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

Index
Control process: described, 308; step 1: setting
standards, 308–309; step 2: measuring performance,
309–310; step 3: comparing performance
with standards, 310; step 4: taking
corrective action, 310
Control systems, 140–141, 307–308
Controllers, 308
Convection, 629
Conveyors, 720–721, 727
Cook-and-chill system, 613–614
Cook-and-freeze system, 613–614
Cook-and-serve system, 612–613
Cooked meats, 635
Cookies, 657–658
Cooking terms, 629t
Coolers (walk-in), 709–710
Cornmeal, 548
Corrective action: Corrective Action Record, 236e;
maintaining positive approach to, 234–237;
progressive, 235fig
Country club management, 28
Covey, S., 170
CQI (continuous quality improvement): components
of the food service CQI plan, 83–88;
described, 73, 89; purchasing decisions and
influence of, 562; QC (quality council) role in
infrastructure of, 82–83fig
CQI culture: characteristics of a, 75–82, 76t; creating
a, 74–82; physician involvement as part of,
78–79; principles driving, 74–75
CQI methods/tools: benchmarking as, 97–98;
case management as, 96–97; CMS (Center
for Medicare and Medicaid Services) as
part of, 94–95; comparative outcome measures
as, 96; critical paths as, 96; ISO 9000
certification as, 95; JCAHO dietetic standards
as, 95; process reengineering as, 97;
quality programs, 89–90; role of consultants,
88–89; TQM (total quality management),
90–94fig
Crisis management: food-borne illness complaints
and, 387–388, 390; Food-Borne Illness Record
of Complainant, 389e
Critical limits, 405
Critical paths: JCAHO definition of, 96; nutrition
care plan, 269
Critical plan method, 116
Crosby, P., 71
Cross-functional teams, 136
Cross-functional training, 4
Cultural diverse workforce, 9–10
Cultural diversity in menus, 13–14
Customer departmentalization, 133–134
738
Customer satisfaction: distribution and enhancement
of, 687–688; food service CQI plan
focus on, 84, 86–87; getting feedback on,
685, 686e; standards of quality and, 685
Customer Suggestions and Comments Survey, 505e
Customer Survey Form for a New Menu Item, 504e
Customer-oriented focus: of CQI culture, 74–75;
demographic changes affecting, 13–14; of
food service CQI plan, 84, 86–87; increasing
emphasis on, 11–12; menu performance and,
503–504; nutrition awareness, 12–13; value
in quality-cost equation, 12
Customers: described, 670; distribution decisions
and needed information on, 670–671;
internal and external, 670; participation
rate of, 671
Cutting boards, 553
Cycle menu, 481, 482
D
Daily Food Costs, 333e
Daily Meal Census, 329, 330e
Daily Production Sheet, 619e
Daily Receiving Record, 594e
Daily schedule pattern, 164–165fig
Dairy products. See Milk/dairy products
Data collection/analysis: decision-making process
and, 123–124; distinguishing information
from, 278; input, processing, and output of,
279–281; labor hours, 321; for marketing
management, 62; preparing operational
budget reviewing historical, 315; reporting
on balance sheet and statistical, 338;
for strategic planning, 104–105;
volume-of-service, 321
Data-processing, 280
Database review, 298
Decentralization of authority, 151
Decision making: defining, 122; elements of/obstacles
to effective, 122; follow up and evaluation of,
125; influences on, 122–123; participative culture
of shared, 39; process of, 123–125; resistance
to change and, 126–127; team, 125–126.
See also Ethical decision making
Deep-fat fryers, 715
Deep-fat frying: fish and shellfish, 641–642; meat,
632; poultry, 637; tips on, 545
Dehydrated egg products, 643
Dehydrated fruits/vegetables, 543–544
Delegation, 151–152
Delivery of care: recent changes in the, 3–4;
women as primary decision makers in, 13