Foodservice Manual for Health Care Institutions

The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice— contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice 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. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.

Tables, Figures, and Exhibits iv Foreword vii Preface ix Acknowledgments x The Author xi Introduction xiii Chapter 1 Foodservice Industry: An Overview 1 Part One Management of the Foodservice Department 19 Chapter 2 Leadership: Managing for Change 21 Chapter 3 Marketing and Revenue-Generating Services 37 Chapter 4 Quality Management 51 Chapter 5 Planning and Decision Making 71 Chapter 6 Organization and Time Management 95 Chapter 7 Communication 127 Chapter 8 Human Resource Management: Laws for Employment and the Employment Process 145 Chapter 9 Human Resource Management: Other Needed Skills 169 Chapter 10 Management Information Systems 189 Chapter 11 Control Function and Financial Management 207 Part Two Operation of the Foodservice Department 237 Chapter 12 Environmental Issues and Sustainability 239 Chapter 13 Microbial, Chemical, and Physical Hazards: Temperature Control 261 Chapter 14 HACCP, Health Inspections, Environmental Sanitation, Food Code, and Pest Control 285 Chapter 15 Safety, Security, and Emergency Preparedness 311 Chapter 16 Menu Planning 343 Chapter 17 Product Selection 367 Chapter 18 Purchasing 405 Chapter 19 Receiving, Storage, and Inventory Control 429 Chapter 20 Food Production 447 Appendix 20.1 A Culinary Glossary 486 Chapter 21 Distribution and Service 489 Chapter 22 Facility Design, Equipment Selection, and Maintenance 507 References 541 Index 553