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

Author: Susan Janes Ridley
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 328

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Book Description

Author: G Livingston
Publisher: Academic Press
ISBN: 0323148034
Category : Cooking
Languages : en
Pages : 501

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Book Description
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.

Author: Del S. Placides
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 46

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Book Description

Author: Nancy A. Leonard
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 182

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Book Description
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.

Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category :
Languages : en
Pages : 168

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Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 384

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Book Description

Author: Mei-fang Yang
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 204

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Book Description
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.

Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 616

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Book Description

Author: Josephine Martin
Publisher: Jones & Bartlett Learning
ISBN: 9780763733902
Category : Education
Languages : en
Pages : 892

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Book Description
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.

Author: Emily M. Olney
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 314

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Book Description
"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.