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Food Service Manual for Health Care Institutions

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ISBN-10: 0787964689

ISBN-13: 9780787964689

Edition: 3rd 2005 (Revised)

Authors: Ruby P. Puckett, American Society for Healthcare Food Service Administrators Staff, Carlton Green

List price: $90.00
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Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book_which has become the standard in the field of institutional and health care food service_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 agencies' standards. A practical and comprehensive resource, Food Service Manual for Health Care Institutions contains information for Developing effective food service policies and procedures Understanding the advantages and disadvantages of working with contract management companies Managing participative leadership and ongoing change Using benchmarking and total quality management in food service management as quality improvement tools Creating tools for effective communications and time management Understanding the most current federal laws and accrediting agencies Hiring, training, and evaluating performance of personnel and developing competence-based job descriptions Dealing with microbiological hazards and emerging pathogens, food-borne illnesses and causes, sanitation and cleaning of equipment, as well as outlining Hazard Analysis Critical Control Point (HACCP) principles Maintaining a safe and ergonomically sound work area and the latest information available on disaster and emergency preparedness Developing an individualized plan for the food service operation Creating customer menus and information about product selection and purchasing and suggestions about and safety procedures for receiving, storage, and inventory practices Producing food that meets the nutritional needs of the customer In addition, the book is filled with forms, formulas, policies, techniques, and references that will prove invaluable in managing food service in the complex arena of the health care environment. The first two editions of Food Service Manual for Health Care Institutions were published by AHA/ASHFSA.
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Book details

List price: $90.00
Edition: 3rd
Copyright year: 2005
Publisher: John Wiley & Sons, Incorporated
Publication date: 12/2/2004
Binding: Paperback
Pages: 784
Size: 8.25" wide x 10.75" long x 1.50" tall
Weight: 3.938
Language: English

Figures, Tables, and Exhibits
About the Author
Food Service Industry: An Overview
Management of the Food Service Department
Leadership: Managing for Change
Quality Management
Planning and Decision Making
Organization and Time Management
Human Resource Management
Clinical Nutrition Care Management
Management Information Systems
Glossary of Computer Terms for Food Service Operators
Control Function and Financial Management
Operation of the Food Service Department
Environmental Issues and Waste Management
Food Safety, Sanitation, and Hazard Analysis Critical Control Points
Safety, Security, and Emergency Preparedness
Menu Planning
Product Selection
Receiving, Storage, and Inventory Control
Food Production
A Culinary Glossary
Distribution and Service
Facility Design and Equipment Selection