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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 : 594
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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: Ruby P. Puckett
Publisher: Health Forum
ISBN: 9781556480171
Category : Medical
Languages : en
Pages : 393
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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 contains 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 includes 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."--BOOK JACKET.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Author: Robert J. Taylor
Publisher: Jones & Bartlett Learning
ISBN: 9780834203631
Category : Medical
Languages : en
Pages : 684
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Book Description
With contributions from more than 30 authorities in the field, this reference covers topics varying from management techniques to strategic planning, To ownership and governance, To a department-by-department breakdown of health care facility support services.
Author: Brenda A. Byers
Publisher: Jossey-Bass
ISBN:
Category : Business & Economics
Languages : en
Pages : 580
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Book Description
This classic in the operation of food service departments covers OSHA guidelines, management skills development, menu planning, product selection, facility design and equipment selection.
Author: American Hospital Association
Publisher:
ISBN:
Category : Medical
Languages : en
Pages : 332
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Book Description
Author:
Publisher:
ISBN:
Category : Medical care
Languages : en
Pages : 980
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Book Description
Author: Douglas A. Singh
Publisher: Jones & Bartlett Learning
ISBN: 1284239039
Category : Law
Languages : en
Pages : 495
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Book Description
Effective Management of Long-Term Care Facilities, Fourth Edition examines the complex operations of the long-term care facility and offers critical skills to current and future long-term care administrators for delivering quality, cost-effective services. An excellent resource for both new and seasoned long-term care managers, this logically organized text begins with an understanding of what long-term care is and why it's an integral part of the health care delivery system. It moves on to explore the legal and regulatory parameters and payment constraints within which long-term care facilities must be managed; each of the main functional departments that administrators must understand and oversee; and, effective governance and leadership and management of human resources, marketing and quality—much of which is unique to nursing home administration. The final section of the book offers case studies to simulate situations that the administrator is likely to encounter in practice.
Author: Rebecca Thompson
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 62
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Book Description
