Service Operation

Management, Computers, Computer networks, Information exchange, Data processing, IT and Information Management: IT Service Management

Food and Beverage Service Operation

Approved by the Dietary Managers Association for 9 CEUs through September 1998! Here is a useful guide that helps both administrators and food service workers understand the daily functions of their dietary departments. Dietetic Service Operation Handbook enhances extended caregivers’knowledge of basic food service and clinical dietetics operations and serves as a functional tool they can use to initiate effective organization of dietetic services. It explains proper techniques and tips for everything from how to plan a menu and care for equipment to special adaptive eating devices and modifying texture for swallowing disorders. Packed with general and specific guidelines, this book also teaches food service employees how to allocate time more wisely, making them effective members of the interdisciplinary medical team--and saving their facility time and money as well. Administrators who wish to understand the functions of their dietary department so they can communicate more effectively with its staff will find this book a most useful resource, full of meaningful interpretations of routine tasks found in the daily operation of a food service. The author, registered with the American Dietetic Association, has prioritized the topics in the book to assist the systematic organization of any dietary department. Chapters cover both administrative and clinical topics, including food purchasing and production, the policy and procedure manual, quality assurance, current trends in geriatric nutrition, the effects of medicine on diet, enteral feeding, and documentation of the medical record. Dietetic Service Operation Handbook includes a wide variety of standardized recipes for the pureed diet, a resource list, handy calculations, and many useful forms for record-keeping which are compatible with OBRA laws. Beginning dietitians and dietary managers will find this book to be an extremely helpful and practical guide in their day-to-day work. Beginning or expert administrators and nursing directors will discover it improves their understanding of and communication with their food service operations.

This international market-leading book, aimed at both students and practising managers, provides a comprehensive and balanced introduction to service operations management. Building on the basic principles of operations management, the authors examine the operations decisions that managers face in controlling their resources and delivering services to their customers.

`Bill Hollins continues his practical investigation of design in the service sector. In this new book with Sadie Shinkins, he provides a down to earth approach to an important topic in the field′ - Naomi Gornick, Honorary Professor, University of Dundee Guiding readers through each stage in the design and implementation of service operations, this book combines lively examples that are easy to relate to with clearly explained theory. Throughout, chapters contain pedagogical features that will help students to get the most from the ideas and examples being presented in the book. They include: - Chapter objectives; - Short cases; - Student exercises; - Chapter summaries; - Further reading section; - A glossary of key terms.

The central focus of this book is how organizations deliver service and the operational decisions that managers face in managing resources and delivering service to their customers.

Service Operations Management, Second Edition provides a global perspective on service operations, with expanded coverage of service operations for not-for-profit agencies, charities, NGOs and utilities, alongside commercial companies. With new, updated case studies and original research embracing big-data analytics and neurolinguistics in building customer service systems, this book will be an invaluable tool for postgraduate and MBA students of service operations and undergraduates specialising in hospitality, tourism and public sector management.