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

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Index G Gadon, H., 29 Game meat, 519, 521 Gantt chart, 116, 118e Garvin, D. A., 71 General-line wholesalers, 565 Genetically modified foods, 512 Geographical departmentalization, 133 Geographical segmentation, 54 Germicides, 424 Giddles, 715 Gift certification promotion, 58fig Glass ceiling, 200 Glassware, 680, 701–702, 726–727 Goals of strategic planning, 105–106. See also Objectives Goods vs. services, 52, 53fig Gourmet menus, 494–495fig GPOs (group purchasing organizations), 576–577 Grains/cereals: breakfast, 549; cornmeal, 548; described, 546; pasta, 547–548; types of flour, 546–547; types of rice, 548–549 Grapevine, 195 Grievance procedures, 237–238e Group in-service training programs: described, 219; evaluation of, 221–222, 224; identifying topics and resources used in, 222–223; implementation of, 223–224; maintaining records of, 224, 225e, 226e; methods used in, 221; program planning/scheduling of, 219–221; task analysis used for, 221–222fig Guidelines to Surveyors—Long-Term Care Facilities, 274 H HACCP (Hazard Analysis and Critical Control Points) [USDA]: action plan for implementation, 412fig; components of food hazard analysis, 403fig; decision tree for CCPs (critical control points), 404fig–405; described, 371, 396–397; documentation for, 410e–411fig; food service system and, 405, 409–412; functions of, 372–373; implementing, 397–398; recipe flowchart, 399t–401t; recommendations on controlling L. monocytogenes by, 385; on thermometer standards, 394. See also CCPs (critical control points); Food safety; Hazardous practices Halo effect, 227 744 Hardware: components/characteristics of, 285–286; database and telecommunications, 286; installation, testing, and start-up, 287; performance review of, 297–298; personnel and procedures related to using, 286; preparation of users and site of, 286–287. See also Food service computer operations; Software programs Hazard Communication Monitoring Checklist, 445e–446e Hazard communication programs, 442–446e Hazardous practices: components of food hazards analysis, 403fig; decision tree for critical control points (CPPs), 404fig–405; observed in food service operations, 401t–402t. See also CCPs (critical control points); HACCP (Hazard Analysis and Critical Control Points) [USDA] Hazardous waste management, 356–357e Health care affordability: ambulatory care, 6–7; case management and patient-focused care, 7; extended-care facilities, 6; home care service, 6; increasing health care costs and, 5–6 Health care industry changes: clinical pathways process, 3–4; cross-functional training of health care providers, 4; empowering personnel, 3 Health care industry issues: challenge of political, 4–11; change as, 2–3; customer-oriented focus, 11–14; demographic/societal challenges facing the, 1–2; job stress, 20–21; personal and professional development, 21–22; technology trends, 14–20 Health care quality: CQI (continuous quality improvement) and, 73; creating CQI culture for, 74–82; development of, 69–73; general history of management of, 70–71; history of JCAHO’s influence on, 72; role of QC in CQI infrastructure, 82–83 Health care worker cross-functional training, 4 Health inspections, 418–419 Health and safety legislation, 203–204 Hepatitis B virus, 448 Herbs/spices, 659–662 Herzberg, F., 42, 43 Herzberg’s two-factor theory of motivation, 42 Hierarchy of needs, 41fig–42 High involvement, 45 Hiring process. See Employment process HIV: methods of control to prevent transmission, 448; workforce and status of, 10 Home care service, as affordability issue, 6 Home-replacement meals, 682
Horizontal communication tract, 194–195 Hospital Food and Nutrition Focus (Jackson, Laramee, and Puckett), 259 Hospitality Marketing Management (Reid), 471 Hospitals (journal), 364 Hot-cold cart system, 675 Housekeeping equipment, 729 Housekeeping products, 391 Human resource management: compensation and benefits administration by, 242–245; employee training and, 216–224; employeremployee relationship legislation and, 198–204; employment process followed by, 205–216; four major areas of responsibilities by, 204–205; performance evaluation systems and role by, 224–232; personnel policies and procedures development by, 232–242; regulation/legislation role by, 204–205. See also Employer-employee relationship; Management Hurricanes and floods, 463–464 Hydrogenated vegetable shortenings, 544 Hygiene factors, 42 I Ice-making equipment, 711, 725–726 Illegal Immigration Reform and Immigrant Responsibility Act (1990), 204 Image, 46, 60 Image of food service, 46 Immigration Reform and Control Act (1986), 204 Immigration reform legislation, 204 Implementation (marketing management), 65 Impoverished management, 28 IMPS (Institutional Meat Purchase Specifications), 518, 519 In-service training. See Group in-service training programs Indirect labor costs, 319 Individual meals services, 684 Individual training programs, 218–219 Induction, 629 Influencing role, 35 Information: concepts of, 278–282; gathered from food service staff, 314; grapevine, 195; methods of managing, 281–282; output of, 280–281; processing data into, 280; technological advances/changes affecting, 14–15. See also Communication Information concepts: characterizing an effective MIS, 278; distinguishing data from information, 278; measuring value of information, 278. See also MIS (management information systems) Information control, 306 Information (marketing management): sources of marketing, 61–62; step 1: define the problem, 62; step 2: collect the data, 62; step 3: analyze the data, 62; step 4: interpret research findings, 62–63 Ingredient file: computer storage of, 288; ingredient receipts report, 292fig Ingredients: control over, 625fig, 627; recipe amount of, 623; salad, 653; sandwich, 650–651 Injuries: basic safety tips for preventing, 435fig; defining, 435–436 Innovation/risk taking, 81 Input, 279 Input errors, 279 Insulated tray, 675 Insulated tray delivery, 675 Internal benchmarking, 97 Internal customers, 670 Internal records, 61 Internal security, 457–459 International tradition logo, 512fig Internet technology, 60. See also Web sites Interpersonal (or referent) power, 36t, 37 Interpersonal skills, 31–32 Interviews: of applicants, 210–212; exit, 239, 240e Intrinsic motivation, 42 Inventory: computerized, 288; record keeping on, 600–603e; template for, 290fig–291fig. See also Food supply purchases Inventory control procedures: accounting system, 605, 606fig; computerized management system, 605; described, 598; equipment management, 731e; inventory turnover and, 603; issuing of food and supplies, 599–600; payment methods, 605; perpetual inventory system, 600–601; physical inventory supply, 601–602e; tools for, 603–605 Invoice receiving, 592 Invoice stamp, 592e Irradiation: international logo for, 512fig; legislation governing, 511–512; technology of, 16 ISO 9000 series, 95 J Jackson, R., 259 JCAHO Accreditation Manual for Healthcare, 73, 95 Index 745
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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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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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Page 763 and 764: Index A ABC method, 603 Absenteeism
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Page 779 and 780: PERT (program evaluation and review
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Page 783 and 784: Standing operational planning. See
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