Health Care Food Service Systems Management / Edition 3

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This practical text offers a systems approach to health care food serv ice management. Part I introduces the reader to the principles of the systems approach to management. Part II presents foodservice systems i n sequential order to correspond with the flow of resources through th e various departments. Each chapter contains behavioral objectives, ke ywords, suggested classroom and clinical assignments and test items fo r developing evaluation tools. An instructor's manual is provided.

The book contains black-and-white illustrations.

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Editorial Reviews

New edition of a text which provides updates in both management and food service issues<-->leadership principles, dietetics, guidelines, federal and state rules and regulations, sanitation and hazard analysis, and requirements for certification and licensure. Fifteen chapters discuss the systems approach and management concepts, followed by subsystems for menu and equipment planning, food purchase and production, distribution and service, and personnel and financial management. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9780834209213
  • Publisher: Aspen
  • Publication date: 10/24/1997
  • Edition description: 1E
  • Edition number: 3
  • Pages: 426
  • Product dimensions: 8.70 (w) x 11.10 (h) x 1.10 (d)

Table of Contents

Ch. 1 A Systems Approach 1
Ch. 2 Developing Objectives and Goals 7
Ch. 3 Organization Theory and Design 15
Ch. 4 Managerial Roles and Responsibilities 31
Ch. 5 Functions of Management 53
Ch. 6 Effective Communication 63
Ch. 7 Decision Making 69
Ch. 8 Time Management 75
Ch. 9 Subsystem for Menu Planning 81
Ch. 10 Subsystem for Equipment Planning, Use, and Care 103
Ch. 11 Subsystem for Food Purchasing 129
Ch. 12 Subsystem for Food Production 177
Ch. 13 Subsystem for Distribution and Service 201
Ch. 14 Subsystem for Personnel Management 219
Ch. 15 Subsystem for Financial Management 259
Appendix Table of Contents 287
App. A Long-Term Care Standards for Dietary Survey (Management Component) 289
App. B Long-Term Care Standards for Dietary Survey (Clinical Standards) 297
App. C Long-Term Care Standards for Patient Rights 299
App. D OBRA Assessment Forms 305
App. E Dietary Information 323
App. F Adjusting Yield of Weight Amounts 327
App. G Adjusting Yield of Measurement Amounts 331
App. H Rounding Off Weights and Measures 335
App. I Equivalent Measures and Weights of Commonly Used Foods 337
App. J Decimal Parts of a Pound 347
App. K Factors for Metric Conversion 349
App. L HACCP Forms 351
App. M Purchase Units for Commonly Used Foods 355
App. N Material Safety Data Sheet 397
App. O Label Format for Containers 401
Index 403
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