Foodservice Manual for Health Care Institutions

Name: Foodservice Manual for Health Care Institutions
Price: 7.75 USD
Availability: InStock
ISBN: 9780470583746

ISBN-10: 0470583746

ISBN-13: 9780470583746

Edition: 4th 2012

Authors: Ruby Parker Puckett

List price: $100.95

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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.

Book details

List price: $100.95
Edition: 4th
Copyright year: 2012
Publisher: John Wiley & Sons, Limited
Publication date: 12/14/2012
Binding: Paperback
Pages: 592
Size: 8.40" wide x 10.80" long x 1.20" tall
Weight: 3.278
Language: English



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