The Resource Food service manual for health care institutions, Ruby Parker Puckett ; foreword by L. Charnette Norton, (electronic resource)

Food service manual for health care institutions, Ruby Parker Puckett ; foreword by L. Charnette Norton, (electronic resource)

Label
Food service manual for health care institutions
Title
Food service manual for health care institutions
Statement of responsibility
Ruby Parker Puckett ; foreword by L. Charnette Norton
Creator
Contributor
Provider
Subject
Genre
Language
eng
Summary
"The fourth edition of the book that has become a classic in the field offers a comprehensive review of the management and operation of health care food service departments. This edition includes the most current data on the successful management of daily operations and includes 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 contains 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 standards"--Provided by publisher
Cataloging source
DLC
http://library.link/vocab/creatorName
Puckett, Ruby P
Illustrations
illustrations
Index
index present
LC call number
RA975.5.D5
LC item number
P83 2013
Literary form
non fiction
Nature of contents
  • standards specifications
  • bibliography
NLM call number
WX 168
http://library.link/vocab/relatedWorkOrContributorName
ebrary
http://library.link/vocab/subjectName
  • Food Service, Hospital
  • Health facilities
  • Hospitals
  • COOKING / Tablesetting
  • Health facilities
  • Hospitals
Label
Food service manual for health care institutions, Ruby Parker Puckett ; foreword by L. Charnette Norton, (electronic resource)
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Color
multicolored
Contents
Foodservice industry : an overview -- Leadership : managing for change -- Marketing and revenue-generating services -- Quality management -- Planning and decision making -- Organization and time management -- Communication -- Human resource management : laws for employment and the employment process -- Human resource management : other needed skills -- Management information systems -- Control function and financial management -- Environmental issues and sustainability -- Microbial, chemical, and physical hazards -- HACCP, health inspections, environmental sanitation, food code, and pest control -- 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 and maintenance
Dimensions
unknown
Edition
4th ed.
Extent
1 online resource.
Form of item
electronic
Isbn
9781118220528
Lccn
2012028725
Specific material designation
remote
System control number
  • (OCoLC)800352719
  • (OCoLC)ocn800352719
Label
Food service manual for health care institutions, Ruby Parker Puckett ; foreword by L. Charnette Norton, (electronic resource)
Publication
Bibliography note
Includes bibliographical references and index
Color
multicolored
Contents
Foodservice industry : an overview -- Leadership : managing for change -- Marketing and revenue-generating services -- Quality management -- Planning and decision making -- Organization and time management -- Communication -- Human resource management : laws for employment and the employment process -- Human resource management : other needed skills -- Management information systems -- Control function and financial management -- Environmental issues and sustainability -- Microbial, chemical, and physical hazards -- HACCP, health inspections, environmental sanitation, food code, and pest control -- 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 and maintenance
Dimensions
unknown
Edition
4th ed.
Extent
1 online resource.
Form of item
electronic
Isbn
9781118220528
Lccn
2012028725
Specific material designation
remote
System control number
  • (OCoLC)800352719
  • (OCoLC)ocn800352719

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