Cook Freeze Food Service In Health Care Institutions

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Cook-freeze Food Service in Health Care Institutions

Author :
Publisher :
ISBN 13 :
Total Pages : 56 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Cook-freeze Food Service in Health Care Institutions by :

Download or read book Cook-freeze Food Service in Health Care Institutions written by and published by . This book was released on 1974 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: A series of fifteen articles describes the cook-freeze service system, its application and research at the University of Leeds, England and elsewhere. Topics include (1) the use of pre-cooked frozen food; (2) recipe development and constraints; (3) freezing methods, equipment and costs; (4) institutions' needs for packing, storage and transport; (5) reheating and service considerations; (6) staff, equipment and wastage studies; (7) cook-freeze consequences; (8) the central food production unit; (9) preparation problem prevention; (10) examples, pros and cons of preprepared food; (11) planning; (12) comparisons of types of food service; (13) multi-hospital food system; (14) cook freezing in special areas. Studies indicate nutritional quality is not impaired; potential for bacteriological improvement exists; general food palatability is increased and reduction of costs is possible.

Cook Freeze Food Service in Health Care Institutions

Author : American Hospital Association
Publisher :
ISBN 13 :
Total Pages : 51 pages
Book Rating : 4.:/5 (221 download)

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Book Synopsis Cook Freeze Food Service in Health Care Institutions by : American Hospital Association

Download or read book Cook Freeze Food Service in Health Care Institutions written by American Hospital Association and published by . This book was released on 1998 with total page 51 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Service Manual for Health Care Institutions

Author : Ruby Parker Puckett
Publisher : John Wiley & Sons
ISBN 13 : 9780787978297
Total Pages : 600 pages
Book Rating : 4.9/5 (782 download)

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Book Synopsis Food Service Manual for Health Care Institutions by : Ruby Parker Puckett

Download or read book Food Service Manual for Health Care Institutions written by Ruby Parker Puckett and published by John Wiley & Sons. This book was released on 2004-11-08 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service 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.

Foodservice Manual for Health Care Institutions

Author : Ruby Parker Puckett
Publisher : John Wiley & Sons
ISBN 13 : 1118234111
Total Pages : 592 pages
Book Rating : 4.1/5 (182 download)

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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.

Feasibility of a Cook-chill System for Medium Sized, Multi-site Healthcare Facilities

Author : Nancy A. Leonard
Publisher :
ISBN 13 :
Total Pages : 182 pages
Book Rating : 4.:/5 (419 download)

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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.

Organizational Transitions for Health Care Foodservice Distribution Systems

Author : Del S. Placides
Publisher :
ISBN 13 :
Total Pages : 46 pages
Book Rating : 4.0/5 ( download)

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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:

Cook-Chill Catering: Technology and Management

Author : N. Light
Publisher : Springer Science & Business Media
ISBN 13 : 9781851664375
Total Pages : 386 pages
Book Rating : 4.6/5 (643 download)

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Book Synopsis Cook-Chill Catering: Technology and Management by : N. Light

Download or read book Cook-Chill Catering: Technology and Management written by N. Light and published by Springer Science & Business Media. This book was released on 1990-06-30 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Ready Foods System for Health Care Facilities

Author : Michael S. Pinkert
Publisher :
ISBN 13 :
Total Pages : 144 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis The Ready Foods System for Health Care Facilities by : Michael S. Pinkert

Download or read book The Ready Foods System for Health Care Facilities written by Michael S. Pinkert and published by . This book was released on 1973 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: The preparation and serving of food in medical facilities has taken a turn for the better, with increased knowledge of food handling methods and better equipment. The Ready Foods Systems has solved many of the problems inherent in institutional feeding: quality, variety, delivery and deadlines. The foods are mass prepared at the facility, frozen and later readied for serving on the floor with microwave ovens. This allows better use of kitchen facilities, greater storage life for perishables, better nutrient retention, less food waste, and is very cost efficient. Operational details include menu planning, production schedules, management, sanitation, and equipment. A detailed description of the planning and implementation of the system is presented.

Analyses of Meal Distribution and Meal Service Subsystems in a Hospital Cook/chill Foodservice Facility

Author : Susan Janes Ridley
Publisher :
ISBN 13 :
Total Pages : 328 pages
Book Rating : 4.:/5 (89 download)

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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:

Food Service Manual for Health Care Institutions

Author : Brenda A. Byers
Publisher : Jossey-Bass
ISBN 13 :
Total Pages : 580 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Food Service Manual for Health Care Institutions by : Brenda A. Byers

Download or read book Food Service Manual for Health Care Institutions written by Brenda A. Byers and published by Jossey-Bass. This book was released on 1994-03-29 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: This classic in the operation of food service departments covers OSHA guidelines, management skills development, menu planning, product selection, facility design and equipment selection.

Evaluation of an Advanced Preparation Hospital Food Service System

Author : R. T. O'Brien
Publisher :
ISBN 13 :
Total Pages : 98 pages
Book Rating : 4.:/5 (227 download)

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Book Synopsis Evaluation of an Advanced Preparation Hospital Food Service System by : R. T. O'Brien

Download or read book Evaluation of an Advanced Preparation Hospital Food Service System written by R. T. O'Brien and published by . This book was released on 1984 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: An experiment was conducted at Moncrief Army Hospital, which was operating at 250 beds, at Fort Jackson, SC, to test the effectiveness of an Advanced Preparation Food Service System that employs a combination of cook-freeze, cook-chill, and cook-serve production methods along with rethermalization carts for patient tray delivery. The Advanced Preparation System is projected to be more cost effective and has equal or better food acceptance for both dining room patrons and patients than the original conventional system, which employs cook-serve production techniques. The test results support a recommendation that the Army implement an Advanced Preparation Food Service System in a medical center facility to verify cost effectiveness in larger-size hospitals. Originator supplied keywords include: Advanced preparation; Conventional preparation; Cook-freeze; Cook-chill; Cook-serve; Food acceptance; Rethermalization cart; Patient tray delivery.

What We Feed Our Patients

Author : Jim McGrody
Publisher : iUniverse
ISBN 13 : 1450285678
Total Pages : 153 pages
Book Rating : 4.4/5 (52 download)

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Book Synopsis What We Feed Our Patients by : Jim McGrody

Download or read book What We Feed Our Patients written by Jim McGrody and published by iUniverse. This book was released on 2011-02-11 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt: Did you ever wonder how an entire hospital is fed all at once, or how the food actually gets to each patient? Have you ever wondered why hospital food has such a bad reputation? Have you ever heard of gourmet food served in a healthcare setting? What We Feed Our Patients offers a behind-the-scenes look at the world of hospital food. Chef Jim McGrody has worked the last twenty-seven years in the food service business. Now, his passion for good food has turned to the treatment of patient food. Follow his culinary journey and relive his struggles, failures, and accomplishments in the quest for better food for hospital patients. Learn about the preparation of food served to the patients in hospitals and nursing homesheres a humorous depiction of what really goes on in hospital kitchens! Youll learn how patients can get what they want to eat, rather than simply eating what they are given. McGrody offers insight into who to talk to if there is a problem with the food being served and provides tips on what to say and do in those instances. It is possible for hospital food to be not just nutritious, but also tasty and exciting. Jim McGrody shares how in What We Feed Our Patients.

Comparison of the Cook-Freeze and Semi-Conventional Food Service Systems in Two Nebraska Hospitals

Author : Chek Zaini Hassan
Publisher :
ISBN 13 :
Total Pages : 326 pages
Book Rating : 4.:/5 (173 download)

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Book Synopsis Comparison of the Cook-Freeze and Semi-Conventional Food Service Systems in Two Nebraska Hospitals by : Chek Zaini Hassan

Download or read book Comparison of the Cook-Freeze and Semi-Conventional Food Service Systems in Two Nebraska Hospitals written by Chek Zaini Hassan and published by . This book was released on 1987 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Advanced Nutrition and Dietetics in Nutrition Support

Author : Mary Hickson
Publisher : John Wiley & Sons
ISBN 13 : 1118993861
Total Pages : 446 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Advanced Nutrition and Dietetics in Nutrition Support by : Mary Hickson

Download or read book Advanced Nutrition and Dietetics in Nutrition Support written by Mary Hickson and published by John Wiley & Sons. This book was released on 2018-01-23 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written in conjunction with the British Dietetic Association, Advanced Nutrition and Dietetics in Nutrition Support provides a thorough and critical review of the fundamental and applied literature in nutrition support. Extensively evidence-based and internationally relevant, it discusses undernutrition, nutritional screening, assessment and interventions, as well as key clinical conditions likely to require nutrition support, and the approaches to managing this in each of these conditions. Clinically oriented, Advanced Nutrition and Dietetics in Nutrition Support is the ideal reference for all those managing undernutrition in a range of clinical areas.

Food Service Manual for Health Care Institutions

Author : American Hospital Association
Publisher :
ISBN 13 :
Total Pages : 332 pages
Book Rating : 4.:/5 (41 download)

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Book Synopsis Food Service Manual for Health Care Institutions by : American Hospital Association

Download or read book Food Service Manual for Health Care Institutions written by American Hospital Association and published by . This book was released on 1972 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Health Care Food Service Systems Management

Author : Catherine F. Sullivan
Publisher : Jones & Bartlett Learning
ISBN 13 : 9780834209213
Total Pages : 502 pages
Book Rating : 4.2/5 (92 download)

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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.

Nutrition and Food Services for Integrated Health Care

Author : Rita Jackson
Publisher : Jones & Bartlett Learning
ISBN 13 : 9780834207608
Total Pages : 580 pages
Book Rating : 4.2/5 (76 download)

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Book Synopsis Nutrition and Food Services for Integrated Health Care by : Rita Jackson

Download or read book Nutrition and Food Services for Integrated Health Care written by Rita Jackson and published by Jones & Bartlett Learning. This book was released on 1997 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietetics educators and practitioners will find much in these pages to challenge them. As integrated health care systems evolve, For better or for worse, dietitians need to develop the skills and attitudes that will facilitate not just survival but also expansion of the profession. --Journal of the American Dietetic Association A must-have resource for nutrition and food service administrators, providing vital information about trends in the industry, how others are meeting current demands with innovative programs that contain costs without compromising quality, The standards of care in more progressive settings and how innovative techniques and technological advancements can be implemented to control resources while upholding these standards. Optional methods For The delivery of food service and nutrition care are presented along with actual case studies illustrating innovative solutions To The common dilemmas confronting dietetic professionals today. Includes an Instructor's Manual.