Foodservice Manual for Health Care Institutions

by Puckett, Ruby Parker

• ISBN13: 9780470583746
• ISBN10: 0470583746
• Edition: 4th
• Format: Paperback
• Copyright: 2012-11-19
• Publisher: Jossey-Bass

Summary

The fourth edition of the book that has become a classic in the field offers a comprehensive review of the management and operation of health care food service departments. This edition 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 standards.

Author Biography

Ruby Parker Puckett, MA, FFCSI, 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 president of the Foodservice Consultants Society International (FCSI) Educational Foundation.

Table of Contents

Tables, Figures, and Exhibits

Foreword

Preface

Acknowledgments

The Author

Introduction

Chapter 1 Foodservice Industry: An Overview

Part One Management of Foodservice Department

Chapter 2 Leadership: Managing for Change

Chapter 3 Marketing and Revenue-Generating Services

Chapter 4 Quality Management

Chapter 5 Planning and Decision Making

Chapter 6 Organization and Time Management

Chapter 7 Communication

Chapter 8 Human Resource Management: Laws for Employment and the Employment Process

Chapter 9 Human Resource Management: Other Needed Skills

Chapter 10 Management Information Systems

Chapter 11 Control Function and Financial Management

Part Two Operation of the Foodservice Department

Chapter 12 Environmental Issues and Sustainability

Chapter 13 Microbial, Chemical, and Physical Hazards

Chapter 14 HACCP, Health Inspections, Environmental Sanitation, Food Code, and Pest Control

Chapter 15 Safety, Security, and Emergency Preparedness

Chapter 16 Menu Planning

Chapter 17 Product Selection

Chapter 18 Purchasing

Chapter 19 Receiving, Storage, and Inventory Control

Chapter 20 Food Production

Appendix 20.1 Culinary Glossary

Chapter 21 Distribution and Service

Chapter 22 Facility Design and Equipment Selection and Maintenance

References

Index