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

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Food Service Manual for Health Care Institutions 284 must be considered when matching software to a specific business application include the source, scope, and function of the software. Food services’ common features of software include menu planning, forecasting, purchasing, inventory, management, and medical nutrition therapy. Source Source refers to the degree to which the manager is involved in the design of the software, the development of the instructions provided to the hardware, or both. Most software can be classified as customized, full-featured, or generic. In health care food service operations, many early users of computer technology found it necessary to design and develop customized software. This type of software was written specifically for their operations, and the managers were actively involved in determining the functions to be performed by the software. Many times the written reports generated by the existing manual system were used as the basis for the design of the computer-generated reports. This resulted in software that generated reports tailored to meet the specific needs of a specific operation. However, many operations do not have the resources necessary to develop their own systems. In addition, errors or bugs in these types of systems usually had to be caught and corrected after the system had been implemented. An alternative to customized software is full-featured software. A wide variety of full-featured software systems has been developed for use by health care food service operations. Systems have been developed by more than two hundred companies to perform functions ranging from inventory and purchasing control to nutrient analysis of both menus and intake of individual patients. Full-featured software generally is less expensive than customized software and usually has been widely tested and sold. This software can be seen through demonstrations at trade shows or by previewing program copies. With so many choices available, guidelines for evaluating these programs must be developed for the food service director who is considering the purchase of full-featured software. An economical alternative to customized and full-featured software is generic software. A variety of generic programs can be purchased at retail software stores or from mail-order houses. Generic software programs include word processing that handles word applications, electronic spreadsheets for mathematical applications, database management that equates to an electronic filing system, and graphics to display information in graph form. These generalpurpose programs can be modeled to meet a variety of needs for a specific food service operation. Many operations choose to supplement their full-featured systems with generic software. Scope The scope of software refers to the range of applications or functions that can be performed by the software. Software is either single application or integrated in its orientation. Single-application software is designed to handle one specific function. Three common single-application software packages are word processing, database managers, and electronic spreadsheets. Single-application programs also are available to support such functions as inventory control and nutrient analysis. These systems generally are easier to evaluate and less expensive than integrated systems. However, they may be less efficient because each application requires that the same data be entered before being used by the program. In most food service operations, some of the same data are used for numerous applications. Data about an individual food item might be used in ordering, receiving, issuing, recipes, production, sales control, and nutrient analysis. Integrated food service software allows for easy transfer of data directly from one application to another. The data are entered only once. Thereafter, the data can be used to provide information for planning and control purposes for a variety of functions with a minimum of user interaction.
Function Function refers to the specific job or tasks that can be accomplished with the software. Software designed for health care food service operations performs a wide variety of functions, including • Point-of-sale record keeping and sales analysis • Menu planning and cost analysis • Inventory and purchasing control • Maintenance of purchasing and receiving records • Recording production schedules • Production control and forecasting • Labor productivity and payroll records • Financial management • Clinical nutrition care Selection When determining what to purchase, there are literally tens of thousands of application software packages to choose from. In their book Microcomputers: Business and Personal Applications, Burns and Eubanks recommend the following procedure for selecting software: • Define the application to be computerized. • Develop a list of available software. • Gather information about available packages. • Narrow down the list of possible choices. • Obtain hands-on demonstrations. • Perform a final evaluation. • Make a decision. Hardware Once software has been selected, hardware that can run the software must be identified. The computers used in health care operations vary from microcomputers used at individual workstations to large mainframes used for major organizational data-processing functions. The following discussion focuses on characteristics of microcomputers because of their prevalent use by health care food service managers. Components Microcomputers consist of basic hardware components to perform input, processing, and output activities. Input devices include such formats as keyboards and optical scanners. Processing devices include the central processing unit (CPU), memory, and storage. The most common output devices are printers and displays on computer screens. Microcomputers, available in a variety of formats based on their anticipated use, include desktop computers, transportable computers, laptop computers, and handheld computers. Desirable Characteristics Selection of equipment is a major decision. Hardware features that should be considered include CPU speed, types of input and output devices, primary storage capacity, secondary storage capacity, and number of workstations supported. Expandability of the system is an important feature, and expansion products can be used to increase the power, enlarge the storage space, and customize the computer for special functions. Additional features to consider are warranties, user-support services, and maintenance contracts that may be provided by computer vendors. Management Information Systems 285
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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 277 and 278: Chapter 9 Clinical Nutrition Care M
Page 279 and 280: Planning As already shown, a manage
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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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Page 354 and 355: 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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