Food service manual for health care institutions

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American Hospital Pub., Mar 29, 1994 - Cooking - 556 pages
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This classic in the operation of food service departments covers OSHA guidelines, management skills development, menu planning, product selection, facility design and equipment selection.

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Contents

Overview of Current Issues
1
Part One Management of the Food Service Department
17
Managing for Change
19
Copyright

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About the author (1994)

BRENDA A. BYERS, is director of nutrition and food services at All Saints Health System, in Fort Worth, Texas. Ms. Byers has 11 years of experience in food service operations management and 5 years of experience as department director, as well as having served as a staff dietitian. CAROL W. SHANKLIN, is the director of the graduate program in the Department of Hotel, Restaurant, Institution Management and Dietetics at Kansas State Univeristy, in Manhattan. Dr. Shanklin teaches and conducts research in food service and hospitality management. Prior to joining the faculty at Kansas State University, she worked at Texas Woman's University, in Denton, and served as a productivity consultant for a major medical center in Dallas. Dr. Shanklin is active in The American Dietetic Association and has authored and coauthored several articles in professional journals. LINDA C. HOOVER, is an assistant professor in the Department of Education, Nutrition, and Restaurant/Hotel Management, College of Human Sciences, at Texas Tech University, in Lubbock. Previously, Dr. Hoover served as a faculty member, specializing in food service systems management, at Texas Woman's University, in Denton, and Texas Christian University, in Fort Worth. Her operational experience includes working as associate director of food service and as director of materials management at Methodist Hospitals of Dallas. 17 02 This classic in the operation of food service departments covers OSHA guidelines, management skills development, menu planning, product selection, facility design and equipment selection.

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