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Image for Foodservice Manual for Health Care Institutions
Preview with VLeBooks

Foodservice Manual for Health Care Institutions (4th ed.)

Puckett, Ruby Parker
Part of the J-B AHA Press series
See all formats and editions

This is a comprehensive text that offers the information needed to understand the management and operation of health care food service departments.

This edition contains information about the new regulatory standards, nutrition standards, and service expectations that have enhanced the quality and effectiveness of hospital food service programs.

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Product Details
Wiley-Blackwell
1118234111 / 9781118234112
eBook (EPUB)
642.56
13/11/2012
US
English
997 pages
Copy: 20%; print: 20%
MBN Public health & preventive medicine, MBPM Medical administration & management, TTVC Hotel & catering trades, WB Cookery / food & drink etc
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