CD-HCF

FS Management

 

FS Management

#5016 Pocket Resource for Management
A quick reference for food service management. This spiral bound, pocket-sized resource contains essential information for all areas of food service including personnel, education, kitchen design, quality, cost control, survey information, emergency management, etc. Newly updated and revised. (2006)
Price: $15.00
Buy with #5006, Pocket Resource for Nutrition Assessment, and get both for $35.00
#5001 & #5035 Dining Skills Video & Study
This is an excellent cross-training tool for all health care providers who strive to host independent dining skills.
Price: $12.00 (#5001, VHS)
Price: $12.00 (#5035, DVD)
#5003 Dining Skills Manual
Revised manual filled with suggestions for the health care team to address eating problems. Utilizes the multi-discipline team approach; RD, RN, OT, and SLP. Updated information on dysphagia, finger foods, checklist for compliance with dining skills, staff competency and more.
Price: $20.00
#5025 The Business of Consulting
Overview of what a consultant needs to know: developing a business & marketing plan, setting fees, IRS information, etc. Includes contracts, forms, etc. (2002)
Price: $10.00
Buy with #5030, Steps to Success: Food Service Systems, and get both for $16.00
#5030 Steps to Success: Food Service Systems
Managing a food service operation is challenging. A well-run, financially sound food service operation that serves attractive, appetizing food is one more way for dietetics professionals to be successful. This module features up-to-date information, classic guidelines, and sample forms to complement your knowledge of equipment, food preparation techniques, budgeting, kitchen design, and quality improvement. Newly revised by our own members, who willingly share their knowledge and expertise. (2004)
Price: $10.00
Buy with #5025, The Business of Consulting, and get both for $16.00

 

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Dietetics in Health Care Communities (DHCC)

DHCC, a dietetic practice group of the American Dietetic Association, boasts membership of nearly 4800 dietitians committed to the nutrition health and safety of individuals living in long-term care facilities, correctional facilities, and home health care.

DHCC members are setting industry standards and forecasting future trends.
 

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This information is provided as a public service by DHCC a dietetic practice group of the American Dietetic Association and the information is not intended to replace medical advice. Individuals should contact a registered dietitian to answer food and nutrition-related questions or for nutrition services. All information is the property of DHCC DPG/ADA and may not be copied or modified for commercial purposes without the written consent of DHCC DPG/ADA.

A Dietetic Practice Group of the American Dietetic Association