Organizational Transitions for Health Care Foodservice Distribution Systems PDF Download
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Author: Del S. Placides
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 46
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Book Description
Author: Del S. Placides
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 46
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Book Description
Author: Del Placides
Publisher:
ISBN:
Category : Hospices (Terminal care)
Languages : en
Pages : 23
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Book Description
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1712
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Book Description
First multi-year cumulation covers six years: 1965-70.
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: 1118234111
Category : Medical
Languages : en
Pages : 592
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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: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1028
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Book Description
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 0470583746
Category : Medical
Languages : en
Pages : 592
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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: M. Joseph Sirgy
Publisher: Springer Science & Business Media
ISBN: 9401703876
Category : Medical
Languages : en
Pages : 263
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Book Description
This volume is relevant to quality-of-life researchers working in the areas of social medicine, sustainable development, social indicators research and health psychology/behavioral medicine. It represents a culmination of programmatic research in the science of QOL. The research methods and conceptual models used are exemplary and can induce QOL researchers to conduct future research in other cultures, geographic areas, and different socio-economic and demographic groups as well as in different QOL domains.
Author: Yuehwern Yih
Publisher: CRC Press
ISBN: 1439803625
Category : Medical
Languages : en
Pages : 798
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Book Description
With rapidly rising healthcare costs directly impacting the economy and quality of life, resolving improvement challenges in areas such as safety, effectiveness, patient-centeredness, timeliness, efficiency, and equity has become paramount. Using a system engineering perspective, Handbook of Healthcare Delivery Systems offers theoretical foundation
Author: Soniya Perl
Publisher:
ISBN: 9780578785615
Category :
Languages : en
Pages :
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Book Description
