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Health care food service systems management

Author: Catherine F Sullivan; Courtney Atlas
Publisher: Gaithersburg, Md. : Aspen Publishers, 1998.
Edition/Format:   Print book : English : 3rd edView all editions and formats
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Document Type: Book
All Authors / Contributors: Catherine F Sullivan; Courtney Atlas
ISBN: 0834209217 9780834209213
OCLC Number: 37214037
Notes: Revised edition of: Management of medical foodservice / Catherine F. Sullivan. 2nd ed. c1990.
Description: xi, 412 pages : illustrations ; 29 cm
Contents: Ch. 1. A Systems Approach --
Ch. 2. Developing Objectives and Goals --
Ch. 3. Organization Theory and Design --
Ch. 4. Managerial Roles and Responsibilities --
Ch. 5. Functions of Management --
Ch. 6. Effective Communication --
Ch. 7. Decision Making --
Ch. 8. Time Management --
Ch. 9. Subsystem for Menu Planning --
Ch. 10. Subsystem for Equipment Planning, Use, and Care --
Ch. 11. Subsystem for Food Purchasing --
Ch. 12. Subsystem for Food Production --
Ch. 13. Subsystem for Distribution and Service --
Ch. 14. Subsystem for Personnel Management --
Ch. 15. Subsystem for Financial Management --
App. A. Long-Term Care Standards for Dietary Survey (Management Component) --
App. B. Long-Term Care Standards for Dietary Survey (Clinical Standards) --
App. C. Long-Term Care Standards for Patient Rights --
App. D. OBRA Assessment Forms --
App. E. Dietary Information --
App. F. Adjusting Yield of Weight Amounts --
App. G. Adjusting Yield of Measurement Amounts --
App. H. Rounding Off Weights and Measures --
App. I. Equivalent Measures and Weights of Commonly Used Foods --
App. J. Decimal Parts of a Pound --
App. K. Factors for Metric Conversion --
App. L. HACCP Forms --
App. M. Purchase Units for Commonly Used Foods --
App. N. Material Safety Data Sheet --
App. O. Label Format for Containers.
Responsibility: Catherine F. Sullivan, Courtney Atlas.

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