Evaluation Of Tqm Performance And Organizational Management Effectiveness For Foodservice And Clinical Nutrition Service Management In Hospital Settings

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Evaluation of TQM Performance and Organizational Management Effectiveness for Foodservice and Clinical Nutrition Service Management in Hospital Settings

Author : Yukyeong Chong
Publisher :
ISBN 13 :
Total Pages : 570 pages
Book Rating : 4.:/5 (433 download)

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Book Synopsis Evaluation of TQM Performance and Organizational Management Effectiveness for Foodservice and Clinical Nutrition Service Management in Hospital Settings by : Yukyeong Chong

Download or read book Evaluation of TQM Performance and Organizational Management Effectiveness for Foodservice and Clinical Nutrition Service Management in Hospital Settings written by Yukyeong Chong and published by . This book was released on 1998 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: An attempt was made to develop an evaluation instrument for perceived Total Quality Management (TQM) performance and examine the perceived TQM performance of clinical nutrition managers/dietitians, and foodservice managers/supervisors in selected teaching hospitals. The perceived TQM performance was further compared to the identified managerial traits and job satisfaction of these individuals as well as the job satisfaction of foodservice workers to assess the effectiveness of their organizational management. A survey instrument consisting of 41 statements for clinical nutrition managers and dietitians and 46 statements for foodservice managers and supervisors was developed to evaluate TQM performance. The Managerial Profile Inventory developed by McNary (1993) was used to measure Deming's quality managerial traits, and the JSS was utilized to examine how the respondents felt about their present job. Comparing the perceived TQM performance, although the clinical nutrition managers/dietitians group generally perceived higher performance than the foodservice managers/supervisors group, they showed a lower perceived level of performance regarding patient satisfaction evaluation. For the identified managerial traits, the cluster analysis showed that most of the respondents (76%) in this study were "not sure manager" and 17.33% were in the "Deming manager group". The individuals of both groups were generally most satisfied with supervision and least satisfied with promotion, while foodservice workers rated promotion the lowest and the nature of work the highest. Results of testing of hypotheses confirmed that the perceived TQM performance, the identified managerial traits, and the job satisfaction were partly correlated with one another in both groups. In particular, some variables of the managerial traits, the perceived TQM performance and job satisfaction of the foodservice managers/supervisors group were positively correlated to the foodservice workers' job satisfaction.

Total Quality Management for Hospital Nutrition Services

Author : M. Rosita Schiller
Publisher : Jones & Bartlett Learning
ISBN 13 : 9780834205512
Total Pages : 394 pages
Book Rating : 4.2/5 (55 download)

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Book Synopsis Total Quality Management for Hospital Nutrition Services by : M. Rosita Schiller

Download or read book Total Quality Management for Hospital Nutrition Services written by M. Rosita Schiller and published by Jones & Bartlett Learning. This book was released on 1994 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: Designed to help nutrition professionals build and sustain an effective total quality management program for nutrition services in hospitals, skilled nursing facilities, nursing homes, etc. Provides a discussion of quality assessment, monitoring, and evaluation. Includes background information on total quality management and its adaptation to health care settings and a discussion of departmental systems and tools for quality management. Deals with the quality monitoring and evaluation process, and offers suggestions for managing the quality process. Contains references and examples from dietetic practice.

Journal of the American Dietetic Association

Author :
Publisher :
ISBN 13 :
Total Pages : 954 pages
Book Rating : 4.3/5 (117 download)

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Book Synopsis Journal of the American Dietetic Association by :

Download or read book Journal of the American Dietetic Association written by and published by . This book was released on 1993 with total page 954 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cumulated Index Medicus

Author :
Publisher :
ISBN 13 :
Total Pages : 1844 pages
Book Rating : 4.3/5 (243 download)

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Book Synopsis Cumulated Index Medicus by :

Download or read book Cumulated Index Medicus written by and published by . This book was released on 2000 with total page 1844 pages. Available in PDF, EPUB and Kindle. Book excerpt:

American Doctoral Dissertations

Author :
Publisher :
ISBN 13 :
Total Pages : 784 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis American Doctoral Dissertations by :

Download or read book American Doctoral Dissertations written by and published by . This book was released on 1998 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Managing Foodservice Operations

Author : Sue Grossbauer
Publisher : Kendall Hunt
ISBN 13 : 9780787290641
Total Pages : 594 pages
Book Rating : 4.2/5 (96 download)

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Book Synopsis Managing Foodservice Operations by : Sue Grossbauer

Download or read book Managing Foodservice Operations written by Sue Grossbauer and published by Kendall Hunt. This book was released on 2004-03-17 with total page 594 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.

Managing Foodservice Operations

Author : Jack D. Ninemeier
Publisher : Association
ISBN 13 :
Total Pages : 464 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Managing Foodservice Operations by : Jack D. Ninemeier

Download or read book Managing Foodservice Operations written by Jack D. Ninemeier and published by Association. This book was released on 1992 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written to assist a) students to gain skills necessary to meet their goal of becoming a dietary manager; b) those persons who desire to take the certification examination; c) practicing managers; and to provide information on the major areas of responsibility as defined by Dietary Managers Association. Topics covered include: the world of non-commercial food services; staffing and personnel management; personnel development through communications, orientation, training, and decision making; personnel development through leadership, motivation, and time management; personnel development through internal and external relations; sanitation and safety; client nutrition--gather and analyze information; client nutrition--conferences, care plans, and documentation; client nutrition--provide nutrition education; client nutrition--provide food services; menu planning and food production; purchasing management; foodservice production, product and equipment; financial management of dietary operations; and evaluation of dietary services.

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.

Achieving Excellence

Author : Christina Biesemeier
Publisher : American Dietetic Associati
ISBN 13 : 0880913371
Total Pages : 266 pages
Book Rating : 4.8/5 (89 download)

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Book Synopsis Achieving Excellence by : Christina Biesemeier

Download or read book Achieving Excellence written by Christina Biesemeier and published by American Dietetic Associati. This book was released on 2004 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new publication will guide the clinical nutrition manager though the calculation of staffing needs and setting productivity goals. Specific to the dietetic profession, this title addresses staffing needs and staffing plans, identifies opportunities for nutrition services and programs, provides methods for measuring and evaluating staff effectiveness and provides solutions to common staffing problems.

Quality Assurance in Hospital Nutrition Services

Author : Jo Renner-McCaffrey
Publisher :
ISBN 13 :
Total Pages : 176 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Quality Assurance in Hospital Nutrition Services by : Jo Renner-McCaffrey

Download or read book Quality Assurance in Hospital Nutrition Services written by Jo Renner-McCaffrey and published by . This book was released on 1989 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive and easy-to-use reference presents a step-by-step approach to developing and operating an effective quality assurance program for hospital nutrition services. You'll learn everything from problem identification and data collection to implementation procedures and maintenance strategies. it includes guidelines to help you accomplish a successful Joint Commission on Accreditation of Healthcare Organizations (JCAHO) review, and it is filled with charts, diagrams, sample forms, and discussion of every aspect of quality assurance.

Cases in Food Service and Clinical Nutrition Management

Author : Amy Allen-Chabot
Publisher : Pearson
ISBN 13 : 9780131114647
Total Pages : 0 pages
Book Rating : 4.1/5 (146 download)

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Book Synopsis Cases in Food Service and Clinical Nutrition Management by : Amy Allen-Chabot

Download or read book Cases in Food Service and Clinical Nutrition Management written by Amy Allen-Chabot and published by Pearson. This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: KEY BENEFIT: Addressing clinical nutrition and foodservice management issues in a variety of settings, this book contains 34 cases and concise examples of managerial issues that teach, motivate, and prepare individuals in the field of dietetics. The cases make an excellent substitute for actual managerial experience, and help learners meet many management based competencies. KEY TOPICS: Broad topics coverage includes menu management, purchasing, production, service, safety and sanitation, management and human resources, clinical nutrition management, and financial management. MARKET: For individuals preparing for an internship in dietetics.

Total Quality Management in Health Care

Author : Hugh C. H. Koch
Publisher :
ISBN 13 :
Total Pages : 132 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Total Quality Management in Health Care by : Hugh C. H. Koch

Download or read book Total Quality Management in Health Care written by Hugh C. H. Koch and published by . This book was released on 1991 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: The emergence of "total quality" as an approach to organising, sustaining and improving quality of service offers considerable potential benefits to the health service in the 1990s and beyond. TQM is an integral part of effective management, not an optional extra. It is a system which in general results in greater awareness of how performance in delivering health care can be explicitly measured against agreed standards to the satisfaction of both patients and "purchasers". TQM is a comprehensive approach, both cultural and technical, and must embrace all staff, all disciplines and all activities. This text offers a description of what TQM is, how the quality culture can be developed, what the contributory technical components are and the benefits which can accrue from implementing this important organisational initiative.

Management of Medical Foodservice

Author : Catherine F. Sullivan
Publisher :
ISBN 13 :
Total Pages : 432 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Management of Medical Foodservice by : Catherine F. Sullivan

Download or read book Management of Medical Foodservice written by Catherine F. Sullivan and published by . This book was released on 1985 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: This book is desinged to give practical management skills and technical knowledge to students in dietetics and foodservice systems management, as well as practitioners and administrators in health care and related facilities. The monograph specializes in information on the unique activities, functions, and problems pertinent to foodservice operations with an emphasis on their practical application. The first 10 chapters introduce and discuss management concepts while the last seven chapters present information on the subsystems of a foodservice system such as menu planning, food purchasing, and finance.

Handbook for Health Care Food Service Management

Author : James Chester Rose
Publisher : Aspen Publishers
ISBN 13 : 9780894438998
Total Pages : 369 pages
Book Rating : 4.4/5 (389 download)

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Book Synopsis Handbook for Health Care Food Service Management by : James Chester Rose

Download or read book Handbook for Health Care Food Service Management written by James Chester Rose and published by Aspen Publishers. This book was released on 1984 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook for Health Care Food Service Management focuses on specific challenges and presents options, data, techniques, and resource material, and includes advanced management discussions of equipment selection, clinical nutrition staff management, patient services, operations management, organizational options, forecasting, communications, politics, multihospital systems, wellness programs, data processing, security, scheduling, vending, disaster planning, merchandising, and statistical tools. Forms, flow charts, and critical studies of advantages and disadvantages of various approaches and examples are provided.

Total Quality in Healthcare

Author : Ellen Marszalek-Gaucher
Publisher : Jossey-Bass
ISBN 13 :
Total Pages : 662 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Total Quality in Healthcare by : Ellen Marszalek-Gaucher

Download or read book Total Quality in Healthcare written by Ellen Marszalek-Gaucher and published by Jossey-Bass. This book was released on 1993-06-04 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: Total Quality Management (TQM) is considered by many to be the answer to the severe problems currently gripping the healthcare industry. Yet while much has been written about the theory of TQM, little is available on the specifics of applying this theory to health care practice. How does one begin? How can the organization be structured to support these approaches? How can the effectiveness of these efforts be evaluated?Sharing the lessons they've learned by implementing TQM strategies in their hospital since 1987, Ellen J. Gaucher and Richard J. Coffey offer practical guidance for building an organization that successfully employs TQM--one that utilizes the philosophy of continuous improvement in all business and clinical functions, employs teams for problem solving, and continually strives to meet and exceed customer needs. They provide comprehensive guidance for realizing broad-scale organizational change, showing how by applying this approach, they have been able to improve speed, efficiency, and cost-effectiveness throughout their organization.

Foodservice Organizations

Author : Mary B. Gregoire
Publisher :
ISBN 13 : 9780134038940
Total Pages : 0 pages
Book Rating : 4.0/5 (389 download)

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Book Synopsis Foodservice Organizations by : Mary B. Gregoire

Download or read book Foodservice Organizations written by Mary B. Gregoire and published by . This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.