Food Service Manual For Health Care Institutions - Brossura

Puckett, Ruby P.

Brossura

ISBN 10: 0787964689 ISBN 13: 9780787964689

Casa editrice: Jossey-Bass Inc Pub, 2004

Riassunto

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.

Su questo libro

L'autore:

Ruby P. Puckett, MA, RD, FCSI, CFE 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 the recipient of the Marjorie Hulsizer Copher award, the highest honor bestowed on an individual RD by the American Dietetic Association.

Product Description:

Book by Parker Puckett Ruby American Society for Healthcar

Su questa edizione

• Editore: Jossey-Bass Inc Pub
• Data di pubblicazione: 2004
• ISBN 10: 0787964689
• ISBN 13: 9780787964689
• Rilegatura: Copertina flessibile
• Numero edizione: 3
• Numero di pagine: 757