Management of Medical Foodservice Book

	Foreword
	Preface
	Acknowledgments
Ch. 1	A Systems Approach	1
Ch. 2	Developing Objectives and Goals	7
Ch. 3	Organization Theory and Design	15
Ch. 4	Managerial Roles and Responsibilities	31
Ch. 5	Functions of Management	53
Ch. 6	Effective Communication	63
Ch. 7	Decision Making	69
Ch. 8	Time Management	75
Ch. 9	Subsystem for Menu Planning	81
Ch. 10	Subsystem for Equipment Planning, Use, and Care	103
Ch. 11	Subsystem for Food Purchasing	129
Ch. 12	Subsystem for Food Production	177
Ch. 13	Subsystem for Distribution and Service	201
Ch. 14	Subsystem for Personnel Management	219
Ch. 15	Subsystem for Financial Management	259
	Appendix Table of Contents	287
App. A	Long-Term Care Standards for Dietary Survey (Management Component)	289
App. B	Long-Term Care Standards for Dietary Survey (Clinical Standards)	297
App. C	Long-Term Care Standards for Patient Rights	299
App. D	OBRA Assessment Forms	305
App. E	Dietary Information	323
App. F	Adjusting Yield of Weight Amounts	327
App. G	Adjusting Yield of Measurement Amounts	331
App. H	Rounding Off Weights and Measures	335
App. I	Equivalent Measures and Weights of Commonly Used Foods	337
App. J	Decimal Parts of a Pound	347
App. K	Factors for Metric Conversion	349
App. L	HACCP Forms	351
App. M	Purchase Units for Commonly Used Foods	355
App. N	Material Safety Data Sheet	397
App. O	Label Format for Containers	401
	Index	403