Author: Lauranan Helga FarevaagPublisher:
ISBN:
Category : Food service management
Languages : en
Pages : 472
Book Description
Criteria for Organizational Decision Making about Food Procurement in Health Care Facilities
Author: Lauranan Helga FarevaagPublisher:
ISBN:
Category : Food service management
Languages : en
Pages : 472
Book Description
Catalog of Copyright Entries. Third Series
Author: Library of Congress. Copyright OfficePublisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1406
Book Description
Journal of the American Dietetic Association
Author: Food Service Manual for Health Care Institutions
Author: Ruby Parker PuckettPublisher: John Wiley & Sons
ISBN: 9780787978297
Category : Medical
Languages : en
Pages : 600
Book Description
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.
Abstracts of Hospital Management Studies
Author: Publisher:
ISBN:
Category : Health services administration
Languages : en
Pages : 452
Book Description
Food Science and Technology Abstracts
Author: Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1136
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Services Shared by Health Care Organizations
Author: Hospital Research and Educational Trust. Health Services Research CenterPublisher:
ISBN:
Category : Community health services
Languages : en
Pages : 98
Book Description
Action framework for developing and implementing public food procurement and service policies for a healthy diet
Author: Publisher: World Health Organization
ISBN: 9240018344
Category : Medical
Languages : en
Pages : 74
Book Description
Foodservice Manual for Health Care Institutions
Author: Ruby Parker PuckettPublisher: John Wiley & Sons
ISBN: 1118234111
Category : Medical
Languages : en
Pages : 592
Book Description
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice 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. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
Author: Lucy Marie McProud