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

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Index ORYX—The Next Evaluation in Accreditation (JCAHO accreditation process), 72 OSHA (Occupational Safety and Health Administration): blood-borne pathogens regulations by, 446–449; creation of, 438; described, 417, 438; ergonomic standards of, 467–468, 705–706; first aid requirements by, 456–457; Hazard Communication Standard and Right-to-Know Law, 439, 443; hazard training programs required by, 442; hazardous waste management standards by, 356; manager knowledge of, 152; MSDS (material safety data sheets) required by, 357e, 439–442e; on noise levels, 437; record keeping required by, 438; risk management recommendations by, 436; safety inspections by, 438–439; written hazard communication programs required by, 442–446e. See also Regulation/ legislation; Standards OSU (Ohio State University) leadership study, 28 Outcomes: comparative measures of, 96; decisionmaking process and identification of, 124; objectives written with, 120–121. See also Objectives Output: described, 280; types, design of reports, 280–281 Outside consultants: food facilities design using, 692–693; preparing for, 162 Outsourcing food services, 18 Oven frying: fish and shellfish, 641; poultry, 637 Ovens, 711–712 Over-the-counter service, 682 Overhead budget, 319 Overtime needs estimation, 161–162 P Pan size yield, 628t Panfrying: fish and shellfish, 641; meat, 631–632 Pans: purchasing, 552; tilting braising skillets and, 713 Par Stock system, 604fig Parasites, 379–380 Pareto chart tools, 92fig Participation rate, 671 Participative culture: creating a, 38; management responsibilities in a, 38–40 Participative management: described, 38; employee involvement in, 40–46; presentation of image and, 46; roadblocks to, 46–47 Pasta: cooking, 650; purchasing, 547–548 Pastries, 658 750 Pathogens: emerging, 384–387; OSHA bloodborne pathogens standards, 446–449 Patient meal service: described, 672; served to residents, 681; tray assembly, 672, 673fig, 674; tray delivery issues/options, 675–678 Patient menus: bedside menus, 497; customer survey form for new menu item, 504e; foreign language menus, 497; format for, 499; menu-planning steps for, 483, 491–492; menuplanning suggestions for, 484t–491t; for modified diets, 492, 494; normal diets for pediatric, 493fig; on-demand meals and room service, 495–496; preselected menus, 497; restaurant-style menus, 500fig; special services or gourmet, 494–495fig; spoken menu, 496 Patient nutrition associates/assistants, 255 Patient Satisfaction Questionnaire, 686e Patient-focused care: as affordability issue, 7; of nutrition services, 256 PDCA cycle (Deming), 70, 71fig PDCA cycle for process improvement (Shewart), 70fig Pediatric Menu for Normal Diets, 493fig Performance coaching, 229–232, 231e Performance evaluation systems: coaching for peak performance using, 229–232; conducting verbal reviews, 228; described, 224–225; developing and using forms for, 226–228, 227fig; human resource management role in, 224–232; JCAHO competence standards used in, 228–229; as part of control process, 309–310; to review personnel responsible for computerized MIS, 298. See also Evaluation Performance planning, defining, 102 Performance-standards comparison, 310 Periodic operational planning, 108, 112–116 Perpetual inventory, 600–601 Personal development, 21–22 Personnel policies and procedures: conducting exit interviews, 239; department manual on, 108; described, 107, 232–233; dismissal under, 238–239; food service department format on, 109e; food service department’s manual on, 110e–111e, 233–234; grievance procedures under, 237; maintaining positive approach to corrective action under, 234–237; on nutrition services, 251–252; for reducing absenteeism, 241–242; for reducing employee turnover, 239, 241; regarding computerized MIS, 298; work safety, 449–451, 450fig Personnel records, 215, 232 Personnel requisition, 207–208
PERT (program evaluation and review technique), 116 Pest control: common kitchen pests, 428t–429t; corrective actions for, 429; problem of, 427–428 Petty cash, 316 PHFs (potentially hazardous foods), 380–381 Physical contamination, 392 Physical examination of employees, 214–215 Physical Inventory Record, 601–602e Physician involvement, 78–79 Pies, 658 Pillsbury Company, 396 Place (marketing mix), 56 Planning: described, 101–102; disaster and emergency preparedness, 460–467; facility and design, 691–706; as manager function, 35; during marketing management cycle, 63–65fig; nutrition care services, 251–253; operational and strategic types of, 35; process of, 102–104; standing operational, 35, 102, 107–121; strategic, 35, 104–107. See also Action plans Planning Grid Format for Project Planning, 118e Planning process: described, 102; kinds of planning and, 102–103; steps in the, 103; time and the, 103–104 Plate-Waste or Food-Return Record, 687e Plate-waste studies, 685, 687e Plumbing, 718 Poaching: eggs, 644; fish and shellfish, 642 Policies. See Personnel policies and procedures Political issues: access to service and care, 7; accountability and ethics as, 7–8; employee as customer, 11; environmental trends, 8; food labeling and nutrition claims, 8–9; health care affordability challenge, 5–7; health care workforce as, 9–11; infectious disease in the workplace, 10; regulation and legislation, 4–5 Polygraph testing (lie detector test), 214 Pork grades, 517 Portion control, 233–234, 618, 627 Portioning utensils, 553–554 Portions: meat, 634–635; number of, 622; pan size yield, 628t; sizing of, 622–623 Positive reinforcement, 43 Posting transactions, 340 Potatoes, 649–650 Poultry: cooking methods, 636–638; purchasing of, 525–526 Power failures, 463 Pregnancy Discrimination Act (1978), 199 Preparation of food, 415–416 Index Preselected menus, 497 Presentations, 185–186 Preventive Maintenance Schedule, 732e Price, 60 Prime cost factor, 501 Prime vendor agreements, 578 Principles of Information Systems: A Managerial Approach (Stair), 278 Privacy Act (1974), 200 Problem analysis tools, 91fig–94fig Problem identification: decision-making and, 123; tools for, 91fig–94fig Problem solving, 79–80, 81e Procedures. See Personnel policies and procedures Process control charts, 92 Process (or equipment) departmentalization, 134–135 Process reengineering, 97 Processed meat, 519, 520t–521t Processing: described, 280; financial, 338–339 Procurement process: bidding/price quotes, 573, 574e; buyer’s qualifications and, 567, 569; buyer’s responsibilities during, 567; described, 566–567; Purchase Order Form, 572e; Purchase Requisition, 571e; steps in, 568fig, 569–573 Procurement subsystem, 511fig Procurement system flowchart, 510fig Product departmentalization, 132–133 Product Evaluation Check Sheet, 624fig Product selection: beverages, coffee, tea, cocoa, 549–551; distributors’ changing product lines and, 563; eggs and egg products, 526–528, 527t, 529t; fats and oils, 544–546; flowchart of, 510fig; fruits and vegetables, 535–544; grains and cereals, 546–549; issues involved in, 509; meat and meat products, 514–521; milk and other dairy products, 528, 530–532; natural, processed, and imitation cheeses, 533–535t; nondairy substitutes for milk and cream, 532; other staples, 549, 551; poultry, 525–526; product standards, 510–513fig; seafood, 521–524; service supplies, 554; small equipment and utensils, 551–554. See also Food supply purchases Product standards: agencies governing, 510–511; labeling, 513fig; legislation governing, 511–512; organic, 512–513 Product yield, 575 Production forecasting, 615–616 Production meetings, 617 Production monitoring, 617 Production schedules, 617–618e 751
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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 728 and 729: Food Service Manual for Health Care
Page 763 and 764: Index A ABC method, 603 Absenteeism
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Page 769 and 770: Exit interviews, 239, 240e Exotic v
Page 771 and 772: described, 461; developing, 461-463
Page 773 and 774: Horizontal communication tract, 194
Page 775 and 776: Main-dish salads, 652 Maintenance-m
Page 777: Nutrient analysis, 296 Nutrition aw
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Page 783 and 784: Standing operational planning. See
Page 785: Waste audit, 349 Waste-handling equ
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