This book will be a comprehensive course in the management and operation of health care food service departments. The practice of preparing and distributing food to hospital patients is an area that seen massive development, especially since the previous (second) edition of this manual was published in 1994. New regulatory standards, nutrition standards, and service expectations have enhanced the quality and effectiveness of hospital food programs. At the same time, reductions in revenue for patient care services has squeezed hospitals' operating margins, and the search for operational efficiency has often settled its gaze on food services. The aspiration for higher standards, coupled with tighter budgeting and staffing, make now an especially good time to prepare the third edition of this venerable manual.