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

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Food Service Manual for Health Care Institutions 276 Choose the Right Tool—HIPAA Compliance. St. Louis: MDI Technologies, 2003 [CD ROM]. Escott-Stump, S. Managing nutrition services. Chap. 4. In R. Jackson (ed.), Nutrition and Food Service for Integrated Health Care: A Handbook for Leaders. Gaithersburg, Md.: Aspen, 1997, pp. 149–205. Health Care Financing Administration. Survey Certification and Enforcement, State Operations Manual 274. Washington, D.C.: Health Care Financing Administration, U.S. Department of Health and Human Services, 1995. Health Care Financing Administration. Guidelines to Surveyors—Long-Term Care Facilities. Washington, D.C.: Health Care Financing Administration, U.S. Department of Health and Human Services, 1999. Hoppszallern, S., and Hughes, L. HIPAA: The patient privacy challenge. Hospital and Health Network 76(12):[7-page insert], 2003. Joint Commission on Accreditation of Healthcare Organizations. Accreditation Manual for Healthcare. Oak Brook Terrace, Ill.: Joint Commission on Accreditation of Healthcare Organizations, 2002. Laramee, S. L. Monitoring productivity of the clinical staff hospital. Food and Nutrition Focus 11(10):4–5, June 1995 [insert]. Payne-Palacio, J., and Canter, D. D. The Profession of Dietetics: A Team Approach. 2nd ed. Upper Saddle River, N.J.: Prentice Hall, 2000. Phillips, M. W., Jr. Avoiding medical errors: JCAHO documentation requirements. Journal of the American Dietetic Association 104(2):171–173, 2004. Puckett, R. P., and Danks, S. L. Nutrition, Diet Modification, and Meal Plans. 3rd ed. Dubuque, Iowa: Hunt Publishing, 2002. Puckett R. P., and Jackson, R. Chap. 13. In R. Jackson (ed.), A System Approach to Productivity. Gaithersburg, Md.: Aspen, 1997, pp. 441–473. Quarterly summary of RVUs. Hospital Food and Nutrition Focus, 1996. Schiller, M. R., Gilbride, J. A., and Maillet, J. O. Handbook for Clinical Nutrition Services Management. Gaithersburg, Md.: Aspen, 1991. Splett, P. L. Effectiveness and cost effectiveness of nutrition care: A critical analysis with recommendations. Journal of The American Dietetic Association, Nov. 1991 [suppl.]. Vogelzang, J. L. Ethical thinking for the dietetic profession. Consultant Dietitian 27(3):1, 6–7, 2003. Wagner, L. HIPAA countdown. Provider 28(3):20, 22, 25–26, 29–30, 32–34, 2002. Ward, M. Marketing Strategies: A Resource for Registered Dietitians. Johnson City, N.Y.: Marcia Ward, 1984.
Chapter 10 Management Information Systems The complexities faced by today’s health care food service managers make it necessary to implement methods for producing precise, sophisticated information. This need has led to the development of the management information system (MIS), a network of people, procedures, and equipment used to gather and process data to provide routine information to managers and decision makers. Its techniques include selecting, storing, processing, and retrieving operational data. In so doing, the MIS supports the food service department’s functional units, such as marketing, purchasing, production, menu planning, clinical management and meal service forecasting, inventory control, food safety, payroll and special reports, and financial management by providing routine reports about these units. The reports are used by management to support decision making, with a focus on operational efficiency. This chapter discusses concepts of information—what it is and how it differs from data, the value of information, and features of an effective MIS. The tasks that go into information production (developing, implementing, and operating an MIS) will be described, as will the four elements that make up an MIS: input, processing, output, and feedback. After MIS methods, such as manual systems and computer-assisted systems, are examined, an outline is provided of a six-stage process of developing a computerized MIS from a manual system: 1. Investigating the current system 2. Analyzing the current system 3. Designing the MIS 4. Implementing the MIS 5. Maintaining the MIS 6. Reviewing the MIS Based on information in this chapter, a food service manager can facilitate the development of an MIS that is capable of generating any number of information-bearing instruments (for example, reports, cost analyses, electronic spreadsheets). The use of computers and programs specified to food service is discussed, and a list of terms is provided to assist users (see Appendix 10.1 at the end of the chapter). 277
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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 254 and 255: 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
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Page 307 and 308: Elements of an MIS In addition to t
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Page 317 and 318: Figure 10.2. Sample Purchase Order
Page 319 and 320: Figure 10.3. (continued) Inventory
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Page 327: Bibliography Alexander, J. Selectin
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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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