Food Service Manual for Health Care Institutions,1994 Edition (AHA Press)
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English
BRENDA A. BYERS, is director of nutrition and food services at All Saints Health System, in Fort Worth, Texas. Ms. Byers has 11 years of experience in food service operations management and 5 years of experience as department director, as well as having served as a staff dietitian. CAROL W. SHANKLIN, is the director of the graduate program in the Department of Hotel, Restaurant, Institution Management and Dietetics at Kansas State Univeristy, in Manhattan. Dr. Shanklin teaches and conducts research in food service and hospitality management. Prior to joining the faculty at Kansas State University, she worked at Texas Woman's University, in Denton, and served as a productivity consultant for a major medical center in Dallas. Dr. Shanklin is active in The American Dietetic Association and has authored and coauthored several articles in professional journals. LINDA C. HOOVER, is an assistant professor in the Department of Education, Nutrition, and Restaurant/Hotel Management, College of Human Sciences, at Texas Tech University, in Lubbock. Previously, Dr. Hoover served as a faculty member, specializing in food service systems management, at Texas Woman's University, in Denton, and Texas Christian University, in Fort Worth. Her operational experience includes working as associate director of food service and as director of materials management at Methodist Hospitals of Dallas.
English
List of Figures.
List of Tables.
About the Authors.
Preface.
Acknowledgments.
Overview of Current Issues.
MANAGEMENT OF THE FOOD SERVICE DEPARTMENT.
Leadership: Managing for Change.
Marketing.
Quality Management.
Planning and Decision Making.
Organization and Time Management.
Communication.
Human Resource Management.
Nutrition Management.
Management Information Systems.
Financial Management.
OPERATION OF THE FOOD SERVICE DEPARTMENT.
Environmental Issues and Waste Management.
Sanitation.
Safety, Security, and Disaster Planning.
Menu Planning.
Product Selection.
Purchasing.
Receiving, Storage, and Inventory Control.
Food Production.
Meal Service.
Facility Design and Equipment Selection.
Index.
