Food Service Manual for Health Care Institutions (J-B AHA Press)

786 Pages·2004·2.92 MB·English

by  Ruby Parker Puckett

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Food Service
Manual
for Health Care Institutions
Third Edition
Ruby P. Puckett
Foreword by Carlton Green
Health Forum, Inc.
An American Hospital Association Company
CHICAGO
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Food Service
Manual
for Health Care Institutions
Third Edition
01_964689 ffirs.qxd 10/14/04 9:51 AM Page iv
01_964689 ffirs.qxd 10/14/04 9:51 AM Page v
Food Service
Manual
for Health Care Institutions
Third Edition
Ruby P. Puckett
Foreword by Carlton Green
Health Forum, Inc.
An American Hospital Association Company
CHICAGO
01_964689 ffirs.qxd 10/14/04 9:51 AM Page vi
Copyright © 2004 by the American Hospital Association. All rights reserved.
This publication is designed to provide accurate and authoritative information in regard
to the subject matter covered. It is sold with the understanding that the publisher is not
engaged in rendering professional services. If professional advice or other expert assistance
is required, the services of a competent professional person should be sought.
The views expressed in this book are strictly those of the author and do not represent the
official positions of the American Hospital Association.
is a service mark of the American Hospital Association used under license
by AHA Press.
Published by Jossey-Bass
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Library of Congress Cataloging-in-Publication Data
Puckett, Ruby P.
Food service manual for health care institutions / Ruby P. Puckett ;
foreword by Carlton Green.— 3rd ed.
p. ; cm.
Rev. ed. of: Food service manual for health care institutions / Brenda A.
Byers, Carol W. Shanklin, and Linda C. Hoover. 1994 ed. 1994.
Includes bibliographical references and index.
ISBN 0-7879-6468-9 (alk. paper)
1. Health facilities—Food service—Handbooks, manuals, etc. 2.
Hospitals—Food service—Handbooks, manuals, etc.
[DNLM: 1. Food Service, Hospital. WX 168 P977f 2004] I. Byers, Brenda
A. Food service manual for health. care institutions. II. Title.
RA975.5.D5P83 2004
642'.56—dc22
2004016535
Printed in the United States of America
THIRD EDITION
PB Printing 10 9 8 7 6 5 4 3 2 1
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Contents
Figures, Tables, and Exhibits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ix
Foreword . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xvii
Preface. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xix
Acknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xxi
About the Author . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xxii
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xxiii
Chapter 1. Food Service Industry: An Overview . . . . . . . . . . . . . . 1
Part One. Management of the Food Service Department
Chapter 2. Leadership: Managing for Change. . . . . . . . . . . . . . . 27
Chapter 3. Marketing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Chapter 4. Quality Management. . . . . . . . . . . . . . . . . . . . . . . . . 69
Chapter 5. Planning and Decision Making . . . . . . . . . . . . . . . . 101
Chapter 6. Organization and Time Management. . . . . . . . . . . . 131
Chapter 7. Communication . . . . . . . . . . . . . . . . . . . . . . . . . . . 175
Chapter 8. Human Resource Management . . . . . . . . . . . . . . . . 197
Chapter 9. Clinical Nutrition Care Management. . . . . . . . . . . . 249
Chapter 10. Management Information Systems. . . . . . . . . . . . . . 277
Appendix 10.1. Glossary of Computer Terms
for Food Service Operators . . . . . . . . . . . . . . . . . . . 301
Chapter 11. Control Function and Financial Management. . . . . . 305
Part Two. Operation of the Food Service Department
Chapter 12. Environmental Issues and Waste Management . . . . . 345
Chapter 13. Food Safety, Sanitation, and Hazard Analysis
Critical Control Points. . . . . . . . . . . . . . . . . . . . . . . 371
Chapter 14. Safety, Security, and Emergency Preparedness. . . . . . 433
Chapter 15. Menu Planning . . . . . . . . . . . . . . . . . . . . . . . . . . . . 471
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