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Informationen zum Autor Ruby Parker Puckett, MA, FFCSI, is program director of dietary manager training in the division of continuing 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. Klappentext 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 MaintenanceLearning 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 foodservice industry. Zusammenfassung 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. Inhaltsverzeichnis Tables, Figures, and Exhibits ivForeword viiPreface ixAcknowledgments xThe Author xiIntroduction xiiiCHAPTER 1 Foodservice Industry: An Overview 1PART ONE Management of the Foodservice Department 19CHAPTER 2 Leadership: Managing for Change 21CHAPTER 3 Marketing and Revenue-Generating Services 37CHAPTER 4 Quality Management 51CHAPTER 5 Planning and Decision Making 71CHAPTER 6 Organization and Time Management 95CHAPTER 7 Communication 127CHAPTER 8 Human Resource Management: Laws for Employment and the Employment Process 145CHAPTER 9 Human Resource Management: Other Needed Skills 169CHAPTER 10 Management Information Systems 189CHAPTER 11 Control Function and Financial Management 207PART TWO Operation of the Foodservice Department 237CHAPTER 12 Environmental Issues and Sustainability 239CHAPTER 13 Microbial, Chemical, and Physical Hazards: Temperature Control 261CHAPTER 14 HACCP, Health Inspections, Environmental Sanitation, Food Code, and Pest Control 285CHAPTER 15 Safety, Security, and Emergency Preparedness 311CHAPTER 16 Menu Planning 343CHAPTER 17 Product Selection 367CHAPTER 18 Purchasing 405CHAPTER 19 Receiving, Storage, and Inventory Control 429CHAPTER 20 Food Production 447Appendix 20.1 A Culinary Glossary 486CHAPTER 21 Distribution and Service 489CHAPTER 22 Facility Design, Equipment Selection, and Maintenance 507References 541Index 553...
