Foodservice Manual for Health Care Institutions

Detalles Bibliográficos
Autor principal: Puckett, Ruby Parker
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Newark : John Wiley & Sons, Incorporated, 2012.
Colección:New York Academy of Sciences Ser.
Temas:
Electronic books.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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
  • 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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