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

Main-dish salads, 652
Maintenance-motivation theory, 42
Making presentations, 185–186
Malnutrition signs, 267t–268t
Management: basic functions of, 34–36; crisis,
387–388, 389e, 390; defining, 27; by fact vs.
management by result, 77–78; leadership
characteristics for effective, 30–32; leadership
style of, 28; levels of, 33–34fig; nutrition
care services, 250–260; participative, 38–47;
quality, 69–98; resource, 37; TQM (total
quality management), 70–71. See also
Human resource management; Leadership
style
Management by objectives (MBO), 121
Management functions: controlling, 36; described,
34; influencing, 35; organizing, 35; planning,
35
Managerial power, 36t–37
Managers: authority distribution by, 151–152;
clinical, 256–257; communication roles of,
175; effective listening by, 192–193;
example of daily planner of, 169fig; leader
as, 30–33; leadership style of, 27–30;
making presentations, 185–186; nutrition
care, 253, 255fig, 257–260; prioritizing
work by, 169–170; responsibilities of, 37;
responsibility to teams by, 137; setting
limits on time wasters, 170–171; strategic
planning role of, 106–107; types of power
held by, 36t–37. See also Food service
directors
Manual information systems, 281
Margarine, 545
Market cycle, 56fig
Market forms of fish and shellfish, 523
Market forms of poultry, 525
Market research, 61–62
Market segmentation, 53–55
Marketing: analytical, 63; defining, 51; key concepts
associated with, 52–60; nutrition care
services, 252–253; purchasing and changing
system of, 564
Marketing concepts: marketing mix, 55–60;
markets and segmentation, 53–55; services
marketing, 52–53
Marketing information system, 61–62
Marketing intelligence, 61
Marketing management model: described, 60–61;
phase 1: information, 61–63; phase 2: planning,
63–65fig; phase 3: implementation,
65; phase 4: evaluation, 65–66; phase 5:
feedback, 66
Index
Marketing mix: components of, 55–60; described,
55; health care food service, 56fig; plan and
develop, 64
Marketing plan: components of, 64; sample action
plan, 65fig
Marketing planning: analyze segments and
select target markets, 63–64; identify and
evaluate opportunities/threats, 63; process
of, 63
Marketplace conditions, 477
Markets: segmentation of, 54–55, 63–64; target,
55, 63–64
Maslow, A. H., 41–42
Maslow’s hierarchy of needs, 41fig–42
Master schedules, 164
Material budget, 319
Material Safety Data Sheet (MSDS), 357e
Maxwell, J. C., 32
MBO (management by objectives), 121
Meal service systems: described, 672; equipment
for, 720–722; facility planning consideration
of, 699–701; nonpatient meal services,
681–684; patient meal service, 672–678;
resident meal service, 678–681
Measuring devices, 552
Meat Buyer’s Guide to Standardized Cuts, 518
Meat and Poultry Hot Line, 418
Meat tags, 591e
Meat/meat products: cooking methods, 630–636;
game meat, 519, 521; grades of, 514,
516–517; inspection of, 514, 515fig; market
forms of, 517; processed, 519, 520t–521t;
specifications of, 517–519
Mechanical disposers, 719
Media promotion, 59
Medicaid, 4–5
Medical Waste Tract Act (1988), 356
Medicare: expansion of (2003), 249; regulations
governing, 4–5; Social Security Act (1935)
governing, 201
Meetings: business, 181–184; making presentations
in, 185–186; nonverbal communication during,
187; planning and conducting, 181–185;
production, 617; team, 184–185
Meggison, L., 126
Memorandums: e-mail or faxed, 191; examples of,
188fig–189
Menu engineering, 503–504
Menu evaluation: of menu features, 502–503; of
menu performance, 503–504
Menu format, 498–499
Menu pattern, 479–480
Menu plan, 479
747