Food service manual for health care institutions / Ruby P. Puckett ; foreword by Carlton Green.
- 作者： Puckett, Ruby P.
- 其他作者：
- 出版： San Francisco : Jossey-Bass c2004.
- 主題： Health facilities--Food service , Hospitals--Food service , Food Service, Hospital.
- 版本：3rd ed.
- ISBN： 0787964689 (pbk) :: US$75.00
- 一般註：Rev. ed. of: Food service manual for health care institutions / Brenda A. Byers, Carol W. Shanklin, and Linda C. Hoover. 1994 ed. 1994.
- 書目註：Includes bibliographical references and index.
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讀者標籤：
- 系統號： 005110257 | 機讀編目格式
館藏資訊
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.
內容註
Food service industry: an overview -- Leadership: managing for change -- Marketing -- Quality management -- Planning and decision making -- Organization and time management -- Communication -- Human resource management -- Clinical nutrition care management -- Management information systems -- Contro