A practical and comprehensive resource, Food Service Manual for Health Care Institutions contains information for

• Developing effective food service policies and procedures
• Understanding the advantages and disadvantages of working with contract management companies
• Managing participative leadership and ongoing change
• Using benchmarking and total quality management in food service management as quality improvement tools
• Creating tools for effective communications and time management
• Understanding the most current federal laws and accrediting agencies
• Hiring, training, and evaluating performance of personnel and developing competence-based job descriptions
• Dealing with microbiological hazards and emerging pathogens, food-borne illnesses and causes, sanitation and cleaning of equipment, as well as outlining Hazard Analysis Critical Control Point (HACCP) principles
• Maintaining a safe and ergonomically sound work area and the latest information available on disaster and emergency preparedness
• Developing an individualized plan for the food service operation
• Creating customer menus and information about product selection and purchasing and suggestions about and safety procedures for receiving, storage, and inventory practices
• Producing food that meets the nutritional needs of the customer

In addition, the book is filled with forms, formulas, policies, techniques, and references that will prove invaluable in managing food service in the complex arena of the health care environment.  The first two editions of Food Service Manual for Health Care Institutions were published by AHA/ASHFSA.