Food service manual for health care institutions/ Ruby P. Puckett.

By: Puckett, P. RubyMaterial type: TextTextPublisher: San Francisco: Jossey bass, Edition: 3rd edDescription: xxv,757p.: 27cmISBN: 0780787964689Subject(s): management of food service departmentDDC classification: 642 PUC-F H. ECO. 55911 Summary: 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.
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Book Lahore College for Women University

Home Economics
642 PUC-F H. ECO. 55911 (Browse shelf) Available LCWU-55911ss

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.

English.

pbk.

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