Puckett:

Foodservice Manual for Health Care Institutions, 4th Edition

Instructor Companion Site

Table Of Contents

Chapter 1: Foodservice Industry: An Overview

Chapter 2: Leadership: Managing for Change

Chapter 3: Marketing and Revenue-Generating Services

Chapter 4: Quality Management

Chapter 5: Planning and Decision Making

Chapter 6: Organization and Time Management

Chapter 7: Communication

Chapter 8: Human Resource Management: Laws for Employment and the Employment Process

Chapter 9: Human Resource Management: Other Needed Skills

Chapter 10: Management Information Systems

Chapter 11: Control Function and Financial Management

Chapter 12: Environmental Issues and Sustainability

Chapter 13: Microbial, Chemical, and Physical Hazards: Temperature Control

Chapter 14: HACCP, Health Inspections, Environmental Sanitation, Food Code, and Pest Control

Chapter 15: Safety, Security, and Emergency Preparedness

Chapter 16: Menu Planning

Chapter 17: Product Selection

Chapter 18: Purchasing

Chapter 19: Receiving, Storage, and Inventory Control

Chapter 20: Food Production

Chapter 21: Distribution and Service

Chapter 22: Facility Design, Equipment Selection, and Maintenance

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