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

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Appendix 10.1 Glossary of Computer Terms for Food Service Operators Backup A duplicate set of programs and data. Band width The amount of data that can be transmitted at one time. Byte A unit of storage equivalent to one character; data-storage capacities are usually given in megabytes (2 20 bytes) and gigabytes (2 30 bytes). Cache Storage allowing rapid access to data. CD-ROM [compact disk; read-only memory] A compact disk that can store a great deal more information than a floppy disk. Central processing unit (PCU) The part of the computer where “thinking” takes place; “the brain.” Clock speed The speed with which a computer can process information, measured in megabytes. Configuration The way the software and hardware are set up. Database A large compilation of data; this may be accessed in many ways but is not used for calculation. A directory of food vendors, their specialties, phone numbers, and addresses could be a database. DBMS A database management system. Desktop publishing A more advanced type of Word Processing; it may be used to incorporate graphics and complex page layouts for publishing documents. In food service management, this type of software is used to produce menus, signs for postings, newsletters, brochures, and training aids. Disk A magnetic recording plate on which data are stored. A floppy disk, or diskette, can be held in the hand and is used for storing limited programs and data. A fixed disk, or hard drive, is permanently located inside the computer and stores much greater quantities of information than a floppy disk. All dietary manager computer programs require the greater memory found on a fixed disk. 301
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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
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
Page 297 and 298: • A constant and valuable source
Page 299 and 300: earlier, the patient may need to be
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 and 320: Figure 10.3. (continued) Inventory
Page 321 and 322: Figure 10.5. Beef Barley Soup, Scra
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 331 and 332: Microprocessor The chip that holds
Page 333 and 334: Chapter 11 Control Function and Fin
Page 335 and 336: Figure 11.1. Financial Management S
Page 337 and 338: and gourmet meal service within the
Page 339 and 340: documentation, evaluation, and cont
Page 341 and 342: Control Function and Financial Mana
Page 343 and 344: Step 5: Reviewing Historical Data C
Page 345 and 346: Exhibit 11.1. Cashier’s Report Ca
Page 347 and 348: may still use manual systems, in wh
Page 349 and 350: Step 9: Calculating Productivity In
Page 351 and 352: Table 11.1. Sample Monthly Operatin
Page 353 and 354: The cost of food, supplies, and lab
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Page 359 and 360: Figure 11.4. Food Purchases Registe
Page 361 and 362: Exhibit 11.5. Daily Food Costs Dail
Page 365 and 366: Exhibit 11.6. (continued) Net food
Page 367 and 368: Activities of Processing Three clas
Page 369: Control Function and Financial Mana
Page 373 and 374: Chapter 12 Environmental Issues and
Page 375 and 376: Table 12.1. Percentage Volume of Ma
Page 377 and 378: Composting Composting, as it relate
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Figure 12.2. Economics of Recycling
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Exhibit 12.3. Selection of Waste Ma
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Factors Influencing Success Several
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Exhibit 12.5. Material Safety Data
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Figure 12.3. Energy Management Prog
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Figure 12.4. (continued) Environmen
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Exhibit 12.6. Energy Equipment Surv
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Table 12.2. Energy Conservation Pra
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system should be checked annually b
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Commonwealth Edison. How to Reduce
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Chapter 13 Food Safety, Sanitation,
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To implement an effective sanitatio
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Growth and Reproduction Food Safety
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Figure 13.3. Water Activity (A w )
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Foods most often implicated in outb
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• Food of animal origin that is r
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poisoning from these bacteria. The
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Individuals in these high-risk popu
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Another virus of note is the rotavi
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Exhibit 13.1. Food-Borne Illness Re
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Toxic Metals Food Safety, Sanitatio
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Table 13.4. Sick Employees Allowed
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• Keep thermometers and storage c
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Table 13.5. Internal Cooking Temper
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Food Safety, Sanitation, and Hazard
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Table 13.6. (continued) Food Safety
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• Cooking, reheating, and hot hol
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Figure 13.7. HACCPs for Cook-and-Se
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Step 4: Establish procedures to mon
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Sanitary Food Handling The FDA deve
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Frozen Storage Conditions for froze
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• Ice for consumer use should be
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• Plumbing. Properly installed an
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• Employees should consume their
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Figure 13.11. Schedule for Cleaning
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Cleaning and Sanitizing Utensils an
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• Equipment that is too large to
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Table 13.8. (continued) Pest Habits
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Eck, L. S. 2001 food code. Healthca
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Chapter 14 Safety, Security, and Em
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Safety, Security, and Emergency Pre
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The scope of responsibilities for t
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Exhibit 14.1. (continued) Section I
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Exhibit 14.4. Hazard Communication
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Universal Precautions Safety, Secur
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Proper work practice controls reduc
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• Use dry potholders or cloths to
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Exhibit 14.6. (continued) Safety, S
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Figure 14.7. Types of Fire Extingui
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treatment should follow designated
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The following examples have been ob
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The committee also should coordinat
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• Store important documents in a
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Chapter 15 Menu Planning The menu i
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(extremely high preference) to “v
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• Choose Sensibly Choose a diet t
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Keeping careful records of the popu
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medical condition, age, and gender,
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The cover of the menu should be des
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The third type of menu based on rep
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Table 15.2. (continued) Meat Extend
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Table 15.2. (continued) Potatoes, P
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Table 15.2. (continued) Brown-Tan (
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Table 15.2. (continued) Leftover Fo
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Figure 15.2. Pediatric Menu for Nor
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Figure 15.4. Sample Gourmet Dinner
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Preselected Menus Because patients
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comments about the recipes, and adv
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• Competitors and their prices fo
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• Day-to-day distribution: The ty
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Exhibit 15.2. Survey of Suggestions
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Spears, M. C. Foodservice Organizat
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Chapter 17 Purchasing Food purchasi
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is filthy, decomposed, or contains
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etween sender and receiver, EDI alr
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Because of the extensive number of
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The process depends on a complex de
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communication skills are essential
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3. Determine the quantities of food
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merchandise ordered and the form us
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Yields The weight of a product shou
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• Many GPOs are currently establi
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Just-in-Time Purchasing Just-in-tim
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• Requirements for the submission
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This stage results in a list of pot
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1. The buyer calls up from the comp
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Bibliography Casper, C. Information
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Chapter 19 Food Production Food pro
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Table 19.1. Advantages and Disadvan
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Production is scheduled on a seven-
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An assembly-and-serve system requir
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Production Schedules Daily schedule
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Table 19.2. Approximate Yield from
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the easiest way to prepare a cooked
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(80) to obtain the ingredient ratio
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may be less appealing to customers,
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others, all the steps necessary to
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Four basic methods of production us
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Roasting Meats can be roasted in se
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Table 19.6. Smoke Points of Various
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e kept in a sanitary condition. Kni
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e used to determine the degree of d
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Table 19.7. Recommended Cooking Met
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Methods for Cooking Fish and Shellf
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Dehydrated Egg Products New process
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Scrambling Scrambling is one of the
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Vegetables With the abundant variet
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Canned vegetables are fully cooked
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So many varieties of specialty brea
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Relishes Relishes may be used as a
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Unbaked dough also can be refrigera
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The muffin method is quick and easy
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congealed gelatins can be whipped a
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Cooking with Herbs and Spices The f
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Culinary Institute of America. The
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Chapter 21 Facility Design and Equi
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service director or buyer that the
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• Copies of equipment catalogues
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can be made to show the approximate
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area as well as to the ingredient p
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The length of the service counter d
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After the team has thoroughly check
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can result in fatigue and low produ
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and space needs can proceed. Analys
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easy access from both sides. Widths
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models also are available with acce
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meals served daily. Hot-top ranges
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2 1 ⁄2 to 120 gallons. The depths
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quantities in a short time is prefe
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• Approximate sink height of 34 t
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evolve around a rectangular table.
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should consult with the medical sta
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products are popular with customers
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Wash and rinse cycles for single-ta
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Housekeeping Equipment The need for
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• A maintenance and inspection sc
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Breit, A. Satisfying the health dep
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Index Bid Request, 574e Bidding/pri
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Index Control process: described, 3
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Index Employees: arranging for phys
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Index Foam cakes, 657 FOB destinati
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Index G Gadon, H., 29 Game meat, 51
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Index JCAHO (Joint Commission on th
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Index Menu planning: availability/s
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Index ORYX—The Next Evaluation in
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Index Production strategy, 113 Prod
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Index Scrambling eggs, 645 Screenin
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Index Title VII (Civil Rights Act a
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