Food service manual for health care institutions

著者

• Byers, Brenda A.
• Shanklin, Carol W.
• Hoover, Linda C.
• Puckett, Ruby P.

書誌事項

Food service manual for health care institutions

Brenda A. Byers, Carol W. Shanklin, and Linda C. Hoover

American Hospital Pub., c1994

1994 ed

注記

Rev. ed. of: Food service manual for health care institutions / Ruby P. Puckett, Bonnie B. Miller. 1988 ed. c1988

Includes bibliographical references and index

内容説明・目次

内容説明

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

目次

List of Figures. List of Tables. About the Authors. Preface. Acknowledgments. Overview of Current Issues. MANAGEMENT OF THE FOOD SERVICE DEPARTMENT. Leadership: Managing for Change. Marketing. Quality Management. Planning and Decision Making. Organization and Time Management. Communication. Human Resource Management. Nutrition Management. Management Information Systems. Financial Management. OPERATION OF THE FOOD SERVICE DEPARTMENT. Environmental Issues and Waste Management. Sanitation. Safety, Security, and Disaster Planning. Menu Planning. Product Selection. Purchasing. Receiving, Storage, and Inventory Control. Food Production. Meal Service. Facility Design and Equipment Selection. Index.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA53989288
• ISBN:
  • 1556481144
• LCCN: 94007495
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Chicago, Ill.
• ページ数/冊数: xiii, 556 p.
• 大きさ: 28 cm
• 分類:
  • LCC : RA975.5.D5
  • NLM : WX 168 B9925f 1994
  • DC20 : 642/.5
• 件名:
  • LCSH : Hospitals -- Food service
  • MESH : Food Service, Hospital