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EBOOKCENTRAL_on1347023722 |
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OCoLC |
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20240329122006.0 |
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m o d |
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230209s2012 xx o ||| 0 eng d |
| 040 |
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|a EBLCP
|b eng
|c EBLCP
|d OCLCQ
|d EBLCP
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCL
|d OCLCQ
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| 020 |
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|a 9781118220528
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|a 1118220528
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| 035 |
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|a (OCoLC)1347023722
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| 082 |
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|a 642/.56
|q OCoLC
|2 23/eng/20230216
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| 049 |
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|a UAMI
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| 100 |
1 |
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|a Puckett, Ruby Parker.
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| 245 |
1 |
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|a Foodservice Manual for Health Care Institutions
|h [electronic resource].
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| 260 |
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|a Newark :
|b John Wiley & Sons, Incorporated,
|c 2012.
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| 300 |
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|a 1 online resource (593 p.).
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| 490 |
1 |
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|a New York Academy of Sciences Ser. ;
|v v.150
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| 500 |
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|a Description based upon print version of record.
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| 505 |
0 |
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|a Intro -- Title page -- Copyright page -- Contents -- Tables, Figures, and Exhibits -- Foreword -- Preface -- Acknowledgments -- The Author -- Dedication -- Introduction -- CHAPTER 1: Foodservice IndustryAn Overview -- Learning Objectives -- Issues: Change -- Other Changes in Delivery of Care -- Political Issues -- Regulation and Legislation -- Health Care Affordability -- Accountability and Ethics -- Environmental Trends -- Food Labeling and Nutrition Claims -- Workforce Issues -- Cultural Diversity of the Workforce -- Age of the Workforce -- Infectious Disease in the Workplace
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|a Literacy and the Workforce -- Employee as Customer -- Customer-Oriented Focus -- Value in the Quality-Cost Equation -- Nutrition Awareness -- Demographic Changes -- Technology Trends -- Information Systems -- Medical Technology -- Food Technology -- Background of Foodservice Industry -- Classifications of Foodservice -- Role of Foodservice -- Managerial Ethics and Social Responsibility -- Stress -- Personal and Professional Development -- Summary -- Key Terms -- Discussion Questions -- PART ONE: Management of the Foodservice Department -- CHAPTER 2: Leadership -- Learning Objectives
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| 505 |
8 |
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|a Leadership Style -- Behavior Theories of Effective Leadership -- Situational Leadership -- Leaders as Managers -- Leadership Characteristics for Effective Management -- Levels of Management -- Basic Functions of Management -- Managerial Power -- Managers' Responsibilities -- Participative Management -- Creating a Participative Culture -- Management Responsibilities in a Participative Culture -- Employee Involvement -- Content Theories of Motivation -- Process Theories of Motivation -- Reinforcement Theory of Motivation -- Application of Motivational Theories -- Levels of Empowerment
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| 505 |
8 |
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|a Application of Empowerment to Foodservice -- Image -- Roadblocks to Participative Management -- Summary -- Key Terms -- Discussion Questions -- CHAPTER 3: Marketing and Revenue-Generating Services -- Learning Objectives -- Key Marketing Concepts -- Services Marketing -- Intangibility -- Simultaneous Production and Consumption -- Less Uniformity and Standardization -- Absence of Inventories -- Markets and Segmentation -- Marketing Mix -- Marketing Management Model -- Phase 1: Information -- Phase 2: Planning -- Phase 3: Implementation -- Phase 4: Evaluation -- Phase 5: Feedback -- Summary
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| 505 |
8 |
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|a Key Terms -- Discussion Questions -- CHAPTER 4: Quality Management -- Learning Objectives -- Development of Quality in Health Care -- General History of Quality Management -- The Joint Commission's Influence on Health Care Quality -- Move to CQI in Health Care -- Creating a CQI Culture -- Principles That Drive a CQI Culture -- Quality Control -- Customer Service and Satisfaction -- Clinical Quality Assessment -- Quality Programs -- Total Quality Management -- Critical Paths -- Comparative Outcome Measures -- Case Management -- Process Reengineering -- Benchmarking -- Summary -- Key Terms
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| 500 |
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|a Additional Resources
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 655 |
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0 |
|a Electronic books.
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| 758 |
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|i has work:
|a Food service manual for health care institutions (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCFrgGwXXykFT6rcfyBJYyd
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|a Puckett, Ruby Parker
|t Foodservice Manual for Health Care Institutions
|d Newark : John Wiley & Sons, Incorporated,c2012
|z 9780470583746
|
| 830 |
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0 |
|a New York Academy of Sciences Ser.
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| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=7103442
|z Texto completo
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| 938 |
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|a ProQuest Ebook Central
|b EBLB
|n EBL7103442
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| 994 |
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|a 92
|b IZTAP
|
