Health Care Administration

Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and financial management, as well discussions on current healthcare policy in the United States. Health Care Administration: Managing Organized Delivery Systems, Fifth Edition continues to be one of the most effective teaching texts in the field, addressing operational, technical and organizational matters along with the day-to-day responsibilities of hospital administrators. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system.

Produk Detail:

  • Author : Lawrence F. Wolper
  • Publisher : Jones & Bartlett Learning
  • Pages : 794 pages
  • ISBN : 0763757918
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKHealth Care Administration

Health Care Administration

Health Care Administration
  • Author : Lawrence F. Wolper
  • Publisher : Jones & Bartlett Learning
  • Release : 12 April 2010
GET THIS BOOKHealth Care Administration

Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and

Modernist Cuisine at Home

Modernist Cuisine at Home
  • Author : Maxime Bilet
  • Publisher : Unknown Publisher
  • Release : 09 August 2022
GET THIS BOOKModernist Cuisine at Home

Presents an overview of the techniques of modern gastronomy, revealing science-inspired techniques for preparing food, and offers step-by-step instructions for four hundred recipes.

Try this at Home

Try this at Home
  • Author : Richard Blais
  • Publisher : Clarkson Potter Publishers
  • Release : 09 August 2022
GET THIS BOOKTry this at Home

Collects one hundred twenty-five signature recipes, flavor combinations, and cooking techniques, sharing guidelines for preparing such options as lamb shanks braised in root beer, pastrami mustard, and pancakes with warm maple syrup.

The Sorcerer's Apprentices

The Sorcerer's Apprentices
  • Author : Lisa Abend
  • Publisher : Simon and Schuster
  • Release : 14 April 2011
GET THIS BOOKThe Sorcerer's Apprentices

It was, arguably, the most famous restaurant in the world and perhaps one of the most significant and influential ever: the legendary 'el Bulli' in Catalonia, which closed in 2011, attained a near-mythic reputation for culinary wizardry. But what actually went on behind the scenes? What was the daily reality of life in the world's greatest kitchen? The Sorcerer's Apprenticestells first-hand the story of a young chef enrolled in the restaurant's legendary training course. It shows her struggle to adapt, how

How to Cook Without a Book

How to Cook Without a Book
  • Author : Pam Anderson
  • Publisher : Clarkson Potter
  • Release : 09 August 2022
GET THIS BOOKHow to Cook Without a Book

Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen. $25,000 ad/promo.

Ideas in Food

Ideas in Food
  • Author : Aki Kamozawa,H. Alexander Talbot
  • Publisher : Clarkson Potter
  • Release : 28 December 2010
GET THIS BOOKIdeas in Food

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone

One Good Dish

One Good Dish
  • Author : David Tanis
  • Publisher : Artisan Books
  • Release : 22 October 2013
GET THIS BOOKOne Good Dish

This Entertainment Weekly Top 10 Cookbook of the Year uses “just a few inspired twists to turn relatively simple dishes into dazzlers” (New York Daily News). In this, his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, Tanis-style. Individually or in combination, they make perfect little meals that are elemental and accessible, yet totally surprising—and there’s something to learn on every page. Among the chapter titles there’s “Bread Makes

Sous Vide at Home

Sous Vide at Home
  • Author : Lisa Q. Fetterman,Meesha Halm,Scott Peabody
  • Publisher : Ten Speed Press
  • Release : 01 November 2016
GET THIS BOOKSous Vide at Home

A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all

Institut Paul Bocuse Gastronomique

Institut Paul Bocuse Gastronomique
  • Author : Institut Paul Bocuse
  • Publisher : Hachette UK
  • Release : 13 October 2016
GET THIS BOOKInstitut Paul Bocuse Gastronomique

*** The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur. The Institut

Under Pressure

Under Pressure
  • Author : Thomas Keller
  • Publisher : Artisan
  • Release : 25 October 2016
GET THIS BOOKUnder Pressure

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and

Molecular Gastronomy at Home

Molecular Gastronomy at Home
  • Author : Jozef Youssef
  • Publisher : Unknown Publisher
  • Release : 01 October 2018
GET THIS BOOKMolecular Gastronomy at Home

"This book embodies the ultimate crash course for the amateur chef and home cook in preparing food using modern scientific principles... For a reader seeking new and broader culinary horizons just come armed with a dash of patience and a pinch of scientific interest -- the results ought to be astounding." -- Publishers Weekly At one time revolutionary and the sole purview of dedicated expert chefs, molecular gastronomy is well established as a cuisine choice. Food aficionados who want to

Baking with Steel

Baking with Steel
  • Author : Andris Lagsdin
  • Publisher : Voracious
  • Release : 05 December 2017
GET THIS BOOKBaking with Steel

"Every decade or two, a revolutionary idea turns into a revolutionary product that actually does change the way we make our food." -- from the foreword by J. Kenji Lopez-Alt, bestselling author of The Food Lab A simple but transformative product that supercharges your home oven, the Baking Steel offers a whole new way to cook and bake that blows pizza stones and stovetop griddles away. With Baking with Steel, you'll harness this extraordinary tool to bake restaurant-quality baguettes, grill

The Kitchen as Laboratory

The Kitchen as Laboratory
  • Author : Cesar Vega,Job Ubbink,Erik van der Linden
  • Publisher : Columbia University Press
  • Release : 13 August 2013
GET THIS BOOKThe Kitchen as Laboratory

In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their