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

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Food Service Manual for Health Care Institutions 298 high-speed printers) are commercially available, and their potential benefit to food service operations should be assessed. Vendor demonstrations and presentations in house should be encouraged. Database Review Database review is critical because this component “houses” the raw facts that feed the computerized MIS. The databases of a food service operation should be evaluated for accuracy of data, speed of retrieval, and storage capacity. The product data provided by vendors should be checked for accuracy. Errors for characteristics such as price, size, and packaging should be corrected before implementation and use of the database. Personnel Personnel review, an evaluation of the staff responsible for operating the computerized MIS, should focus on the number of staff and their skill levels. The capability of existing staff to handle a new application program should be determined before additional applications are implemented. This can be accomplished by reviewing continuing education credits and administering written and skill exercises. Procedures As with any other procedure developed by a health care food service operation, procedures that support the computerized MIS should undergo routine review and be revised as necessary. This ensures meeting the changing needs of the department, the health care operation, and regulatory mandates. As new equipment or software is added, procedures must be developed so that they will be operated properly. For example, when a bar-code reader is purchased for inventory control, operational procedures must be developed and implemented. Summary The health care industry operates in an extremely dynamic business environment. As a result, the operations of all units of a health care facility—including the food service department—are affected. There is increased pressure for decision makers in food service departments to make not only more decisions but more qualitative decisions in less time. This environmental mandate has resulted in the implementation of MISs that are designed specifically for health care food service operations. In this chapter, several key concepts related to an MIS were introduced and described. The four basic elements of an MIS (input, processing, output, and feedback) were identified and discussed. Even though many traditional manual systems incorporate all four elements, they have been judged by many food service directors to be inadequate for their needs. To design an effective health care food service MIS, a systematic approach must be taken that investigates and analyzes the current manual system. Once problems are identified in the existing system, the new system should be designed to meet the information needs of decision makers in a more timely and more efficient manner. Design considerations encompass specifying software, hardware, database, telecommunications, personnel, and procedure needs. A wide variety of computer software has been developed specifically for health care food service operations, among them full-featured and generic software. After the system has been implemented, the system components should be maintained regularly and reviewed routinely, with the development of specific policies and procedures on the use of the system. If these steps are followed, the full potential of a computerized MIS can be realized by the food service department.
Bibliography Alexander, J. Selecting and acquiring a computer system for the food and nutrition services department. In F. A. Kaud (ed.), Effective Computer Management in Food and Nutrition Services. Rockville, Md.: Aspen, 1989. Brown, L. P. Don’t Be Afraid of Computers: How to Use Them. Gainesville, Fla.: Santa Fe Community College, 1998. Burns, J. R., and Eubanks, D. N. Microcomputers: Business and Personal Applications. St. Paul, Minn.: West, 1988. Chaban, J. Practical Foodservice Spreadsheets with Lotus 1–2–3. 2nd ed. New York: Van Nostrand Reinhold, 1993. CBORD Group, Inc. Information Packet on CBORD Computer Information Systems for the Administration of Institutional Foodservice. Ithaca, N.Y.: CBORD Group, 2002. Gordon, C. L., Necco, C. R., and Tsai, N. W. Toward a standard systems development life cycle. Journal of Systems Management 38(8):24–27, 1987. Grossbauer, S. Manage them or they manage you: Service contracts. Food Service Director 5(9):170, 1992. Hudson, N. R. Management Practice in Dietetics. Belmont, Calif.: Wadsworth Thomson Learning, 2000. Jackson, R. Information technology: High-tech solutions improve care, reduce costs. Health Care Food and Nutrition Focus 20(11):1–8, 2003. Kasavana, M. L. Computer Systems for Foodservice Operations. New York: Van Nostrand Reinhold, 1984. Kasavana, M. L., and Cahill, J. J. Managing Computers in the Hospitality Industry. 2nd ed. East Lansing, Mich.: Educational Institute of the American Hotel & Motel Association, 1992. Kaud, F. A. (ed.). Effective Computer Management in Food and Nutrition Services. Rockville, Md.: Aspen, 1989. Keiser, J., and De Micco, F. J., with Grimes, R. N. Contemporary Management Theory: Controlling and Analyzing Cost in Foodservice Operation. Upper Saddle River, N.J.: Prentice Hall, 2000. Puckett, R. P. Dietary Managers Training. Chap. 15. Gainesville, Fla.: Division of Continuing Education, University of Florida, 2002. Robbins, S. P. Managing Today. 2nd ed. Upper Saddle River, N.J.: Prentice Hall, 2000. Spears, M. C. Foodservice Organizations: A Managerial and Systems Approach. 4th ed. Upper Saddle River, N.J.: Prentice Hall, 2000. Stair, R. M. Principles of Information Systems: A Managerial Approach. Boston: Boyd & Fraser, 1992. Management Information Systems 299
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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 350 and 351: Excerpt from Annual Food Service De
Page 354 and 355: Sample Monthly Operating Statement
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Page 364 and 365: 336 Exhibit 11.6. Example of a Mont
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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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