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

Recommendations

Info

Foreword xviii This is one of the most thorough reference books on food service management and includes references from authors who practice in areas besides food service management. It presents detailed information on such topics as hazard analysis critical control point (HACCP), Occupational Safety and Health Administration (OSHA) regulations, disaster or emergency planning, newest concepts in marketing, continuous quality control, fire safety, presentation methods for menu service, and an improved chapter on clinical nutrition management. Because communications and human resource issues involve most of a manager’s time, these two chapters have been updated to present the latest information available. A chapter is devoted to information management, and chapters on product selection and purchasing have been revised and contain new material. This book is a management and operational handbook. Ruby writes in a style that is descriptive but not diffuse, that is thorough but not rambling. This book will be a valuable addition to a food service operation’s library. At present Ruby is the president and owner of Foodservice Management Consultants and program director and author of the Dietary Manager Training Programs. She presents workshops on HACCP, food safety, and emergency preparedness and is definitely a standard for our industry. She received the (IFMA [International Foodservice Manufacturers Association]) Silver Plate for Health Care Operations and has been honored three times by the American Dietetic Association (ADA), having received the highest honor given annually to a dietitian—the Marjorie Hulsizer Copher Award. She is involved in not only ADA but also the American Society of Food Service Administrators, Food Service Consultants Society International, and many, many others. She has given presentations in thirty-five states, some states multiple times, and is active in community affairs. Ruby has been publishing articles in magazines and journals since 1963, far too many to list. I close by saying that Ruby is an inspiration and role model to many in the industry. I am pleased to acknowledge that following her example has contributed to my own professional growth, including being honored in 2001 with the Silver Plate in Health Care. Ruby has contributed more than any other single person that I have ever had the pleasure of meeting or knowing. Los Angeles Carlton Green, Ph.D.
Preface The health care environment continues to change, offering challenges for leadership and management in all areas of the organization, especially in food service management. Internal and external environments require continuous learning, planning, and assurance to the public that the staffs rendering the services are competent to perform their duties. The United States is currently experiencing economic, political, social, and technological changes that will have long-reaching effects. Health care organizations are faced with staff shortages and reduced finances at a time when operating costs, including the cost of care for customers who have little or no health care insurance, are increasing. Accreditation agencies are placing more focus on quality and customer satisfaction. Recent federal legislation for health care organizations has resulted in increased regulations that managers and organizations must follow. Health care has shifted from predominantly inpatient to outpatient, which has had an influence not only on care but also on staffing. All of these events are placing an additional burden on organizations and staff. Individuals seeking a career in health care food service management today are experiencing increasing challenges and opportunities. Effective management and leadership skills in this changing environment are paramount. The ever-changing demographics are affecting both the demands of customers and the needs and abilities of the workforce. Increased emphasis on health and wellness and the increased role of health care professionals to help curb the trend toward obesity in the United States are providing additional opportunities for education in medical nutrition therapy and reimbursement for service. These changes will affect meal planning, production, and service. Advances in technology continue to influence the life expectancy of the population and the costs and methods of delivering health care and food service. Managers are being challenged to effectively use technological advances. As a result of the challenges food service directors will continue to face in the coming decades, I thought it was important to revise and upgrade the 1994 issue of this text, especially in the areas of food safety, hazard analysis critical control point (HACCP) regulations, safety procedures regarding fire safety, emergency and disaster preparedness, marketing, and quality assurance. Gainesville, Florida Ruby Puckett September, 2004 xix
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 and 18: 6.2. Sample Job Description and Job
Page 19: Foreword It is truly an honor for m
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
Page 69 and 70: of these three factors jeopardizes
Page 71 and 72:
McClelland claims that “in some b
Page 73 and 74:
• Define limits of what situation
Page 75 and 76:
who have seen programs, processes,
Page 77:
Leebov, W., and Scott, G. Health Ca
Page 80 and 81:
Food Service Manual for Health Care
Page 82 and 83:
Page 84 and 85:
Page 86 and 87:
Page 88 and 89:
Page 90 and 91:
Page 92 and 93:
Page 94 and 95:
Page 97 and 98:
Chapter 4 Quality Management A prim
Page 99 and 100:
Figure 4.2. Deming’s PDCA Cycle A
Page 101 and 102:
Move to CQI in Health Care The term
Page 103 and 104:
care. Often these choices conflict.
Page 105 and 106:
Supplier Partnerships A customer or
Page 107 and 108:
analysis. Key benefits to having a
Page 109 and 110:
Exhibit 4.1. Team Documentation For
Page 111 and 112:
Figure 4.3. CQI Flowchart Quality c
Page 113 and 114:
Exhibit 4.2. Inspection Criteria fo
Page 115 and 116:
Once the departmental strategy is w
Page 117 and 118:
Before hiring a consultant, managem
Page 119 and 120:
selected for the issue in question.
Page 121 and 122:
Figure 4.6. Cause-and-Effect Diagra
Page 123 and 124:
not identical. CMS standards vary i
Page 125 and 126:
the concurrent stay using critical
Page 127:
Garvin, D. A. Managing Quality: The
Page 130 and 131:
Page 132 and 133:
Page 134 and 135:
Page 136 and 137:
Page 138 and 139:
Page 140 and 141:
Page 142 and 143:
Page 144 and 145:
Page 146 and 147:
Page 148 and 149:
Page 150 and 151:
Page 152 and 153:
Page 154 and 155:
Page 156 and 157:
Page 159 and 160:
Chapter 6 Organization and Time Man
Page 161 and 162:
Figure 6.1. Functional Organization
Page 163 and 164:
Process departmentalization allows
Page 165 and 166:
Characteristics of High-Performance
Page 167 and 168:
outcome. Team building should conce
Page 169 and 170:
necessary to assure that food servi
Page 171 and 172:
Figure 6.4. Organization of a Small
Page 173 and 174:
Figure 6.9. Organization of a Food
Page 175 and 176:
skilled-nursing unit in the hospita
Page 177 and 178:
service operations other than the c
Page 179 and 180:
Distributing Authority Authority, t
Page 181 and 182:
• What types of service does the
Page 183 and 184:
Exhibit 6.1. (continued) Why? Which
Page 185 and 186:
Exhibit 6.2. Sample Job Description
Page 187 and 188:
equires, and the best means of moti
Page 189 and 190:
Calculating FTE Needs Full-time equ
Page 191 and 192:
Exhibit 6.3. Sample Productivity Fo
Page 193 and 194:
Figure 6.10. Example of a Daily Sch
Page 195 and 196:
Figure 6.12. Example of a Work Sche
Page 197 and 198:
Figure 6.13. Example of a Manager
Page 199 and 200:
Figure 6.14. Example of a Food Serv
Page 201:
Lane, B. Managing People. Sunnyvale
Page 204 and 205:
Page 206 and 207:
Page 208 and 209:
Page 210 and 211:
Page 212 and 213:
Page 214 and 215:
Page 216 and 217:
Page 218 and 219:
Page 220 and 221:
Page 222 and 223:
Page 224 and 225:
Page 226 and 227:
Page 228 and 229:
Page 230 and 231:
Page 232 and 233:
Page 234 and 235:
Page 236 and 237:
Page 238 and 239:
Page 240 and 241:
Page 242 and 243:
Page 244 and 245:
Page 246 and 247:
Page 248 and 249:
Page 250 and 251:
Page 252 and 253:
Page 254 and 255:
Page 256 and 257:
Page 258 and 259:
Page 260 and 261:
Page 262 and 263:
Page 264 and 265:
Page 266 and 267:
Page 268 and 269:
Page 270 and 271:
Page 272 and 273:
Page 274 and 275:
Page 277 and 278:
Chapter 9 Clinical Nutrition Care M
Page 279 and 280:
Planning As already shown, a manage
Page 281 and 282:
• Room service for inpatients and
Page 283 and 284:
Figure 9.2. Organizational Chart—
Page 285 and 286:
among professional staff whose memb
Page 287 and 288:
Designing a Nutrition Services Paym
Page 289 and 290:
Nutrition service professionals can
Page 291 and 292:
Figure 9.4. (continued) Food histor
Page 293 and 294:
Figure 9.6. Goal of Nutrition Scree
Page 295 and 296:
Table 9.3. Physical Signs Indicativ
Page 297 and 298:
• A constant and valuable source
Page 299 and 300:
earlier, the patient may need to be
Page 301 and 302:
• Assessment: what the data mean
Page 303 and 304:
• Gives patients greater protecti
Page 305 and 306:
Chapter 10 Management Information S
Page 307 and 308:
Elements of an MIS In addition to t
Page 309 and 310:
automatically to report all vending
Page 311 and 312:
Usually, systems investigation is t
Page 313 and 314:
Function Function refers to the spe
Page 315 and 316:
located in a relatively clean envir
Page 317 and 318:
Figure 10.2. Sample Purchase Order
Page 319 and 320:
Figure 10.3. (continued) Inventory
Page 321 and 322:
Figure 10.5. Beef Barley Soup, Scra
Page 323 and 324:
Patients’ tray cards can be print
Page 325 and 326:
een entered into the menu, each ite
Page 327:
Bibliography Alexander, J. Selectin
Page 330 and 331:
Page 332 and 333:
Page 334 and 335:
Page 336 and 337:
Page 338 and 339:
Page 340 and 341:
Page 342 and 343:
Page 344 and 345:
Page 346 and 347:
Page 348 and 349:
Page 350 and 351:
Excerpt from Annual Food Service De
Page 352 and 353:
Page 354 and 355:
Sample Monthly Operating Statement
Page 356 and 357:
Page 358 and 359:
Page 360 and 361:
Page 362 and 363:
Labor Cost Analysis 334 Figure 11.5
Page 364 and 365:
336 Exhibit 11.6. Example of a Mont
Page 366 and 367:
Page 368 and 369:
Page 371:
Part Two Operation of the Food Serv
Page 374 and 375:
Page 376 and 377:
Page 378 and 379:
Page 380 and 381:
352 Exhibit 12.2. Selection of Wast
Page 382 and 383:
354 Exhibit 12.4. Selection of Wast
Page 384 and 385:
Page 386 and 387:
Page 388 and 389:
Page 390 and 391:
Page 392 and 393:
Page 394 and 395:
Page 396 and 397:
Page 398 and 399:
Page 400 and 401:
Page 402 and 403:
Page 404 and 405:
Page 406 and 407:
Page 408 and 409:
Page 410 and 411:
Page 412 and 413:
Page 414 and 415:
Page 416 and 417:
Page 418 and 419:
Page 420 and 421:
Page 422 and 423:
Page 424 and 425:
Page 426 and 427:
Page 428 and 429:
Page 430 and 431:
Page 432 and 433:
Page 434 and 435:
Figure 13.6. HACCPs for Cook-and-Ch
Page 436 and 437:
Page 438 and 439:
Page 440 and 441:
Page 442 and 443:
Page 444 and 445:
Page 446 and 447:
Page 448 and 449:
Page 450 and 451:
Page 452 and 453:
Page 454 and 455:
Page 456 and 457:
Page 458 and 459:
Page 460 and 461:
Page 462 and 463:
Page 464 and 465:
Page 466 and 467:
Page 468 and 469:
Page 470 and 471:
Page 472 and 473:
Page 474 and 475:
Page 476 and 477:
Page 478 and 479:
Page 480 and 481:
Page 482 and 483:
Page 484 and 485:
Page 486 and 487:
Page 488 and 489:
Page 490 and 491:
Page 492 and 493:
Page 494 and 495:
Page 496 and 497:
Page 498 and 499:
Page 500 and 501:
Page 502 and 503:
Page 504 and 505:
Page 506 and 507:
Page 508 and 509:
Page 510 and 511:
Page 512 and 513:
Page 514 and 515:
Page 516 and 517:
Page 518 and 519:
Page 520 and 521:
Page 522 and 523:
Page 524 and 525:
Page 526 and 527:
Page 528 and 529:
Restaurant-Style Health Care Menu f
Page 530 and 531:
Page 532 and 533:
Page 534 and 535:
Page 537 and 538:
Chapter 16 Product Selection Produc
Page 539 and 540:
Figure 16.2. Procurement Subsystem
Page 541 and 542:
The USDA organic seal appears on fo
Page 543 and 544:
Figure 16.5. Grade Stamps and Inspe
Page 545 and 546:
A carcass of good grade is blocky a
Page 547 and 548:
e accomplished by scalping, which p
Page 549 and 550:
Table 16.1. (continued) Meat Descri
Page 551 and 552:
harvesting and processing. This tas
Page 553 and 554:
Poultry Poultry products or domesti
Page 555 and 556:
Weight and Size of Shell Eggs Shell
Page 557 and 558:
Table 16.3. Manufacturing and Inspe
Page 559 and 560:
Eggnog Eggnog contains milk product
Page 561 and 562:
Natural, Processed, and Imitation C
Page 563 and 564:
Table 16.4. Common Cheeses Cheese D
Page 565 and 566:
• Bamboo shoots • Bean sprouts
Page 567 and 568:
Celery Celery, mainly the Pascal va
Page 569 and 570:
Size is another factor that affects
Page 571 and 572:
Fruit and Vegetable Specifications
Page 573 and 574:
Corn, , sunflower, and safflower oi
Page 575 and 576:
Organic Flour Organic flour is from
Page 577 and 578:
Relatively small quantities of wild
Page 579 and 580:
Herbal Tea Herbal teas do not come
Page 581 and 582:
alloy, the result is stainless stee
Page 583 and 584:
Summary Food service purchasers mus
Page 585:
U.S. Department of Agriculture, Agr
Page 588 and 589:
Page 590 and 591:
Page 592 and 593:
Page 594 and 595:
Page 596 and 597:
Page 598 and 599:
Page 600 and 601:
Page 602 and 603:
Page 604 and 605:
Page 606 and 607:
Page 608 and 609:
Page 610 and 611:
Page 612 and 613:
Page 614 and 615:
Page 617 and 618:
Chapter 18 Receiving, Storage, and
Page 619 and 620:
Figure 18.1. Receiving System Items
Page 621 and 622:
Merchandise Receipt Receiving, Stor
Page 623 and 624:
Receiving, Storage, and Inventory C
Page 625 and 626:
disposed of promptly. The storeroom
Page 627 and 628:
Issuing of Food and Supplies Receiv
Page 629 and 630:
A perpetual inventory record alone
Page 631 and 632:
Inventory Turnover Slow inventory t
Page 633 and 634:
Figure 18.2. Comparison of Par Stoc
Page 635:
Receiving procedures must ensure th
Page 638 and 639:
Page 640 and 641:
Page 642 and 643:
Page 644 and 645:
Page 646 and 647:
Page 648 and 649:
Page 650 and 651:
Page 652 and 653:
Page 654 and 655:
Page 656 and 657:
Page 658 and 659:
Page 660 and 661:
Page 662 and 663:
Page 664 and 665:
Page 666 and 667:
Page 668 and 669:
Page 670 and 671:
Page 672 and 673:
Page 674 and 675:
Page 676 and 677:
Page 678 and 679:
Page 680 and 681:
Page 682 and 683:
Page 684 and 685:
Page 686 and 687:
Page 688 and 689:
Page 690 and 691:
Page 693 and 694:
Appendix 19.1 A Culinary Glossary
Page 695 and 696:
Hors d’oeuvre Side dish or relish
Page 697 and 698:
Chapter 20 Distribution and Service
Page 699 and 700:
• What is the best type of servic
Page 701 and 702:
Figure 20.1. Typical Tray Makeup Li
Page 703 and 704:
Tray Delivery Because the point of
Page 705 and 706:
quality. In recent years, food serv
Page 707 and 708:
carrying their filled trays to thei
Page 709 and 710:
plate is not used. Place coffee or
Page 711 and 712:
minimized. The type of meal service
Page 713 and 714:
Standards that should be monitored
Page 715 and 716:
Exhibit 20.2. Sensory Assessment fo
Page 717:
Herz, M. L. Analysis of Alternative
Page 720 and 721:
Page 722 and 723:
Page 724 and 725:
Page 726 and 727:
Page 728 and 729:
Page 730 and 731:
Page 732 and 733:
Page 734 and 735:
Page 736 and 737:
Page 738 and 739:
Page 740 and 741:
Page 742 and 743:
Page 744 and 745:
Page 746 and 747:
Page 748 and 749:
Page 750 and 751:
Page 752 and 753:
Page 754 and 755:
Page 756 and 757:
Page 758 and 759:
Page 760 and 761:
Page 763 and 764:
Index A ABC method, 603 Absenteeism
Page 765 and 766:
CDC (Centers for Disease Control an
Page 767 and 768:
Delivery of products, 575-576 Deman
Page 769 and 770:
Exit interviews, 239, 240e Exotic v
Page 771 and 772:
described, 461; developing, 461-463
Page 773 and 774:
Horizontal communication tract, 194
Page 775 and 776:
Main-dish salads, 652 Maintenance-m
Page 777 and 778:
Nutrient analysis, 296 Nutrition aw
Page 779 and 780:
PERT (program evaluation and review
Page 781 and 782:
(1993), 4, 203; Federal Employee Po
Page 783 and 784:
Standing operational planning. See
Page 785:
Waste audit, 349 Waste-handling equ
show all

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

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?