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

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Index A ABC method, 603 Absenteeism, 241–242 Access to care, 7 Accidents: basic safety tips for preventing, 435fig; defining, 435–436. See also Safety Accountability, 7–8 Accounting period, 311 Accounting system, 605, 606fig Action plans: decision-making process and activation of, 124–125; example of coaching, 231e; focus of, 106; HACCP implementation, 412fig; sample, 65fig; strategic planning, 106–107. See also Business plan; Planning Ad hoc committees, 135 Adulteration of food, 560–561 Advertising, 57–60 Age Discrimination in Employment Act (1967), 198 Aging population demographics, 13 Agricultural chemicals, 390 AHA (American Hospital Association), 5–6 AIDS epidemic, 9 Air pollution: clean air legislation, 366; defining, 364 Air Quality Act (1967), 366 Albrecht, K., 86 Allocated cost budget, 319 Ambulatory care, 6–7 American Dietetic Association, 417 American with Disabilities Act: Answers for Foodservice Operators (National Restaurant Association), 695 American Medical Association, 96 American Public Health Association, 417 American style of service, 679 Americans with Disabilities Act (1990): considered during facilities planning, 695; described, 5, 200–201; job descriptions in compliance with, 157–158; tied closely to aging population, 9 Analytical marketing, 63 Apple varieties, 540t Applicants: checking references of, 212–213; interviewing, 210–212; making final hiring decision on, 213–214; screening, 209–210. See also Employment process Application blank, 209 Assembly: described, 669; monitoring, 677–678; of patient meal tray, 672; typical tray makeup lines, 673fig; unitized pellet system, 675 Assembly support equipment, 721 Assembly-and-serve systems: alternatives in, 670t; centralized, 672, 674; decentralized, 672; described, 614–615 Assets, 307 Association of food and Drug Officials, 417 Atkinson, J., 42 Authority: defining, 151; delegation of, 151–152; line and staff responsibilities and, 152 Avoidance, 43 B Bacteria: acidity and alkalinity, 377–378; described, 373–374; food requirements of, 377; growth and reproduction, 375t; inhibitors of, 378; mobility of, 374; moisture and, 376–377fig; temperature and, 375–376fig; time and growth of, 378 Baking: eggs, 645; equipment for, 711–712, 717; fish and shellfish, 641 Batch size adjustment, 622 Bedside menus, 497 Beef Barley Soup, Scratch recipe, 293fig Beef grades, 516 Behavioral segmentation, 55 Benchmarking: defining, 97; as TQM tool, 97–98 Benefits: administration of, 244; legislation/ regulations governing, 201–203. See also Compensation Berwick, D., 73 Beverages: dining area equipment for, 724–725; preparation of, 659; purchasing, 549–551 735
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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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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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Page 764 and 765: Index Bid Request, 574e Bidding/pri
Page 766 and 767: Index Control process: described, 3
Page 768 and 769: Index Employees: arranging for phys
Page 770 and 771: Index Foam cakes, 657 FOB destinati
Page 772 and 773: Index G Gadon, H., 29 Game meat, 51
Page 774 and 775: Index JCAHO (Joint Commission on th
Page 776 and 777: Index Menu planning: availability/s
Page 778 and 779: Index ORYX—The Next Evaluation in
Page 780 and 781: Index Production strategy, 113 Prod
Page 782 and 783: Index Scrambling eggs, 645 Screenin
Page 784 and 785: Index Title VII (Civil Rights Act a
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