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Relevant bibliographies by topics / Hospitals – Food service – Management

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Academic literature on the topic 'Hospitals – Food service – Management'

Author: Grafiati

Published: 4 June 2021

Last updated: 3 February 2022

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Journal articles on the topic "Hospitals – Food service – Management"

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Edwards, John S. A., Audrey Edwards, and Julie A. Salmon. "Food service management in hospitals." International Journal of Contemporary Hospitality Management 12, no. 4 (July 2000): 262–66. http://dx.doi.org/10.1108/09596110010330840.

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Weisshaupt, Oliver, Gabriela V. Leiblein-Züger, and Susanne Hofer. "Process Model for the Food Service in Swiss Hospitals." Journal of Facility Management Education and Research 2, no. 2 (January 1, 2018): 74–82. http://dx.doi.org/10.22361/jfmer/00072.

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ABSTRACT Background Since the introduction of Swiss Diagnosis Related Groups in 2012, a Swiss hospital's core business requires Facility Management that provides more transparent, effective and efficient services. In that respect, the new remuneration system has caused a growing interest in processes. Food provision is of high importance since it is one of the costliest support services and is a critical image factor of a hospital. Purpose The purpose of this research was to analyse the food service processes in Facility Management in hospitals through the lenses of social, economic and ecological sustainability as well as hygiene and safety, and to identify which issues arise from each viewpoint for the respective sub-processes. Methodology A two-fold qualitative case study design was applied, based on the reference model theory Process Model for Non-Medical Support Services in Hospitals. First, based on focus groups, the process model was developed. Second, the model was validated by input from interviews with Facility Management professionals. Results Each sub-process requires the consideration of individual factors from the perspectives of sustainability, hygiene and safety. Similarly, various overarching factors were identified, such as the production method that impact not only a single sub-process, but also play a role in the whole catering process. Additionally, it became evident that food provision in hospitals is particularly affected by the conflicting priorities of cost-effectiveness and sustainability. Conclusion The outcome of this work is a model that allows a holistic process analysis of catering activities in hospitals since it takes into account social, economic and ecological sustainability, as well as both hygiene and safety aspects for the individual sub-processes. This research gives guidance to facility managers who strive for process optimisation to guarantee efficient and effective food provision in hospitals. Unique Value to the Body of Facility Management Knowledge This work applies established catering sub-processes in hospitals to the context of sustainability, hygiene and safety. The proposed model caters to the increasing interest in processes in healthcare in Switzerland and can presumably be applied to hospitals of other countries.

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Sintia, Faradila, Susilawati ., and Fathmawati . "Gambaran Higiene Sanitasi Pengelolaan Makanan di Rumah Sakit ABC Kabupaten Kubu Raya Kalimantan Barat." Jurnal Sehat Mandiri 15, no. 1 (June 12, 2020): 33–40. http://dx.doi.org/10.33761/jsm.v15i1.203.

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Hospital is a health service institution that conducts complete individual health services, which include inpatient, outpatient, and emergency services. Hospitals should minimize the source of diseases caused by food, especially for patients who are hospitalized, therefore hospitals must meet the hygiene requirements for food management. This study aims to describe the implementation of food management sanitation hygiene at ABC Hospital Kubu Raya Regency. This was a descriptive study by observing the components of food management sanitation hygiene at ABC Hospital. Data were collected using a checklist. The analysis was done by comparing the results obtained with the assessment component based on the some Minister of Health regulations. The results of this study indicate that some components of food management must be improved in order to ensure the safety and health of users. Further research needs to develop an instrument for assessing food-management sanitation hygiene in a hospital.

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Bas, Murat, Mehtap Akçil Temel, Azmi Safak Ersun, and Gökhan Kivanç. "Prerequisite Programs and Food Hygiene in Hospitals: Food Safety Knowledge and Practices of Food Service Staff in Ankara, Turkey." Infection Control & Hospital Epidemiology 26, no. 4 (April 2005): 420–24. http://dx.doi.org/10.1086/502562.

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AbstractOur objective was to determine food safety practices related to prerequisite program implementation in hospital food services in Turkey. Staff often lack basic food hygiene knowledge. Problems of implementing HACCP and prerequisite programs in hospitals include lack of food hygiene management training, lack of financial resources, and inadequate equipment and environment.

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Diez-Garcia, Rosa Wanda, Camila Cremonezi JAPUR, and Maria Angélica Tavares Medeiros. "Food and nutritional care quality indicators in hospital." Journal of Hospital Administration 2, no. 3 (April 11, 2013): 132. http://dx.doi.org/10.5430/jha.v2n3p132.

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Hospital malnutrition and increased prevalence of hospitalized patients with chronic diseases require hospital improvements in nutritional care quality. This study describes the construction of indicators to assess the quality of hospital food and nutritional care. We obtained a data bank containing information about 37 hospitals as well as their Hospital Food and Nutrition Service (HFNS) applying a questionnaire to the HFNS coordinators of each institution. We collected data about the activities of the clinical dietitians and administrative dietitian, meal production and management, and characteristics of the hospital diet. We grouped the obtained data into two corpora of actions, designated Nutritional Care Quality (NCQ) and Food Service Quality (FSQ). Each corpora comprised four indicators. The NCQ indicators included inpatient dietary coverage actions, evaluation and monitoring of nutritional status actions, actions on integration of nutritional assistance activities within the team, and actions supporting diet therapy. The FSQ indicators comprised mediation actions with users and other hospital sectors, autonomy and management control actions, meal production and qualification actions, and staff qualification actions. Systematizing the NCQ and FSQ indicators is important to support the Food and Nutritional Care Quality in Hospitals (FNCQH).

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Kolasa, Kathryn M. "Creating and Sustaining a Healthy Food Environment in Hospitals Contracting With a Food Service Management Company." Nutrition Today 53, no. 1 (2018): 5–12. http://dx.doi.org/10.1097/nt.0000000000000258.

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Cokes, Carolyn, Anne Marie France, Vasudha Reddy, Heather Hanson, Lillian Lee, Laura Kornstein, Faina Stavinsky, and Sharon Balter. "Serving High-Risk Foods in a High-Risk Setting: Survey of Hospital Food Service Practices after an Outbreak of Listeriosis in a Hospital." Infection Control & Hospital Epidemiology 32, no. 4 (April 2011): 380–86. http://dx.doi.org/10.1086/658943.

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Background and Objectives.Prepared ready-to-eat salads and ready-to-eat delicatessen-style meats present a high risk for Listeria contamination. Because no foodborne illness risk management guidelines exist specifically for US hospitals, a survey of New York City (NYC) hospitals was conducted to characterize policies and practices after a listeriosis outbreak occurred in a NYC hospital.Methods.From August through October 2008, a listeriosis outbreak in a NYC hospital was investigated. From February through April 2009, NYC's 61 acute-care hospitals were asked to participate in a telephone survey regarding food safety practices and policies, specifically service of high-risk foods to patients at increased risk for listeriosis.Results.Five patients with medical conditions that put them at high risk for listeriosis had laboratory-confirmed Listeria monocytogenes infection. The Listeria outbreak strain was isolated from tuna salad prepared in the hospital. Fifty-four (89%) of 61 hospitals responded to the survey. Overall, 81% of respondents reported serving ready-to-eat deli meats to patients, and 100% reported serving prepared ready-to-eat salads. Pregnant women, patients receiving immunosuppressive drugs, and patients undergoing chemotherapy were served ready-to-eat deli meats at 77%, 59%, and 49% of hospitals, respectively, and were served prepared ready-to-eat salads at 94%, 89%, and 73% of hospitals, respectively. Only 4 (25%) of 16 respondents reported having a policy that ready-to-eat deli meats must be heated until steaming hot before serving.Conclusions.Despite the potential for severe outcomes of Listeria infection among hospitalized patients, the majority of NYC hospitals had no food preparation policies to minimize risk. Hospitals should implement policies to avoid serving high-risk foods to patients at risk for listeriosis.

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Rafisa, Anggun. "Plate waste of inpatients with diabetes mellitus." International Journal Of Community Medicine And Public Health 7, no. 9 (August 28, 2020): 3600. http://dx.doi.org/10.18203/2394-6040.ijcmph20203929.

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Background: The nutrition services of inpatient with diabetes mellitus is very important because dietary management is the key to controlling blood glucose level. Ensuring the patient to consume all the food served by the hospital or reduce the plate waste may help patients to meet their nutritional needs. This study aimed to investigate plate waste of inpatient with diabetes mellitus in hospitals and its contributing factors so the quality of food service in the hospital could be enhanced.Methods: The sample of the study was 22 inpatient with diabetes mellitus at Al Islam Hospital in Bandung, Indonesia from November 2014 to February 2015. The patient's plate waste at breakfast, lunch and dinner for 2 days was weighed using an electronic scale. Patients were also interviewed to find out the reasons for wasting food. Results: The overall mean of plate waste in this study was 13.26% of food served. Porridge was the type of food that had the highest mean percentage of plate waste (17.38%). Vegetables were the second-highest wasted food (17.05%). Loss of appetite, lack of knowledge, cold food temperature and large main plate portion were the reasons for food wastage.Conclusions: The type of food that wasted the most by inpatient with diabetes mellitus was porridge and vegetables. Improving the quality of food service and delivery as well as increasing the role of health workers to educate and encourage patients to eat while under treatment in hospitals are interventions that can be done to reduce the amount of inpatient plate waste.

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Boge, Knut, and Anjola Aliaj. "Albania vs Norway – FM at two university hospitals." Facilities 35, no. 7/8 (May 3, 2017): 462–84. http://dx.doi.org/10.1108/f-07-2016-0079.

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PurposeGiven the premise of de facto universal standards for FM, this paper aims to investigate development of facilities management (FM) at an Albanian and a Norwegian university hospital through examination of two hypotheses: the university hospital has recognised FM and established a designated FM organisation (H1) and the university hospital provides adequate food and catering services at ward kitchens and buffets (H2). Design/methodology/approachThis is an exploratory and descriptive comparative case study based on a diverse cases’ designs. FindingsThere is limited and strong support for H1 at the Albanian and Norwegian university hospitals, respectively. Both the Albanian and the Norwegian university hospitals rely on in-house production of facilities services, but the Albanian university hospital has outsourced food and catering services. FM and provision of facilities services are deeply integrated within the Norwegian university hospital’s core activities. There is also limited and strong support for H2 at the Albanian and Norwegian university hospitals, respectively. Hence, the Albanian Ministry of Health and the Albanian university hospital’s top management have a comprehensive, but not impossible, task, if the aim is to catch up with the Norwegian university hospital concerning FM. Research limitations/implicationsThis is an exploratory and descriptive comparative case study. Large N studies should be carried out both in Albania and Norway and preferably also in other countries to corroborate and develop the findings. Originality/valueThis is the first comparative study of FM at an Albanian and a Norwegian university hospital.

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Jiastuti, Titis. "Higiene Sanitation Management of Food and The Existence of Bacteria in The Food in RSUD Dr. Harjono Ponorogo." JURNAL KESEHATAN LINGKUNGAN 10, no. 1 (August 14, 2018): 13. http://dx.doi.org/10.20473/jkl.v10i1.2018.13-24.

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Hygienic and healthy food into the basic principles of the organization of food in hospitals. Food service hospital dedicated to the sick and at risk of pathogen contamination of germs. Implementation of food in the hospital must comply with Kepmenkes Decree No. 1204/Menkes/SK/X/2004 on Environmental Health Requirements Hospital. The purpose of this study is the management of food hygiene sanitation Identify at Hospital Dr. Harjono Ponorogo. This study is a descriptive observational. Object of the research officer food handlers, food hygiene, sanitation management, and food microbiological test (examination of E. coli and Salmonella). Collecting data using questionnaires, observation sheets, and test laboratory. Hygiene of food handlers who do not qualify the use of personal protective equipment, training of hygiene sanitation, and health screening. Sanitation management of food that does not qualify the quality of food, the food processing and presentation of food, while 9 samples prepared food laboratory test results 5 (55.6%) positive samples of E. coli. The conclusions in Hospital Dr. Harjono Ponorogo increase efforts to hygiene of food handlers and food sanitation management. Expected medical examination should be routinely expected 2 times a year, improving sanitation facilities that support the management of food hygiene, as well as water proofing regularly twice a year.

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Dissertations / Theses on the topic "Hospitals – Food service – Management"

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Chong, Yukyeong. "Evaluation of TQM performance and organizational management effectiveness for foodservice and clinical nutrition service management in hospital settings /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9904838.

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Sarver, Anna Naegle. "The effect of religiosity and spirituality on transformational leadership characteristics of hospital food and nutrition managers /." Diss., CLICK HERE for online access, 2005. http://contentdm.lib.byu.edu/ETD/image/etd700.pdf.

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Beyerlein, Fred M. "The effects of diagnosis related groups (DRGs) on hospital nutrition services in Arizona." Thesis, The University of Arizona, 1988. http://hdl.handle.net/10150/276655.

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A mail questionnaire surveyed Arizona hospital dietary departments to reveal the most frequently initiated changes in dietary practice since the implementation of Diagnostic Related Groups (DRGs). The most frequently initiated change was remodeling the service/cafeteria areas to increase consumer appeal and subsequent sales. Fee-for-service nutrition was the tenth most frequently initiated change. Non-subsidized employee feeding was the second least frequently initiated change since DRGs. Hospital size was found to correlate significantly (alpha ≥ 05) with innovative management, development of DRG avenues of recovery, purchase of computers, development of clearly defined treatment plans, utilization of time studies and staffing, and the implementation of corporate wellness programs. Only a few hospitals have determined costs for DRG dietary treatments, or know standard length of stay for each DRG. The number of dietitians documenting services and patient outcome must increase or their cost effectiveness may never be known.

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Parks, Clare A. "Improving building function : an analysis of design management processes and operational planning in the development of hospital food service systems." Thesis, Robert Gordon University, 2000. http://hdl.handle.net/10059/597.

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The complexity of future societies will be reflected not only in the buildings that are created but also in the processes that evolve such buildings. Within the construction industry, and specifically in relation to large, complex multi-user buildings, operational planning and design processes will assume greater importance than ever before. Given that increasing complexity is likely to lead to increasing specialism and differentiation amongst the main contributing parties in a construction procurement project, it is also likely that there will be more disruption of the communication and organisation processes central to project procurement. These effects will be transmitted through the procurement process and manifest themselves in various ways in the final product. The most important of these will be the damaging effect which they will have on building function, where function determines the buildings' ability to serve as a facilitator of intended user group activities. Research has been undertaken to rationalise building design, operational planning and building function in the construction procurement process. Maintaining unity between the different parties responsible for building design and operational planning decisions is hypothesised as the key factor in evolving successful project procurement outcomes in terms of building function. Research into hospital food service building procurement processes has demonstrated that when building design and operational planning processes are not developed in concordance with one another, then deficiencies in the functioning of the food service system resulted. Seventeen design/operation mis-match outcome deficiencies were identified across three hospital construction projects. On further analysis of these project outcome deficiencies, it was apparent that the majority were due to problems that had arisen because design team members and user specialists had been unable to relate different aspects of system functioning adequately. In particular, there appeared to be an inability to incorporate effectively the catering technological and associated service aspects into the design solution, i.e. the elements that were not purely architectural. Some of these functional relationship problems were relatively simple and did not require significant design or user expertise. The most problematic deficiencies emerged when different components of the food service system (central production unit, distribution system and ward service) were not effectively integrated. Proposals are made for a planning framework which will maintain greater congruence between building design, operational planning and building function during the procurement process by allowing project contributors to assess the impact of different building design and operational planning decisions on the human/building interface. The planning framework focuses decision making around a set of critical relationships identified between the components of the building solution, so that any potential divergence caused by environmental pressures can be offset by corrective action using the critical relationships as the parameters upon which successful function must be based. This approach is a pre-requisite for the future construction procurement process in order to improve building function, particularly for complex, multi-user buildings.

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Flom, Kari. "Room service a new approach to food service in acute care facilities /." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003flomk.pdf.

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Tse, Kei-yin Mickey. "A study on the hospital food service system in Hong kong /." Hong Kong : University of Hong Kong, 2000. http://sunzi.lib.hku.hk/hkuto/record.jsp?B21982338.

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Bekwa, Noluvuyo Margaret. "Assessing reasons for non-compliance to the requirements of the Employment Equity Act no. 55 of 1998 : case study of the dietetics department within Tygerberg Hospital." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/85573.

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Thesis (MPA)--Stellenbosch University, 2013.
ENGLISH ABSTRACT: The relevance of employment equity has been widely debated. This study is of the view that affirmative action is the core factor in realising compliance to and implementation of employment equity. The study was aimed at investigating why Tygerberg Hospital has not complied with the implementation of the Employment Equity Act (EEA) No 55 of 1998 specifically with regards to the field of Dietetics. Research questions have been formulated, relying on literature which includes guiding legislation and policies. Recruitment and selection processes applicable to the dietetic department were analysed and linked with the consulted literature. Role of transformation in transforming the institution was part of the study to ascertain the scope of transformation in managing diversity within Tygerberg Hospital. A combination of data collection tools was used in the study, including interviews and questionnaires to better understand the underlying reasons of non-compliance. The fundamental findings of the study showed that even though policies and legislation had been formulated, there are underlying issues to be addressed by the institution, such as language barriers and personal perceptions of the institution which could subsequently be improved through effective diversity management strategies. It is recommended that the institution will have to come up with a short-term, measurable plan to ensure compliance such as an institutional employment equity plan, appointment of a transformational officer who will focus on managing the institutional diversity management, and an internal capacity building unit to carry out institutional training and development as opposed to the current system. To ensure monitoring and evaluation compliance on employment equity, it is recommended that the responsibility be linked to the performance plan of the senior managers as well as the line manager of the dietetic department. By so doing failure to comply will result in a poor performance assessment outcome of the delegated authority, compliance enforced through departmental disciplinary procedures.
AFRIKAANSE OPSOMMING: Die toepaslikheid van billike indiensneming is al wyd gedebatteer. Hierdie studie is die mening toegedaan dat regstellende aksie die kern faktor is om nakoming van en die implementering van billike indiensneming te bereik. Die studie was daarop gemik om ondersoek in te stel waarom Tygerberg Hospitaal nie voldoen het aan die implementering van die Indiensneming Gelykheids Wet No 55 van 1998 nie, spesifiek met betrekking tot die veld van Dieetkunde. Vrae in die navorsing was geformuleer, gebasseer op literature wat rigtinggewende wetgewing en beleid insluit. Werwing en seleksie prosesse van toepassing in die Dieetkunde Departement was ontleed en gekoppel aan die toepaslike literatuur. Die rol van transformasie in die transformering van die inrigting het deel uitgemaak van die studie om die omvang van transformasie te bepaal, rakende die bestuur van diversiteit binne Tygerberg Hospitaal. ‘n Kombinasie van data versameling metodes was in die studie gebruik. Dit het onderhoude en vraelyste ingesluit om die onderliggende redes vir nie-nakoming te verstaan. Die fundamentele bevindinge van die studie het getoon dat ongeag die feit dat beleid en wetgewing geformuleer was, daar onderliggende aspekte was wat by die inrigting aangespreek moet word, soos taal-hindernisse en persoonlike persepsie oor die inrigting en wat gevolglik verbeter kan word by wyse van ‘n effektiewe uiteenlopende bestuursstrategie. Dit word aanbeveel dat die inrigting navore moet kom met ‘n kort-termyn en meetbare plan ter versekering van ‘n institusionele billikheidsindiensneming plan, die indiensneming van ‘n Transformasie Beampte wat sal fokus op bestuur van die inrigting se diversiteit en ‘n interne eenheid om die vermoë van die inrigting se opleiding en ontwikkeling uit te voer in teenstelling met die huidige sisteem. Om monitoring en evaluasie van billike indiensneming te verseker, word dit aanbeveel dat dié verantwoordelikheid gekoppel word aan die werkverrigtingsplan van Senior Bestuurders asook dié van Lynbestuurders van die Dieetkundige Departement. Mislukking om hieraan te voldoen sal lei tot ‘n swak werkverrigting evaluering resultaat van die aangewese outoriteit. Voldoening hieraan sal afgedwing moet word deur departementele dissiplinêre prosedures.

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Schultz, David A., and Russell L. Ellis. "Organizational analysis of Food Service Management." Monterey, California. Naval Postgraduate School, 2011. http://hdl.handle.net/10945/10776.

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MBA Professional Report
This study analyzes the current Navy Food Management Team (NFMT) alignment under the leadership of COMFISCS and the inability for NAVSUP Food Service (SUP 05) to directly coordinate with teams in the seven different assigned regions. This separation has raised difficulties for SUP 05 to gauge the effectiveness of training, budgeting, team make-up, fleet trends, policy implementation and instruction reviews and re-writes. The lack of continuity and consistency across Navy food service operations is driving the research behind this project, with the ultimate goal being recommendations that lead to the organizational structure that improves customer service fleet wide. The data set contains current Navy Food Management Team manning levels, annual budgets, Supply Management Certification scores for the last three years, training assist visit percentages and ship visit periodicities in each geographical area of responsibility. An extensive cost analysis was also performed covering salaries, basic housing allowances for team members by location, travel costs and facilities and office expenses in an attempt to provide a recommendation for the most efficient, cost effective team management for the future.

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Tse, Kei-yin Mickey, and 謝其賢. "A study on the hospital food service system in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B31223527.

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Schembri, Paulino. "Improving food allergen management in small food service businesses serving loose food." Thesis, University of Central Lancashire, 2017. http://clok.uclan.ac.uk/22990/.

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Food allergens, a concern for an increasing number of people, are common food ingredients found in most kitchens. For the majority of the population these ingredients are harmless yet for about 2% of the global adult population, these ingredients pose a health risk and at times could also be life threatening. There is no known cure for food allergies; therefore abstinence from consumption is the only assurance of food safety which means that controls of ingredients and preparation practices are imperative. This becomes more complex when the food is not prepared by the sensitive individual. To date, literature on food allergens has not sufficiently engaged in the management of allergens in the food service industry. The food service industry, irrelevant to size, is legally obliged since 2014, to inform the food allergy sufferers of food allergens present in the food served. This requires staff to be knowledgeable of the food allergens. The practices of producing safe food for allergy sufferers are hindered by barriers which are synonymous with the nature of the business and compounded in small food service businesses, however food allergy sufferers trust small business more when eating out. Understanding key factors in the preparation and serving of food to sensitive individuals required this research to adopt a mixed-method approach in analysing the procedures required in food production and preparation. Initially four allergy sufferers drew attention to their concerns of the practices in the food service industry during a focus group discussion held in Malta. This was followed by investigating the proper management of food by observing current practices in preparation, identifying gaps in training and discussing behavioural change. This thesis introduces an innovative multi-faceted toolkit which was developed to manage food allergens and tested in three small food businesses. Taking into account the literature review, the innovative toolkit provides a system which logs ingredients for recipe building through matrices, meets the sufferers’ requirements to be informed about the food through QR codes, and overcomes the barriers the food industry has to produce allergen free food. The research identifies lack of understanding of food allergens and their consequences by the food service staff and the influence this has on the quality of life, as contributors to the lack of trust the allergy sufferers have in the industry. Seventeen staff were trained in food allergen management. The participants’ knowledge was evaluated pre and post training. It was determined that the required change in behaviour to prepare safe food for allergy sufferers requires external drivers, as traditional classroom training alone failed to entrench better practices. The work provides a holistic understanding of the requirements of food allergens management and the improvements required to achieve effective allergen management training programmes in small food services businesses.

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Books on the topic "Hospitals – Food service – Management"

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Courtney, Atlas, and Sullivan Catherine F, eds. Health care food service systems management. 3rd ed. Gaithersburg, Md: Aspen Publishers, 1998.

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Management of medical foodservice. Westport, CT, USA: AVI Pub. Co., 1985.

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Management of medical foodservice. 2nd ed. New York: Van Nostrand Reinhold, 1990.

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Karen, Miller-Kovach, and Miller Mary Angela, eds. Total quality management for hospital nutrition services. Gaithersburg, Md: Aspen Publishers, 1994.

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Jackson, Rita. Nutrition and food services for integrated health care: A handbook for leaders. Gaithersburg, Md: Aspen Publishers, 1997.

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author, Rodger Margaret M., ed. Sustainability in healthcare food and nutrition services: With insights from healthcare practice leaders on sustainable foodservice programs. Greenwood Village, CO: Ricca e2/Envision Strategies, 2010.

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Measure it, manage it: Laying the foundation for benchmarking in health care foodservice operations. Chicago, IL: American Dietetic Association, 1997.

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Jacqueline, Kincaid, and United States. Dept. of Veterans Affairs. Office of Program Coordination and Evaluation., eds. A program evaluation of the Department of Veterans Affairs Dietetic Service. Washington, DC: Office of Program Coordination and Evaluation, Dept. of Veterans Affairs, 1990.

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Potter, Charles R. A program evaluation of the Department of Veterans Affairs Dietetic Service. Washington, DC: Office of Program Coordination and Evaluation, Dept. of Veterans Affairs, 1990.

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Maher, Rowe Margaret, ed. Managing clinical nutrition services. Rockville, Md: Aspen Publishers, 1990.

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Book chapters on the topic "Hospitals – Food service – Management"

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Fry, Kristine Rise. "Why Hospitals Need Service Design." In Service Design and Service Thinking in Healthcare and Hospital Management, 377–99. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-00749-2_22.

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Eisenberg, Miriam, and Nicole Delaney. "Allergen Management in Food Service." In Food Allergens, 167–80. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-66586-3_10.

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Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. "Production and service." In Food and Beverage Management, 178–221. Sixth edition. | New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315563374-8.

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Sui Pheng, Low, and Zhu Rui. "Facilities Management and Singapore’s Healthcare System." In Service Quality for Facilities Management in Hospitals, 9–23. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-0956-3_2.

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Corona-Treviño, Leonel, and Constanza Márquez-Aguilar. "Characteristics of Service Innovation in Hospitals: A Case Study of Three Mexican Hospitals." In Service Business Model Innovation in Healthcare and Hospital Management, 159–78. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-46412-1_9.

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Sui Pheng, Low, and Zhu Rui. "Introduction." In Service Quality for Facilities Management in Hospitals, 1–7. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-0956-3_1.

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Sui Pheng, Low, and Zhu Rui. "SERVQUAL, the Kano Model and QFD." In Service Quality for Facilities Management in Hospitals, 25–56. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-0956-3_3.

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Sui Pheng, Low, and Zhu Rui. "Conceptual Framework." In Service Quality for Facilities Management in Hospitals, 57–63. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-0956-3_4.

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Sui Pheng, Low, and Zhu Rui. "Research Methodology." In Service Quality for Facilities Management in Hospitals, 65–72. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-0956-3_5.

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Sui Pheng, Low, and Zhu Rui. "Data Analysis." In Service Quality for Facilities Management in Hospitals, 73–89. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-0956-3_6.

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Conference papers on the topic "Hospitals – Food service – Management"

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Tufano, Alessandro, Riccardo Accorsi, Andrea Gallo, and Riccardo Manzini. "Simulation in food catering industry. A dashboard of performance indicators." In the 4th International Food Operations and Processing Simulation Workshop. CAL-TEK srl, 2018. http://dx.doi.org/10.46354/i3m.2018.foodops.003.

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"Contract catering industry is concerned with the production of ready-to-eat meals for schools, hospitals and private companies. The structure of this market is highly competitive, and customers are rarely willing to pay a high price for this catering service. A single production sites may be demanded up to 10.000 meals per day and these operations can hardly be managed via rule of thumbs without any quantitative decision support tool. This situation is common at several stages of a food supply chain and the methodologies presented in this paper are addressed to any food batch production system with similar complexity and trade-offs. This paper proposes an original KPI dashboard, designed to control costs, time and quality efficiency and helping managers to identify criticalities. Special emphasis is given on food safety control which is the management’s main concern and must be carefully monitored in each stage of the production. To calculate the value of KPIs a Montecarlo simulation approach is used to deal with production complexity and uncertainty. A case study showcases the potential of simulation in this complex industrial field. The case study illustrates an application of the methodology on an Italian company suffering local recipe contamination. The company aims at defining the best standard for production, identifying cycles being sustainable from an economic and environmental point of view."

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John, Gordon H., Nigel Reeves, Amy C. Nisbet, Clive R. Williams, and Andrew Garnet. "UK Surplus Source Disposal Programme." In ASME 2009 12th International Conference on Environmental Remediation and Radioactive Waste Management. ASMEDC, 2009. http://dx.doi.org/10.1115/icem2009-16097.

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The UK Surplus Source Disposal Programme (SSDP), managed by the Environment Agency, was designed to remove redundant radioactive sources from the public domain. The UK Government Department for Environment, Food and Rural Affairs (Defra) was concerned that disused sources were being retained by hospitals, universities and businesses, posing a risk to public health and the environment. AMEC provided a range of technical and administrative services to support the SSDP. A questionnaire was issued to registered source holders and the submitted returns compiled to assess the scale of the project. A member of AMEC staff was seconded to the Environment Agency to provide technical support and liaise directly with source holders during funding applications, which would cover disposal costs. Funding for disposal of different sources was partially based on a sliding scale of risk as determined by the IAEA hazard categorisation system. This funding was also sector dependent. The SSDP was subsequently expanded to include the disposal of luminised aircraft instruments from aviation museums across the UK. These museums often hold significant radiological inventories, with many items being unused and in a poor state of repair. These instruments were fully characterised on site by assessing surface dose rate, dimensions, source integrity and potential contamination issues. Calculations using the Microshield computer code allowed gamma radiation measurements to be converted into total activity estimates for each source. More than 11,000 sources were disposed of under the programme from across the medical, industrial, museum and academic sectors. The total activity disposed of was more than 8.5E+14 Bq, and the project was delivered under budget.

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Zeng, Qing-Qing, Juan-Juan Du, and Ke Tang. "Medical Records Service Management in the Hospitals." In 2010 International Conference on Internet Technology and Applications (iTAP). IEEE, 2010. http://dx.doi.org/10.1109/itapp.2010.5566308.

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Hu, Yiqun, Qiang Su, and Lei Xue. "Research on quality management system design for hospitals." In 2014 11th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2014. http://dx.doi.org/10.1109/icsssm.2014.6943410.

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Luo, Min, and Xiaoqiang Cai. "Cooperative games in an integrated system with multiple hospitals." In 2016 13th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2016. http://dx.doi.org/10.1109/icsssm.2016.7538639.

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Wang, Dianhua, and Douxuan Huang. "Food Supply Chain Management under Conditions of Food Safety." In 2010 International Conference on Management and Service Science (MASS 2010). IEEE, 2010. http://dx.doi.org/10.1109/icmss.2010.5577267.

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Hastreiter, Stefan, Moike Buck, Franziska Jehle, and Heiko Wrobel. "Benchmarking logistics services in German hospitals: A research status quo." In 2013 10th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2013. http://dx.doi.org/10.1109/icsssm.2013.6602539.

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Zhang, Linda L., Michel Aldanondo, and Arun Kumar. "Healthcare platforming for healthcare service development in hospitals." In 2014 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM). IEEE, 2014. http://dx.doi.org/10.1109/ieem.2014.7058652.

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Yang, Jin, Xu Chen, and Ze Sun. "Improvement Strategies for the Service Quality of Hospitals." In International Conference on Logistics Engineering, Management and Computer Science (LEMCS 2015). Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/lemcs-15.2015.299.

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Ding, Yu, QiLan Zhao, and Hongzhi Liu. "The Evaluation of Service Quality in Fast Food Industry." In 2007 International Conference on Service Systems and Service Management. IEEE, 2007. http://dx.doi.org/10.1109/icsssm.2007.4280303.

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Reports on the topic "Hospitals – Food service – Management"

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Edwards, Stefan, and Robert J. James. US Navy Ships Food Service Divisions: Modernizing Inventory Management. Fort Belvoir, VA: Defense Technical Information Center, May 2010. http://dx.doi.org/10.21236/ada529439.

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Edwards, Stefan, and Robert J. James. U.S. Navy Ships Food Service Divisions: Modernizing Inventory Management. Fort Belvoir, VA: Defense Technical Information Center, June 2010. http://dx.doi.org/10.21236/ada524615.

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Rosado, Janice E., and Brian M. Hill. An Analysis of Navy Food Service Equipment Management Afloat. Phase 1 - Survey Results. Fort Belvoir, VA: Defense Technical Information Center, August 1995. http://dx.doi.org/10.21236/ada297496.

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Hoy, Michael D. Herons and Egrets. U.S. Department of Agriculture, Animal and Plant Health Inspection Service, August 2017. http://dx.doi.org/10.32747/2017.7208742.ws.

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Herons and egrets commonly cause damage at aquaculture facilities and recreational fishing waters where fish are held at high densities. Fish-eating birds also can have an impact on intensively managed sport fisheries. Damage occurs when herons and egrets feed on fish purchased and released for recreational sport fishing activities. Values of these fish can be quite high given the intensity of management activities and the direct relationship of fishery quality to property value. Herons and egrets are freshwater or coastal birds of the family Ardeidae. Herons and egrets discussed in this section are all piscivorous. They are opportunistic feeders, however, and will consume small amphibians, insects, and reptiles. Due to these food preferences, herons and egrets are attracted to shallow lakes and human-made impoundments. Native bird species are covered under the Migratory Bird Treaty Act (MBTA) and given federal protection. Depredation permits can be obtained through the U.S. Fish and Wildlife Service. In addition, individual states may require their own permits for legal take of these bird species.

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Kindt, Roeland, Ian K Dawson, Jens-Peter B Lillesø, Alice Muchugi, Fabio Pedercini, and James M Roshetko. The one hundred tree species prioritized for planting in the tropics and subtropics as indicated by database mining. World Agroforestry, 2021. http://dx.doi.org/10.5716/wp21001.pdf.

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A systematic approach to tree planting and management globally is hindered by the limited synthesis of information sources on tree uses and species priorities. To help address this, the authors ‘mined’ information from 23 online global and regional databases to assemble a list of the most frequent tree species deemed useful for planting according to database mentions, with a focus on tropical regions. Using a simple vote count approach for ranking species, we obtained a shortlist of 100 trees mentioned in at least 10 of our data sources (the ‘top-100’ species). A longer list of 830 trees that were mentioned at least five times was also compiled. Our ‘top-100’ list indicated that the family Fabaceae (syn. Leguminosae) was most common. The information associated with our mined data sources indicated that the ‘top-100’ list consisted of a complementary group of species of differing uses. These included the following: for wood (mostly for timber) and fuel production, human nutrition, animal fodder supply, and environmental service provision (varied services). Of these uses, wood was most frequently specified, with fuel and food use also highly important. Many of the ‘top-100’ species were assigned multiple uses. The majority of the ‘top-100’ species had weediness characteristics according to ‘attribute’ invasiveness databases that were also reviewed, thereby demonstrating potential environmental concerns associated with tree planting that need to be balanced against environmental and livelihood benefits. Less than half of the ‘top-100’ species were included in the OECD Scheme for the Certification of Forest Reproductive Material, thus supporting a view that lack of germplasm access is a common concern for trees. A comparison of the ‘top-100’ species with regionally-defined tree inventories indicated their diverse continental origins, as would be anticipated from a global analysis. However, compared to baseline expectations, some geographic regions were better represented than others. Our analysis assists in priority-setting for research and serves as a guide to practical tree planting initiatives. We stress that this ‘top-100’ list does not necessarily represent tree priorities for the future, but provides a starting point for also addressing representation gaps. Indeed, our primary concern going forward is with the latter.

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