Author: Earl Charles Wolf
Publisher:
ISBN:
Category : Medical
Languages : en
Pages : 156

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Book Description

Author:
Publisher:
ISBN:
Category : Hospital pharmacies
Languages : en
Pages : 464

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Book Description

Author: Bonnie S. Bachenheimer
Publisher: ASHP
ISBN: 158528307X
Category : Medical
Languages : en
Pages : 618

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Book Description
The trusted training resource for pharmacy technicians at all levels. The role of pharmacy technicians is rapidly expanding, and demand for well-trained technicians has never been higher! Technicians are assuming more responsibilities and are taking on greater leadership roles. Quality training material is increasingly important for new technicians entering the field, and current technicians looking to advance. Look no further than the new 4th edition of the best-selling Manual for Pharmacy Technicians to master the practical skills and gain the foundational knowledge all technicians need to be successful. NEW chapters cover the latest essentials: Specialty Pharmacy Practice Communication and Teamwork Billing and Reimbursement Durable and Nondurable Medical Equipment, Devices, and Supplies NEW features include: Full color design, photos and illustrations enhance learning Rx for Success boxes share tips to help techs excel on the job Technology Topics highlight the latest in automation & technical areas Safety First features provide critical advice for enhancing safety & reducing errors Bolded key terms defined in chapter-level glossaries Streamlined contents divide book into 4 simple parts: introduction to pharmacy practice, foundation knowledge and skills, practice basics, and business applications Expanded self-assessment questions and calculations content Alone or with the new edition of the Pharmacy Technician Certification Review and Practice Exam, the Manual for Pharmacy Technicians, 4th Edition offers pharmacy technicians the most relevant, authoritative, easy-to-use guide in the field. Want more exercises and practice? Look for the NEW Workbook for the Manual for Pharmacy Technicians.

Author: Library of Congress. Copyright Office
Publisher:
ISBN:
Category : Copyright
Languages : en
Pages : 922

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Book Description

Author: Luo, ZongWei
Publisher: IGI Global
ISBN: 1615206043
Category : Computers
Languages : en
Pages : 461

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Book Description
"This book provides both business and IT professionals a reference for practices and guidelines to service innovation in logistics and supply chain management"--Provided by publisher.

Author: Iahcsmm
Publisher:
ISBN: 9781450707954
Category : Hospitals
Languages : en
Pages : 531

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Book Description

Author: United States. Public Health Service. Division of Hospital and Medical Facilities
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 60

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Author:
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 856

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Book Description
Includes Hospital news of the month.

Author:
Publisher:
ISBN:
Category : Public health
Languages : en
Pages : 58

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Book Description

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.