Books on the topic 'Hospitals – Food service – Personnel management'

Courtney, Atlas, and Sullivan Catherine F, eds. Health care food service systems management. 3rd ed. Gaithersburg, Md: Aspen Publishers, 1998.

Jacqueline, Kincaid, and United States. Dept. of Veterans Affairs. Office of Program Coordination and Evaluation., eds. A program evaluation of the Department of Veterans Affairs Dietetic Service. Washington, DC: Office of Program Coordination and Evaluation, Dept. of Veterans Affairs, 1990.

Potter, Charles R. A program evaluation of the Department of Veterans Affairs Dietetic Service. Washington, DC: Office of Program Coordination and Evaluation, Dept. of Veterans Affairs, 1990.

A, Gilbride Judith, and Maillet Julie O'Sullivan, eds. Handbook for clinical nutrition services management. Gaithersburg, Md: Aspen Publishers, 1991.

The effective health care supervisor. 3rd ed. Gaithersburg, Md: Aspen Publishers, 1993.

The effective health care supervisor. 2nd ed. Rockville, Md: Aspen Publishers, 1988.

The effective health care supervisor. 4th ed. Gaithersburg, Md: Aspen Publishers, 1997.

The effective health care supervisor. 5th ed. United States: Jones & Bartlett, 2003.

The effective health care supervisor. 6th ed. Sudbury, Mass: Jones and Bartlett Publishers, 2007.

Drummond, Karen Eich. Staffing your foodservice operation. New York: Van Nostrand Reinhold, 1991.

Gut-level management: Dealing with situations that can make or break your foodservice business. Fond du Lac, Wis: C P Pub., 1993.

Improving employee performance in the foodservice industry: A guide to employee discipline. New York: Van Nostrand Reinhold, 1992.

Karen, Miller-Kovach, and Miller Mary Angela, eds. Total quality management for hospital nutrition services. Gaithersburg, Md: Aspen Publishers, 1994.

Jackson, Rita. Nutrition and food services for integrated health care: A handbook for leaders. Gaithersburg, Md: Aspen Publishers, 1997.

S, Jones Barbara. Helping employees grow: A guide for restaurant managers. New York, N.Y: Chain Store Pub., 1987.

author, Rodger Margaret M., ed. Sustainability in healthcare food and nutrition services: With insights from healthcare practice leaders on sustainable foodservice programs. Greenwood Village, CO: Ricca e2/Envision Strategies, 2010.

Measure it, manage it: Laying the foundation for benchmarking in health care foodservice operations. Chicago, IL: American Dietetic Association, 1997.

The foolproof foodservice selection system: The complete manual for creating a quality staff. New York: Wiley, 1993.

Retaining your foodservice employees: 40 ways to better employee relations. New York, NY: Van Nostrand Reinhold, 1992.

International, Training and Personnel Conference for the Hotel and Catering Industry (2nd 1986 London England). Recruiting, training and developing young people: Papers submitted to the Conference, London March 26, 27, 1986, Cavendish Conference Centre. Wembley: Hotel and Catering Industry Training Board, 1986.

Management of medical foodservice. Westport, CT, USA: AVI Pub. Co., 1985.

Management of medical foodservice. 2nd ed. New York: Van Nostrand Reinhold, 1990.

Ninemeier, Jack D. Managing foodservice operations: A systems approach for healthcare and institutions. 2nd ed. Hillside, Ill. (4410 W. Roosevelt Rd., Hillside 60162-2077): The Association, 1985.

Knight, John Barton. Managing foodservice operations: A systems approach for healthcare and institutions. 3rd ed. Dubuque, Iowa: Kendall/Hunt Pub. Co., 1997.

Dietary Managers Association (U.S.), ed. Managing foodservice operations: A systems approach for healthcare and institutions. 2nd ed. Hillside, Ill. (4410 W. Roosevelt Rd., Hillside 60162-2077): The Association, 1992.

O'Leary, Barry W. The operation of internal marketing and empowerment in service provision: Fact or fiction? Dublin: University College Dublin, 1994.

Maher, Rowe Margaret, ed. Managing clinical nutrition services. Rockville, Md: Aspen Publishers, 1990.

Martienss, Rüdiger. Neue Aspekte im Personalwesen hauswirtschaftlicher Betriebe. Hamburg: Behr's Verlag, 1989.

From turnover to teamwork: How to build and retain a customer-oriented foodservice staff. New York: J. Wiley, 1994.

Parker, Barbara K. Health care education: A guide to staff development. Norwalk, Conn: Appleton-Century-Crofts, 1986.

Keyes, Gerald. Program audit: OMH Physicians' Extra Service Program. Albany, N.Y: Legislative Commission on Expenditure Review, 1988.

Office, General Accounting. VA health care: Opportunities for service delivery efficiencies within existing resources : report to the Chairman, Subcommittee on VA, HUD, and Independent Agencies, Committee on Appropriations, U.S. Senate. Washington, D.C: The Office, 1996.

Creating the future of health care education. Chicago, Ill: American Hospital Pub., 1988.

United States. Congress. House. Committee on Transportation and Infrastructure. A review of Amtrak operations: Hearing before the Committee on Transportation and Infrastructure, House of Representatives, One Hundred Twelfth Congress, second session. Washington: U.S. Government Printing Office, 2012.

Arduser, Lora. The waiter & waitress and waitstaff training handbook: A complete guide to the proper steps in service for food & beverage employees. Ocala, Fla: Atlantic Pub. Group, Inc., 2004.

Achieving Excellence: Clinical Staffing for Today and Tomorrow. American Dietetic Association, 2004.

Cafeteria management for hospitals. American Hospital Pub, 1986.

On-Site Foodservice Management: A Best Practices Approach. Wiley, 2003.

(Editor), Dennis Reynolds, and Karthik Namasivayam (Editor), eds. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches. Haworth Hospitality Press, 2007.

(Editor), Dennis Reynolds, and Karthik Namasivayam (Editor), eds. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches. Haworth Hospitality Press, 2007.

Allen-Chabot, Amy M., Ken M. Jarvis, and Robert M. O'Halloran. Cases in Foodservice and Clinical Nutrition Management. Prentice Hall, 2005.

Sweeney, Neil R. Managing People: Techniques for Restaurant Operators. Lebhar-Friedman Books, 1985.

National Restaurant Association (U.S.), ed. Building excellence: Selecting, motivating and retaining a professional foodservice staff : selected articles from NRA news. Washington, D.C: National Restaurant Association, 1986.

Nutrition and Food Services of Integrated Health Care: A Handbook for Leaders. Jones & Bartlett Publishers, 1997.

Inlet Isles: A Hospital Foodservice Case Study. Prentice Hall, 2002.

Henkel, Shri, and Douglas Robert Brown. The Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, And Churches With Companion CD-ROM. Atlantic Publishing Company (FL), 2007.

Basler, Joann. Decision factors that influenced hospital foodservice directors to implement a waste management program. 1996.

Iverson, Kathleen M. Managing Humans Resources in the Hospitality Industry: An Experiential Approach. Prentice Hall, 2001.

Iverson, Kathleen M. Managing Humans Resources in the Hospitality Industry: An Experiential Approach. Prentice Hall, 2001.

Drummond, Karen Eich. Retaining Your Foodservice Employees: 40 Ways to Better Employee Relations (Foodservice employee management series). Van Nostrand Reinhold, 1991.