The thoroughly revised and updated fourth edition ofFoodservice 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 SkillsMarketing and Revenue-Generating ServicesQuality Management and ImprovementPlanning and Decision MakingOrganization and Time ManagementTeam BuildingEffective CommunicationHuman Resource ManagementManagement Information SystemsFinancial ManagementEnvironmental Issues and SustainabilityMicrobial, Chemical, and Physical HazardsHACCP, Food Regulations, Environmental Sanitation, and Pest ControlSafety, Security, and Emergency PreparednessMenu PlanningProduct SelectionPurchasingReceiving, Storage, and Inventory ControlFood ProductionFood Distribution and ServiceFacility DesignEquipment 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.

Ruby Parker Puckett, MA, FFCSI, is program director of dietary manager training in the division of con- tinuing education at the University of Florida, Gainesville. She is president of Foodservice Management Consultants and president of the Foodservice Consultants Society International (FCSI) Educational Foundation.

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