Food service manual for health care institutions/
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
San Francisco:
Jossey-Bass,
c2004
|
| Edition: | 3η έκδ. |
| Subjects: |
Table of 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.