LEADER 00000cam  2200553 a 4500 
001    ocn785081825 
003    OCoLC 
005    20161019023024.0 
008    120710s2013    caua     bf   001 0 eng   
010      2012027911 
016 7  101587936|2DNLM 
019    900800450|a914242589 
020    9780470583746|q(cloth) 
020    0470583746|q(cloth) 
020    |z9780470483746 
035    (OCoLC)785081825|z(OCoLC)900800450|z(OCoLC)914242589 
040    DNLM/DLC|beng|cDLC|dYDX|dBTCTA|dNLM|dYDXCP|dOCLCO|dJYJ
       |dCDX|dVET|dOCLCF|dOSU|dKASET|dOCL|dOCLCQ|dVET|dSTJ 
042    pcc 
049    STJJ 
050 00 RA975.5.D5|bP83 2013 
060 00 2013 B-405 
060  4 WX 168|bP977f 2013 
060 10 WX 168 
082 00 642/.56|223 
092    642.56|bP977F 
100 1  Puckett, Ruby P. 
245 10 Foodservice manual for health care institutions /|cRuby 
       Parker Puckett ; foreword by L. Charnette Norton. 
246 3  Food service manual for health care institutions 
250    4th ed. 
264  1 San Francisco :|bJossey-Bass,|c[2013] 
264  4 |c©2013 
300    xv, 575 pages, pages :|billustrations ;|c28 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
504    Includes bibliographical references and index. 
505 0  Foodservice industry : an overview -- Leadership : 
       managing for change -- Marketing and revenue-generating 
       services -- Quality management -- Planning and decision 
       making -- Organization and time management -- 
       Communication -- Human resource management : laws for 
       employment and the employment process -- Human resource 
       management : other needed skills -- Management information
       systems -- Control function and financial management -- 
       Environmental issues and sustainability -- Microbial, 
       chemical, and physical hazards -- HACCP, health 
       inspections, environmental sanitation, food code, and pest
       control -- Safety, security, and emergency preparedness --
       Menu planning -- Product selection -- Purchasing -- 
       Receiving, storage, and inventory control -- Food 
       production -- Distribution and service -- Facility design 
       and equipment selection and maintenance. 
520    "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. 
650  0 Health facilities|xFood service|vHandbooks, manuals, etc. 
650  0 Hospitals|xFood service|vHandbooks, manuals, etc. 
650  7 Health facilities|xFood service.|2fast|0(OCoLC)fst00953019
650  7 Hospitals|xFood service.|2fast|0(OCoLC)fst00961330 
650 12 Food Service, Hospital. 
655  7 Handbooks and manuals.|2fast|0(OCoLC)fst01423877 
994    C0|bSTJ