Dietetic professionals integrate knowledge and
expertise in food, nutrition, management and people and
apply their skills in a variety of settings. As the changing
scene in health care has necessitated enhanced management of
resources, the clinical nutrition manager (CNM) has emerged
as a dietetic professional in hospitals applying sound
management...
Hospital patients are at high risk for foodborne illness; it is essential that hospital foodservice managers know food safety principles. The purpose of this research was to assess the basic food safety knowledge of hospital foodservice managers and to determine their interest in continuing education related to food safety. A...
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...
The purpose of the research project was to teach the management
of perpetual and periodic inventory systems to university students in
the field of food systems management through the use of a microcomputer
software program developed for this purpose. The objective
of the study was to determine the classroom simulation's...
Foodservice systems management (FSM) has had impact on the role of dietitians,
not only in the United States (US), but also in Korea. The purpose of the study
was: (1) to delineate and identify the acceptable FSM competencies for Korean
dietitians (KDs), (2) to identify factors which influenced the Korean...
This study involved the development and implementation of a model for
providing structured on-the-job training (SOJT) in a healthcare foodservice
operation. The model was developed to provide a structured method for
conducting SOJT Events, the process when an incumbent employee trainer
teaches another employee to perform his/her job. The model...