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Food Service Manual for Health Care Institutions, 1994

Food Service Manual for Health Care Institutions, 1994 - rev edition

ISBN13: 978-1556481147

Cover of Food Service Manual for Health Care Institutions, 1994  REV 94 (ISBN 978-1556481147)
ISBN13: 978-1556481147
ISBN10: 1556481144
Cover type:
Edition/Copyright: REV 94
Publisher: American Hospital Publishing
Published: 1994
International: No

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Food Service Manual for Health Care Institutions, 1994 - REV 94 edition

ISBN13: 978-1556481147

Brenda A. Byers

ISBN13: 978-1556481147
ISBN10: 1556481144
Cover type:
Edition/Copyright: REV 94
Publisher: American Hospital Publishing

Published: 1994
International: No
Summary

This classic in the operation of food service departments covers OSHA guidelines, management skills development, menu planning, product selection, facility design and equipment selection.

This book differs from others in that it is a more practical workbook with many examples and sample forms directly relating to health care facilities. A classic in the management and operation of food service departments covering the latest OSHA guidelines, management skills development, menu planning, product selection, facility design and equipment selection, and more.

American Hospital Association Press and Jossey-Bass -- two of the most respected names in health care publishing -- have joined forces to bring those charged with the administration of health care organizations the most practical, up-to-date tools and resources available for efficient -- and effective health care leadership. Bringing you the latest ideas and innovations from the field's leading practitioners is our joint commitment to you.

Author Bio

Byers, Brenda A. :

Brenda A. Byers is director of nutrition and food services at All Saints Health System, in Fort Worth, Texas. Ms. Byers has 11 years of experience in food service operations management and 5 years of experience as department director, as well as having served as a staff dietitian.


Shanklin, Carol W. :

Carol W. Shanklin is the director of the graduate program in the Department of Hotel, Restaurant, Institution Management and Dietetics at Kansas State Univeristy, in Manhattan. Dr. Shanklin teaches and conducts research in food service and hospitality management. Prior to joining the faculty at Kansas State University, she worked at Texas Woman's University, in Denton, and served as a productivity consultant for a major medical center in Dallas. Dr. Shanklin is active in The American Dietetic Association and has authored and coauthored several articles in professional journals.


Hoover, Linda C. :

Linda C. Hoover is an assistant professor in the Department of Education, Nutrition, and Restaurant/Hotel Management, College of Human Sciences, at Texas Tech University, in Lubbock. Previously, Dr. Hoover served as a faculty member, specializing in food service systems management, at Texas Woman's University, in Denton, and Texas Christian University, in Fort Worth. Her operational experience includes working as associate director of food service and as director of materials management at Methodist Hospitals of Dallas.

Table of Contents

List of Figures
List of Tables
About the Authors
Preface
Acknowledgments

1. Overview of Current Issues

Part 1: Management of the Food Service Department

2. Leadership: Managing for Change
3. Marketing
4. Quality Management
5. Planning and Decision Making
6. Organization and Time Management
7. Communication
8. Human Resource Management
9. Nutrition Management
10. Management Information Systems
11. Financial Management


Part 2: Operation of the Food Service Department

12. Environmental Issues and Waste Management
13. Sanitation
14. Safety, Security, and Disaster Planning
15. Menu Planning
16. Product Selection
17. Purchasing
18. Receiving, Storage, and Inventory Control
19. Food Production
20. Meal Service
21. Facility Design and Equipment Selection


Index

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