Ruby Parker (University of Florida, Gainesville, FL) Puckett,
Ruby Parker Puckett
John Wiley & Sons
4e druk, 2012
9780470583746
Foodservice Manual for Health Care Institutions
Specificaties
Paperback, 592 blz.
|
Engels
John Wiley & Sons |
4e druk, 2012
ISBN13: 9780470583746
Rubricering
Onderdeel van serie
J–B AHA Press
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
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.
Specificaties
ISBN13:9780470583746
Taal:Engels
Bindwijze:paperback
Aantal pagina's:592
Uitgever:John Wiley & Sons
Druk:4
Serie:J–B AHA Press
Inhoudsopgave
<p>Tables, Figures, and Exhibits iv</p>
<p>Foreword vii</p>
<p>Preface ix</p>
<p>Acknowledgments x</p>
<p>The Author xi</p>
<p>Introduction xiii</p>
<p>CHAPTER 1 Foodservice Industry: An Overview 1</p>
<p>PART ONE Management of the Foodservice Department 19</p>
<p>CHAPTER 2 Leadership: Managing for Change 21</p>
<p>CHAPTER 3 Marketing and Revenue–Generating Services 37</p>
<p>CHAPTER 4 Quality Management 51</p>
<p>CHAPTER 5 Planning and Decision Making 71</p>
<p>CHAPTER 6 Organization and Time Management 95</p>
<p>CHAPTER 7 Communication 127</p>
<p>CHAPTER 8 Human Resource Management: Laws for Employment and the Employment Process 145</p>
<p>CHAPTER 9 Human Resource Management: Other Needed Skills 169</p>
<p>CHAPTER 10 Management Information Systems 189</p>
<p>CHAPTER 11 Control Function and Financial Management 207</p>
<p>PART TWO Operation of the Foodservice Department 237</p>
<p>CHAPTER 12 Environmental Issues and Sustainability 239</p>
<p>CHAPTER 13 Microbial, Chemical, and Physical Hazards: Temperature Control 261</p>
<p>CHAPTER 14 HACCP, Health Inspections, Environmental Sanitation, Food Code, and Pest Control 285</p>
<p>CHAPTER 15 Safety, Security, and Emergency Preparedness 311</p>
<p>CHAPTER 16 Menu Planning 343</p>
<p>CHAPTER 17 Product Selection 367</p>
<p>CHAPTER 18 Purchasing 405</p>
<p>CHAPTER 19 Receiving, Storage, and Inventory Control 429</p>
<p>CHAPTER 20 Food Production 447</p>
<p>Appendix 20.1 A Culinary Glossary 486</p>
<p>CHAPTER 21 Distribution and Service 489</p>
<p>CHAPTER 22 Facility Design, Equipment Selection, and Maintenance 507</p>
<p>References 541</p>
<p>Index 553</p>
<p>Foreword vii</p>
<p>Preface ix</p>
<p>Acknowledgments x</p>
<p>The Author xi</p>
<p>Introduction xiii</p>
<p>CHAPTER 1 Foodservice Industry: An Overview 1</p>
<p>PART ONE Management of the Foodservice Department 19</p>
<p>CHAPTER 2 Leadership: Managing for Change 21</p>
<p>CHAPTER 3 Marketing and Revenue–Generating Services 37</p>
<p>CHAPTER 4 Quality Management 51</p>
<p>CHAPTER 5 Planning and Decision Making 71</p>
<p>CHAPTER 6 Organization and Time Management 95</p>
<p>CHAPTER 7 Communication 127</p>
<p>CHAPTER 8 Human Resource Management: Laws for Employment and the Employment Process 145</p>
<p>CHAPTER 9 Human Resource Management: Other Needed Skills 169</p>
<p>CHAPTER 10 Management Information Systems 189</p>
<p>CHAPTER 11 Control Function and Financial Management 207</p>
<p>PART TWO Operation of the Foodservice Department 237</p>
<p>CHAPTER 12 Environmental Issues and Sustainability 239</p>
<p>CHAPTER 13 Microbial, Chemical, and Physical Hazards: Temperature Control 261</p>
<p>CHAPTER 14 HACCP, Health Inspections, Environmental Sanitation, Food Code, and Pest Control 285</p>
<p>CHAPTER 15 Safety, Security, and Emergency Preparedness 311</p>
<p>CHAPTER 16 Menu Planning 343</p>
<p>CHAPTER 17 Product Selection 367</p>
<p>CHAPTER 18 Purchasing 405</p>
<p>CHAPTER 19 Receiving, Storage, and Inventory Control 429</p>
<p>CHAPTER 20 Food Production 447</p>
<p>Appendix 20.1 A Culinary Glossary 486</p>
<p>CHAPTER 21 Distribution and Service 489</p>
<p>CHAPTER 22 Facility Design, Equipment Selection, and Maintenance 507</p>
<p>References 541</p>
<p>Index 553</p>