Food service manual for health care institutions / Ruby Parker Puckett ; foreword by L. Charnette Norton
- 作者： Puckett, Ruby P.
- 出版： San Francisco : Jossey-Bass c2013
- 主題： Food Service, Hospital.
- 版本：4th ed.
- ISBN： 9780470583746 (pbk.) :: US$104.95 、 9781118220528 (ebk) 、 9781118234112 (ebk) 、 9781118258866 (ebk)
- 一般註：Includes bibliographical references and index
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讀者標籤：
- 系統號： 005203955 | 機讀編目格式
館藏資訊
摘要註
"The fourth edition of the book that has become a classic in the field offers a comprehensive review of the management and operation of health care food service departments. This edition 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 standards"--Provided by publisher
內容註
Foodservice industry : an overview -- Leadership : managing for change -- Marketing and revenue-generating services -- Quality management -- Planning and decision making -- Organization and time management -- Communication -- Human resource management : laws for employment and the employment process -- Human resource management : other needed skills -- Management information systems -- Control function and financial management -- Environmental issues and sustainability -- Microbial, chemical, and physical hazards -- HACCP, health inspections, environmental sanitation, food code, and pest control -- Safety, security, and emergency preparedness -- Menu planning -- Product selection -- Purchasing -- Receiving, storage, and inventory control -- Food production -- Distribution and service -- Facility design and equipment selection and maintenance