Food Service Manual for Health Care Institutions / Edition 4
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Food Service Manual for Health Care Institutions / Edition 4

by Ruby Parker Puckett
     
 

ISBN-10: 0470583746

ISBN-13: 9780470583746

Pub. Date: 11/27/2012

Publisher: Wiley

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

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Overview

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.

Companion Web site:
www.josseybass.com/go/puckett4e

Additional resources:
www.josseybasspublichealth.com

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Product Details

ISBN-13:
9780470583746
Publisher:
Wiley
Publication date:
11/27/2012
Series:
J-B AHA Press Series, #150
Edition description:
New Edition
Pages:
592
Sales rank:
1,074,713
Product dimensions:
8.50(w) x 11.00(h) x 1.20(d)

Table of Contents

Tables, Figures, and Exhibits

Foreword

Preface

Acknowledgments

The Author

Introduction

Chapter 1 Foodservice Industry: An Overview

Part One Management of Foodservice Department

Chapter 2 Leadership: Managing for Change

Chapter 3 Marketing and Revenue-Generating Services

Chapter 4 Quality Management

Chapter 5 Planning and Decision Making

Chapter 6 Organization and Time Management

Chapter 7 Communication

Chapter 8 Human Resource Management: Laws for Employment and the Employment Process

Chapter 9 Human Resource Management: Other Needed Skills

Chapter 10 Management Information Systems

Chapter 11 Control Function and Financial Management

Part Two Operation of the Foodservice Department

Chapter 12 Environmental Issues and Sustainability

Chapter 13 Microbial, Chemical, and Physical Hazards

Chapter 14 HACCP, Health Inspections, Environmental Sanitation, Food Code, and Pest Control

Chapter 15 Safety, Security, and Emergency Preparedness

Chapter 16 Menu Planning

Chapter 17 Product Selection

Chapter 18 Purchasing

Chapter 19 Receiving, Storage, and Inventory Control

Chapter 20 Food Production

Appendix 20.1 Culinary Glossary

Chapter 21 Distribution and Service

Chapter 22 Facility Design and Equipment Selection and Maintenance

References

Index

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