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

Introduction
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Part One (chapters 2 through 11) provides information on “how-to management,” participative
leadership, managing change, the responsibilities of a manager, and types of power that
a food service director would use. Material on how the food service image affects the department
has been added.
Marketing is examined in Chapter 3, with new material on advertising and promotion and
with examples on how to promote the food service operation. Chapter 4 discusses continuous
quality improvement, quality assurance, and total quality management. Suggestions on how to
use team management to improve quality have been included. Benchmarking as a quality tool is
discussed. Regulatory agencies and their quality standards are described. Not only is detailed
information on quality provided in Chapter 4 but quality is also highlighted throughout the text.
Chapter 5, on planning and decision making, has been expanded to include information
on the mission, values, and strategic planning for a department. Methods to develop policies
and procedures are included. The existing business plan was expanded to include an executive
summary. Methods for decision making and problem solving are detailed.
For food service managers to be more effective, they must know how to communicate and
to use time wisely. The chapter on communications (Chapter 7) was expanded to include a discussion
on the “sender and the receiver,” cultural barriers to communication, and examples of
different agendas that can be used for conducting meetings. Additional materials were included
on listening, verbal communications, and etiquette for using e-mail. New updated material was
added on cross-functional training, various types of teams and their roles, and the introduction
of systems management in a food service operation. A discussion of organizational culture and
its characteristics has been added.
Because human resources consume much of food service directors’ time, in Chapter 8 I discuss
federal laws and accrediting agencies’ standards that relate to human resources. I also
describe how to hire, orient, train, and evaluate the performance of personnel, the right to
unionize, and disciplinary action. As a result of the public’s demand that food service staff be
competent to perform their task, methods for developing competence-based job descriptions
have been included.
Chapter 9 may be short, but it is one of the most important chapters in this book. It
includes new information on charting, governmental and other regulatory agencies’ standards,
and various new forms that can be used to assess customers and to develop care plans.
In Chapter 10 I explore the use of management information in a food service operation. A
glossary of commonly used words in this technological field has been appended, and various
information forms are included.
Chapter 11 on financial management has been revised to include new information on
controlling a food service department’s finances. Budgets as tools for financial management are
discussed in detail, including steps used in budget preparation. Many words that relate to
financial operations have been defined, and a number of new charts and forms are included.
Part Two of the text includes chapters 12 through 21. These chapters give readers a road
map of how to operate a food service operation using a systems approach. Chapter 12 deals
with environmental issues such as waste control, and suggestions are included for how food
service directors can protect the environment by reducing the amount of refuse that is placed
in landfills. This is important enough that a plan to recycle and reuse should be included in the
organization’s policy and procedures manual. Because of the ongoing conflicts and concerns in
areas of the world where most fossil fuel is produced, I offer in this chapter recommendations
and suggestions on energy conservation.
Chapter 13 is the longest chapter in the book. It has been revised to include more information
on microbiological hazards and emerging pathogens, food-borne illnesses and their
causes, and sanitation and cleaning of equipment. Hazard analysis critical control point principles
and how to handle a crisis are thoroughly discussed. Information from the Food and
Drug Administration Food Code has been added, as have methods on how to deal with pests.