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

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Food Service Manual for Health Care Institutions 490 Table 15.2. Menu-Planning Suggestions (continued) Frozen (continued) Pineapple Pistachio Raspberry Strawberry Toffee Tutti-frutti Parfaits, sherbets: Apricot Cherry Cranberry Greengage plum Lemon Lime Orange Mint Pineapple Plum Raspberry Breads and crackers: Bread crumbs for crumbing cutlets, croquettes, and other fried food; for thickening steamed and other puddings Canapes Cinnamon toast Croutons, as a soup accompaniment Desserts: bread pudding, brown Betty French toast Hot dishes: cheese fondue, scalloped macaroni, soufflé, stuffing for meat, poultry, or fish Melba toast Toast points, as garnish Cereals: Chinese omelet Fried or french-fried cornmeal mush or hominy grits Meatballs with cooked cereal as extender Rice and tuna Rice croquettes Rice custard Soup with rice, spaghetti, or noodles Rhubarb Watermelon Miscellaneous Cheese: Assorted with crackers and fruit Fruits: Baked or stewed: Apples Fruit compote Rhubarb Canned or frozen: Apricots Berries Cherries Figs Fruit cup Peaches Pears Leftover Foods Cakes and cookies: Baked fruit pudding Cottage pudding Crumbs to coat balls of ice cream Crumb cookies Icebox cake Spice crumb cake Eggs: Boiled or poached to add to cream sauce, mayonnaise, or french dressing, as a garnish for vegetables, egg cutlets, in salad Scrambled for potato salad, sandwich spread Egg whites, raw, for angel food cake, Bavarians, fluffy or boiled dressing, macaroons, meringue, prune whip, white sheet or layer cake Egg yolks, raw, for cooked salad dressing, custard sauce, filling, or pudding, Duchesse potatoes, hollandaise sauce, pancake batter, scrambled eggs, strawberry Bavarian cream pie, yellow angel food cake Pineapple Plums Prunes Rhubarb Raw: Apples Apricots Bananas Berries Cherries Figs Grapefruit Grapes Melons Oranges Peaches Pears Pineapple Plums Prunes Fish: Creamed, à la king, or scalloped Fish cakes or croquettes Salad Sandwich spread Fruits: Applesauce cake Apricot or berry muffins Frozen fruit salad Fruit slaw Fruit tarts Jellied fruit cup or salad Jelly or jam Mixed fruit salad or fruit cup Prune or apricot filling for rolls or cookies Sauce for cottage pudding Meats: Apple stuffed with sausage Bacon in sauce for vegetable Baked beef hash Boiled lima beans with ham Chili con carne Chop suey Creamed ham or meat on toast Creamed ham in timbale cases Creole spaghetti
Table 15.2. (continued) Leftover Foods (continued) Ham or bacon omelet Hot tamale pie Meat croquettes Meat pie or meat roll Meat turnovers Salad Sandwiches Scalloped potatoes with ham Scrapple Stuffed peppers Milk and cream, sour: Biscuit brown bread Butterscotch cookies Fudge cake Griddle cakes Source: Based on Fowler, West, and Shugart, 1971. Salad dressing Sour cream pie Spice coffee cake Veal chops in sour cream Poultry: Chicken and rice casserole Chicken timbales Creamed chicken in patty cases Chicken à la king Chicken enchiladas Croquettes Cutlets Jellied chicken loaf Pot pie Salad Sandwiches Soufflé Soup Turnovers Vegetables: Combinations: carrots and peas, corn and beans, corn and tomatoes, peas and celery Fritters Potatoes: Duchesse, hashed brown, lyonnaise, cakes, omelet, salad (hot and cold) Salad, in combination (when suitable) Soup Vegetable pie Vegetable timbales Once the entree has been selected, choose the accompanying vegetables and potatoes, rice, or pasta on the basis of their color, form, texture, and flavor. A colorful vegetable in whole, sliced, diced, or mashed form makes the meal more attractive. Crisp vegetables complement a soft or creamy main dish. Next, select salads that contrast with the rest of the meal in color, flavor, and texture. For example, chilled salads complement hot entrees. Main-dish salads, chef salads, and cold plates that include salads also are popular entrees. Soup and sandwich or soup and salad may be planned as a total meal. The soup should be hearty cream-style soup and the sandwich or salad should be large and include some protein food item. Vary the type of bread served from meal to meal. Include yeast breads, quick breads, sweet breads, and specialty breads. Select desserts that complete and balance the meal in flavor and texture and sometimes in caloric content. Fresh, canned, and frozen fruits are offered as alternatives to desserts in many health care institutions. An edible garnish should be planned for each meal and incorporated into the master menu. Offer the most popular beverages. Most institutions provide coffee, tea, and other hot beverages and milk in various forms. Many people prefer low-fat or skim milk to whole milk; chocolate milk may appeal to some patients. Plan breakfast menus last. Although breakfast menus are simple, they should provide interesting food variations from day to day. Nontraditional items such as breakfast sandwiches might be considered. Trade journals can suggest creative ideas for breakfast menus that are simple yet nutritious, appetizing, and attractive. Some patients on regular diets may have needs that differ from the general patient population. This is particularly the case with children and older adults. For children hospitalized and separated from the familiarity of parents and homes, food takes on added significance. Meals should not only satisfy the nutritional requirements and appetites of hospitalized children but also be fun to eat. The use of special bags and containers for meals helps eliminate some of the fear of being in a hospital. In facilities where there is a large playroom, ambulatory children Menu Planning 491
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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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Bibliography Alexander, J. Selectin
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Excerpt from Annual Food Service De
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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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Page 468 and 469: Food Service Manual for Health Care
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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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