Food service manual for health care institutions - Puckett, Ruby P.; Byers, Brenda A. (San Francisco : Jossey-Bass, 2004)
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 -- Control function and financial management -- Environmental issues and waste management -- Food safety, sanitation, and hazard analysis critical control points -- 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.
Rev. ed. of: Food service manual for health care institutions / Brenda A. Byers, Carol W. Shanklin, and Linda C. Hoover. 1994 ed. 1994.
Includes bibliographical references and index.
Keywords: Health facilities -- Food service -- Handbooks, manuals, etc; Hospitals -- Food service -- Handbooks, manuals, etc; Food Service, Hospital