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Food Service Manual: Lessons in Commercial Food Service
How is your food service staff addressing the issues surrounding food preparation, meal planning, and serving at your organization? Whether you are accommodating young children at traditional camps, adults at large conference centers, business people in corporations, families attending family camps, students in school systems, or members of churches and community centers, food service is the backbone of your facility. Food service is a critical and evolving issue in today's society. Is your food service staff prepared to deal with today's challenges in your facility's kitchen and dining hall? This is a unique reference book written to help you find solutions to important questions you may have regarding: food allergies good nutrition on a budget alternative meals such as vegetarian or low fat medically driven diets staffing challenges avoiding burnout So many challenges, so little reference material-until now! Order by clicking this link: https://acabookstore.org/p-5997-food-service-manual-lessons-in-group-food-service.aspx
101 Camp Cooking Tips
The primary goal in compiling this selection of tips is to provide every cook and every reader with at least one opportunity to say, “Ohh, I never knew that,” or “Great idea.” Hopefully, at least one item from this collection of useful tidbits will imprint itself indelibly in your brain’s hard drive, enough to make you want to pass it on to the next generation (or summer) of kitchen staff at your camp or cooking facility. Beyond the 101 tips the book covers common measurements and equivalents, tips for understanding menu lingo, food terms, food allergies, buying food in bulk, and cooperative food-purchasing program guidelines. Order by clicking this link: https://acabookstore.org/p-5874-101-camp-cooking-tips.aspx
101 Camp Recipes
This volume is not just any old regular camp-recipe collection. This montage includes delectable morsels that have been time- and kid-tested in famous camp and conference center test kitchens all across the U.S. The cooks and the hands that prepared these meals for the willing test subjects, otherwise known in the real world as campers, have put their stamp of approval on this collection, which includes chapters for breakfast, lunch, dinner, desserts, side dishes and snacks, and vegetarian dishes.
Order hard copy or digital version of 101 Camp Recipes by clicking on this link: https://acabookstore.org/p-5842-101-camp-recipes.aspx
“No Problem!” To Add Healthy Options for Vegetarians, Vegans, and Other Alternative Dietary Requests DVD
“No Problem!” To Add Healthy Options for Vegetarians, Vegans, and Other Alternative Dietary Requests provides an overview of how camp food service operators can be prepared to address some of the special, and often unique, dietary needs of their camp colleagues and campers. The DVD is designed to be a resource for camp food service operators. The DVD reviews how food service staff can be ready to serve a variety of healthy, appealing, satisfying, and inexpensive items, with camp-tested methods of keeping the vegetarians, vegans, gluten-intolerant, and picky eaters happy.
Among the topics covered:
More Ordering Information:
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Viki is a certified ServSafe instructor through the National Restaurant Association, and can offer the 8-hour kitchen manager's course that is required in most states for all kitchen managers to have. For more information about ServSafe courses please contact Viki. SEE THE 2013 SCHEDULE.