Health Care Food Service Systems Management

Catherine F. Sullivan, Courtney Ann Atlas (Autoren)

Buch | Hardcover

350 Seiten

1997 | 3rd ed.
Aspen Publishers Inc.,U.S. (Verlag)
978-0-8342-0921-3 (ISBN)

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This two-part text offers a systems approach to health care food service management, and presents food service systems in sequential order. Behavioural objectives, keywords, suggested assignments and test items for developing evaluation tools are included and an instructor's manual is provided.

This practical text offers a systems approach to health care foodservice management. Part I introduces the reader to the principles of the systems approach to management. Part II presents foodservice systems in sequential order to correspond with the flow of resources through the various departments. Each chapter contains behavioral objectives, keywords, suggested classroom and clinical assignments and test items for developing evaluation tools. An instructor's manual is provided.

PRINCIPLES OF THE SYSTEMS APPROACH ; A Systems Approach ; Developing Objectives and Goals ; Organization Theory and Design ; Managerial Roles and Responsibilities ; Management Functions ; Effective Communication ; Decision Making ; Time Management ; FOODSERVICE SUBSYSTEMS ; Subsystem for Menu Planning ; Subsystem for Food Purchasing ; Subsystem for Equipment Planning, Use, and Care ; Subsystem for Food Production ; Subsystem for Distribution and Service ; Subsystem for Personnel Management ; Subsystem for Financial Management ; Appendixes

Erscheint lt. Verlag	24.10.1997
Zusatzinfo	Illustrations, forms
Verlagsort	Philadelphia
Sprache	englisch
Maße	219 x 283 mm
Gewicht	1224 g
Themenwelt	Medizin / Pharmazie ► Gesundheitswesen
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-8342-0921-7 / 0834209217
ISBN-13	978-0-8342-0921-3 / 9780834209213
Zustand	Neuware