Health Care Food Service Systems Management
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Health Care Food Service Systems Management
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Author : Catherine F. Sullivan
language : en
Publisher: Jones & Bartlett Learning
Release Date : 1998
Health Care Food Service Systems Management written by Catherine F. Sullivan and has been published by Jones & Bartlett Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Food Service, Hospital categories.
This practical text offers a systems approach to health care foodservice management. Part I introduces the reader to the principles of the systems approach to management. Part II presents foodservice systems in sequential order to correspond with the flow of resources through the various departments. Each chapter contains behavioral objectives, keywords, suggested classroom and clinical assignments and test items for developing evaluation tools. An instructor's manual is provided.
Management Of Medical Foodservice
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Author : Catherine F. Sullivan
language : en
Publisher:
Release Date : 1985
Management Of Medical Foodservice written by Catherine F. Sullivan and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Health facilities categories.
Abstract: This book is desinged to give practical management skills and technical knowledge to students in dietetics and foodservice systems management, as well as practitioners and administrators in health care and related facilities. The monograph specializes in information on the unique activities, functions, and problems pertinent to foodservice operations with an emphasis on their practical application. The first 10 chapters introduce and discuss management concepts while the last seven chapters present information on the subsystems of a foodservice system such as menu planning, food purchasing, and finance.
Food Service Manual For Health Care Institutions
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Author : Ruby Parker Puckett
language : en
Publisher: John Wiley & Sons
Release Date : 2004-11-08
Food Service Manual For Health Care Institutions written by Ruby Parker Puckett and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-11-08 with Medical categories.
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. 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 agencies’ standards.
Foodservice Manual For Health Care Institutions
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Author : Ruby Parker Puckett
language : en
Publisher: John Wiley & Sons
Release Date : 2012-11-19
Foodservice Manual For Health Care Institutions written by Ruby Parker Puckett and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-19 with Medical categories.
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 Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment 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 food- service industry.
Managing Foodservice Operations
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Author : Jack D. Ninemeier
language : en
Publisher: Association
Release Date : 1992
Managing Foodservice Operations written by Jack D. Ninemeier and has been published by Association this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Food service management categories.
Written to assist a) students to gain skills necessary to meet their goal of becoming a dietary manager; b) those persons who desire to take the certification examination; c) practicing managers; and to provide information on the major areas of responsibility as defined by Dietary Managers Association. Topics covered include: the world of non-commercial food services; staffing and personnel management; personnel development through communications, orientation, training, and decision making; personnel development through leadership, motivation, and time management; personnel development through internal and external relations; sanitation and safety; client nutrition--gather and analyze information; client nutrition--conferences, care plans, and documentation; client nutrition--provide nutrition education; client nutrition--provide food services; menu planning and food production; purchasing management; foodservice production, product and equipment; financial management of dietary operations; and evaluation of dietary services.
Total Quality Management For Hospital Nutrition Services
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Author : M. Rosita Schiller
language : en
Publisher: Jones & Bartlett Learning
Release Date : 1994
Total Quality Management For Hospital Nutrition Services written by M. Rosita Schiller and has been published by Jones & Bartlett Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Hospitals categories.
Designed to help nutrition professionals build and sustain an effective total quality management program for nutrition services in hospitals, skilled nursing facilities, nursing homes, etc. Provides a discussion of quality assessment, monitoring, and evaluation. Includes background information on total quality management and its adaptation to health care settings and a discussion of departmental systems and tools for quality management. Deals with the quality monitoring and evaluation process, and offers suggestions for managing the quality process. Contains references and examples from dietetic practice.
Shared Food Services In Health Care Institutions
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Author : Jo Hohman
language : en
Publisher:
Release Date : 1976-01-01
Shared Food Services In Health Care Institutions written by Jo Hohman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976-01-01 with Hospitals categories.
Foodservice Organizations
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Author : Mary Gregoire
language : en
Publisher: Pearson Higher Ed
Release Date : 2012-06-20
Foodservice Organizations written by Mary Gregoire and has been published by Pearson Higher Ed this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-20 with Technology & Engineering categories.
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e provides detailed and current information on how managers can optimally transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. Blending theory and practice, it gives foodservice managers a strong empirical base for managing operations. After thoroughly introducing the model, it presents in-depth coverage of each functional subsystem: procurement, production, distribution, service, safety, sanitation, and maintenance. Next, readers master today’s most relevant leadership, communication, decision making, HR, financial, and marketing techniques. The book concludes with a full section on system outputs, including methods for evaluating them. This edition adds new coverage of sustainability; updated information on energy management and food safety; expanded coverage of marketing and globalization; and the latest dietary guidelines.
Handbook For Health Care Food Service Management
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Author : James Chester Rose
language : en
Publisher: Aspen Publishers
Release Date : 1984
Handbook For Health Care Food Service Management written by James Chester Rose and has been published by Aspen Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Business & Economics categories.
Handbook for Health Care Food Service Management focuses on specific challenges and presents options, data, techniques, and resource material, and includes advanced management discussions of equipment selection, clinical nutrition staff management, patient services, operations management, organizational options, forecasting, communications, politics, multihospital systems, wellness programs, data processing, security, scheduling, vending, disaster planning, merchandising, and statistical tools. Forms, flow charts, and critical studies of advantages and disadvantages of various approaches and examples are provided.
Foodservice Organizations
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Author : Mary B. Gregoire
language : en
Publisher:
Release Date : 2017
Foodservice Organizations written by Mary B. Gregoire and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Food service management categories.
For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.