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

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Figures, Tables, and Exhibits x 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
8.3. Excerpt from a Performance Evaluation Form for a Food Service Employee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .227 8.4. Progressive Corrective Action . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .235 9.1. Clinical Nutrition Staff for a Major Medical Center . . . . . . . . . . . . . . . .254 9.2. Organizational Chart—for a Medium-Sized Facility . . . . . . . . . . . . . . . . .255 9.3. Proportion of Registered Dietitian’s Time Spent on Various Tasks . . . . . .258 9.4. Initial Screening and Data Collection for Medical Nutrition Therapy Consultation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .262 9.5. R.D. Consultation for Medical Nutrition Therapy Intervention . . . . . . . .264 9.6. Goal of Nutrition Screening: Identify High-Risk Patients Who May Be Prone to Poor Nutritional Status . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .265 10.1. Four Elements of an MIS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .279 10.2. Sample Purchase Order . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .289 10.3. Inventory Template . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .290 10.4. Receipts Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .292 10.5. Beef Barley Soup, Scratch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .293 10.6. Menu Cost Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .294 10.7. Production Work Sheets Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .295 11.1. Financial Management Systems Model for Health Care Food Service Operations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .307 11.2. Development of a Budget for Financial Management . . . . . . . . . . . . . . . .312 11.3. Excerpt from Annual Food Service Department Operating Budget . . . . . .322 11.4. Food Purchases Register . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .331 11.5. Labor Cost Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .334 12.1. Integrated Solid Waste Management System . . . . . . . . . . . . . . . . . . . . . .347 12.2. Economics of Recycling: A Work Sheet . . . . . . . . . . . . . . . . . . . . . . . . .351 12.3. Energy Management Program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .359 12.4. Food Service Energy Management Survey . . . . . . . . . . . . . . . . . . . . . . . .360 13.1. Route of Food Contamination . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .374 13.2. Effect of Temperature on Bacterial Growth in Food . . . . . . . . . . . . . . . . .376 13.3. Water Activity (A w ) or Moisture of Various Foods . . . . . . . . . . . . . . . . .377 13.4. Components of Food Hazard Analysis . . . . . . . . . . . . . . . . . . . . . . . . . .403 Figures, Tables, and Exhibits xi
Page 1: Food Service Manual for Health Care
Page 7 and 8: Food Service Manual for Health Care
Page 9 and 10: Contents Figures, Tables, and Exhib
Page 11: Figures Figures, Tables, and Exhibi
Page 15 and 16: 19.1. Flow of Products in Food Serv
Page 17 and 18: 6.2. Sample Job Description and Job
Page 19 and 20: Foreword It is truly an honor for m
Page 21 and 22: Preface The health care environment
Page 23 and 24: Acknowledgments The following indiv
Page 25 and 26: Introduction This edition of Food S
Page 27: Chapter 14 explains safety, securit
Page 53 and 54: Part One Management of the Food Ser
Page 55 and 56: Chapter 2 Leadership: Managing for
Page 57 and 58: oriented or people oriented and tha
Page 59 and 60: in an orderly manner, to manage the
Page 61 and 62: so as to anticipate and plan for fu
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Planning Through planning, the futu
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Reward or punitive power is the str
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• Building a team mind-set • Co
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of these three factors jeopardizes
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McClelland claims that “in some b
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• Define limits of what situation
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who have seen programs, processes,
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Leebov, W., and Scott, G. Health Ca
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Food Service Manual for Health Care
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Chapter 4 Quality Management A prim
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Figure 4.2. Deming’s PDCA Cycle A
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Move to CQI in Health Care The term
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care. Often these choices conflict.
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Supplier Partnerships A customer or
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analysis. Key benefits to having a
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Exhibit 4.1. Team Documentation For
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Figure 4.3. CQI Flowchart Quality c
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Exhibit 4.2. Inspection Criteria fo
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Once the departmental strategy is w
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Before hiring a consultant, managem
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selected for the issue in question.
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Figure 4.6. Cause-and-Effect Diagra
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not identical. CMS standards vary i
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the concurrent stay using critical
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Garvin, D. A. Managing Quality: The
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Chapter 6 Organization and Time Man
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Figure 6.1. Functional Organization
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Process departmentalization allows
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Characteristics of High-Performance
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outcome. Team building should conce
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necessary to assure that food servi
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Figure 6.4. Organization of a Small
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Figure 6.9. Organization of a Food
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skilled-nursing unit in the hospita
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service operations other than the c
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Distributing Authority Authority, t
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• What types of service does the
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Exhibit 6.1. (continued) Why? Which
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Exhibit 6.2. Sample Job Description
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equires, and the best means of moti
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Calculating FTE Needs Full-time equ
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Exhibit 6.3. Sample Productivity Fo
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Figure 6.10. Example of a Daily Sch
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Figure 6.12. Example of a Work Sche
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Figure 6.13. Example of a Manager
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Figure 6.14. Example of a Food Serv
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Lane, B. Managing People. Sunnyvale
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Chapter 9 Clinical Nutrition Care M
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Planning As already shown, a manage
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• Room service for inpatients and
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Figure 9.2. Organizational Chart—
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among professional staff whose memb
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Designing a Nutrition Services Paym
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Nutrition service professionals can
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Figure 9.4. (continued) Food histor
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Figure 9.6. Goal of Nutrition Scree
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Table 9.3. Physical Signs Indicativ
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• A constant and valuable source
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earlier, the patient may need to be
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• Assessment: what the data mean
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• Gives patients greater protecti
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Chapter 10 Management Information S
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Elements of an MIS In addition to t
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automatically to report all vending
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Usually, systems investigation is t
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Function Function refers to the spe
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located in a relatively clean envir
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Figure 10.2. Sample Purchase Order
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Figure 10.3. (continued) Inventory
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Figure 10.5. Beef Barley Soup, Scra
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Patients’ tray cards can be print
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een entered into the menu, each ite
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Bibliography Alexander, J. Selectin
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Excerpt from Annual Food Service De
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Sample Monthly Operating Statement
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Labor Cost Analysis 334 Figure 11.5
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336 Exhibit 11.6. Example of a Mont
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Part Two Operation of the Food Serv
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352 Exhibit 12.2. Selection of Wast
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354 Exhibit 12.4. Selection of Wast
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Figure 13.6. HACCPs for Cook-and-Ch
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Restaurant-Style Health Care Menu f
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Chapter 16 Product Selection Produc
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Figure 16.2. Procurement Subsystem
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The USDA organic seal appears on fo
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Figure 16.5. Grade Stamps and Inspe
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A carcass of good grade is blocky a
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e accomplished by scalping, which p
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Table 16.1. (continued) Meat Descri
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harvesting and processing. This tas
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Poultry Poultry products or domesti
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Weight and Size of Shell Eggs Shell
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Table 16.3. Manufacturing and Inspe
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Eggnog Eggnog contains milk product
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Natural, Processed, and Imitation C
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Table 16.4. Common Cheeses Cheese D
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• Bamboo shoots • Bean sprouts
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Celery Celery, mainly the Pascal va
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Size is another factor that affects
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Fruit and Vegetable Specifications
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Corn, , sunflower, and safflower oi
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Organic Flour Organic flour is from
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Relatively small quantities of wild
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Herbal Tea Herbal teas do not come
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alloy, the result is stainless stee
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Summary Food service purchasers mus
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U.S. Department of Agriculture, Agr
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Chapter 18 Receiving, Storage, and
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Figure 18.1. Receiving System Items
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Merchandise Receipt Receiving, Stor
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Receiving, Storage, and Inventory C
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disposed of promptly. The storeroom
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Issuing of Food and Supplies Receiv
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A perpetual inventory record alone
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Inventory Turnover Slow inventory t
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Figure 18.2. Comparison of Par Stoc
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Receiving procedures must ensure th
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Appendix 19.1 A Culinary Glossary
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Hors d’oeuvre Side dish or relish
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Chapter 20 Distribution and Service
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• What is the best type of servic
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Figure 20.1. Typical Tray Makeup Li
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Tray Delivery Because the point of
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quality. In recent years, food serv
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carrying their filled trays to thei
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plate is not used. Place coffee or
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minimized. The type of meal service
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Standards that should be monitored
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Exhibit 20.2. Sensory Assessment fo
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Herz, M. L. Analysis of Alternative
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Index A ABC method, 603 Absenteeism
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CDC (Centers for Disease Control an
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Delivery of products, 575-576 Deman
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Exit interviews, 239, 240e Exotic v
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described, 461; developing, 461-463
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Horizontal communication tract, 194
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Main-dish salads, 652 Maintenance-m
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Nutrient analysis, 296 Nutrition aw
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PERT (program evaluation and review
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(1993), 4, 203; Federal Employee Po
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Standing operational planning. See
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Waste audit, 349 Waste-handling equ
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