Publisher description for Food service manual for health care institutions / Ruby P. Puckett ; foreword by Carlton Green.

Bibliographic record and links to related information available from the Library of Congress catalog

Information from electronic data provided by the publisher. May be incomplete or contain other coding.

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.

Library of Congress subject headings for this publication:
Health facilities -- Food service -- Handbooks, manuals, etc.
Hospitals -- Food service -- Handbooks, manuals, etc.
Food Service, Hospital.