The role of the food service employee in health care and within the food service system will be examined. Government regulations, quality assurance, risk management, policies, procedures, job descriptions, and departmental organization as they apply to the food service employee will be examined. Motivation, training, teamwork, conflict management and problem solving will be discussed. Components of food services including purchasing, menu planning, inventory and cost control will be included. Providing customer service within health care will be considered.