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

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Figures, Tables, and Exhibits xvi 14.5. New Employee Orientation Checklist for Hazard Communication (OSHA) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .447 14.6. Example of a Safety Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .452 15.1. Customer Survey Form for a New Menu Item . . . . . . . . . . . . . . . . . . . .504 15.2. Survey of Suggestions and Comments from Customers . . . . . . . . . . . . . .505 17.1. A Purchase Requisition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .571 17.2. A Purchase Order Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .572 17.3. Sample Score Sheet for Can-Cutting . . . . . . . . . . . . . . . . . . . . . . . . . . . .574 17.4. A Bid Request . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .580 17.5. A Quotation Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .582 18.1. Meat or Storage Tags . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .591 18.2. Invoice Stamp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .592 18.3. Merchandise Receipt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .593 18.4. Daily Receiving Record . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .594 18.5. Stores Requisition Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .599 18.6. A Physical Inventory Record . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .602 19.1. Leftover Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .618 19.2. Daily Production Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .619 19.3. Recipe Evaluation Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .624 20.1. Patient Satisfaction Questionnaire . . . . . . . . . . . . . . . . . . . . . . . . . . . . .686 20.2. Sensory Assessment for Test Tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .687 20.3. Plate-Waste or Food-Return Record . . . . . . . . . . . . . . . . . . . . . . . . . . . .687 21.1. Equipment Record Card . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .730 21.2. Equipment Cleaning Record . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .730 21.3. Equipment Management Inventory . . . . . . . . . . . . . . . . . . . . . . . . . . . .731 21.4. Preventive Maintenance Schedule . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .732
Foreword It is truly an honor for me to write this foreword for Ruby P. Puckett. I have known Ruby for approximately ten years, and she is a legend in our industry. As director of Food and Nutrition Services for the University of California, Los Angeles, Medical Center, I am always looking for good resource materials that will help me and my staff to be more productive, more efficient, and improve the quality of our service to meet the demands of our customers, patients, and nonpatients. Ruby was a consultant for UCLA’s Food and Nutrition Services, and through her professional advice on our performance measures and our peer comparisons, the department improved from being at the bottom to going to the top. Her advice contributed to reducing operational costs by $11 million and to increasing revenue by 48 percent. Along with this wonderful change, she helped us to reorganize and focus our clinical team to become one of the finest in the nation. Her commitment to continuing education has been helpful in training and developing competent leaders in the field of health care food service management. Ruby has tackled some of the most difficult and intractable problems and has written about them to educate managers. With hundreds of books, pamphlets, CDs, DVDs, and the like available, I have found the most efficient way to evaluate materials is first to know the author(s). Ruby is a prolific author, having written many books and developed the two-time award-winning Correspondence Course for Dietary Manager Training. Since the inception of this course, Ruby has served as the program director for the more than 31,000 students who have enrolled. People in food service management and health care facilities who are looking for management ideas, plans, policies, forms, charts, and the latest information on a wide range of managerial and operational ideas will find this book helpful in increasing their knowledge. This book is a practical guide for the total operation of a food service department. It was written to assist students in dietary manager training programs as well as college students and new and seasoned managers. This book is well organized, with stand-alone chapters for quick references. Each chapter includes an introduction, a summary, and a list of references as well as some Web sites. With all the charts, figures, and tables, this text can be considered a “how-to-do” book that will allow readers to use the information to improve their operation. xvii
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 and 12: Figures Figures, Tables, and Exhibi
Page 13 and 14: 8.3. Excerpt from a Performance Eva
Page 15 and 16: 19.1. Flow of Products in Food Serv
Page 17: 6.2. Sample Job Description and Job
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
Page 63 and 64: Planning Through planning, the futu
Page 65 and 66: Reward or punitive power is the str
Page 67 and 68: • 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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