Abstract: A textbook on the subject of managing medical food services, the book covers the principles of the systems approach to managerial roles and objectives, then breaks food service into several subsystems for detailed discussion. Those subsystems are menu planning, equipment planning, use and care, food purchasing, food production, distribution and service, personnel management, and financial management.
| ISBN-13: | 9780442319519 |
| ISBN-10: | 0442319517 |
| Publisher: | Van Nostrand Reinhold |
| Publication date: | 1990 |
| Edition description: | Subsequent |
| Pages: | 459 |
| Product dimensions: | Height: 11.75 Inches, Length: 9.25 Inches, Weight: 2.44933573082 Pounds, Width: 1 Inches |
| Author: | Catherine F. Sullivan |
| Language: | en |
| Binding: | Hardcover |
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