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
SkillsMarketing and Revenue-Generating ServicesQuality Management
and ImprovementPlanning and Decision MakingOrganization and Time
ManagementTeam BuildingEffective CommunicationHuman Resource
ManagementManagement Information SystemsFinancial
ManagementEnvironmental Issues and SustainabilityMicrobial,
Chemical, and Physical HazardsHACCP, Food Regulations,
Environmental Sanitation, and Pest ControlSafety, Security, and
Emergency PreparednessMenu PlanningProduct
SelectionPurchasingReceiving, Storage, and Inventory ControlFood
ProductionFood Distribution and ServiceFacility DesignEquipment
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
foodservice industry.
General
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