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

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Food Service Manual for Health Care Institutions 350 Exhibit 12.1. Recycling Materials Flow Plan Work Sheet Instructions Complete a recycling flow plan(s) for each area of the food service department. Identify location(s) of the recyclables in each area at location 1. Move the materials from location 1 to location 2, 3, and so on until it is picked up by the recycler or waste hauler. At each location in the flow procedure, identify the container(s) to be used and who will be handling the materials. Handle materials as few times as possible. Location 1 Source of Materials A. B. C. D. E. F. Collection Container(s) Location 2 Temporary Storage Location 3 Recycling Center or Roll-Off Unit Department List recyclables to be collected at this location. Move recyclables to storage locations 2 and 3. A. B. C. D. E. F. A. B. C. D. E. F. List containers to be used for storage or moving of each recyclable listed above. A. B. C. D. E. F. Instructions List containers to be used for storage or moving of each recyclable listed above. A. B. C. D. E. F. Source: Used by permission of the Florida Extension Service, University of Florida. List employees collecting material. A. B. C. D. E. F. List employees picking up materials. A. B. C. D. E. F. List employees picking up materials. A. B. C. D. E. F.
Figure 12.2. Economics of Recycling: A Work Sheet Environmental Issues and Waste Management Volume Data What type of waste disposal container is in use? _____ How many refuse containers are being used? 1. Determine the present volume of waste that you are disposing of. _____ How many pickups per month do you have? _____ Estimate the number of tons per month from waste volume. (Calculate this by multiplying the waste capacity of the container by a factor that corresponds to the number of tons that container typically holds.) 2. Estimate the potential volume of recyclable materials. _____ Estimate percentage of extractable recyclables. Estimate the tons per month. ________ tons of _____________ (material 1) Estimate the tons per month. ________ tons of _____________ (material 2) 3. Calculate the waste volume left after recycling. _____% Estimate the number of tons per month left after recycling. (Subtract line 2 from line 1.) _____ How many pickups per month will you have? (This will be reduced in proportion to the percentage of material recycled.) Waste Disposal Cost Data 4. Determine your present monthly waste removal costs. (If no invoice is available, you can estimate.) _____ What is the pickup charge each time? $_____ Multiply the pickup charge by the number of pickups per month (#1). $_____ What is the landfill “tipping” fee per ton? $_____ Multiply the tipping fee times the estimated number of tons per month. $_____ Are you paying monthly container rental or lease fees? $_____ Add up your total current monthly waste disposal costs. $_____ 5. Determine your waste removal cost per ton (#4 divided by #1). $_____ 6. Estimate your waste removal costs after recycling. $_____ Pickup charges $ ________ times number of pickups ________ = $_____ Tipping fee $ ________ times number of tons ________ = $_____ Monthly equipment rental or lease fee = $_____ Add up your total current monthly disposal costs after recycling. $_____ 7. Monthly waste disposal costs you avoided (#4 minus #6). (Calculate your savings by subtracting your disposal costs after recycling from your total current waste disposal costs.) $_____ 8. Annual avoided waste disposal costs (#7 times 12). 9. Calculate the recycling program start-up investments. $_____ Recycling containers, boxes, or carts. $_____ Recycling equipment, balers, compactors. $_____ Cost of training program or internal publicity. $_____ Other. $_____ Total start-up investment for recycling program. $_____ 10. Estimated revenues from recyclables. From your estimate of the volume of recyclable materials (#2) $_____ ________ tons of ________ (material 1) times $_____ /ton = $_____ ________ tons of ________ (material 2) times $_____ /ton = (We recommend you use a conservative market price for these recyclables.) $_____ Your total monthly revenues from sale of recyclables. $_____ Your total annual revenues from sale of recyclables. (Multiply the monthly revenues by 12 to get annual revenues.) Summary of Savings $_____ 11. Annual avoided waste disposal costs (from line #8). $ +_____ Your total annual revenues from sale of recyclables. $ +_____ Total annual savings. = $_____ Total 5-year savings (multiply annual savings by five). = $_____ Total start-up investment for recycling program (line #9). = $_____ 12. Net estimated 5-year profit on recycling program. $_____ Source: Adapted from “How Your Business Can Profit from a Recycling Program,” by D. Strathman and B. Drake. Provided by the Public Utilities Department, City of Jacksonville, Florida, 1991. More information can be found on the Web at www.econedlinkorg/lessons/index.cfm?lesson=EM218. Accessed August 9, 2003. 351
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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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Chapter 9 Clinical Nutrition Care M
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Planning As already shown, a manage
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• Room service for inpatients and
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Figure 9.2. Organizational Chart—
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among professional staff whose memb
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Designing a Nutrition Services Paym
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Nutrition service professionals can
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Figure 9.4. (continued) Food histor
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Figure 9.6. Goal of Nutrition Scree
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Table 9.3. Physical Signs Indicativ
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• A constant and valuable source
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earlier, the patient may need to be
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• Assessment: what the data mean
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• Gives patients greater protecti
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Chapter 10 Management Information S
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Elements of an MIS In addition to t
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automatically to report all vending
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Usually, systems investigation is t
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Function Function refers to the spe
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located in a relatively clean envir
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Figure 10.2. Sample Purchase Order
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Figure 10.3. (continued) Inventory
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Figure 10.5. Beef Barley Soup, Scra
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Patients’ tray cards can be print
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een entered into the menu, each ite
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Page 350 and 351: Excerpt from Annual Food Service De
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Page 364 and 365: 336 Exhibit 11.6. Example of a Mont
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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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