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Analyses Of Meal Distribution And Meal Service Subsystems In A Hospital Cook Chill Foodservice Facility
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Book Synopsis Analyses of Meal Distribution and Meal Service Subsystems in a Hospital Cook/chill Foodservice Facility by : Susan Janes Ridley
Download or read book Analyses of Meal Distribution and Meal Service Subsystems in a Hospital Cook/chill Foodservice Facility written by Susan Janes Ridley and published by . This book was released on 1981 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Service Systems by : G Livingston
Download or read book Food Service Systems written by G Livingston and published by Academic Press. This book was released on 2012-12-02 with total page 501 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Service Systems: Analysis, Design, and Implementation contains the proceedings of a conference held in Framington, Massachusetts on April 7-9, 1976. This book provides a comprehensive treatment of the interrelated elements of food service systems as presented in the conference. Particularly, this compilation shows a step-by-step approach to the problems apparent in food service systems. This includes analyzing and optimizing food, labor utilization, facility design, equipment selection, quality control, training, and microbiological and nutritional aspects in food service operations. Each element is tackled from the viewpoint of its analysis and design into a new system, with emphasis on the methodology involved. Some actual case histories of successful food service systems designs and implementation are included. This book will serve as a text for college and university level courses in Food Service Systems and other related courses. Aside from this, it will also be a good reference for food and food systems research workers, consultants, and planners.
Book Synopsis Organizational Transitions for Health Care Foodservice Distribution Systems by : Del S. Placides
Download or read book Organizational Transitions for Health Care Foodservice Distribution Systems written by Del S. Placides and published by . This book was released on 1986 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Feasibility of a Cook-chill System for Medium Sized, Multi-site Healthcare Facilities by : Nancy A. Leonard
Download or read book Feasibility of a Cook-chill System for Medium Sized, Multi-site Healthcare Facilities written by Nancy A. Leonard and published by . This book was released on 1995 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: This research study examines the variable that a hospital food service director would analyze when considering the possibility of a cook-chill food production system for their facility. Data collection from 84 directors who had been involved in the decision making process was obtained through the use of a specifically designed survey. Directors were asked questions regarding demographics, employee relations, customer satisfaction, manufacturer preference, and financial data.
Book Synopsis Food and Nutrition Information and Educational Materials Center catalog by : Food and Nutrition Information Center (U.S.).
Download or read book Food and Nutrition Information and Educational Materials Center catalog written by Food and Nutrition Information Center (U.S.). and published by . This book was released on 1976 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Hospital Patient Feeding Systems by :
Download or read book Hospital Patient Feeding Systems written by and published by . This book was released on 1982 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis An Assessment of Cook-Chill Foodservice Systems by : Mei-fang Yang
Download or read book An Assessment of Cook-Chill Foodservice Systems written by Mei-fang Yang and published by . This book was released on 1990 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cook-Chill Foodservice System was a new alternative foodservice system in the 1960s. Food items in Cook-Chill Foodservice Systems are prepared and chilled in advance of service, stored in inventory, and then rethermalized before consumption. The purpose of this research was to evaluate Cook-Chill Systems from the foodservice manager's view. The objectives of this study were to: (1) identify effects, advantages and disadvantages, and decision making factors for selection Cook-Chill Systems as perceived by managers, and (2) determine if the demographics influence managers' assessment. A survey questionnaire was used to collect current information of Cook-Chill Systems. One hundred thirty-four surveys were mailed nationwide to foodservice managers with 95 (71%) valid responses. Data were analyzed from the 74 respondents who currently used Cook-Chill Systems. The results indicated that the perceived meal quality, quantity control and personnel satisfaction was equal or better, and labor cost was decreased and equipment cost increased were most often reported by managers in comparing Cook-Chill Systems with prior systems. Managers identified seven advantages: good working conditions, high productivity, labor savings, consistent quality food, good quantity control, nutrient retention, and safety. One perceived disadvantage was high capital cost of equipment. The five most often cited factors for selection of Cook-Chill Systems were labor savings, good working conditions, consistent quality food, safety, and high productivity. Factors most often cited for not selecting Cook-Chill Systems were the limited menu and types of products produced, complaints of bad food, and high capital cost. Most Cook-Chill Systems have been installed in the past ten years with previously centralized production flow. Cook-Chill Systems accommodated small to large numbers of meals with both blast chiller and tumbler chiller equipment and many reheating methods. Half of the managers were involved in choosing, designing or implementing Cook-Chill Systems. Four significant outcomes were: (1) microbiological control was the highest of meal quality contributes; (2) manager satisfaction was higher than customer and employee satisfaction; (3) meal quality and personnel satisfaction differed among reheating methods; and (4) management experience for design or implementation influenced managers' willingness in choosing these systems again. Four recommendations were drawn from this research. Recommendations were: (1) studies to identify factors contributing to success of reheating methods, (2) standard models for cost recording, (3) approaches to analyze capital cost, create menu items, and find causes of food quality complaints, and (4) a Cook-Chill Information Center to share knowledge and support the further development of Cook-Chill Systems.
Book Synopsis Catalog by : Food and Nutrition Information Center (U.S.)
Download or read book Catalog written by Food and Nutrition Information Center (U.S.) and published by . This book was released on 1974 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Managing Child Nutrition Programs by : Josephine Martin
Download or read book Managing Child Nutrition Programs written by Josephine Martin and published by Jones & Bartlett Learning. This book was released on 2008 with total page 892 pages. Available in PDF, EPUB and Kindle. Book excerpt: This valuable resource for dietetic educators, community health and public health professionals is also an essential tool for school districts and state departments of education. With chapters prepared by recognized child nutrition practitioners and academic leaders, this publication addresses the strategic needs of child nutrition programs today. The Second Edition has been fully updated to reflect changes in legislation and school nutrition programs. This resource addressses the latest issues in the school nutrition environment such as a school's responsibility to curb student obesity, school board policy and the sale of non-nutritious foods, and the need for collaboration to balance healthy eating and physical activity. Managing Child Nutrition Programs, Second Edition offers updated competency statements for school nutrition directors, managers and food service assistants.
Book Synopsis Design and Analysis of Meal Assembly and Delivery Methods in Hospital Foodservice Systems by : Emily M. Olney
Download or read book Design and Analysis of Meal Assembly and Delivery Methods in Hospital Foodservice Systems written by Emily M. Olney and published by . This book was released on 2003 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Determine the best foodservice system for alternative hospital configurations focusing on the tray assembly and ordering/delivery methods used in providing meals to patients."--Page iii.
Book Synopsis Theory and Practice in Hospitality and Tourism Research by : Salleh Mohd Radzi
Download or read book Theory and Practice in Hospitality and Tourism Research written by Salleh Mohd Radzi and published by CRC Press. This book was released on 2014-08-12 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: Theory and Practice in Hospitality and Tourism Research includes 111 contributions from the 2nd International Hospitality and Tourism Conference 2014 (Penang, Malaysia, 2-4 September 2014), and covers a comprehensive range of topics, including:- Hospitality management- Hospitality & tourism marketing- Tourism management- Technology & innova
Book Synopsis Hospital Patient Feeding Systems by :
Download or read book Hospital Patient Feeding Systems written by and published by . This book was released on 1982 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Building Type Basics for Healthcare Facilities by : Richard L. Kobus
Download or read book Building Type Basics for Healthcare Facilities written by Richard L. Kobus and published by John Wiley & Sons. This book was released on 2000-09-15 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Publisher description
Book Synopsis Health Care Food Service Systems Management by : Catherine F. Sullivan
Download or read book Health Care Food Service Systems Management written by Catherine F. Sullivan and published by Jones & Bartlett Learning. This book was released on 1998 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: This practical text offers a systems approach to health care foodservice management. Part I introduces the reader to the principles of the systems approach to management. Part II presents foodservice systems in sequential order to correspond with the flow of resources through the various departments. Each chapter contains behavioral objectives, keywords, suggested classroom and clinical assignments and test items for developing evaluation tools. An instructor's manual is provided.
Book Synopsis Foodservice Manual for Health Care Institutions by : Ruby Parker Puckett
Download or read book Foodservice Manual for Health Care Institutions written by Ruby Parker Puckett and published by John Wiley & Sons. This book was released on 2012-11-13 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
Book Synopsis Catalog. Supplement by : Food and Nutrition Information Center (U.S.)
Download or read book Catalog. Supplement written by Food and Nutrition Information Center (U.S.) and published by . This book was released on 1973 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.
Download or read book Cumulated Index Medicus written by and published by . This book was released on 1977 with total page 934 pages. Available in PDF, EPUB and Kindle. Book excerpt:
