campus dining departments and a dynamic tool for professional development and self-assessment with effective applications for all levels and types of management, including contract administration. Includes 4 new chapters on sustainability, one of the most important issues facing campus dining today.
The PPM is designed to provide a set of objective principles and practices for all possible operational issues from large to small food service departments. Each school can apply those principles and practices that seem appropriate for its operation. The manual is a tool for setting operating goals, organizing staff training, and assessing how any college or university food service operation measures up to a set of ideal operational principles and practices.
NACUFS makes the PPM available to its members as a service, with the understanding that it is a set of voluntary and nonbinding guidelines for food service departments. The Association provides the PPM primarily as an internal development tool. Members should also find it useful in developing food service policies and procedures, conducting internal operational audits, organizing training and development, and planning for continuous quality improvement.
For non-members, orders must be prepaid. Please download the order form, complete, and submit with payment (check or credit card). If paying by credit card, you may fax your order to (517) 332-8144.
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