Labor Productivity in a Hospital Foodservice System PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Labor Productivity in a Hospital Foodservice System PDF full book. Access full book title Labor Productivity in a Hospital Foodservice System by Maria Veronica Zardain. Download full books in PDF and EPUB format.
Author: Maria Veronica Zardain
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 198
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Book Description
Author: Rita Jackson
Publisher: Jones & Bartlett Learning
ISBN: 9780834207608
Category : Medical
Languages : en
Pages : 580
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Book Description
Dietetics educators and practitioners will find much in these pages to challenge them. As integrated health care systems evolve, For better or for worse, dietitians need to develop the skills and attitudes that will facilitate not just survival but also expansion of the profession. --Journal of the American Dietetic Association A must-have resource for nutrition and food service administrators, providing vital information about trends in the industry, how others are meeting current demands with innovative programs that contain costs without compromising quality, The standards of care in more progressive settings and how innovative techniques and technological advancements can be implemented to control resources while upholding these standards. Optional methods For The delivery of food service and nutrition care are presented along with actual case studies illustrating innovative solutions To The common dilemmas confronting dietetic professionals today. Includes an Instructor's Manual.
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: John F. Freshwater
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 68
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Book Description
Author: Nolan J. Namba
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 100
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Book Description
Author: Esther Kathleen Keen Zolber
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 354
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 140
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Book Description
2365 references to books, journal articles, brochures, and audiovisual aids that are of interest to personnel of the school food service and nutrition education profession. Broad topical arrangement. Entries include accession number, bibliographical information, call number of FNIC, descriptors, and abstract. Indexes by subjects, authors (personal and corporate), and titles.
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: United States. General Accounting Office
Publisher:
ISBN:
Category : Health facilities
Languages : en
Pages : 910
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Book Description
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 840
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Book Description
Author: G Livingston
Publisher: Academic Press
ISBN: 0323148034
Category : Cooking
Languages : en
Pages : 501
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Book Description
Food Service Systems: Analysis, Design, and Implementation contains the proceedings of a conference held in Framington, Massachusetts on April 7-9, 1976. This book provides a comprehensive treatment of the interrelated elements of food service systems as presented in the conference. Particularly, this compilation shows a step-by-step approach to the problems apparent in food service systems. This includes analyzing and optimizing food, labor utilization, facility design, equipment selection, quality control, training, and microbiological and nutritional aspects in food service operations. Each element is tackled from the viewpoint of its analysis and design into a new system, with emphasis on the methodology involved. Some actual case histories of successful food service systems designs and implementation are included. This book will serve as a text for college and university level courses in Food Service Systems and other related courses. Aside from this, it will also be a good reference for food and food systems research workers, consultants, and planners.
