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Paperback. Zustand: Acceptable. Connecting readers with great books since 1972. Used textbooks may not include companion materials such as access codes, etc. May have condition issues including wear and notes/highlighting. We ship orders daily and Customer Service is our top priority.

Paperback. Zustand: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.

Paperback. Zustand: Acceptable. Connecting readers with great books since 1972. Used textbooks may not include companion materials such as access codes, etc. May have condition issues including wear and notes/highlighting. We ship orders daily and Customer Service is our top priority.

Zustand: very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships USPS Media Mail.…

Paperback. Zustand: new. New Copy. Customer Service Guaranteed.

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Zustand: New. pp. 592 Index 4th Edition.

Zustand: New. pp. 592 Figures.

Zustand: New. 2012. 4th Edition. Paperback. The fourth edition of the book that has become a classic in the field offers a comprehensive review of the management and operation of health care food service departments. Series: J-B AHA Press S. Num Pages: 592 pages, Illustrations. BIC Classification: MBPM; TTVC; WB. Category: (P) Professional & Vocational. Dimension: 279 x 217 x 34. Weight in Grams: 1336. . . . . . …

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Zustand: New. 2012. 4th Edition. Paperback. The fourth edition of the book that has become a classic in the field offers a comprehensive review of the management and operation of health care food service departments. Series: J-B AHA Press S. Num Pages: 592 pages, Illustrations. BIC Classification: MBPM; TTVC; WB. Category: (P) Professional & Vocational. Dimension: 279 x 217 x 34. Weight in Grams: 1336. . . . . . Books ship from the US and Ireland. …

Taschenbuch. Zustand: Neu. Neuware - THE UPDATED REFERENCE FOR HEALTHCARE FOODSERVICE MANAGEMENT AND OPERATIONS Healthcare foodservice has transformed since 2013, with systems consolidation, post-COVID operational changes, and emerging technologies reshaping daily operations. Now in its Fifth Edition, Healthcare Foodservice Gold Standards addresses these shifts directly, providing current guidance on managing nutrition and foodservice departments within regional and national health care systems where an estimated seventy percent of facilities now operate. This edition incorporates new material on artificial intelligence tools, post-COVID workforce protocols, and the transition from independent hospital foodservice to system-wide standardization. Updated coverage reflects revised Centers for Medicare and Medicaid Services and Joint Commission standards, addresses cultural diversity in customer and workforce populations, and examines innovations in sustainable equipment, automation, and senior living community foodservice. Readers will also find: - Coverage of person-directed care models used in multi-level senior living communities offering varied dining service expectations - Guidance on integrating trained chefs into healthcare kitchens to elevate meal quality and patient satisfaction outcomes - Updated regulatory and safety standards from CMS and the Joint Commission aligned with current compliance requirements - Practical strategies for managing culturally diverse workforces and meeting the expectations of increasingly diverse patient populations - Content aligned with approximately forty percent of registered dietitian credentialing exam topics across foodservice management domains Designed for undergraduate and graduate students in ACEND-accredited nutrition and dietetics programs, this text also serves culinary arts students entering healthcare and practicing foodservice directors, chefs, and managers seeking a current operational reference grounded in today's regulatory and industry landscape.…

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Paperback. Zustand: Brand New. 4th edition. 1328 pages. 10.93x1.21x8.48 inches. In Stock.

Taschenbuch. Zustand: Neu. Neuware - 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.…

Paperback. Zustand: new. Paperback. 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 bookwhich 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. The fourth edition of the book that has become a classic in the field offers a comprehensive review of the management and operation of health care food service departments. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Zustand: New. PRINT ON DEMAND pp. 592 Acknowledgements.