عنوان
پدید آورنده
موضوع
رده
RA975.5.D5 P83 2004eb
RA975
.
5
.
D5
P83
2004eb
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0787978299
(Number (ISBN
9780787978297
Erroneous ISBN
0787964689
Erroneous ISBN
9780787964689
NATIONAL BIBLIOGRAPHY NUMBER
Number
b789340
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Food service manual for health care institutions /
General Material Designation
[Book]
First Statement of Responsibility
Ruby P. Puckett ; foreword by Carlton Green.
EDITION STATEMENT
Edition Statement
3rd ed.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
San Francisco :
Name of Publisher, Distributor, etc.
Jossey-Bass,
Date of Publication, Distribution, etc.
©2004.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource (xxv, 757 pages) :
Other Physical Details
illustrations
GENERAL NOTES
Text of Note
Revised edition of: Food service manual for health care institutions / Brenda A. Byers, Carol W. Shanklin, and Linda C. Hoover. 1994 ed. 1994.
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
CONTENTS NOTE
Text of Note
Food service industry: an overview -- Leadership: managing for change -- Marketing -- Quality management -- Planning and decision making -- Organization and time management -- Communication -- Human resource management -- Clinical nutrition care management -- Management information systems -- Control function and financial management -- Environmental issues and waste management -- Food safety, sanitation, and hazard analysis critical control points -- 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.
0
SUMMARY OR ABSTRACT
Text of Note
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 includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management.
OTHER EDITION IN ANOTHER MEDIUM
Title
Food service manual for health care institutions.
International Standard Book Number
0787964689
TOPICAL NAME USED AS SUBJECT
Health facilities-- Food service, Handbooks, manuals, etc.
Hospitals-- Food service, Handbooks, manuals, etc.
Food Service, Hospital.
Équipements sanitaires-- Services alimentaires, Guides, manuels, etc.
Hôpitaux-- Services alimentaires, Guides, manuels, etc.
COOKING-- Tablesetting.
Health facilities-- Food service.
Hospitals-- Food service.
(SUBJECT CATEGORY (Provisional
CKB-- 082000
DEWEY DECIMAL CLASSIFICATION
Number
642/
.
56
Edition
22
LIBRARY OF CONGRESS CLASSIFICATION
Class number
RA975
.
5
.
D5
Book number
P83
2004eb
OTHER CLASS NUMBERS
Class number
2005
A-110
Class number
WX
168
Book Number
P977f
2004
PERSONAL NAME - PRIMARY RESPONSIBILITY
Puckett, Ruby P.
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Byers, Brenda A.
ORIGINATING SOURCE
Date of Transaction
20201207024940.0
Cataloguing Rules (Descriptive Conventions))
pn
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
