Puckett, Ruby P.
Food service manual for health care institutions / Ruby P. Puckett ; foreword by Carlton Green. - Third edition - San Francisco : Jossey-Bass, c2004. - xxv, 757 pages : illustrations ; 28 cm.
Rev. ed. of: Food service manual for health care institutions / Brenda A. Byers, Carol W. Shanklin, and Linda C. Hoover. 1994 ed. 1994.
Includes bibliographical references and index
Contents: Chapter 1. Food service industry: an overview -- Part One. Management of the food service department -- Chapter 2. Leadership: managing for change -- Chapter 3. Marketing -- Chapter 4. Quality management -- Chapter 5. Planning and decision making -- Chapter 6. Organization and time management -- Chapter 7. Communication -- Chapter 8. Human resource management -- Chapter 9. Clinical nutrition care management -- Chapter 10. Management information systems -- Chapter 11. Control function and financial management -- Part two. Operation of the food service department -- Chapter 12. Environmental issues and waste management -- Chapter 13. Food safety, sanitation, and hazard analysis critical control points -- Chapter 14. Safety, security, and emergency preparedness -- Chapter 15. Menu planning -- Chapter 16. Product selection -- Chapter 17. Purchasing -- Chapter 18. Receiving, storage, and inventory control -- Chapter 19. Food production -- Chapter 20. Distribution and service -- Chapter 21. Facility design and equipment selection
English
0787964689 [paperback]
2004016535
Health facilities--Food service--Handbooks, manuals, etc.
Hospitals--Food service--Handbooks, manuals, etc.
Food Service, Hospital.
WX 168 / P977f 2004
Food service manual for health care institutions / Ruby P. Puckett ; foreword by Carlton Green. - Third edition - San Francisco : Jossey-Bass, c2004. - xxv, 757 pages : illustrations ; 28 cm.
Rev. ed. of: Food service manual for health care institutions / Brenda A. Byers, Carol W. Shanklin, and Linda C. Hoover. 1994 ed. 1994.
Includes bibliographical references and index
Contents: Chapter 1. Food service industry: an overview -- Part One. Management of the food service department -- Chapter 2. Leadership: managing for change -- Chapter 3. Marketing -- Chapter 4. Quality management -- Chapter 5. Planning and decision making -- Chapter 6. Organization and time management -- Chapter 7. Communication -- Chapter 8. Human resource management -- Chapter 9. Clinical nutrition care management -- Chapter 10. Management information systems -- Chapter 11. Control function and financial management -- Part two. Operation of the food service department -- Chapter 12. Environmental issues and waste management -- Chapter 13. Food safety, sanitation, and hazard analysis critical control points -- Chapter 14. Safety, security, and emergency preparedness -- Chapter 15. Menu planning -- Chapter 16. Product selection -- Chapter 17. Purchasing -- Chapter 18. Receiving, storage, and inventory control -- Chapter 19. Food production -- Chapter 20. Distribution and service -- Chapter 21. Facility design and equipment selection
English
0787964689 [paperback]
2004016535
Health facilities--Food service--Handbooks, manuals, etc.
Hospitals--Food service--Handbooks, manuals, etc.
Food Service, Hospital.
WX 168 / P977f 2004