Food-Service-Manual-for-Health-Care-Institutions

Figures, Tables, and Exhibits
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4.7. Run Chart for Late Trays Longer Than 15 Minutes . . . . . . . . . . . . . . . . . .93
4.8. Control Chart of Tray-Line Start Times . . . . . . . . . . . . . . . . . . . . . . . . . . .94
5.1. Top-Down Flowchart of the Major Steps in a Business Planning Process . . .114
5.2. Food Service Department SWOT Analysis . . . . . . . . . . . . . . . . . . . . . . .115
5.3. Sample Business Plan Outline for the Food Service Department . . . . . . . .117
5.4. Steps in the Development of Departmental Objectives . . . . . . . . . . . . . . .119
6.1. Functional Organization of a Food Service Department . . . . . . . . . . . . . .133
6.2. Making Coleslaw Using a Systems Approach . . . . . . . . . . . . . . . . . . . . . .140
6.3. Organization of a Food Service Department with a
Food Service Director in a Large Hospital . . . . . . . . . . . . . . . . . . . . . . . .142
6.4. Organization of a Small Institution’s Top-Level Management . . . . . . . . . .143
6.5. One Management Level in a Small Food Service Department . . . . . . . . . .143
6.6. Two Management Levels in a Large Food Service Department . . . . . . . . .143
6.7. Matrix Structure for a Health Care Institution Showing
Project Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .144
6.8. Nutrition and Food Services Process Structure . . . . . . . . . . . . . . . . . . . . .144
6.9. Organization of a Food Service Department with a Dietary Consultant
in a Small Hospital or Extended-Care Facility . . . . . . . . . . . . . . . . . . . . .145
6.10. Example of a Daily Schedule Pattern . . . . . . . . . . . . . . . . . . . . . . . . . . . .165
6.11. Example of a Shift Schedule . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .166
6.12. Example of a Work Schedule for an Individual Employee . . . . . . . . . . . .167
6.13. Example of a Manager’s Daily Planner . . . . . . . . . . . . . . . . . . . . . . . . . .169
6.14. Example of a Food Service Director’s Weekly Planner . . . . . . . . . . . . . . .171
7.1. Communication Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .176
7.2. An Operational Agenda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .182
7.3. A Consent Agenda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .183
7.4. Sample Business Letter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .188
7.5. Sample Memorandum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .188
7.6. Sample Justification Statement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .190
8.1. The Employment Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .206
8.2. Example of a Task Analysis for a Food Service Department
Training Session . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .222