Foodservice Manual for Health Care Institutions
Afbeeldingen
Sla de afbeeldingen overArtikel vergelijken
- Engels
- Paperback
- 9780470583746
- 14 december 2012
- 592 pagina's
Samenvatting
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 bookwhich 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.
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 bookwhich 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.
Productspecificaties
Inhoud
- Taal
- en
- Bindwijze
- Paperback
- Oorspronkelijke releasedatum
- 14 december 2012
- Aantal pagina's
- 592
- Illustraties
- Nee
Betrokkenen
- Hoofdauteur
- Ruby Parker Puckett
- Hoofduitgeverij
- Jossey-Bass Inc.,U.S.
Overige kenmerken
- Editie
- 4
- Extra groot lettertype
- Nee
- Product breedte
- 216 mm
- Product hoogte
- 32 mm
- Product lengte
- 292 mm
- Studieboek
- Nee
- Verpakking breedte
- 216 mm
- Verpakking hoogte
- 32 mm
- Verpakking lengte
- 292 mm
- Verpakkingsgewicht
- 1383 g
EAN
- EAN
- 9780470583746
Je vindt dit artikel in
- Categorieën
- Taal
- Engels
- Boek, ebook of luisterboek?
- Boek
- Beschikbaarheid
- Leverbaar
- Studieboek of algemeen
- Algemene boeken
Kies gewenste uitvoering
Prijsinformatie en bestellen
De prijs van dit product is 97 euro en 99 cent. De meest getoonde prijs is 114 euro en 99 cent. Je bespaart 15%.- Prijs inclusief verzendkosten, verstuurd door bol
- Ophalen bij een bol afhaalpunt mogelijk
- 30 dagen bedenktijd en gratis retourneren
- Dag en nacht klantenservice
Rapporteer dit artikel
Je wilt melding doen van illegale inhoud over dit artikel:
- Ik wil melding doen als klant
- Ik wil melding doen als autoriteit of trusted flagger
- Ik wil melding doen als partner
- Ik wil melding doen als merkhouder
Geen klant, autoriteit, trusted flagger, merkhouder of partner? Gebruik dan onderstaande link om melding te doen.