Foodservice Manual 4e - Paperback
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Availability:In StockContributor:Ruby Parker PuckettSeries:J-B AHA PressPublish date:2012-11-19Pages:592
Languages:EnglishPublisher:Jossey-BassISBN-13:9780470583746ISBN-10:470583746UPC:9780470583746Book Category:Medical, CookingBook Subcategory:Hospital Administration & Care, TablesettingSize:11.00 x 8.50 x 1.20 inchesWeight:3.0027Product ID:SCM7XCRVHT
"The fourth edition of the book that has become a classic in the field offers a comprehensive review of the management and operation of health care food service departments. This edition 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 standards"--Provided by publisher.
Languages:EnglishPublisher:Jossey-BassISBN-13:9780470583746ISBN-10:470583746UPC:9780470583746Book Category:Medical, CookingBook Subcategory:Hospital Administration & Care, TablesettingSize:11.00 x 8.50 x 1.20 inchesWeight:3.0027Product ID:SCM7XCRVHT
Ruby Parker Puckett, MA, FFCSI, is program director of dietary manager training in the division of con- tinuing education at the University of Florida, Gainesville. She is president of Foodservice Management Consultants and president of the Foodservice Consultants Society International (FCSI) Educational Foundation.
Publisher: Jossey-Bass
Edition
4th Edition
Contributor(s)
Author
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