Administrative Medical Assisting With CD or Introduction to Foodservice

Administrative Medical Assisting - With CD

Author: Marilyn T Fordney

Administrative Medical Assisting, Sixth Edition is the most comprehensive front-office medical assisting learning package available (includes book + StudyWare CD-ROM). Patient education, legal responsibilities, compliance with HIPAA, and critical thinking scenarios are integrated throughout the book. Guidelines leading to an improved relationship between health care consumers and providers are highlighted in each chapter to reinforce customer service skills in outpatient settings. With this robust resource, you will learn the latest in communication technology, extensive step-by-step procedures, financial management concepts, and communication skills essential in preparing medical assistants for the 21st century job market.

Table of Contents:

UNIT 1
PROFESSIONAL AND CAREER RESPONSIBILITIES Chapter 1 A Career As an Administrative Medical Assistant Chapter 2 The Healthcare Environment: Past, Present and Future Chapter 3 Medicolegal and Ethical Responsibilities UNIT 2 INTERPERSONAL COMMUNICATIONS Chapter 4 The Art Of Communication Chapter 5 The Receptionist Chapter 6 Telephone Procedures Chapter 7 Appointments Chapter 8 Filing Procedures Chapter 9 Medical Records Chapter 10 Drugs and Prescription Records UNIT 4 WRITTEN COMMUNICATIONS Chapter 11 Written Correspondence Chapter 12 Processing Mail and Telecommunications UNIT 5 FINANCIAL ADMINISTRATION Chapter 13 Fees, Credit, and Collection Chapter 14 Banking Chapter 15 Bookkeeping Chapter 16 Health Insurance Systems UNIT 6 MANAGING THE OFFICE Chapter 17 Office Financial Manager Chapter 18 Financial Management of the Medical Practice UNIT 7 EMPLOYMENT Chapter 19 Seeking a Position as an Administrative Medical Assistant

Books about economics: Jan Karons Mitford Cookbook and Kitchen Reader or Cod

Introduction to Foodservice

Author: June Payne Palacio

Introduction to Foodservice, Tenth Edition is a practice-based textbook designed specifically for students studying foodservice management in four-year degree programs or technical colleges. The material is appropriate for higher education programs in dietetics, foodservice administration, and hospitality management. The text includes the essential information to understand and manage any type of foodservice operation in both the commercial and noncommercial sectors of the foodservice industry.

The book is organized into five parts. Part 1 provides an informative, historical overview of the foodservice industry and a review of foodservice as a system. Part 2 presents the fundamentals of foodservice that form the foundation of any operation. Included are chapters on food safety and menu planning. Part 3 serves as the heart of the text by providing a description of each functional operation of a foodservice operation in relation to the systems model. Part 4 emphasizes the physical plant and covers facility design, equipment, and environmental management. The book concludes with Part 5, which is a presentation of the linking processes used to manage foodservice operations. Included here are chapters on leadership, performance improvement, and marketing.

Unique features of this book include:

• Integration of the systems model into each chapter
• The latest information on food safety and HACCP
• A progressive case study with critical thinking questions for practical application of chapter contents
• A list of review questions at the end of each chapter
• A runningglossary for easy access to word definitions
• A 16-page four color insert

Booknews

A text on all aspects of both noncommercial and commercial foodservice, for introductory courses in food service management. Coverage encompasses foodservice organizations, quantity food production and service, physical facilities, and organization and administration. Learning features include detailed key concepts, summaries, and review questions, plus a glossary, b&w photos, and appendices on cooking methods and equipment. This eighth edition contains new material on food safety, facilities management, and quality management, and comes with a new instructor's manual. Annotation c. by Book News, Inc., Portland, Or.

Table of Contents:

1	Foodservice Organizations	1
1	The Foodservice Industry	3
2	Types of Foodservice Operations	28
2	Quantity Food Production and Service	47
3	Food Safety	49
4	The Menu: The Focal Point of the Foodservice Operation	87
5	Purchasing, Receiving, and Storage	115
6	Production Management	166
7	Assembly, Distribution, and Service	199
3	Physical Facilities	227
8	Cleaning, Sanitation, and Facility Safety	229
9	Environmental Management	266
10	Facilities Planning and Design	279
11	Equipment and Furnishings	332
4	Organization and Administration	363
12	Designing and Managing the Organization	365
13	Staffing and Managing Human Resources	391
14	Administrative Leadership	433
15	Work Improvement and Productivity	457
16	Financial Management	485
17	Marketing and Promotions in Foodservice Organizations	521
Appendix A	Principles of Basic Cooking	543
Appendix B	Foodservice Equipment	556