Foodservice Manual for Health Care Institutions

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 ...

Author: Ruby Parker Puckett

Publisher: John Wiley & Sons

ISBN: 0470583746

Category: Medical

Page: 592

View: 438

The 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. This 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. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning 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. Companion Web site: www.josseybass.com/go/puckett4e Additional resources: www.josseybasspublichealth.com

Food Service Manual for Health Care Institutions

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 ...

Author: Ruby Parker Puckett

Publisher: John Wiley & Sons

ISBN: 9780787978297

Category: Medical

Page: 600

View: 569

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.

Food Service Manual for Health Care Institutions

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 contains information on a wide ...

Author: Ruby P. Puckett

Publisher: Health Forum

ISBN: 9781556480171

Category: Medical

Page: 393

View: 744

"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 contains 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 includes 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."--BOOK JACKET.

Foodservice Manual for Health Care Institutions

10 FOODSERVICE MANUAL FOR HEALTH CARE INSTITUTIONS 12
FOODSERVICE MANUAL FOR HEALTH CARE INSTITUTIONS. rate is estimated
to be 8.3 deaths per 1,000 population. The health care needs of these three
groups will ...

Author: Ruby Parker Puckett

Publisher: John Wiley & Sons

ISBN: 1118234111

Category: Medical

Page: 592

View: 637

The 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. This 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. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning 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. Companion Web site: www.josseybass.com/go/puckett4e Additional resources: www.josseybasspublichealth.com

Food Service Manual for Health Care Institutions

Author: American Hospital Association

Publisher:

ISBN:

Category: Food service

Page: 312

View: 351


Food Service Manual for Health Care Institutions

This classic in the operation of food service departments covers OSHA guidelines, management skills development, menu planning, product selection, facility design and equipment selection.

Author: Brenda A. Byers

Publisher: Jossey-Bass

ISBN:

Category: Health & Fitness

Page: 556

View: 779

This classic in the operation of food service departments covers OSHA guidelines, management skills development, menu planning, product selection, facility design and equipment selection.

The Comprehensive Foodservice Management Manual for Health Care Facilities Food purchasing

Author: Herman E. Zaccarelli

Publisher:

ISBN:

Category: Hospitals

Page:

View: 398


Food Service Guide for Health Care Facilities

References ... REFERENCES General Personnel Management and Teaching
Aids For current information on licensing and certifica Training and Continuing
Education ; A Handbook tion regulations for group care facilities , write to for
Health ...

Author: California. Department of Public Health

Publisher:

ISBN:

Category: Food Service

Page: 130

View: 909


The Extended Care Facility

Diet and Menu Guide for Extended Care Facilities , 1967 . Emergency Removal
of Patients and First - aid Fire Fighting in Hospitals , 1956 . The Extended Care
Unit in a General Hospital , 1966 . Food Service Manual for Health Care
Institutions ...

Author: Dulcy B. Miller

Publisher:

ISBN:

Category: Long-term care facilities

Page: 480

View: 403


Hospitals

Food Service Manual for Health Care Institutions 1988 Edition Ruby P. Puckett •
Bonnie B. Miller Food Service Manual for Health Care Institutions TIT 1988
Edition Ruby P. Puckett , R.D. , and Bonnie B. Miller , R.D. Now , bigger and
better ...

Author:

Publisher:

ISBN:

Category:

Page:

View: 345

Includes Hospital news of the month.

The Comprehensive Foodservice Management Manual for Health Care Facilities Food production and quantity recipes

Author: Herman E. Zaccarelli

Publisher:

ISBN:

Category: Food service management

Page:

View: 817


World Hospitals

FOOD SERVICE MANUAL FOR HEALTH CARE INSTITUTIONS Systems , layout
, equipment , menu planning , purchasing , storage , food preparation , sanitation
, financial control , and cost analysis in a food service department are all ...

Author:

Publisher:

ISBN:

Category: Hospitals

Page:

View: 639


Managing Foodservice Operations

A Systems Approach for Healthcare and Institutions Jack D. Ninemeier, Ruby P.
Puckett. Additional References ... CHAPTER ONE : Institutional Food Services
Axler , Bruce . 1979. ... Food Service Manual for Health Care Institutions . 1981
ed .

Author: Jack D. Ninemeier

Publisher: Association

ISBN:

Category: Food service management

Page: 442

View: 516


Medical Group Management Journal

Accreditation Handbook for Ambulatory Health Care , 1994 - 95 edition . ... Joint
Commission on Accreditation of Healthcare Organizations : Making Accreditation
Decisions for Ambulatory ... Food Service Manual for Health Care Institutions .

Author:

Publisher:

ISBN:

Category: Clinic managers

Page:

View: 818


Infection Control in the Hospital

65 : 108 June 1965 . THE MICROBIOLOGICAL LABORATORY American Public
Health Association . ... Mallison , G . F . Introduction to microbiology of the
institutional environment . ... Food Service Manual for Health Care Institutions .
Chicago ...

Author: American Hospital Association. Committee on Infections within Hospitals

Publisher:

ISBN:

Category: Cross infection

Page: 140

View: 985


The Comprehensive Foodservice Management Manual for Health Care Facilities Menus and menu planning

Author: Herman E. Zaccarelli

Publisher:

ISBN:

Category: Food service management

Page:

View: 367


A Handbook on Quantity Food Management

Food Service Manual for Health Care Institutions. Chicago: The American
Hospital Association, 1966. Kotschevar, L. H. Standards, Principles, and
Techniques in Quantity Food Preparation. 2nd ed. Berkeley, Calif: McCutchan
Publishing Corp.

Author: E. Evelyn Smith

Publisher:

ISBN:

Category: Food service

Page: 191

View: 487


Paperbound Book Guide for Colleges

Author:

Publisher:

ISBN:

Category: Paperbacks

Page:

View: 543


Foodservice Management Study Course

Food Service Manual for Health Care Institutions . Chicago : American Hospital
Association . Maslow , A. ( 1984 ) . Motivation and Personality . New York :
Harper and Row . Mathis , R. L. and Jackson , J. H. ( 1982 ) . Personnel :
Contemporary ...

Author: Shirley Gilmore

Publisher: Iowa State Press

ISBN:

Category: Business & Economics

Page: 194

View: 685


Library of Congress Catalog

Author: Library of Congress

Publisher:

ISBN:

Category: Subject catalogs

Page:

View: 215

Beginning with 1953, entries for Motion pictures and filmstrips, Music and phonorecords form separate parts of the Library of Congress catalogue. Entries for Maps and atlases were issued separately 1953-1955.