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

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Food Service Manual for Health Care Institutions 686 Exhibit 20.1. Patient Satisfaction Questionnaire Please answer each of these questions to help us provide you with better service. If additional space is needed, please write on the back of this sheet. Thank you for taking the time to help us meet your needs. 1. What is your diet order? Regular Modified Don’t know 2. Which meal did you enjoy the most? Breakfast Lunch Dinner 3. Did you receive the meal items you requested? Always Frequently Seldom 4. Have your meals been served at about the same time every day? Yes No 5. Please rate the following: Knocked on door before entering Checked arm band for name Always Frequently Seldom Never 6. How do you feel about the following? Quality of food Hot foods hot Cold foods cold Appearance of tray Variety of foods Excellent Good Average Below Average Poor Please comment below 7. What was your favorite menu item? 8. If you were the food service director, what would you do to improve or change the food service operation? Other comments or suggestions Optional Name Date Room No.
Exhibit 20.2. Sensory Assessment for Test Tray Sense Food Item Food Item Food Item Food Item Color: Are the colors true? Are the greens bright, whites white, reds bright, or yellows a true yellow? Are all colors natural? Taste: Sweet, salty, sour, bitter, combination? Texture: Crisp, moist, dry, smooth, mushy, grainy? Aroma: Pleasant, unpleasant? Appearance: Looks the way it should, or unnatural, unacceptable? Temperature: Hot-hot, cold-cold, lukewarm? Person Testing Tray Date Exhibit 20.3. Plate-Waste or Food-Return Record When trays are returned from patient and nonpatient areas, check the amount of food returned. Menu for Day Date: ___________________ Name of Employee: ____________________________________________________________________ Patient tray 1. 2. 3. Nonpatient tray 1. 2. 3. What Percentage Why? Check Room Food Items (Approximately) of Number When Returned the Serving Remains? Possible Enhancing Customer Satisfaction Whichever meal service system and customer group are targeted, to be truly customer oriented and to operate competitively and cost-effectively, the health care food service operation must develop a marketing plan, described in Chapter 3, that allows room for customer feedback. As mentioned earlier, distributing customer surveys or conducting focus group meetings on Distribution and Service 687
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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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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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Page 664 and 665: Food Service Manual for Health Care
Page 693 and 694: Appendix 19.1 A Culinary Glossary
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Page 705 and 706: quality. In recent years, food serv
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Page 709 and 710: plate is not used. Place coffee or
Page 711 and 712: minimized. The type of meal service
Page 713: Standards that should be monitored
Page 717: Herz, M. L. Analysis of Alternative
Page 763 and 764: 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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