Cases in foodservice and clinical nutrition management
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Upper Saddle River, NJ :
Pearson/Prentice Hall ,
2006
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| Subjects: |
Table of Contents:
- The heart of the matter: the menu
- Initiating successful change in the healthcare work environment
- Patient with special needs
- Menu extensions in a hospital grill and snack bar
- Hospital food service menu for emergency conditions
- Strategies for dealing with food shortages
- Metro North Collaborative: a school food service purchasing solution
- Purchasing with par levels
- Provision of noncharge formula preparation and oral feeding supplies
- Dealing with your boss?s unrealistic expectations
- Managing food service production and forecasting: fried chicken Friday at Glen Maple Hospital
- Forecasting surprise
- Evaluation of patient satisfaction using two different tray systems
- Patient complaint: whose hair is this?
- Customer abuse of the "cost per serving container" system
- Using the performance improvement process to address late tray problems
- Implementing room service in the hospital
- The ceiling is falling!
- The cafeteria server with a nose ring
- Long-term care mock survey: kitchen sanitation inspection
- Theft opportunity: who did it?
- Food service plan during a strike
- Changing from contract to self-operated and back again
- Balancing work and family: when childcare collides with work expectations
- Too sick, too soon!
- Issues with productivity and salary complaints
- Clinical management: seeing the "big picture"
- Dealing with management?s request to reduce staffing
- Marketing outpatient nutrition counseling
- Inappropriate employee self-termination
- Budget planning to improve the bottom line
- Meals per labor hour: interpreting the data
- Productivity measures exercise