Puckett, Ruby P. <br/><br/>
Food service manual for health care institutions / 
Ruby P. Puckett ; foreword by Carlton Green. 
 - 3rd ed. 
 - San Francisco :  Jossey-Bass,  c2004. 
 - xxv, 757 p. :  ill. ;  28 cm. 
<br/><br/> Rev. ed. of: Food service manual for health care institutions / Brenda A. Byers, Carol W. Shanklin, and Linda C. Hoover. 1994 ed. 1994. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Food service industry: an overview -- Leadership: managing for change -- Marketing -- Quality management -- Planning and decision making -- Organization and time management -- Communication -- Human resource management -- Clinical nutrition care management -- Management information systems -- Control function and financial management -- Environmental issues and waste management -- Food safety, sanitation, and hazard analysis critical control points -- Safety, security, and emergency preparedness -- Menu planning -- Product selection -- Purchasing -- Receiving, storage, and inventory control -- Food production -- Distribution and service -- Facility design and equipment selection. 
<br/><br/><label>ISBN: </label>0787964689 (alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Health facilities--Food service--Handbooks, manuals, etc.<br/>Hospitals--Food service--Handbooks, manuals, etc.<br/>Food Service, Hospital.
<br/><br/><label>Dewey Class. No.: </label>642.56 PUC