Foodservice Manual for Health Care Institutions

.\nFoodservice Manual for Health Care Institutions\nThe 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.\nThis 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.\nTOPICS COVERED INCLUDE:\nLeadership and Management Skills\nMarketing and Revenue-Generating Services\nQuality Management and Improvement\nPlanning and Decision Making\nOrganization and Time Management\nTeam Building\nEffective Communication\nHuman Resource Management\nManagement Information Systems\nFinancial Management\nEnvironmental Issues and Sustainability\nMicrobial, Chemical, and Physical Hazards\nHACCP, Food Regulations, Environmental Sanitation, and Pest Control\nSafety, Security, and Emergency Preparedness\nMenu Planning\nProduct Selection\nPurchasing\nReceiving, Storage, and Inventory Control\nFood Production\nFood Distribution and Service\nFacility Design\nEquipment Selection and Maintenance\nLearning 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.\nFoodservice Manual for Health Care Institutions 4th Edition is written by Ruby Parker Puckett and published by Jossey-Bass. ISBNs for Foodservice Manual for Health Care Institutions are 9781118234112, 1118234111 and the print ISBNs are 9780470583746, 0470583746.