{"product_id":"foodservice-manual-for-health-care-institutions-paperback-softback-9780470583746","title":"Foodservice Manual for Health Care Institutions (Paperback \/ softback) 9780470583746","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFoodservice Manual for Health Care Institutions\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eRuby Parker Puckett (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780470583746, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 14 December 2012\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e592 pages\u003cbr\u003e27.4 x 21.6 x 3 cm, 1.089 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eThe thoroughly revised and updated fourth edition\u003c\/b\u003e of \u003ci\u003eFoodservice Manual for Health Care Institutions\u003c\/i\u003e 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. \u003c\/p\u003e\n\u003cp\u003eThis 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. \u003c\/p\u003e\n\u003cp\u003eTOPICS COVERED INCLUDE: \u003c\/p\u003e\n\u003cul\u003e \u003cli\u003e\u003cb\u003eLeadership and Management Skills\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eMarketing and Revenue-Generating Services\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eQuality Management and Improvement\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003ePlanning and Decision Making\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eOrganization and Time Management\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eTeam Building\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eEffective Communication\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eHuman Resource Management\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eManagement Information Systems\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eFinancial Management\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eEnvironmental Issues and Sustainability\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eMicrobial, Chemical, and Physical Hazards\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eHACCP, Food Regulations, Environmental Sanitation, and Pest Control\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eSafety, Security, and Emergency Preparedness\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eMenu Planning\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eProduct Selection\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003ePurchasing\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eReceiving, Storage, and Inventory Control\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eFood Production\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eFood Distribution and Service\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eFacility Design\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eEquipment Selection and Maintenance\u003c\/b\u003e\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eLearning 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.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eTables, Figures, and Exhibits iv\u003c\/p\u003e \u003cp\u003eForeword vii\u003c\/p\u003e \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eAcknowledgments x\u003c\/p\u003e \u003cp\u003eThe Author xi\u003c\/p\u003e \u003cp\u003eIntroduction xiii\u003c\/p\u003e \u003cp\u003eChapter 1 Foodservice Industry: An Overview 1\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart One Management of the Foodservice Department 19\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 2 Leadership: Managing for Change 21\u003c\/p\u003e \u003cp\u003eChapter 3 Marketing and Revenue-Generating Services 37\u003c\/p\u003e \u003cp\u003eChapter 4 Quality Management 51\u003c\/p\u003e \u003cp\u003eChapter 5 Planning and Decision Making 71\u003c\/p\u003e \u003cp\u003eChapter 6 Organization and Time Management 95\u003c\/p\u003e \u003cp\u003eChapter 7 Communication 127\u003c\/p\u003e \u003cp\u003eChapter 8 Human Resource Management: Laws for Employment and the Employment Process 145\u003c\/p\u003e \u003cp\u003eChapter 9 Human Resource Management: Other Needed Skills 169\u003c\/p\u003e \u003cp\u003eChapter 10 Management Information Systems 189\u003c\/p\u003e \u003cp\u003eChapter 11 Control Function and Financial Management 207\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Two Operation of the Foodservice Department 237\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 12 Environmental Issues and Sustainability 239\u003c\/p\u003e \u003cp\u003eChapter 13 Microbial, Chemical, and Physical Hazards: Temperature Control 261\u003c\/p\u003e \u003cp\u003eChapter 14 HACCP, Health Inspections, Environmental Sanitation, Food Code, and Pest Control 285\u003c\/p\u003e \u003cp\u003eChapter 15 Safety, Security, and Emergency Preparedness 311\u003c\/p\u003e \u003cp\u003eChapter 16 Menu Planning 343\u003c\/p\u003e \u003cp\u003eChapter 17 Product Selection 367\u003c\/p\u003e \u003cp\u003eChapter 18 Purchasing 405\u003c\/p\u003e \u003cp\u003eChapter 19 Receiving, Storage, and Inventory Control 429\u003c\/p\u003e \u003cp\u003eChapter 20 Food Production 447\u003c\/p\u003e \u003cp\u003eAppendix 20.1 A Culinary Glossary 486\u003c\/p\u003e \u003cp\u003eChapter 21 Distribution and Service 489\u003c\/p\u003e \u003cp\u003eChapter 22 Facility Design, Equipment Selection, and Maintenance 507\u003c\/p\u003e \u003cp\u003eReferences 541\u003c\/p\u003e \u003cp\u003eIndex 553\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Medicine: general issues [\u003ca title=\"See our other books on Medicine: general issues\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Medicine:%20general%20issues%20%5BMB%5D%22\"\u003eMB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Jossey-Bass","offers":[{"title":"Brand New","offer_id":52276367065368,"sku":"9780470583746","price":82.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780470583746.jpg?v=1781367766","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/foodservice-manual-for-health-care-institutions-paperback-softback-9780470583746","provider":"Freshly Printed Books","version":"1.0","type":"link"}