This edition of Food Service Management for Health Care Institutions was written to meet the needs and demands of today’s health care food service directors by providing the latest information on food service management and operations. Although this edition continues to provide information for successful management of daily operations, it adds greater emphasis on leadership, quality control, human resource management, communications, and financial or control management. The section on the practical operation of a food service department has been greatly revised and enlarged to meet many of the regulatory agencies’ standards and to meet the needs of customers.

My purpose in revising this book is to design a textbook that has practical up-to-date information to assist students—whether enrolled in college or in a dietary manager training program—and new or seasoned directors or managers employed in health care food service. Whether students are preparing for careers in food service management or clinical management, this book will contribute to an understanding of food service operations. Directors or managers in health care operations will find the information and suggested forms, formulas, policies, techniques, and references valuable in managing in a difficult environment. This book is divided into two major categories, the management of a health care food service and the operation of a health care food service. Each chapter contains its own introduction, summary, list of references, and in some instances, Web site addresses. In addition, where appropriate, various figures, charts, exhibits, and tables have been provided to assist users in managing a food service operation. Two appendixes provide glossaries of computer terms and of culinary terms. There is also an index.

Chapter 1, an introductory chapter, provides an overview of the entire book and identifies issues relevant to health care reform with emphasis on the rapidly changing environment of health care food service. This edition has also been enlarged to include a brief history of food service, professional ethics and social responsibilities, professional membership, and the benefits of professional food service organizations. Because food service departments can be one of the most stressful environments for workers, suggestions on dealing with stress have been included. The advantages and disadvantages of contract management companies operating a food service versus self-operation have been identified. Readers can be assured that materials contained in this book can be appropriately applied to all health care food service organizations.