Research Catalog
Food service manual for health care institutions
- Title
- Food service manual for health care institutions / Ruby P. Puckett ; foreword by Carlton Green.
- Author
- Puckett, Ruby P.
- Publication
- San Francisco : Jossey-Bass, c2004.
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| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Request in advance | JBF 05-805 | Offsite |
Details
- Additional Authors
- Byers, Brenda A.
- Description
- xxv, 757 p. : ill.; 28 cm.
- Subjects
- Note
- Rev. ed. of: Food service manual for health care institutions / Brenda A. Byers, Carol W. Shanklin, and Linda C. Hoover. 1994 ed. 1994.
- Bibliography (note)
- Includes bibliographical references and index.
- 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.
- Call Number
- JBF 05-805
- ISBN
- 0787964689 (alk. paper)
- LCCN
- 2004016535
- 9780787964689
- OCLC
- 55990237
- Author
- Puckett, Ruby P.
- Title
- Food service manual for health care institutions / Ruby P. Puckett ; foreword by Carlton Green.
- Imprint
- San Francisco : Jossey-Bass, c2004.
- Edition
- 3rd ed.
- Bibliography
- Includes bibliographical references and index.
- Connect to:
- Added Author
- Byers, Brenda A. Food service manual for health. care institutions.
- Other Standard Identifier
- 9780787964689
- Research Call Number
- JBF 05-805