By Ruby P. Puckett American Hospital Association 2004, 758 pp. This latest edition of the Food Service Manual, like its predecessors, offers a comprehensive review of the management ad operation of health care foodservice departments as such, it remains an indispensible guide for all FSDs with responsibilities in that segment. Among its valuable features are chapters dealing with issues such as developing effective policies and procedures; understanding the advantages and disadvantages of ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.