Food Service Manual for Health Care Institutions
J-B AHA Press
4. Edition December 2012
592 Pages, Softcover
Wiley & Sons Ltd
Short Description
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.
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.
Foreword vii
Preface ix
Acknowledgments x
The Author xi
Introduction xiii
CHAPTER 1 Foodservice Industry: An Overview 1
PART ONE Management of the Foodservice Department 19
CHAPTER 2 Leadership: Managing for Change 21
CHAPTER 3 Marketing and Revenue-Generating Services 37
CHAPTER 4 Quality Management 51
CHAPTER 5 Planning and Decision Making 71
CHAPTER 6 Organization and Time Management 95
CHAPTER 7 Communication 127
CHAPTER 8 Human Resource Management: Laws for Employment and the Employment Process 145
CHAPTER 9 Human Resource Management: Other Needed Skills 169
CHAPTER 10 Management Information Systems 189
CHAPTER 11 Control Function and Financial Management 207
PART TWO Operation of the Foodservice Department 237
CHAPTER 12 Environmental Issues and Sustainability 239
CHAPTER 13 Microbial, Chemical, and Physical Hazards: Temperature Control 261
CHAPTER 14 HACCP, Health Inspections, Environmental Sanitation, Food Code, and Pest Control 285
CHAPTER 15 Safety, Security, and Emergency Preparedness 311
CHAPTER 16 Menu Planning 343
CHAPTER 17 Product Selection 367
CHAPTER 18 Purchasing 405
CHAPTER 19 Receiving, Storage, and Inventory Control 429
CHAPTER 20 Food Production 447
Appendix 20.1 A Culinary Glossary 486
CHAPTER 21 Distribution and Service 489
CHAPTER 22 Facility Design, Equipment Selection, and Maintenance 507
References 541
Index 553
