Activity Sampling in Two Nursing Home Food-service Systems PDF Download
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Author: Amelia Kwai-fun Ho
Publisher:
ISBN:
Category : Nursing homes
Languages : en
Pages : 276
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Book Description
Author: Amelia Kwai-fun Ho
Publisher:
ISBN:
Category : Nursing homes
Languages : en
Pages : 276
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Book Description
Author:
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 774
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Book Description
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1552
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Book Description
Author: Louise Siu-wan Yung
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 288
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Book Description
Author: Maria Veronica Zardain
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 198
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Book Description
Author: Loretta W. Hoover
Publisher:
ISBN:
Category : Computers
Languages : en
Pages : 58
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Book Description
Abstract: References related to computer applications in nutrition, dietetics, and foodservice management are cited in this bibliography. Citations were identified using bibliographic searches, reference lists, and journal indices; most articles were taken from journals and conference proceedings that are readily available to interested persons. Citations are ordered chronologically (1958-1985) and listed alphabetically within each yearly period. Each reference is assigned a series of "context codes" that indicate major topics and possible applications in health care, nutrition education and research, business/industry, and school foodservice. Content description categories and topics include 1) patient care--diet orders, nutritional assessment, dietary analysis, patient interviewing, patient education, 2) food systems management--food cost accounting, food production control, purchasing, inventory, menu planning, personnel management, training, forecasting, 3) food systems design, evaluation, and overview, and 4) dietary surveys, dietetic education, and public health research
Author: Pohsiang Tseng
Publisher:
ISBN:
Category : Expert systems (Computer science)
Languages : en
Pages : 314
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Book Description
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1628
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Book Description
Author: American Health Care Association
Publisher:
ISBN:
Category : Long-term care facilities
Languages : en
Pages : 470
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Book Description
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.
