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.One-stop companies spend an exorbitant amount of time and effort in marketing their services. ... Informal bidding is less complicated than formal bidding and requires less time. ... on a sheet with space for item needed, item description, amount needed, delivery date, and price quotations from selected purveyors. ... The delivery date will let the purveyor determine whether the time request can be met.
|Title||:||Health Care Food Service Systems Management|
|Author||:||Catherine F. Sullivan, Courtney Atlas|
|Publisher||:||Jones & Bartlett Learning - 1998|