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J-B AHA Press Ser.: Foodservice Manual for Health Care Institutions by Ruby Parker Puckett (2012, Trade Paperback)

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About this product

Product Information

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.

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470583746
ISBN-13
9780470583746
eBay Product ID (ePID)
30788427

Product Key Features

Author
Ruby Parker Puckett
Publication Name
Foodservice Manual for Health Care Institutions
Format
Trade Paperback
Language
English
Subject
Health Care Delivery, Hospital Administration & Care
Publication Year
2012
Series
JB Aha Press Ser.
Type
Textbook
Subject Area
Medical
Number of Pages
592 Pages

Dimensions

Item Length
10.8 in
Item Height
1.2 in
Item Width
8.4 in
Item Weight
44.9 Oz

Additional Product Features

Edition Number
4
LCCN
2012-027911
Intended Audience
Scholarly & Professional
Series Volume Number
150
LeafCats
378
Lc Classification Number
Wx 168
Table of Content
Tables, Figures, and Exhibits iv Foreword vii Preface ix Acknowledgments x The Author xi Introduction xiii Chapter 1 Foodservice Industry: An Overview 1 Part One Management of the Foodservice Department 19 Chapter 2 Leadership: Managing for Change 21 Chapter 3 Marketing and Revenue-Generating Services 37 Chapter 4 Quality Management 51 Chapter 5 Planning and Decision Making 71 Chapter 6 Organization and Time Management 95 Chapter 7 Communication 127 Chapter 8 Human Resource Management: Laws for Employment and the Employment Process 145 Chapter 9 Human Resource Management: Other Needed Skills 169 Chapter 10 Management Information Systems 189 Chapter 11 Control Function and Financial Management 207 Part Two Operation of the Foodservice Department 237 Chapter 12 Environmental Issues and Sustainability 239 Chapter 13 Microbial, Chemical, and Physical Hazards: Temperature Control 261 Chapter 14 HACCP, Health Inspections, Environmental Sanitation, Food Code, and Pest Control 285 Chapter 15 Safety, Security, and Emergency Preparedness 311 Chapter 16 Menu Planning 343 Chapter 17 Product Selection 367 Chapter 18 Purchasing 405 Chapter 19 Receiving, Storage, and Inventory Control 429 Chapter 20 Food Production 447 Appendix 20.1 A Culinary Glossary 486 Chapter 21 Distribution and Service 489 Chapter 22 Facility Design, Equipment Selection, and Maintenance 507 References 541 Index 553
Copyright Date
2012
Dewey Decimal
642/.56
Dewey Edition
23
Illustrated
Yes

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item 1 Foodservice Manual for Health Care Institutions (J-B AHA Press) - GOOD
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item 2 Foodservice Manual for Health Care Institutions (J-B AHA Press), Puckett, Ruby P
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Most relevant reviews

4 out of 5 stars
by ivelisse-julitaMar 08, 2022
Great reference book
Great references book for any foodservice director. Important and value information. To refresh knowledge and laws.
Verified purchase: Yes | Condition: Pre-owned

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