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Puckett, Ruby Parker

Foodservice Manual for Health Care Institutions

Puckett, Ruby Parker - Foodservice Manual for Health Care Institutions, e-bok

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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.

Companion Web site:
www.josseybass.com/go/puckett4e

Additional resources:
www.josseybasspublichealth.com

Nyckelord: Food service for health care institutions and electronic medical records, ethics of food service for health care institutions, professional development for food service workers for health care institutions, management of food service for health care institutions, leadership and food service for health care institutions, marketing and food service for health care institutions, quality management of food service for health care institutions, decision making for food service for health care institutions, time management of food service for health care institutions, communications and food service for health care institutions, HRM and food service for health care institutions, medical nutrition therapy, Management Information Systems and food service for health care institutions, Financial Management and food service for health care institutions, environmental Issues and food service for health care institutions, Food Safety Sanitation and Hazard Analysis for food service for health care institutions, Safety Security and Emergency Preparedness food service for health care institutions, Menu planning for food service for health care institutions, Product Selection for food service for health care institutions, Purchasing for food service for health care institutions, Receiving, Storage, and Inventory Control food service for health care institutions, Food Production for food service for health care institutions, Distribution and Service for food service for health care institutions, Facility Design and Equipment Selection for food service for health care institutions, Restaurant & Food Service Management, Food Management

Författare
Utgivare
John Wiley and Sons, Inc.
Utgivningsår
2012
Språk
en
Utgåva
4
Serie
J-B AHA Press
Sidantal
592 sidor
Kategori
Hälsa, skönhet, mode
Format
E-bok
eISBN (ePUB)
9781118234112
Tryckt ISBN
9780470583746

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