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

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This book is dedicated to the most important people in my life: my husband Larry W. Puckett, daughters Laurel P. Brown and Hollie P. Walker, and my mother Ethel Parker Tuggle, who passed away December 2, 2003.
Acknowledgments The following individuals provided valuable assistance in obtaining resources or provided technical assistance (or both): Joyce Adams, word processing; Marcia Walker Hurst, Ph.D., computer consultation; Keith R. Brown, help with Occupational Safety and Health Administration regulations and safety practices in the workplace; Ellyn Luros Elson, R.D., CEO, and Ani Baltayan, M.S., R.D., Documentation Manager, Computrion, computer printouts; and L. Charnette Norton, M.S., R.D., information on hazard analysis critical control points and other food safety issues. The definitions of organizational culture in Chapter 6 were reprinted from Robbins and DeCenzo’s Fundamentals of Management (2001) by permission of Pearson Education, Inc. Some of the data in Chapter 11 is an update of the 1988 edition of this manual, edited by me and B. Miller and published by the American Hospital Association, Chicago. I thank Shands Hospital at the University of Florida, Shands Healthcare System, and the Division of Continuing Education, University of Florida in Gainesville, for my many experiences as a food service director and educator. Thanks also go to all my former managers, supervisors, employees, and students who I have had the pleasure to teach, mentor, and work with for their patience and sense of humor while we tried new methods and proved that there was a more efficient, effective way to do almost everything. I also gratefully acknowledge the Jossey-Bass’s Public Health Team staff, particularly Seth Schwartz, Gigi Mark, Jessica Egbert, Janice Andersen, and Andy Pasternack. xxi
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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 and 20: Foreword It is truly an honor for m
Page 21: Preface The health care environment
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
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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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