title: Food Service Manual for Health Care Institutions
author: Ruby Parker Puckett
description: <i>Food Service Manual for Health Care Institutions</i> offers a comprehensive review of the management and operation of health care food service departments. This third edition of the bookwhich has become the standard in the field of institutional and health care food serviceincludes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies standards.
zlib_text: Human Resource
  Management in Health Care
  Principles and Practice
  L. Fleming Fallon, Jr., MD, DrPH, MBA
  Professor of Public Health
  Bowling Green State University
  Bowling Green, Ohio
  Charles R. McConnell, MBA, CM
  Health Care Management and
  Human Resources Consultant
  Ontario, New York
  
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