Hospital Services: Dietary Department, Plans, Equipment and Supplies PDF Download
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Author: United States. Division of Hospital Facilities
Publisher:
ISBN:
Category : Health facilities
Languages : en
Pages : 20
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Book Description
Author: United States. Division of Hospital Facilities
Publisher:
ISBN:
Category : Health facilities
Languages : en
Pages : 20
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Book Description
Author: United States. Public Health Service. Division of Hospital Facilities
Publisher:
ISBN:
Category : Hospital buildings
Languages : en
Pages : 92
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Book Description
Author: United States. Veterans Administration. Medical and General Reference Library
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 76
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Book Description
Author: United States. Superintendent of Documents
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1360
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Book Description
February issue includes Appendix entitled Directory of United States Government periodicals and subscription publications; September issue includes List of depository libraries; June and December issues include semiannual index.
Author:
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 644
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Book Description
Author: British Museum. Department of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 1138
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Book Description
Author: United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Nutrition
Publisher:
ISBN:
Category : Medical education policy
Languages : en
Pages : 96
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Book Description
Author: United States. Public Health Service
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 142
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Book Description
Author: United States. Public Health Service. Health Facilities Planning and Construction Service
Publisher:
ISBN:
Category : Health facilities
Languages : en
Pages : 56
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Book Description
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.
