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

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Food Service Manual for Health Care Institutions 58 Figure 3.4. A Gift Certificate Used in a Promotion To: From: Issued by: Acorn Hospital Jonesville, Mississippi Gift Certificate Redeemable at any of the foodservice dining areas. Must be used within three months of date issued. $ Date: Figure 3.5. A Menu Used for a Special Event or Theme Day Promotion 1950's Party Roll Back the Price Day June 3rd Enter the Best Dressed Costume of the 1950's Win a Prize MUSIC, GAMES, FUN (Elvis may appear) No. 1950's Menu June 3rd — 11:30 A.M. – 2:00 P.M. All beef hot dogs Hamburgers Additional tomatoes & lettuce French fries Chicken baskets (Chicken, fries & drink) Fountain drinks Cherry Coke Chocolate rootbeer Regular fountain drinks Sundaes (choice of toppings) Sodas (choice of flavors) *Other items available at regular price Remember: Bring canned food for City Food Cabinet 15¢ 25¢ 5¢ 10¢ 75¢ 5¢ 5¢ 5¢ 25¢ 20¢
Figure 3.6. A Reduced-Price Coupon Used in a Promotion This coupon entitles bearer to one free $1.00 size drink in Employee's cafeteria Figure 3.7. Another Example of a Reduced-Price Coupon Used in a Promotion Buy 6 bagels at regular price and receive the 7th one FREE. Redeemable in Bake Shop in lobby • Develop friendships with writers in local media. The media can be a friend or an enemy. In using outside media, it is always best to check with the administration and public relations for assistance and permission for publication. When applicable, provide accurate information and a press release and include photos, contact names, e-mail addresses, and telephone numbers. Give enough description to avoid delay or misinformation. Where photos of individuals are used, a signed released form may be necessary. Marketing 59
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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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Page 36 and 37: Food Service Manual for Health Care
Page 53 and 54: Part One Management of the Food Ser
Page 55 and 56: Chapter 2 Leadership: Managing for
Page 57 and 58: oriented or people oriented and tha
Page 59 and 60: in an orderly manner, to manage the
Page 61 and 62: so as to anticipate and plan for fu
Page 63 and 64: Planning Through planning, the futu
Page 65 and 66: Reward or punitive power is the str
Page 67 and 68: • Building a team mind-set • Co
Page 69 and 70: of these three factors jeopardizes
Page 71 and 72: McClelland claims that “in some b
Page 73 and 74: • Define limits of what situation
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Page 77: Leebov, W., and Scott, G. Health Ca
Page 97 and 98: Chapter 4 Quality Management A prim
Page 99 and 100: Figure 4.2. Deming’s PDCA Cycle A
Page 101 and 102: Move to CQI in Health Care The term
Page 103 and 104: care. Often these choices conflict.
Page 105 and 106: Supplier Partnerships A customer or
Page 107 and 108: analysis. Key benefits to having a
Page 109 and 110: Exhibit 4.1. Team Documentation For
Page 111 and 112: Figure 4.3. CQI Flowchart Quality c
Page 113 and 114: Exhibit 4.2. Inspection Criteria fo
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Page 117 and 118: Before hiring a consultant, managem
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Page 121 and 122: Figure 4.6. Cause-and-Effect Diagra
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Page 125 and 126: the concurrent stay using critical
Page 127: 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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Index A ABC method, 603 Absenteeism
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CDC (Centers for Disease Control an
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Delivery of products, 575-576 Deman
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Exit interviews, 239, 240e Exotic v
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described, 461; developing, 461-463
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Horizontal communication tract, 194
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Main-dish salads, 652 Maintenance-m
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Nutrient analysis, 296 Nutrition aw
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PERT (program evaluation and review
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(1993), 4, 203; Federal Employee Po
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Standing operational planning. See
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Waste audit, 349 Waste-handling equ
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