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

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Receipts Report 292 Figure 10.4. Sorted by Item Name within Inventory Group Produce Invoice #: Account #: 33025 Delivery: Mon, 05/12/2003 Vehicle Cleanliness: Status: Partially Received PO#: P-17050 Refrigerated Temp: Terms: Net 15 Days Ordered By: FSD, Thu, 05/08/2003 Frozen Temp: Comment: Do not deliver between 11:00 & 1:00 Order Rcvd Extended Product Code Item Name Size Qty Qty Item Status Cost Cost Produce Produce: Fruits 001742 Apples,Fresh,80 Count CASE (40 1 Each) 1 1 Received $ 26.25 $ 26.25 102759 Banana,Green,Medium POUND (40 Pounds) 1 1 Damaged-Credit Due $ 13.25 $ 13.25 132116 Cantaloupe,Fresh CASE (15 1 Each) 2 1 Short $ 10.75 $ 10.75 195010 Grapes,Green,Fresh,Seedless CASE (19 Pounds) 1 1 Received $ 22.50 $ 22.50 207586 Orange,Fresh BAG (5 Pounds) 2 2 Received $ 3.80 $ 7.60 215540 Pears,Bartlett,Fresh,90 Count CASE (50 Pounds) 1 1 Received $ 17.25 $ 17.25 Subtotal for Produce: Fruits $ 97.80 Produce: Vegetables 121127 Beans,Green,Fresh POUND (Pound) 10 10 Received $ 1.06 $ 10.60 128483 Broccoli,Fresh,Florets CASE (4 3 Pounds) 1 1 Received $ 14.15 $ 14.15 130024 Carrots,Fresh,Jumbo BAG (10 Pounds) 2 2 Received $ 10.55 $ 21.10 130030 Carrots,Fresh,Pre-Shredded BOX (5 Pounds) 2 Not Received $ 5.65 $ 0.00 147685 Cauliflower,Florets,Fresh,Pre-Trimmed CASE (15 1 Each) 1 1 Received $ 11.35 $ 11.35 152853 Celery Sticks,Fresh BAG (5 Pounds) 2 2 Received $ 6.10 $ 12.20 152861 Celery,Fresh,Pre-Diced BAG (5.5 Pounds) 3 3 Received $ 6.10 $ 18.30 160592 Cucumbers,Fresh,Pre-Sliced BAG (5.5 Pounds) 2 2 Received $ 11.50 $ 23.00 178631 Eggland,Fresh,18 Count CASE (25 Pounds) 1 1 Received $ 12.00 $ 12.00 Subtotal for Produce: Vegetables $ 122.70 Subtotal for Produce $ 220.30 Sub-total $ 220.30 Tax $ 0.00 Shipping $ 10.00 Grand Total $ 230.30 Received By Date Time Logged By Date Time + indicates the item was added during receiving and not on original order. Source: Computrition, Inc. Used by permission.
Figure 10.5. Beef Barley Soup, Scratch Category: Starters: Soups Portion:6 ounces Master Ref: SO-034 25 Servings 50 Servings 75 Servings 100 Servings 125 Servings 150 Servings Step Ingredients Amount Amount Amount Amount Amount Amount 1 Beef,Stew Meat,Raw 1 lb 2 lb 3 lb 4 lb 5 lb 7 lb 2-3/4 oz 5-1/2 oz 8-1/4 oz 11 oz 13-3/4 oz 1/2 oz 2 Celery,Fresh,Diced 2/3 each 1-1/8 each 1-3/4 each 2-1/3 each 3 each 3-1/2 each Onions,Fresh,Diced 8-1/3 oz 1 lb 1 lb 2 lb 2 lb 3 lb 2/3 oz 9 oz 1-1/3 oz 9-2/3 oz 2 oz Carrots,Fresh,Diced 2-1/3 each 4-2/3 each 7 each 9-1/3 each 11-3/4 each 14-1/8 each 3 Soup Base,Beef,Dry 4 oz 7-3/4 oz 11-3/4 oz 15-2/3 oz 1 lb 1 lb 3-1/2 oz 7-1/2 oz Water 1 gal 2 gal 3-1/2 gal 4-1/2 gal 5-1/2 gal 7 gal 2-3/4 cup 1 qt 1/4 cup 3 cup 1 qt 1/2 cup 1-1/2 cup 1-3/4 cup Pepper,Black,Ground 1/2 tsp 3/4 tsp 1-1/8 tsp 1/2 tbsp 1/2 tbsp 1/2 tbsp 1/8 tsp 1/2 tsp 3/4 tsp Salt 1/2 tsp 3/4 tsp 1-1/8 tsp 1/2 tbsp 1/2 tbsp 1/2 tbsp 1/8 tsp 1/2 tsp 3/4 tsp Bay Leaf,Whole,Dried 1/3 each 3/4 each 1-1/8 each 1-1/2 each 2 each 2-1/3 each Barley,Uncooked 4 oz. 7-3/4 oz 11-3/4 oz 15-2/3 oz 1 lb 1 lb 3-1/2 oz 7-1/2 oz 1 Brown beef cubes in kettle. Drain off fat. 2 Add celery, onions, and carrots to beef. Saute until tender. 3 Add remaining ingredients. Bring to a boil. Lower heat and simmer for 1 hour. Taste for seasoning and add salt if needed. Source: Computrition, Inc. Used by permission. 293
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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 270 and 271: 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
Page 281 and 282: • Room service for inpatients and
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
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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: Figure 10.3. (continued) Inventory
Page 323 and 324: Patients’ tray cards can be print
Page 325 and 326: een entered into the menu, each ite
Page 327: Bibliography Alexander, J. Selectin
Page 350 and 351: Excerpt from Annual Food Service De
Page 354 and 355: Sample Monthly Operating Statement
Page 362 and 363: Labor Cost Analysis 334 Figure 11.5
Page 364 and 365: 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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