Food Service Manual for Health Care Institutions PDF Download
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Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 9780787978297
Category : Medical
Languages : en
Pages : 600
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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.
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 9780787978297
Category : Medical
Languages : en
Pages : 600
Get Book Here
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.
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 0470583746
Category : Medical
Languages : en
Pages : 592
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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: L.D. Danny Harvey
Publisher: Routledge
ISBN: 1136573038
Category : Architecture
Languages : en
Pages : 716
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Book Description
Winner of Choice Magazine - Outstanding Academic Titles for 2007 Buildings account for over one third of global energy use and associated greenhouse gas emissions worldwide. Reducing energy use by buildings is therefore an essential part of any strategy to reduce greenhouse gas emissions, and thereby lessen the likelihood of potentially catastrophic climate change. Bringing together a wealth of hard-to-obtain information on energy use and energy efficiency in buildings at a level which can be easily digested and applied, Danny Harvey offers a comprehensive, objective and critical sourcebook on low-energy buildings. Topics covered include: thermal envelopes, heating, cooling, heat pumps, HVAC systems, hot water, lighting, solar energy, appliances and office equipment, embodied energy, buildings as systems and community-integrated energy systems (cogeneration, district heating, and district cooling). The book includes exemplary buildings and techniques from North America, Europe and Asia, and combines a broad, holistic perspective with technical detail in an accessible and insightful manner.
Author:
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Category :
Languages : en
Pages : 168
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Book Description
Popular Mechanics inspires, instructs and influences readers to help them master the modern world. Whether it’s practical DIY home-improvement tips, gadgets and digital technology, information on the newest cars or the latest breakthroughs in science -- PM is the ultimate guide to our high-tech lifestyle.
Author: Carroll Gantz
Publisher: McFarland
ISBN: 0786476877
Category : History
Languages : en
Pages : 279
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Book Description
For thousands of years, humans coped with heat by harvesting and storing natural ice and devising natural cooling systems that utilized ventilation and evaporation. By the mid 1800s, people began developing huge refrigeration machines to manufacture ice. By the early 1900s, engineers developed electric domestic refrigerators, which by 1927 were affordable convenient household appliances. By then, an increasingly sophisticated public demanded more modern-looking appliances than engineers could produce, and a new breed of designers entered the manufacturing world to provide them. During the Depression, modern designs not only increased sales but resulted in the kitchen appliances we now use. Today refrigeration preserves perishable food for worldwide distribution, makes tropical climates habitable for millions, saves lives with medical applications and enables space flight.
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Languages : en
Pages : 812
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Category : Sewage
Languages : en
Pages : 378
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Book Description
"This manual contains overview information on treatment technologies, installation practices, and past performance."--Introduction.
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Category : Administrative law
Languages : en
Pages : 756
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Category : Cold storage
Languages : en
Pages : 1268
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Category : Meat industry and trade
Languages : en
Pages : 8
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Book Description
