Research Catalog

Title

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

Author

Puckett, Ruby P.

Publication

San Francisco : Jossey-Bass, [2004], ©2004.

Items in the Library & Off-site

Holdings

Details

Additional Authors

Byers, Brenda A.

Description

xxv, 757 pages : illustrations; 28 cm

Summary

"Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book - which has become the standard in the field of institutional and health care food service - includes the most current data on the successful management of daily operations and contains information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also includes information on the practical operation of the food service 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."--BOOK JACKET.

Subjects

• Hospitals > Food service > Handbooks, manuals, etc
• Health facilities > Food service > Handbooks, manuals, etc
• Food Service, Hospital

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

Ch. 1. Food service industry : an overview -- Ch. 2. Leadership : managing for change -- Ch. 3. Marketing -- Ch. 4. Quality management -- Ch. 5. Planning and decision making -- Ch. 6. Organization and time management -- Ch. 7. Communication -- Ch. 8. Human resource management -- Ch. 9. Clinical nutrition care management -- Ch. 10. Management information systems -- App. 10.1. Glossary of computer terms for food service operators -- Ch. 11. Control function and financial management -- Ch. 12. Environmental issues and waste management -- Ch. 13. Food safety, sanitation, and hazard analysis critical control points -- Ch. 14. Safety, security, and emergency preparedness -- Ch. 15. Menu planning -- Ch. 16. Product selection -- Ch. 17. Purchasing -- Ch. 18. Receiving, storage, and inventory control -- Ch. 19. Food production -- App. 19.1. A culinary glossary -- Ch. 20. Distribution and service -- Ch. 21. Facility design and equipment selection.

ISBN

0787964689 (alk. paper)

LCCN

• 2004016535
• 9780787964689

OCLC

• ocm55990237
• SCSB-5135666

Owning Institutions

Columbia University Libraries