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Food Service Manual for Health Care Institutions Paperback – 22 November 2004

4.2 4.2 out of 5 stars 5 ratings
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Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book-which has become the standard in the field of institutional and health care food service-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 agencies' standards.
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  1. Print length
    784 pages
  2. Language
    English
  3. Publisher
    John Wiley & Sons
  4. Publication date
    22 November 2004
  5. Dimensions
    21.55 x 4.08 x 27.8 cm
  6. ISBN-10
    0787964689
  7. ISBN-13
    978-0787964689
  8. See all details
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Product description

About the Author

Ruby P. Puckett, MA, RD, FCSI, CFE 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 the recipient of the Marjorie Hulsizer Copher award, the highest honor bestowed on an individual RD by the American Dietetic Association.

Product details

  • Publisher ‏ : ‎ John Wiley & Sons; 3rd edition (22 November 2004)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 784 pages
  • ISBN-10 ‏ : ‎ 0787964689
  • ISBN-13 ‏ : ‎ 978-0787964689
  • Dimensions ‏ : ‎ 21.55 x 4.08 x 27.8 cm
  • Customer Reviews:
    4.2 4.2 out of 5 stars 5 ratings

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