The Comprehensive Foodservice Management Manual for Health Care Facilities: Food purchasing 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 The Comprehensive Foodservice Management Manual for Health Care Facilities: Food purchasing PDF full book. Access full book title The Comprehensive Foodservice Management Manual for Health Care Facilities: Food purchasing by Herman E. Zaccarelli. Download full books in PDF and EPUB format.
Author: Herman E. Zaccarelli
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages :
Get Book Here
Book Description
Author: Herman E. Zaccarelli
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages :
Get Book Here
Book Description
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 9780787978297
Category : Medical
Languages : en
Pages : 600
Get Book Here
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: 0470583746
Category : Medical
Languages : en
Pages : 592
Get Book Here
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: Herman E. Zaccarelli
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages :
Get Book Here
Book Description
Author: Herman E. Zaccarelli
Publisher:
ISBN:
Category : Health facilities
Languages : en
Pages :
Get Book Here
Book Description
Author: Lewis Reed
Publisher: Wiley
ISBN: 9780471284246
Category : Business & Economics
Languages : en
Pages : 0
Get Book Here
Book Description
A ready resource of the standards by which foods are measured, purchased, and inspected SPECS: The Foodservice and Purchasing Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for. This new Student Edition is brimming with information on purchasing policies, foods, quality controls, and storage and handling procedures. Now in a handy, accessible format, it helps students and professionals ensure successful purchasing through quality control by covering: The development of a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing * Quality controls and federal regulations * Storage and handling procedures * How to differentiate between "high" and "low" quality products * Purchasing policies and information guaranteed to save time and money * The diet-conscious culture, including religious dietary laws, reading nutritional labels, increasing food awareness, and how it affects consumer eating habits * The theory behind specifications: Why do we need specifications? Who develops them? Who uses them?
Author: Catherine F. Sullivan
Publisher: Jones & Bartlett Learning
ISBN: 9780834209213
Category : Food Service, Hospital
Languages : en
Pages : 502
Get Book Here
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: Herman E. Zaccarelli
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages :
Get Book Here
Book Description
Author: Lewis Reed
Publisher: Wiley
ISBN: 9780471696957
Category : Technology & Engineering
Languages : en
Pages : 0
Get Book Here
Book Description
A ready resource of the standards by which foods are measured, purchased, and inspected SPECS: The Foodservice and Purchasing Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for. This new Student Edition is brimming with information on purchasing policies, foods, quality controls, and storage and handling procedures. Now in a handy, accessible format, it helps students and professionals ensure successful purchasing through quality control by covering: The development of a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing Quality controls and federal regulations Storage and handling procedures How to differentiate between "high" and "low" quality products Purchasing policies and information guaranteed to save time and money The diet-conscious culture, including religious dietary laws, reading nutritional labels, increasing food awareness, and how it affects consumer eating habits The theory behind specifications: Why do we need specifications? Who develops them? Who uses them?
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 1118234111
Category : Medical
Languages : en
Pages : 592
Get Book Here
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.
