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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: 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 : 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.
Author: Ruby P. Puckett
Publisher: Health Forum
ISBN: 9781556480171
Category : Medical
Languages : en
Pages : 393
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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 contains 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 includes 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."--BOOK JACKET.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Author: Robert J. Taylor
Publisher: Jones & Bartlett Learning
ISBN: 9780834203631
Category : Medical
Languages : en
Pages : 684
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Book Description
With contributions from more than 30 authorities in the field, this reference covers topics varying from management techniques to strategic planning, To ownership and governance, To a department-by-department breakdown of health care facility support services.
Author: American Hospital Association
Publisher:
ISBN:
Category : Medical
Languages : en
Pages : 332
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Book Description
Author: American Society for Healthcare Risk Management (ASHRM)
Publisher: John Wiley & Sons
ISBN: 0470300175
Category : Medical
Languages : en
Pages : 672
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Book Description
Risk Management Handbook for Health Care Organizations, Student Edition This comprehensive textbook provides a complete introduction to risk management in health care. Risk Management Handbook, Student Edition, covers general risk management techniques; standards of health care risk management administration; federal, state and local laws; and methods for integrating patient safety and enterprise risk management into a comprehensive risk management program. The Student Edition is applicable to all health care settings including acute care hospital to hospice, and long term care. Written for students and those new to the topic, each chapter highlights key points and learning objectives, lists key terms, and offers questions for discussion. An instructor's supplement with cases and other material is also available. American Society for Healthcare Risk Management (ASHRM) is a personal membership group of the American Hospital Association with more than 5,000 members representing health care, insurance, law, and other related professions. ASHRM promotes effective and innovative risk management strategies and professional leadership through education, recognition, advocacy, publications, networking, and interactions with leading health care organizations and government agencies. ASHRM initiatives focus on developing and implementing safe and effective patient care practices, preserving financial resources, and maintaining safe working environments.
Author: Brenda A. Byers
Publisher: Jossey-Bass
ISBN:
Category : Business & Economics
Languages : en
Pages : 580
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Book Description
This classic in the operation of food service departments covers OSHA guidelines, management skills development, menu planning, product selection, facility design and equipment selection.
Author:
Publisher:
ISBN:
Category : Medical care
Languages : en
Pages : 980
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Book Description
Author: Rebecca Thompson
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 62
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Book Description
