{"product_id":"9780470583746","title":"Foodservice Manual for Health Care Institutions","description":"\u003ch3\u003eJ-B AHA Press\u003c\/h3\u003e\u003ch1\u003eFoodservice Manual for Health Care Institutions\u003c\/h1\u003e\u003ch3\u003eRuby Parker Puckett\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eMedical \/ Hospital Administration \u0026amp; Care\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eThe thoroughly revised and updated fourth edition\u003c\/b\u003e of \u003ci\u003eFoodservice Manual for Health Care Institutions\u003c\/i\u003e 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. \u003c\/p\u003e\n\u003cp\u003eThis 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. \u003c\/p\u003e\n\u003cp\u003eTOPICS COVERED INCLUDE: \u003c\/p\u003e\n\u003cul\u003e \u003cli\u003e\u003cb\u003eLeadership and Management Skills\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eMarketing and Revenue-Generating Services\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eQuality Management and Improvement\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003ePlanning and Decision Making\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eOrganization and Time Management\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eTeam Building\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eEffective Communication\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eHuman Resource Management\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eManagement Information Systems\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eFinancial Management\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eEnvironmental Issues and Sustainability\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eMicrobial, Chemical, and Physical Hazards\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eHACCP, Food Regulations, Environmental Sanitation, and Pest Control\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eSafety, Security, and Emergency Preparedness\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eMenu Planning\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eProduct Selection\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003ePurchasing\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eReceiving, Storage, and Inventory Control\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eFood Production\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eFood Distribution and Service\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eFacility Design\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\u003cb\u003eEquipment Selection and Maintenance\u003c\/b\u003e\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eLearning 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.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e  \u003cp\u003e\u003cb\u003eRuby Parker Puckett\u003c\/b\u003e, MA, FFCSI, is program director of dietary manager training in the division of con- tinuing education at the University of Florida, Gainesville. She is president of Foodservice Management Consultants and president of the Foodservice Consultants Society International (FCSI) Educational Foundation. \u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e19 November 2012\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eJossey-Bass\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9780470583746\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003ePaperback \/ softback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e592\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e38.4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44384499138700,"sku":"9780470583746","price":106.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780470583746_6f308e59-923c-4976-8d36-4c2714074e63.jpg?v=1780172570","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9780470583746","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}