Health Care Food Service Systems Management / Edition 3

by Catherine Sullivan

Overview

This practical text offers a systems approach to health care food serv ice management. Part I introduces the reader to the principles of the systems approach to management. Part II presents foodservice systems i n sequential order to correspond with the flow of resources through th e various departments. Each chapter contains behavioral objectives, ke ywords, suggested classroom and clinical assignments and test items fo r developing evaluation tools. An instructor's manual is provided.

Product Details

ISBN-13:	9780834209213
Publisher:	Aspen
Publication date:	10/24/1997
Edition description:	1E
Pages:	426
Product dimensions:	8.70(w) x 11.10(h) x 1.10(d)

Editorial Reviews

New edition of a text which provides updates in both management and food service issues<-->leadership principles, dietetics, guidelines, federal and state rules and regulations, sanitation and hazard analysis, and requirements for certification and licensure. Fifteen chapters discuss the systems approach and management concepts, followed by subsystems for menu and equipment planning, food purchase and production, distribution and service, and personnel and financial management. Annotation c. by Book News, Inc., Portland, Or.

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