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.