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Foodservice Manual for Health Care Institutions

ISBN-10: 0470583746
ISBN-13: 9780470583746
Edition: 4th 2012
List price: $90.00 Buy it from $74.55 Rent it from $42.47
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Description: The fourth edition of the book that has become a classic in the field offers a   comprehensive review of the management and operation of health care food service departments. This edition includes the most current data on the successful management  More...

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Book details

List price: $90.00
Edition: 4th
Copyright year: 2012
Publisher: John Wiley & Sons, Limited
Publication date: 12/14/2012
Binding: Paperback
Pages: 592
Size: 8.50" wide x 11.50" long x 1.25" tall
Weight: 3.652
Language: English

The fourth edition of the book that has become a classic in the field offers a   comprehensive review of the management and operation of health care food service departments. This edition includes 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 standards.

Tables, Figures, and Exhibits
Foreword
Preface
Acknowledgments
The Author
Introduction
Foodservice Industry: An Overview
Management of the Foodservice Department
Leadership: Managing for Change
Marketing and Revenue-Generating Services
Quality Management
Planning and Decision Making
Organization and Time Management
Communication
Human Resource Management: Laws for Employment and the Employment Process
Human Resource Management: Other Needed Skills
Management Information Systems
Control Function and Financial Management
Operation of the Foodservice Department
Environmental Issues and Sustainability
Microbial, chemical, and Physical Hazards: Temperature Control
HACCP, Health Inspections, Environmental Sanitation, Food Code, and Pest Control
Safety, Security, and Emergency Preparedness
Menu Planning
Product Selection
Purchasing
Receiving, Storage, and Inventory Control
Food Production
A Culinary Glossary
Distribution and Service
Facility Design, Equipment Selection, and Maintenance
References
Index

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