Management of Medical Foodservice
- ISBN-10
- 087055493X
- ISBN-13
- 9780870554933
- Category
- Medical / Hospital Administration & Care
- Pages
- 410
- Language
- English
- Published
- 1985
- Publisher
- Avi Publishing Company
- Author
- Catherine F. Sullivan
Description
Abstract: This book is desinged to give practical management skills and technical knowledge to students in dietetics and foodservice systems management, as well as practitioners and administrators in health care and related facilities. The monograph specializes in information on the unique activities, functions, and problems pertinent to foodservice operations with an emphasis on their practical application. The first 10 chapters introduce and discuss management concepts while the last seven chapters present information on the subsystems of a foodservice system such as menu planning, food purchasing, and finance.
Get the book
Other editions
Similar books
-
Health Care Food Service Systems Management
By Catherine F. SullivanThis practical text offers a systems approach to health care foodservice management.
-
Food Service Manual for Health Care Institutions
By Ruby Parker Puckett, American Society for Healthcare Food Service AdministratorsRuby Parker Puckett, American Society for Healthcare Food Service Administrators ... ______ Director's Signature Date Copy Number 1 will be retained by employee. ... Never stand in the middle of the kitchen and yell “You're fired!
-
Managing Foodservice Operations: A Systems Approach for Healthcare and Institutions
By Sue GrossbauerUltimately , the best approach is to strive to minimize turnover and retain valuable employees . Again , effective communication ... Check Your Knowledge Please select an answer for each of the following multiple choice questions . 1 .
-
Foodservice Manual for Health Care Institutions
By Ruby Parker PuckettContemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations (4th ed.). ... Principles of Marketing (9th ed.). ... Megginson, L., Mosley, D., and P. Pietri Jr. Management: Concepts and Applications.
-
Foodservice Management- by Design
By Dee Legvold, Kristi SalisburyFoodservice Management- by Design
-
Cases in Food Service and Clinical Nutrition Management
By Robert M. O'Halloran, Amy Allen-Chabot, Ken JarvisKEY BENEFIT: Addressing clinical nutrition and foodservice management issues in a variety of settings, this book contains 34 cases and concise examples of managerial issues that teach, motivate, and prepare individuals in the field of ...
-
Managing Food and Nutrition Services: For the Culinary, Hospitality, and Nutrition Professions
By Sari EdelsteinManaging Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text.
-
Managing Foodservice Operations: A Systems Approach for Healthcare and Institutions
By Jack D. Ninemeier, Ruby P. PuckettWritten to assist a) students to gain skills necessary to meet their goal of becoming a dietary manager; b) those persons who desire to take the certification examination; c) practicing...
-
Foodservice Operations and Management: Concepts and Applications
By Karen Eich Drummond, Mary Cooley, Thomas J. CooleyThe other recipe calls for 10 pounds of trimmed green beans. When trimming green beans, the ends of each bean are cut off and any discolored or damaged sections removed. In the baked potato recipe, the cook can simply grab 5 pounds of ...
-
Foodservice Management by Design -: Third Edition
By Soniya PerlFoodservice Management by Design -: Third Edition