9798902319313 - BASIC HOSPITAL FOOD SERVICE de NAYERA MASOODI (6 resultados)

Condición: New.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condición: 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 multiple locations in the US or from the UK, depending on stock availability.

Paperback. Condición: 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 Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Paperback. Condición: 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.