Overview

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.

Full Product Details

Author:   Catherine F. Sullivan ,  Courtney Ann Atlas (Professor, Dietetic Technology Program, Wayne County Community College, USA)
Publisher:   Aspen Publishers Inc.,U.S.
Imprint:   Aspen Publishers Inc.,U.S.
Edition:   3rd ed.
Dimensions:   Width: 21.90cm , Height: 2.20cm , Length: 28.30cm
Weight:   1.224kg
ISBN:  

9780834209213

ISBN 10:   0834209217
Pages:   350
Publication Date:   24 October 1997
Audience:   College/higher education ,  Professional and scholarly ,  General/trade ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Out of Stock Indefinitely
Availability:   In Print  
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

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