Foodservice Manual for Health Care Institutions

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 Maintenance

Learning  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 food- service industry.