By Ruby Parker Puckett
The completely revised and up-to-date fourth edition of Foodservice guide for overall healthiness Care Institutions bargains a assessment of the administration and operation of wellbeing and fitness care foodservice departments. This variation of the book—which has turn into the normal within the box of institutional and wellbeing and fitness care foodservice—contains the most up-tp-date facts at the profitable administration of day-by-day operations and comprises details on quite a lot of subject matters equivalent to management, quality controls, human source administration, product choice and buying, environmental matters, and fiscal administration.
This re-creation additionally comprises details at the functional operation of the foodservice division that has been vastly increased and up to date to aid associations greater meet the desires of the client and agree to the regulatory agencies'standards.
TOPICS coated INCLUDE:
- Leadership and administration Skills
- Marketing and Revenue-Generating Services
- Quality administration and Improvement
- Planning and selection Making
- Organization and Time Management
- Team Building
- Effective Communication
- Human source Management
- Management info Systems
- Financial Management
- Environmental concerns and Sustainability
- Microbial, Chemical, and actual Hazards
- HACCP, meals rules, Environmental Sanitation, and Pest Control
- Safety, safety, and Emergency Preparedness
- Menu Planning
- Product Selection
- Receiving, garage, and stock Control
- Food Production
- Food Distribution and Service
- Facility Design
- Equipment choice and Maintenance
Learning pursuits, precis, keywords, and dialogue questions integrated in each one bankruptcy support toughen vital issues and ideas. kinds, charts, checklists, formulation, regulations, innovations, and references supply valuable assets for working within the ever-changing and demanding setting of the food-service undefined.
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Extra info for Foodservice Manual for Health Care Institutions (J-B AHA Press)
Foodservice Manual for Health Care Institutions (J-B AHA Press) by Ruby Parker Puckett