Camp Cook Books

Home | Recipes | why order these books? | Order Now | Contact

Table of Contents

Order a Copy

Other Publications

Food Service Manual: Lessons in Group Food Service Table of Contents

Part One – Administration

Introduction and Overview

Chapter One – Staffing and Training for the Camp Food Service Operation
	Qualities a good cook should have Goals for cooks and camp kitchens
		Make a name for yourself Change the way we look at food service
	Staff hiring
		Where to look for good cooks Interviewing tips Hiring process tips New employee must-dos How to get hired
	Staff training
		On-site training Off-site training
	Tips on keeping good staff

Chapter Two – Staff duties and expectations
	Staffing factors
		Rules of thumb Time off
	What does a food service director or kitchen manager do?
		Develop a rotating schedule Rover
	Goals: Hire adequate staff for adequate cleaning

Chapter Three – Food Service staff orientations
	Kitchen staff orientation
		Organization and efficiency Third-gear action Teamwork No sitting in the kitchen Standards for appearance
	Camp staff orientation
		Listen up, the cook is talking Select an approach Sample words from the food service director Present a camp soap opera table reenactment Cross-training labs Program area awareness and respect The dining hall is a program area Feeding the souls
	Goals
		Food service family style Cafeteria-style dining service
	Staff training and experience
		General staff Program staff Aquatics staff Horseback riding staff Food service staff Maintenance staff
Chapter Four – Camp Kitchen Communication
	Communication: The key to success at camp The all-important staff meeting
		Provide information Receive information Provide a forum for complaints Provide a forum for ideas and suggestions Listen Teach Recognize Praise Rewards and awards
	Be a great supervisor and team leader
		Be approachable Be available Go to bat for them
	Communicate rules, policies, standards and proced-ures

Chapter Five – Risk and Stress Management
	Risk Management
		Develop a safety-conscious staff Teaching kitchen staff the need for cleanliness Display health and safety rules Supervisors are the example Those hands Kitchen safety Food safety Develop a risk management plan
	Stress management
		Plan ahead Change the menu Backup staff Plan B Handling food shortages

Chapter Six – Health Department issues and concerns
	Safe food handling Food laws and requirements and certifications The food danger zone
		Food poisoning Food-handling facts
	Health department inspection areas Safety issues Personal sanitation: A way of life
		Personal hygiene Hand washing
	Facility cleanliness Sources of additional information

Chapter Seven – Financial Issues
	How much is enough? Cutting costs The food cost report
		Organize your own system Organize your invoices Write down the food used Tracking invoices
	Controlling the food budget
		Question #1: How much food should I order? Question #2: How much food should I cook?

Chapter Eight – Environmental Factors and Concerns
	Food waste and recycling Recycling as a camp program
		Got goats? Help others

Chapter Nine – Paperwork
	Why keep records?
		Invoices and special orders Inventory tracking Correspondence Equipment records
	Staff-related paperwork Suggested staff rules
		Clothing, hair, personal presentation Behavior Sample camp/employee agreement Other suggested general camp rules and guidelines Rules specific to kitchen personnel Program activity ideas that may need support of kitchen


		A little kitchen humor
		Who is Viki Kappel Spain?
		Training Seminars/Keynotes
		Free recipes by Viki Kappel Spain
		Food Service Manual
		Philosophy
		Camp Kitchen Guidebook
		Serve Safe courses
		Articles written by Viki Kappel Spain
		American Camp Association website link
		101 Camp Cooking Tips
		101 Camp Recipes

E-Mail :

PART TWO – Food in a Camp Food Service Operation

Introduction: Focus on Food

	Adopt high standards in food preparation and presentation Back to the basics: Scratch Thank the cooks Got good food? Advertise!
		Sample food service announcement

Chapter Ten: Camp Food: Can it be tasty and healthy?
	Try healthy, they’ll like it
		Cooking meats Salad dressings Butter and margarine Baking versus frying Cheese and oil Offer fats, gravies and sauces separately White bread or wheat bread Vegetarian/meatless choices
	The healthy snack philosophy

Chapter Eleven: Menu Planning with Style
	Establish a new food image
		Desserts Bread Presentation Specialty, reputation-establishing foods Fresh/Scratch items “Wow” foods for smaller or special groups
	Meal ideas
		Breakfasts Lunches Dinners Other food choices Meal idea list at a glance

Chapter Twelve: Meeting the Dietary needs of all camp guests
	True customer service Vegetarian diets
		What kind of vegetarian are you? Reasons for being a vegetarian Foods used in the vegetarian diet Nutritional concerns in the vegetarian diet Meatless dishes for camp or large-quantity settings Sources of information on vegetarian diets
	Food allergies or sensitivities
		Dairy Wheat or corn Other food allergies and resources
	Diabetic and other medically ordered diets
		Keep up to date with new trends

Appendix One: Recipes

Appendix Two: Samples and Examples

Appendix Three: Advice and Resources

Appendix Four: Cooking tips and how to deal with common cooking crises

Top