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

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Food Service Manual for Health Care Institutions 556 Kosher Shopping. [http://www.erewhonmarket.com/shopguid/kosher.html]. Accessed Jan. 15, 2004. Kotchevar, L. H., and Donnelly, R. Quantity Food Purchasing. 5th ed. Upper Saddle River, N.J.: Merrill/Prentice Hall, 1999. Louria, D. B. Food irradiation: Unresolved issues. Clinical Infectious Disease 33:378–380, 2001. National Association of Meat Purveyors. Meat Buyer’s Guide. McLean, Va.: National Association of Meat Purveyors, 1997. National Association of Meat Purveyors. Meat Buyer’s Guide to Portion Control Meat Cuts. McLean, Va.: National Association of Meat Purveyors, 1997. National Association of Meat Purveyors. Meat Buyer’s Guide to Standardized Meat Cuts. McLean, Va.: National Association of Meat Purveyors, 1997. O’Neill, W. (ed.). The Packer’s 1986 Fresh Produce Foodservice Directory. Shawnee Mission, Kan.: Vance, 1986. Peterkin, B., and Evans, B. Food Purchasing Guide for Group Feeding. Agriculture Handbook 284. Washington, D.C.: Government Printing Office, Superintendent of Documents, 1985. American Dietetic Association. Position statement: Food and Water Safety. Journal of the American Dietetic Association 103(9):1203–1218, 2003. Produce Marketing Association. Produce 101. Newark, Del.: Produce Marketing Association, Foodservice Division, 1999. Produce Marketing Association. The Foodservice Guide to Fresh Produce. Newark, Del.: Produce Marketing Association, 1995. Puckett, R. P. Dietary Manager Training Program. Gainesville, Fla.: Division of Continuing Education, University of Florida, 2002. Putnam, J. J., and Allshouse, J. E. Food Consumption, Prices, and Expenditures, 1970–1993. Washington, D.C.: U.S. Department of Agriculture, 1994. Recommended Symbols (Kosher). [http://www.kosherquest.org/html/Reliable_KosherSymbols.htm]. Accessed Jan. 15, 2004. Reed, L. SPECS: The Comprehensive Foodservice Purchasing and Specification Manual. 2nd ed. New York: Van Nostrand Reinhold, 1992. Ryan, R. R. All about uncommon grains. Restaurants & Institutions, 104(20):76, 1994. Sanders, B. C. Genetically modified foods. Consultant 33(3), 121, 123, 2000. Smith, F. B. RE: Comments Relating to Codex Committee on Food Labeling: Proposals for Section 5 of the Proposed Draft Recommendations for the Labeling of Foods Obtained Through Biotechnology. [http://www.consumeralert.org/issues/trade/fdacodex.html]. Accessed Jan. 15, 2004. Spears, M. C., Foodservice Organizations: A Managerial and Systems Approach. 4th ed. Upper Saddle River, N.J.: Prentice Hall, 2000. Spears, M. C. Foodservice Procurement: Purchasing for Profit. Upper Saddle River, N.J.: Merrill, 1999. Strauss, K. All about coffee. Restaurants and Institutions 102(24):66, 1992. Thomas J. Lipton Company. Tea Time: A Guide from Lipton to the Resources of Tea. Englewood Cliffs, N.J.: Thomas J. Lipton, 1991. United Fresh Fruit and Vegetable Association. Fruits and Vegetables: Facts and Pointers. Washington, D.C.: United Fresh Fruit and Vegetable Association, 1999.
U.S. Department of Agriculture, Agricultural Marketing Service. How to Buy Poultry. Home and Garden Bulletin No. 157. Washington, D.C.: U.S. Department of Agriculture, 1945. U.S. Department of Agriculture, Agricultural Marketing Service. How to Buy Eggs. Home and Garden Bulletin No. 144. Washington, D.C.: U.S. Department of Agriculture, 1995. U.S. Department of Agriculture, Food and Nutrition Service. Food Service Purchasing Pointers for School Food Service. Washington, D.C.: U.S. Department of Agriculture, 1977. U. S. Department of Health and Human Services. HHS to Require Food Labels to Include Trans Fat Contents: Improved Labels Will Help Consumers Choose Heart-Healthy Foods. [http://www.gov/news/press/2003pres/20030709.html]. Accessed Jan. 16, 2004. U.S. Food and Drug Administration. Revealing Trans Fats. [http://www.fda.gov/fdac/features/2003/503_fats.html]. Accessed Jan. 16, 2004. U.S. Public Health Service, Food and Drug Administration. FDA 2001/Food Code. Washington, D.C.: U.S. Department of Health and Human Services, U.S. Food and Drug Administration. [http://cfsan.fda.gov/ndms/fe01.html]. Updated Mar. 28, 2002. Warfel, M. C., and Frank, H. W. The Professional Food Buyer: Standards, Principles and Procedures. Berkeley, Calif.: McCutchan, 1979. Whitman, D. Genetically modified foods: Harmful or helpful? Digest, Spring 2001, pp. 1, 3–5. Product Selection 557
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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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Restaurant-Style Health Care Menu f
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Page 534 and 535: Food Service Manual for Health Care
Page 537 and 538: Chapter 16 Product Selection Produc
Page 539 and 540: Figure 16.2. Procurement Subsystem
Page 541 and 542: The USDA organic seal appears on fo
Page 543 and 544: Figure 16.5. Grade Stamps and Inspe
Page 545 and 546: A carcass of good grade is blocky a
Page 547 and 548: e accomplished by scalping, which p
Page 549 and 550: Table 16.1. (continued) Meat Descri
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Page 553 and 554: Poultry Poultry products or domesti
Page 555 and 556: Weight and Size of Shell Eggs Shell
Page 557 and 558: Table 16.3. Manufacturing and Inspe
Page 559 and 560: Eggnog Eggnog contains milk product
Page 561 and 562: Natural, Processed, and Imitation C
Page 563 and 564: Table 16.4. Common Cheeses Cheese D
Page 565 and 566: • Bamboo shoots • Bean sprouts
Page 567 and 568: Celery Celery, mainly the Pascal va
Page 569 and 570: Size is another factor that affects
Page 571 and 572: Fruit and Vegetable Specifications
Page 573 and 574: Corn, , sunflower, and safflower oi
Page 575 and 576: Organic Flour Organic flour is from
Page 577 and 578: Relatively small quantities of wild
Page 579 and 580: Herbal Tea Herbal teas do not come
Page 581 and 582: alloy, the result is stainless stee
Page 583: Summary Food service purchasers mus
Page 617 and 618: Chapter 18 Receiving, Storage, and
Page 619 and 620: Figure 18.1. Receiving System Items
Page 621 and 622: Merchandise Receipt Receiving, Stor
Page 623 and 624: Receiving, Storage, and Inventory C
Page 625 and 626: disposed of promptly. The storeroom
Page 627 and 628: Issuing of Food and Supplies Receiv
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Page 631 and 632: Inventory Turnover Slow inventory t
Page 633 and 634: 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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