Delmars Administrative Medical Assisting or Introduction to Catering

Delmar's Administrative Medical Assisting

Author: Wilburta Lindh

Delmar's complete learning system prepares students to become multiskilled medical assistants for the 21st century! This revised full-color administrative medical assisting textbook is part of a dynamic learning system that includes a free administrative skills CD-ROM bound in the text; a separate workbook; and instructor support materials. Together, these learning tools integrate essential and advanced competencies set forth by the AAMA's Role Delineation Study, emphasizing interpersonal communications and changes in the health care setting. The entire learning system is complemented by real-life characters and scenarios from the field of medical assisting—a feature not found in any other text!New to the Second EditionAll procedures grouped at the end of chapters for easier accessibilityIncreased number of case studies for critical thinking skillsWeb activities at the end of each chapterPsychological tip box in each chapter reflecting CAAHEP mandatesSkills CD-ROM provides varied activities in all front office functionsOther Outstanding FeaturesFull-color illustrations and photographs throughout reinforce chapter content and provide visual emphasis"How to Use This Book" and "How to Use the Skills CD-ROM" sections help you understand the structure of the learning systemAll appropriate chapters include key terms, chapter outlines, objectives, role delineation components, real-life scenarios, patient teaching tips, step-by-step procedures, case studies, and review questionsIcons highlight important topics such as computers, managed care, safety, cultural issues, and infection control

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Introduction to Catering

Author:

This practical, hands-on book is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer.They share the tips and tricks that distinguish the novice from the professional caterer. This book includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that caterers will want to keep handy for easy reference.

Booknews

A text for students in food service, sharing tips and tricks that distinguish the novice from the professional caterer. Early chapters cover types of catering, the catering market, and creating a customer base. Later chapters cover aspects of the catering operation, such as management, operations, equipment, and legal issues, and look at application of total quality management. Includes b&w photos, catering forms, and a sample business plan, plus study features. Shiring is affiliated with Indiana University of Pennsylvania. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

Chapter 1: The Catering World: A Many Splendid Thing.

Chapter 2: The Caterer and the Client.

Chapter 3: Selecting a Niche in the Catering Profession.

Chapter 4: Choosing Your Client.

Chapter 5: Seven Functions of Catering.

Chapter 6: Planning the Function.

Chapter 7: Operations-The Second Catering Functions.

Chapter 8: Organizing the Event: The Third Function of Catering.

Chapter 9: Equipment: The Fourth Function of Catering.

Chapter 10: Implementing: The Fifth Function of Catering.

Chapter 11: "Controlling": The Sixth Catering Function.

Chapter 12: Understanding Insurance and Legal Issues.

Chapter 13: Emerging Business Benchmarks and Conclusions.