Food-Service-Manual-for-Health-Care-Institutions

Acknowledgments
The following individuals provided valuable assistance in obtaining resources or provided
technical assistance (or both): Joyce Adams, word processing; Marcia Walker Hurst, Ph.D.,
computer consultation; Keith R. Brown, help with Occupational Safety and Health Administration
regulations and safety practices in the workplace; Ellyn Luros Elson, R.D., CEO, and
Ani Baltayan, M.S., R.D., Documentation Manager, Computrion, computer printouts; and
L. Charnette Norton, M.S., R.D., information on hazard analysis critical control points and other
food safety issues.
The definitions of organizational culture in Chapter 6 were reprinted from Robbins and
DeCenzo’s Fundamentals of Management (2001) by permission of Pearson Education, Inc.
Some of the data in Chapter 11 is an update of the 1988 edition of this manual, edited by me
and B. Miller and published by the American Hospital Association, Chicago.
I thank Shands Hospital at the University of Florida, Shands Healthcare System, and the
Division of Continuing Education, University of Florida in Gainesville, for my many experiences
as a food service director and educator. Thanks also go to all my former managers,
supervisors, employees, and students who I have had the pleasure to teach, mentor, and work
with for their patience and sense of humor while we tried new methods and proved that there
was a more efficient, effective way to do almost everything.
I also gratefully acknowledge the Jossey-Bass’s Public Health Team staff, particularly
Seth Schwartz, Gigi Mark, Jessica Egbert, Janice Andersen, and Andy Pasternack.
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