Food service manual for health care institutions / Ruby P. Puckett ; foreword by Carlton Green.
Material type: TextPublisher: San Francisco : Jossey-Bass, c2004Edition: Third editionDescription: xxv, 757 pages : illustrations ; 28 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 0787964689 [paperback]Subject(s): Health facilities -- Food service -- Handbooks, manuals, etc | Hospitals -- Food service -- Handbooks, manuals, etc | Food Service, HospitalDDC classification: Online resources: Table of contents only | Contributor biographical information | Publisher descriptionItem type | Current location | Call number | Status | Date due | Barcode |
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Book | 642.56 P96 2004 (Browse shelf) | Available | 3UCBL000017698 |
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
Global P 4,345.00 HRM
English
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