Food Service Manual for Health Care Institutions

Third Edition
by Ruby P. Puckett

This reference offers a comprehensive review of the management and operation of health care food service departments.

The Third Edition—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and contains information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management.

Food Service Manual for Health Care Institutions also includes 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 agencies' standards.

Features information for:

• Developing effective food service policies and procedures
• Understanding the advantages and disadvantages of working with contract management companies
• Managing participative leadership and on-going change
• Using benchmarking and total quality management in food service management as quality improvement tools
• Creating tools for effective communications and time management
• Understanding the most current federal laws and accrediting agencies
• Hiring, training, and evaluating performance of personnel and developing competence-based job descriptions
• Dealing with microbiological hazards and emerging pathogens, food-borne illnesses and causes, sanitation and cleaning of equipment, as well as outlining HACCP principles
• Maintaining a safe and ergonomically sound work area and the latest information available on disaster and emergency preparedness
• Developing an individualized plan for the food service operation
• Creating customer menus and information about product selection and purchasing and suggestions about and safety procedures for receiving, storage, and inventory practices
• Producing food that meets the nutritional needs of the customer

Food Service Manual for Health Care Institutions is filled with forms, formulas, policies, techniques, and references that will prove invaluable in managing food service in the complex arena of the health care environment.

Contents

1. Food Service Industry: An Overview
1. Management of the Food Service Department
   2. Leadership: Managing for Change
   3. Marketing
   4. Quality Management
   5. Planning and Decision Making
   6. Organization and Time Management
   7. Communication
   8. Human Resource Management
   9. Clinical Nutrition Care Management
   10. Management Information Systems
   11. Control Function and Financial Management

2. Operation of the Food Service Department
   12. Environmental Issues and Waste Management
   13. Food Safety, Sanitation, and Hazard Analysis Critical Control Points
   14. Safety, Security, and Emergency Preparedness
   15. Menu Planning
   16. Product Selection
   17. Purchasing
   18. Receiving, Storage, and Inventory Control
   19. Food Production
   20. Distribution and Service
   21. Facility Design and Equipment Selection

Index

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