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" Food service manual for health care institutions / "
Ruby P. Puckett ; foreword by Carlton Green.
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BL
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| Record Number
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1034970
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| Doc. No
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b789340
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| Main Entry
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Puckett, Ruby P.
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| Title & Author
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Food service manual for health care institutions /\ Ruby P. Puckett ; foreword by Carlton Green.
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| Edition Statement
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3rd ed.
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| Publication Statement
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San Francisco :: Jossey-Bass,, ©2004.
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| Page. NO
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1 online resource (xxv, 757 pages) :: illustrations
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| ISBN
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0787978299
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: 9780787978297
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0787964689
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9780787964689
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| Notes
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Revised edition of: Food service manual for health care institutions / Brenda A. Byers, Carol W. Shanklin, and Linda C. Hoover. 1994 ed. 1994.
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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Food service industry: an overview -- Leadership: managing for change -- Marketing -- Quality management -- Planning and decision making -- Organization and time management -- Communication -- Human resource management -- Clinical nutrition care management -- Management information systems -- Control function and financial management -- Environmental issues and waste management -- Food safety, sanitation, and hazard analysis critical control points -- Safety, security, and emergency preparedness -- Menu planning -- Product selection -- Purchasing -- Receiving, storage, and inventory control -- Food production -- Distribution and service -- Facility design and equipment selection.
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| Abstract
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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.
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| Subject
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Health facilities-- Food service, Handbooks, manuals, etc.
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Hospitals-- Food service, Handbooks, manuals, etc.
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Équipements sanitaires-- Services alimentaires, Guides, manuels, etc.
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Hôpitaux-- Services alimentaires, Guides, manuels, etc.
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COOKING-- Tablesetting.
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Health facilities-- Food service.
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Hospitals-- Food service.
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| Subject
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Food Service, Hospital.
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| Dewey Classification
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642/.56
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| LC Classification
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RA975.5.D5P83 2004eb
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| NLM classification
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2005 A-110
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WX 168P977f 2004
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| Added Entry
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Byers, Brenda A.
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