Health Care Food Service Systems Management PDF Download
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Author: Catherine F. Sullivan
Publisher: Jones & Bartlett Learning
ISBN: 9780834209213
Category : Medical
Languages : en
Pages : 496
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Book Description
This practical text offers a systems approach to health care foodservice management. Part I introduces the reader to the principles of the systems approach to management. Part II presents foodservice systems in sequential order to correspond with the flow of resources through the various departments. Each chapter contains behavioral objectives, keywords, suggested classroom and clinical assignments and test items for developing evaluation tools. An instructor's manual is provided.
Author: Catherine F. Sullivan
Publisher: Jones & Bartlett Learning
ISBN: 9780834209213
Category : Medical
Languages : en
Pages : 496
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Book Description
This practical text offers a systems approach to health care foodservice management. Part I introduces the reader to the principles of the systems approach to management. Part II presents foodservice systems in sequential order to correspond with the flow of resources through the various departments. Each chapter contains behavioral objectives, keywords, suggested classroom and clinical assignments and test items for developing evaluation tools. An instructor's manual is provided.
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: Soniya Perl
Publisher:
ISBN: 9780578785615
Category :
Languages : en
Pages :
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Book Description
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: Amy Allen-Chabot
Publisher: Pearson
ISBN:
Category : Business & Economics
Languages : en
Pages : 64
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Book Description
For Food Service Management, Food Service Operations, Dietetics Management, and Contract Food Service Operations courses. This comprehensive case study provides a complex, real-life example of a hospital foodservice operation. The study provides a detailed analysis of the various subsystems, complete staffing information, financial information and menus. It is designed to provide students with an opportunity to apply what they have learned, develop critical thinking and problem solving skills, and manipulate financial data using an Excel spreadsheet. Note: This is a standalone book and does not include a CD.
Author: Karen A. Wager
Publisher: John Wiley & Sons
ISBN: 0470451734
Category : Medical
Languages : en
Pages : 769
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Book Description
The Best Selling Text in the Field Updated for the New Era of Health Care IT "This is the most comprehensive and authoritative book available for the field today." —Mark L. Diana, PhD, assistant professor and MHA program director, School of Public Health and Tropical Medicine, Tulane University "With health care information technology now in the national policy spotlight, this book should be required reading for every health care administrator and student." —Mark Leavitt, MD, PhD, chairman, Certification Commission for Healthcare Information Technology "The book provides an excellent overview of foundational principles and practical strategies—a valuable reference for health administration and health informatics students and professionals." —Eta S. Berner, EdD, professor, Department of Health Services Administration, University of Alabama, Birmingham "The authors skillfully provide the tools necessary to facilitate movement from a paper-based to an electronic health record environment while championing the importance of managing in such an environment." — Melanie S. Brodnik, PhD, director and associate professor, School of Allied Medical Professions, Ohio State University "Deploying health care information technology today is like navigating whitewater in the midst of a raging storm. Leveraging investments while introducing significant change is no easy task. It requires focused attention, a spirit of collaboration, and a willingness to learn from others. This book is written for the IT leader who is willing to tackle these challenges." —Stephanie Reel, CIO and vice provost for Information Technologies, Johns Hopkins University
Author:
Publisher:
ISBN:
Category : Employment forecasting
Languages : en
Pages : 548
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Book Description
Describes 250 occupations which cover approximately 107 million jobs.
Author:
Publisher:
ISBN:
Category : Employee fringe benefits
Languages : en
Pages : 576
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Book Description
Author: United States. Employment and Training Administration
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 236
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Book Description
Author: Esther A. Winterfeldt
Publisher: Jones & Bartlett Learning
ISBN: 9780763731878
Category : Health & Fitness
Languages : en
Pages : 298
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Book Description
Dietetics: Practice and Future Trends, Second Edition presents a thorough overview of the food and nutrition profession And The many areas of opportunity open to current and future practitioners. The second edition provides detailed descriptions of a broad spectrum of career choices as well as information on specific practice areas in which today's dietitians are employed. In addition, this book covers emerging areas of practice that require specific knowledge and skills along with a broad understanding of community health needs. Undertaking a conceptual approach that includes historical background, educational requirements and roles and functions of dietitians and other food and nutrition professionals, The authors have compiled an invaluable resource for students and professionals. Simply put, this book is about dietitians, what they do, where they practice, and what is required to become a dietitian.
