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

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Index Title VII (Civil Rights Act amended in 1972), 199–200 Toasters, 716–717 Toxic metals, 391 Toxin-mediated infections, 382–383 TQM (total quality management): components of, 89–90; flowcharts, run charts, cause-and-effect diagram tools of, 90–91fig, 92fig–94fig; origins of, 70–71 Trainer-facilitators, 79 Training: conducting group in-service, 219–224; conducting individual training programs, 218–219; CQI culture and, 79; fire safety and prevention, 451, 454fig–457, 455fig; human resource management role in, 216–224; new employee, 216–224; OSHA blood-borne pathogens, 446–447e; OSHA required hazard, 442; OSHA universal precautions, 447–448fig; participative culture of, 39; understanding instructor’s role in, 217–218. See also Employees Trans fat, 544 Transport of food, 416–417 Tray delivery: chill-delivery and food-rethermalization systems, 676; described, 675; hot and cold cart, 675; insulated tray, 675; monitoring, 677–678; split-tray cart, 675; tray heater cart, 676; unitized pellet, 675 Tray heater cart, 676 Tray service, 676–677 Trays: additional tray-line concerns, 677; assembly of, 669, 672–673fig, 675; delivery of, 675–676; monitoring assembly and delivery of, 677–678; test, 685, 687e The 21 Indispensable Qualities of a Leader (Maxwell), 32 Two-spoon tasting technique, 659 U Unemployment insurance, 202 Unitized pellet system, 675 Unity of command, 141, 142fig Universal precautions, 447–448fig University of Michigan leadership study, 28 Unklesbay, K., 364 Unklesbay, N., 364 Upward communication on vertical track, 194 U.S. Public Health Service Food Code, 522 USDA Food Safety and Inspection Service, 561 USDA (U.S. Department of Agriculture): cheese grades developed by, 533; as federal regulatory agency, 417; fruits and vegetables standards 756 by, 536, 543; health, hygiene, clean work habits recommended by, 420; IMPS requirements of, 518; meat grading system established by, 514, 516, 519; poultry specifications governed by, 525–526; product standards of, 512–513; shell egg grades/size categories of, 526–527t. See also Standards USDC (U.S. Department of Commerce), 510 Utensils: equipment for washing, 726; facility planning for washing of, 701–702; manual washing of, 426–427; mechanical ware washing of, 425–426; purchase of, 551–554; storing, 427. See also Flatware Utilities: equipment selection and, 707; facility planning on, 705 V Value analysis formula, 566 Valuing inventory, 603 Variable budgets, 315 Veal grades, 516–517 Vegetable oils, 544–545 Vegetables: canned, 648–649; exotic, 536–573; frozen, 649; methods for cooking, 648–649; preparation of, 647; types of, 538–540. See also Fruits Vending operations, 316–317, 683 Ventilation: equipment for, 717–718; facility planning for, 705 Verbal communication: described, 180; directing or instructing employees, 180; planning and conducting meetings, 181–187 Vibrio infections, 385–386 Vietnam Era Veterans Readjustment Assistance Act (1974), 199 Virtual teams, 136 Viruses: as emerging pathogens, 386–387; food contamination by, 378–379 Visitor menus, 498 Vocational Rehabilitation Act (1973), 198–199 Volume-of-service data, 321 Vroom, V. H., 29 Vroom-Yetton-Jago model of leadership, 29 W Wagner Act (National Labor Relations Act) [1935], 203 Walk-in coolers/freezers, 709–710 Ware washing: equipment for, 726–727; mechanical, 425–427; planning considerations, 701–702
Waste audit, 349 Waste-handling equipment, 719 Waste-stream analysis, 349, 355 Water activity (moisture), 376–377fig Water conservation: clean water legislation, 367–368; groundwater contamination and, 367 Water contamination, 466. See also Food contamination Water Pollution Control Act (1972), 367–368 Water Quality Act (1987), 368 Web sites: BLS (Bureau of Labor Statistics), 9; JCAHO, 95; promotion using, 60. See also Internet technology Weights and measurements, 626t Wholesaling, 564–566 William Steiger Occupational Safety and Health Act (1970), 438 Willits, R. D., 29 Winter storm emergency, 464 Women as primary decision makers, 13 Work area: design trends for, 702; developing the layout, 702–703; flow of work and materials, 697fig; planning flow of work in, 702; planning the, 696–697; sinks in, 718–719; worktables for, 718 Work process focus, 80–81 Work safety policies and procedures, 449–451, 450fig Work teams, 136 Workers’ compensation insurance, 202 Workforce issues: age of workforce, 10; challenges of, 9; cultural diversity of workforce, 9; employee as customer, 11; infectious disease in the workplace as, 10; literacy of workforce as, 10–11 Worktables, 718 Written communication: described, 187; e-mail etiquette, 191; reports, 189; sample business letter, 188fig; sample justification statement, 189, 190fig; sample memorandum, 188fig–189; types of, 187–191 Y Yeast breads, 654–655 Yetton, P. W., 29 Yield, 575 Z Z-Trim, 16 Zemke, R., 86 Zero defects, 71 Zero-based budgeting, 315 Zigarmi, D., 29 Zigarmi, P., 29 Index 757
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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 734 and 735: 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
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Page 773 and 774: Horizontal communication tract, 194
Page 775 and 776: Main-dish salads, 652 Maintenance-m
Page 777 and 778: Nutrient analysis, 296 Nutrition aw
Page 779 and 780: PERT (program evaluation and review
Page 781 and 782: (1993), 4, 203; Federal Employee Po
Page 783: Standing operational planning. See
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