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Food service manual for health care institutions / Ruby P. Puckett ; foreword by Carlton Green.

By: Contributor(s): Material type: TextTextPublication details: San Francisco : Jossey-Bass, c2004.Edition: 3rd edDescription: xxv, 757 p. : ill. ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0787964689
  • 9780787964689
Subject(s): DDC classification:
  • 642.56 22
LOC classification:
  • RA975.5.D5 P83 2004
NLM classification:
  • WX 168
Online resources:
Contents:
Food service industry: an overview -- Leadership: managing for change -- Marketing -- Quality management -- Planning and decision making -- Organization and time management -- Communication -- Human resource management -- Clinical nutrition care management -- Management information systems -- Control function and financial management -- Environmental issues and waste management -- Food safety, sanitation, and hazard analysis critical control points -- Safety, security, and emergency preparedness -- Menu planning -- Product selection -- Purchasing -- Receiving, storage, and inventory control -- Food production -- Distribution and service -- Facility design and equipment selection.
Action note:
  • Catalography: 20251112 margaretmargaret
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Holdings
Item type Current library Call number Copy number Status Barcode
Books-Closed Access Books-Closed Access School of Food Technology, Nutrition and Bioengineering School of Food Technology, Nutrition and Bioengineering 642.56 FOO (Browse shelf(Opens below)) 1 Available 001312254

Rev. ed. of: Food service manual for health care institutions / Brenda A. Byers, Carol W. Shanklin, and Linda C. Hoover. 1994 ed. 1994.

Includes bibliographical references and index.

Food service industry: an overview -- Leadership: managing for change -- Marketing -- Quality management -- Planning and decision making -- Organization and time management -- Communication -- Human resource management -- Clinical nutrition care management -- Management information systems -- Control function and financial management -- Environmental issues and waste management -- Food safety, sanitation, and hazard analysis critical control points -- Safety, security, and emergency preparedness -- Menu planning -- Product selection -- Purchasing -- Receiving, storage, and inventory control -- Food production -- Distribution and service -- Facility design and equipment selection.

Catalography: 20251112 margaretmargaret

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