Food Service Manual for Health Care Institutions
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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. A practical and comprehensive resource, Food Service Manual for Health Care Institutions contains information forDeveloping effective food service policies and proceduresUnderstanding the advantages and disadvantages of working with contract management companiesManaging participative leadership and ongoing changeUsing benchmarking and total quality management in food service management as quality improvement toolsCreating tools for effective communications and time managementUnderstanding the most current federal laws and accrediting agenciesHiring, training, and evaluating performance of personnel and developing competence-based job descriptionsDealing with microbiological hazards and emerging pathogens, food-borne illnesses and causes, sanitation and cleaning of equipment, as well as outlining Hazard Analysis Critical Control Point (HACCP) principlesMaintaining a safe and ergonomically sound work area and the latest information available on disaster and emergency preparednessDeveloping an individualized plan for the food service operationCreating customer menus and information about product selection and purchasing and suggestions about and safety procedures for receiving, storage, and inventory practicesProducing food that meets the nutritional needs of the customer In addition, the book is filled with forms, formulas, policies, techniques, and references that will prove invaluable in managing food service in the complex arena of the health care environment. The first two editions of Food Service Manual for Health Care Institutions were published by AHA/ASHFSA.
Ch. 1Food service industry : an overview1Ch. 2Leadership : managing for change27Ch. 3Marketing51Ch. 4Quality management69Ch. 5Planning and decision making101Ch. 6Organization and time management131Ch. 7Communication175Ch. 8Human resource management197Ch. 9Clinical nutrition care management249Ch. 10Management information systems277App. 10.1Glossary of computer terms for food service operators301Ch. 11Control function and financial management305Ch. 12Environmental issues and waste management345Ch. 13Food safety, sanitation, and hazard analysis critical control points371Ch. 14Safety, security, and emergency preparedness433Ch. 15Menu planning471Ch. 16Product selection509Ch. 17Purchasing559Ch. 18Receiving, storage, and inventory control589Ch. 19Food production609App. 19.1A culinary glossary665Ch. 20Distribution and service669Ch. 21Facility design and equipment selection691
