Food service manual for health care institutions / Ruby P. Puckett ; foreword by Carlton Green.
Publication details: San Francisco : Jossey-Bass, 2004.Edition: 3rd edDescription: xxv, 757 p. : ill. ; 28 cmISBN:- 0787964689
Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|
Manila Tytana Colleges Library CIRCULATION SECTION | CIR RA 975.5 P83 2004 (Browse shelf(Opens below)) | Available | 013165 |
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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