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.Review the food service department organizational chart, policies, and procedures. 2. ... Studenta#39;s name I.D. number Major Course number Location of training Date Credit hours Training period: Description of study department. operation.
|Title||:||Health Care Food Service Systems Management|
|Author||:||Catherine F. Sullivan, Courtney Atlas|
|Publisher||:||Jones & Bartlett Learning - 1998|