Foodservice Manual for Health Care Institutions / J-B AHA Press (ePub)
(Sprache: Englisch)
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...
sofort als Download lieferbar
eBook (ePub)
88.99 €
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „Foodservice Manual for Health Care Institutions / J-B AHA Press (ePub)“
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.
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.
Inhaltsverzeichnis zu „Foodservice Manual for Health Care Institutions / J-B AHA Press (ePub)“
Tables, Figures, and Exhibits Foreword Preface Acknowledgments The Author Introduction Chapter 1 Foodservice Industry: An Overview Part One Management of Foodservice Department Chapter 2 Leadership: Managing for Change Chapter 3 Marketing and Revenue-Generating Services Chapter 4 Quality Management Chapter 5 Planning and Decision Making Chapter 6 Organization and Time Management Chapter 7 Communication Chapter 8 Human Resource Management: Laws for Employment and the Employment Process Chapter 9 Human Resource Management: Other Needed Skills Chapter 10 Management Information Systems Chapter 11 Control Function and Financial Management Part Two Operation of the Foodservice Department Chapter 12 Environmental Issues and Sustainability Chapter 13 Microbial, Chemical, and Physical Hazards Chapter 14 HACCP, Health Inspections, Environmental Sanitation, Food Code, and Pest Control Chapter 15 Safety, Security, and Emergency Preparedness Chapter 16 Menu Planning Chapter 17 Product Selection Chapter 18 Purchasing Chapter 19 Receiving, Storage, and Inventory Control Chapter 20 Food Production Appendix 20.1 Culinary Glossary Chapter 21 Distribution and Service Chapter 22 Facility Design and Equipment Selection and Maintenance References Index
Autoren-Porträt von Ruby Parker Puckett
Ruby Parker Puckett, MA, FFCSI, is program director of dietary manager training in the division of con- tinuing education at the University of Florida, Gainesville. She is president of Foodservice Management Consultants and president of the Foodservice Consultants Society International (FCSI) Educational Foundation.
Bibliographische Angaben
- Autor: Ruby Parker Puckett
- 2012, 4. Auflage, 592 Seiten, Englisch
- Verlag: John Wiley & Sons
- ISBN-10: 1118234111
- ISBN-13: 9781118234112
- Erscheinungsdatum: 13.11.2012
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Größe: 19 MB
- Mit Kopierschutz
Sprache:
Englisch
Kopierschutz
Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.
Kommentar zu "Foodservice Manual for Health Care Institutions / J-B AHA Press"
0 Gebrauchte Artikel zu „Foodservice Manual for Health Care Institutions / J-B AHA Press“
Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
---|
Schreiben Sie einen Kommentar zu "Foodservice Manual for Health Care Institutions / J-B AHA Press".
Kommentar verfassen