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Food service manual for health care institutions / Ruby P. Puckett ; foreword by Carlton Green.

By: Contributor(s): Material type: TextTextPublisher: San Francisco : Jossey-Bass, 2004Copyright date: ©2004Edition: 3rd editionDescription: xxv, 757 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0787964689
Subject(s): DDC classification:
  • 642/.56 22
Online resources:
Contents:
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.
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Koleksi Umum (Rak Terbuka) Koleksi Umum (Rak Terbuka) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 13 Koleksi Umum (Rak Terbuka) OS 642.5622 PUC (Browse shelf(Opens below)) Available 0000006329
Koleksi Umum (Rak Terbuka) Koleksi Umum (Rak Terbuka) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 13 Koleksi Umum (Rak Terbuka) OS 642.5622 PUC (Browse shelf(Opens below)) Available 0000006330
Koleksi Pinjaman Terhad (Buku bertanda Merah) Koleksi Pinjaman Terhad (Buku bertanda Merah) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 24 Koleksi Pinjaman Terhad (Buku bertanda Merah) RED 642.5622 PUC (Browse shelf(Opens below)) Available 0000006331

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.

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.

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