Foodservice Manual for Health Care Institutions
Edition: 4th 2012
List price: $90.00
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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 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $90.00
Copyright year: 2012
Publisher: John Wiley & Sons, Limited
Publication date: 12/14/2012
Size: 8.50" wide x 11.50" long x 1.25" tall
|Tables, Figures, and Exhibits|
|Foodservice Industry: An Overview|
|Management of the Foodservice Department|
|Leadership: Managing for Change|
|Marketing and Revenue-Generating Services|
|Planning and Decision Making|
|Organization and Time Management|
|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|
|Receiving, Storage, and Inventory Control|
|A Culinary Glossary|
|Distribution and Service|
|Facility Design, Equipment Selection, and Maintenance|