000			01769nam a2200265 a 4500
999			_c10306 _d10306
003			KKBBM
005			20230921112111.0
008			181127s2004 my a bf 001 0 eng d
020			_a0787964689 (alk. paper)
040			_aKKBBM _cKKBBM _beng
082	0	0	_a642.56 PUC _222
100	1		_aPuckett, Ruby P. _96571
245	1	0	_aFood service manual for health care institutions / _cRuby P. Puckett ; foreword by Carlton Green.
250			_a3rd ed.
260			_aSan Francisco : _bJossey-Bass, _cc2004.
300			_axxv, 757 p. : _bill. ; _c28 cm.
500			_aRev. ed. of: Food service manual for health care institutions / Brenda A. Byers, Carol W. Shanklin, and Linda C. Hoover. 1994 ed. 1994.
504			_aIncludes bibliographical references and index.
505	0		_aFood 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.
650		0	_aHealth facilities _xFood service _vHandbooks, manuals, etc. _96572
650		0	_aHospitals _xFood service _vHandbooks, manuals, etc. _96573
650	1	2	_aFood Service, Hospital. _96574
700	1		_aByers, Brenda A. _tFood service manual for health. care institutions. _96575
942			_2ddc _cBK