Overview
This practical text offers a systems approach to health care food service management. Part I introduces the reader to the principles of the systems approach to management. Part II presents food service 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.
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Foreward
Preface
Acknowledgements
Chapter 1. A Systems Approach
Chapter 2. Developing Objectives and Goals
Chatper 3. Organization Theory and Design
Chapter 4. Managerial Roles and Responsibilities
Chapter 5. Functions of Management
Chapter 6. Effective Communication
Chapter 7. Decision Making
Chapter 8. Time Management
Chapter 9. Subsystem for Menu Planning
Chapter 10. Subsystem for Equipment Planning, Use, and Care
Chapter 11. Subsystem for Food Purchasing
Chapter 12. Subsystem for Food Production
Chapter 13. Subsystem for Distribution and Service
Chapter 14. Subsystem for Personnel Management
Chapter 15. Subsystem for Financial Management
Appendix A. Long-Term Care Standards for Dietary Survey (Management Component)
Appendix B. Long-Term Care Standards for Dietary Survey (Clinical Standards)
Appendix C. Long-Term Care Standards for Patient Rights
Appendix D. OBRA Assessment Forms
Appendix E. Dietary Information
Appendix F. Adjusting Yield of Weight Amounts
Appendix G. Adjusting Yield of Measurement Amounts
Appendix H. Adjusting Off Weights and Measures
Appendix I. Equivalent Measures and Weights of Commonly Used Foods
Appendix J. Decimal Parts of a Pound
Appendix K. Factors for Metric Conversion
Appendix L. HACCP Forms
Appendix M. Purchase Units for Commonly Used Foods
Appendix N. Material Safety Data Sheet
Appendix O. Label Format for Containers
Index
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ShowAbout the Author(s)
Catherine Sullivan, PhD, RD
Courtney Atlas, MPH, RD
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