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Food Service Manual for Health Care Institutions

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MesajTarih: 16/1/2009, 11:11    Mesaj konusu: Food Service Manual for Health Care Institutions Alıntıyla Cevap Gönder




Food Service Manual for Health Care Institutions

Paperback: 784 pages
Publisher: Jossey Bass; 3rd Edition edition (22 Nov 2004)
Language English
ISBN-10: 0787964689
ISBN-13: 978-0787964689


Product Description
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.

From the Back Cover
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.
A practical and comprehensive resource, Food Service Manual for Health Care Institutions contains information for

Developing effective food service policies and procedures
Understanding the advantages and disadvantages of working with contract management companies
Managing participative leadership and ongoing change
Using benchmarking and total quality management in food service management as quality improvement tools
Creating tools for effective communications and time management
Understanding the most current federal laws and accrediting agencies
Hiring, training, and evaluating performance of personnel and developing competence–based job descriptions
Dealing with microbiological hazards and emerging pathogens, food–borne illnesses and causes, sanitation and cleaning of equipment, as well as outlining Hazard Analysis Critical Control Point (HACCP) principles
Maintaining a safe and ergonomically sound work area and the latest information available on disaster and emergency preparedness
Developing an individualized plan for the food service operation
Creating customer menus and information about product selection and purchasing and suggestions about and safety procedures for receiving, storage, and inventory practices
Producing food that meets the nutritional needs of the customer
In addition, the book is filled with forms, formulas, policies, techniques, and references that will prove invaluable in managing food service in the complex arena of the health care environment. The first two editions of Food Service Manual for Health Care Institutions were published by AHA/ASHFSA.

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