Residential Child Care Institutions Program Food Services Manual, 2002-2003 PDF Download
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Author: Idaho. State Department of Education
Publisher:
ISBN:
Category : Children
Languages : en
Pages :
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Author: Idaho. State Department of Education
Publisher:
ISBN:
Category : Children
Languages : en
Pages :
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Author: United States. Food and Nutrition Service
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 136
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 714
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Author: Child and Adult Care Food Program (Colo.)
Publisher:
ISBN:
Category : After-school programs
Languages : en
Pages : 84
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Book Description
Good nutrition is important to the health of infants, children, and adults. The Colorado Department of Public Health and Environment, Child and Adult Care Food Program is funded by the United States Department of Agriculture to provide reimbursement to care providers for nutritious meals served to eligible, non-residential children in child care centers, family day care homes, homeless shelters, after school at-risk programs, Head Start, and outside-school-hours programs, as well as meals for older adults in adult day care centers.
Author: United States. Food and Nutrition Service
Publisher:
ISBN:
Category : Food relief
Languages : en
Pages : 12
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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:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Author:
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 93
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Author: California. State Department of Education. Child Nutrition and Food Distribution Division
Publisher:
ISBN:
Category : National school lunch program
Languages : en
Pages : 48
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Author:
Publisher:
ISBN:
Category : Children
Languages : en
Pages :
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