Parker Puckett, American Society for Healthcare Food Service Administrators, Green:

Instructor's Resources

Instructor Companion Site

Table Of Contents

Chapter 1: Food Service Industry: An Overview.

Chapter 2: Leadership: Managing for Change.

Chapter 3: Marketing.

Chapter 4: Quality Management.

Chapter 5: Planning and Decision Making.

Chapter 6: Organization and Time Management.

Chapter 7: Communication.

Chapter 8: Human Resource Management.

Chapter 9: Clinical Nutrition Care Management.

Chapter 10: Management Information Systems.

Chapter 11: Control Function and Financial Management.

Chapter 12: Environmental Issues and Waste Management.

Chapter 13: Food Safety, Sanitation, and Hazard Analysis Critical Control Points.

Chapter 14: Safety, Security, and Emergency Preparedness.

Chapter 15: Menu Planning.

Chapter 16: Product Selection.

Chapter 17: Figures, Tables, and Exhibits.

Chapter 18: Receiving, Storage, and Inventory Control.

Chapter 19: Food Production.

Chapter 20: Distribution and Service.

Chapter 21: Facility Design and Equipment Selection.

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