This practical text offers a systems approach to health care foodservice management. Part I introduces the reader to the principles of the systems approach to management. Part II presents foodservice systems in sequential order to correspond with the flow of resources through the various departments. Each chapter contains behavioral objectives, keywords, suggested classroom and clinical assignments and test items for developing evaluation tools. An instructor's manual is provided.... out areas to be kept clean and sanitized aObserve pot-washing procedure: filling sink with water, cleaning and sanitizing solutions, disposing of food ... One method of the performance evaluation form should be identical to involvement is toanbsp;...
|Title||:||Health Care Food Service Systems Management|
|Author||:||Catherine F. Sullivan, Courtney Atlas|
|Publisher||:||Jones & Bartlett Learning - 1998|