AHF Publications

• ASHFSA's Food Service Manual for Healthcare Institutions, 3rd edition (ordered through a third party)
  Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book – which has become the standard in the field of institutional and health care food service – the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards.
• After the Contractor: This member only publication is designed to help you transition your facility from contracted to on-staff foodservice. Use it as a planning tool and as a guide for making a smooth transition to non-contract operations.
     View a short sample in PDF
• Making an Informed Decision: This member only publication is an informational tool to help you better understand the obvious and not so obvious details contained within contract management proposals & contracts. Use it to enhance and strengthen your understanding of contract management. It will also help you to read between the lines of contract proposals so you can better protect against a possible switch.
     View a short sample in PDF
• Always on the Menu – Coming Soon