Organizational and Institutional Determinants of Quality Control Usage in Physician's Office Laboratories
Author: George Henry Avery
Publisher:
Published: 2004
Total Pages: 384
ISBN-13:
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Author: George Henry Avery
Publisher:
Published: 2004
Total Pages: 384
ISBN-13:
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Publisher:
Published: 2005
Total Pages: 858
ISBN-13:
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Publisher:
Published: 1969
Total Pages: 1296
ISBN-13:
DOWNLOAD EBOOKAuthor: American Society for Medical Technology. Presidential Task Force on Physician Office Laboratories
Publisher:
Published: 1986
Total Pages: 79
ISBN-13:
DOWNLOAD EBOOKAuthor: United States. Congress. Senate. Committee on Governmental Affairs. Subcommittee on Oversight of Government Management
Publisher:
Published: 1988
Total Pages: 808
ISBN-13:
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Publisher:
Published: 1968
Total Pages: 8
ISBN-13:
DOWNLOAD EBOOKAuthor: Robyn Lee
Publisher:
Published: 1991-12-01
Total Pages: 225
ISBN-13: 9780933948396
DOWNLOAD EBOOKAuthor: Ruby Parker Puckett
Publisher: John Wiley & Sons
Published: 2012-11-13
Total Pages: 592
ISBN-13: 1118234111
DOWNLOAD EBOOKThe thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
Author: National Health Standards and Quality Information Clearinghouse (U.S.)
Publisher:
Published: 1981
Total Pages: 202
ISBN-13:
DOWNLOAD EBOOKAuthor: Institute of Medicine
Publisher: National Academies Press
Published: 1986-01-01
Total Pages: 580
ISBN-13: 0309036437
DOWNLOAD EBOOK"[This book is] the most authoritative assessment of the advantages and disadvantages of recent trends toward the commercialization of health care," says Robert Pear of The New York Times. This major study by the Institute of Medicine examines virtually all aspects of for-profit health care in the United States, including the quality and availability of health care, the cost of medical care, access to financial capital, implications for education and research, and the fiduciary role of the physician. In addition to the report, the book contains 15 papers by experts in the field of for-profit health care covering a broad range of topicsâ€"from trends in the growth of major investor-owned hospital companies to the ethical issues in for-profit health care. "The report makes a lasting contribution to the health policy literature." â€"Journal of Health Politics, Policy and Law.