Synopsis
This book aims to equip students, dieticians, foodservice managers, healthcare administrators, and public health professionals with the knowledge of how nutrition services operate in the hospital setting. The book starts with more general areas, that is, infrastructure, equipment, purchasing, and menu planning, and then moves to more focused areas, such as food production, therapeutic diets, sanitation, hygiene, safety, and quality management. This is aimed at explaining every subject in a rational, understandable, and practical way, incorporating both theoretical and practical aspects.
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BASIC HOSPITAL FOOD SERVICE
Seller: GreatBookPrices, Columbia, MD, U.S.A.
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BASIC HOSPITAL FOOD SERVICE
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BASIC HOSPITAL FOOD SERVICE
Seller: GreatBookPrices, Columbia, MD, U.S.A.
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Basic Hospital Food Service
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # L2-9798902319313
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BASIC HOSPITAL FOOD SERVICE
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BASIC HOSPITAL FOOD SERVICE
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Basic Hospital Food Service (Paperback)
Print on DemandSeller: CitiRetail, Stevenage, United Kingdom
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Paperback. Condition: new. Paperback. This book aims to equip students, dieticians, foodservice managers, healthcare administrators, and public health professionals with the knowledge of how nutrition services operate in the hospital setting. The book starts with more general areas, that is, infrastructure, equipment, purchasing, and menu planning, and then moves to more focused areas, such as food production, therapeutic diets, sanitation, hygiene, safety, and quality management. This is aimed at explaining every subject in a rational, understandable, and practical way, incorporating both theoretical and practical aspects. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9798902319313
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Basic Hospital Food Service
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. Neuware - This book aims to equip students, dieticians, foodservice managers, healthcare administrators, and public health professionals with the knowledge of how nutrition services operate in the hospital setting. The book starts with more general areas, that is, infrastructure, equipment, purchasing, and menu planning, and then moves to more focused areas, such as food production, therapeutic diets, sanitation, hygiene, safety, and quality management. This is aimed at explaining every subject in a rational, understandable, and practical way, incorporating both theoretical and practical aspects. Seller Inventory # 9798902319313
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