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

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Food Service Manual for Health Care Institutions 246 Anderson, S. Subtle sexual harassment: What is your responsibility? Bottom Line 7(5):18–23, 1992. Are women paid less than men for the same work? Straight Dope, Aug. 23, 2002. [http://www.straightdope.com/columns/0220823.html]. Accessed Feb. 29, 2004. Brown, R. B., and Harvey, D. Human Resource Management: An Experimental Approach. Upper Saddle River, N.J.: Prentice Hall, 2001. Dessler, G. Human Resource Management. 8th ed. Upper Saddle River, N.J.: Prentice Hall, 2000. Eck, L. Staff Training. Dietary Manager 6(2):6–8, 10–11, 1997. Eck, L. Directing creative thinking. Dietary Manager 9(7):10–14, 2000. Equal Employment Opportunity Commission. Guidelines on Employee Selection Procedure. Washington, D.C.: Government Printing Office, 1979. Eubanks, P. Hospitals begin to implement worker drug-testing programs. Hospitals 66(20):38–41, 1992. Ferraro, R. The step by step series: How to hire good people. Trade Talk, Mar. 2001, pp. 34–36. Ford, K. E. Human Resource Management Issues and Policy Implications. Handbook. Milwaukee, Wisc.: National Association of Credit Unions, 1996. Gardner, J. Legal matters—How to hire without getting sued. Outfront, Fall 2000. Gatley, R. F. Why training fails. Consultant, third quarter, 2000. Gómez-Mejía, L. R., Balkin, D. B., and Candy, R. L. Managing Human Resources. 3rd ed. Upper Saddle River, N.J.: Prentice Hall, 2001. Haas, S. A. Coaching: Developing key players. Journal of Nursing Administration 22(6):54–58, 1992. Inman-Felton, A., and Rops, M. S. Ensuring Staff Competence: A Guide for Meeting JCAHO Competence Standards in All Settings. Chicago: American Dietetic Association, 1998. Iverson, K. M. Managing Human Resources in the Hospitality Industry: An Experimental Approach. Upper Saddle River, N.J.: Prentice Hall, 2001. Joint Commission on Accreditation of Healthcare Organizations, 1998–1999. Comprehensive Accreditation Manual. Oak Brook Terrace, Ill.: Joint Commission on Accreditation of Healthcare Organizations, 1998. Joint Commission Resources. Assessing Hospital Staff Competence. Chicago: Joint Commission on Accreditation of Healthcare Organizations, 2002. Laube, J. How to select and retain good employees. Consultant, Summer 1997, pp. 43–46, 49. Marvin, B. Why do workers leave? Outfront, Fall 2000, pp. 8–14. McMahon, A. Training for retaining: A fresh look at training food service employers. Dietary Manager 9(4):14–18, 1999. Miller, M. F. Detecting Training Needs: A Guide for Supervisors and Managers. Washington, D.C.: Government Printing Office, 1983. Mondy, R. W., Noe, R. M., and Premeaux, S. R. Human Resource Management. 8th ed. Upper Saddle River, N.J.: Prentice Hall, 2002. Mullineaux, J. Sexual harassment: What it is and what you should do about it. Food Management 27(8):56–63, 1992. Myers, I. B. Introduction to Type: A Description of the Theory and Applications of the Myers-Briggs Type Indicator. 12th ed. Palo Alto, Calif.: Consulting Psychologists Press, 1990.
Outlaw, W. Smart Staffing: How to Hire, Reward and Keep Top Employees for Your Growing Company. Chicago: Upstart Publishing, 198. Owen, L. J., Rose, J. C., Wrase, D. J., and Revland, A. Dietary Lesson Plans for Healthcare Facilities. Rev. ed. Rochester, Minn.: Learning Resources, Rochester Methodist Hospital, 1981. Pointer, D. D., and Metzger, N. The National Labor Relations Act: A Guidebook for Health Care Facility Administration. Chap. 7 and 8. New York: Spectrum, 1975. Puckett, R. P. Dietary Manager’s Independent Study Course. Gainesville, Fla.: Department of Independent Study by Correspondence, University of Florida, 2002. Puckett, R. P. Training: A how to do it. In J. C. Rose (ed.), Handbook for Health Care Food Service Management. Rockville, Md.: Aspen, 1984. Puckett, R. P. Recruiting and retaining employees. Market Link, Summer 2000, pp. 6–7. Scott, M. Don’t tell me that you can’t hire great people. Dietary Manager 9(1):10–12, 2000. Attard Communications, Inc. Women still earn less than men. 1999. [http://www.careerknowhow. com/ceiling99.htm]. Accessed Feb. 28, 2004. Your rights under the Family and Medical Leave Act of 1993. Federal Register 58(106):31837–31839, 1993. Human Resource Management 247
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Food Service Manual for Health Care
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Contents Figures, Tables, and Exhib
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Figures Figures, Tables, and Exhibi
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8.3. Excerpt from a Performance Eva
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19.1. Flow of Products in Food Serv
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6.2. Sample Job Description and Job
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Foreword It is truly an honor for m
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Preface The health care environment
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Acknowledgments The following indiv
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Introduction This edition of Food S
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Chapter 14 explains safety, securit
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Part One Management of the Food Ser
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Chapter 2 Leadership: Managing for
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oriented or people oriented and tha
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in an orderly manner, to manage the
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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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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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Page 224 and 225: Food Service Manual for Health Care
Page 277 and 278: Chapter 9 Clinical Nutrition Care M
Page 279 and 280: Planning As already shown, a manage
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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
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Page 301 and 302: • Assessment: what the data mean
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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
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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
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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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