Index Catalog // ScholarsArchive@OSU

Food safety knowledge and continuing education interests of hospital foodservice managers

Creator:: Ramsay, Jean D.
Abstract:: 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...
Resource Type:: Masters Thesis

An assessment of potential uses for robots in food systems

Creator:: Adams, Elaine A.
Abstract:: The purpose of this research was to determine potential job functions in the food systems industry for implementation with robots. The research objectives included (1) to isolate job functions in food systems that should be implemented with robots, (2) to identify job functions that robot manufacturers believe robots are technologically...
Resource Type:: Masters Thesis

The devlopment and implementation of a structured on-the-job training (SOJT) model in one healthcare foodservice operation

Creator:: Cluskey, Mary M.
Abstract:: 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...
Resource Type:: Dissertation

Energy consumption and conservation in school foodservice systems

Creator:: Kobliner, Victoria Rousso
Resource Type:: Masters Thesis

Time allocations to job functions of school foodservice directors in Oregon

Creator:: Curtis, Suzanne Render
Abstract:: The increasing costs of labor and food accompanied by limited budgets are some of the problems facing the school foodservice director. A plausible solution for cost increases is more efficient use of time. The purpose of this research is to develop a method to determine the time spent in common...
Resource Type:: Masters Thesis

Food item inventory instructional simulation using microcomputers

Creator:: Cloninger, Barbara J.
Abstract:: 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...
Resource Type:: Masters Thesis

Customers' perceptions of dietitian services in an Oregon community hospital

Creator:: Schneider, Constance L.
Abstract:: The purpose of this research was to explore patients' perceptions of services provided by hospital dietitians. The two-phase study included: (1) personal interviews of thirty-one patients to determine service attributes believed important when receiving a dietitian's service, and (2) development of a survey instrument, NUTRI-SERVE. Responses were obtained from 103...
Resource Type:: Dissertation

An assessment of Cook-Chill Foodservice Systems

Creator:: Yang, Mei-fang
Abstract:: 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...
Resource Type:: Masters Thesis

Clinical nutrition managers' responsibilities and professional development strategies

Creator:: Witte, Sandra Sue
Abstract:: 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...
Resource Type:: Dissertation

Foodservice systems management competencies of Korean dietitians

Creator:: Yoon, Ji-young
Abstract:: 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...
Resource Type:: Dissertation

ScholarsArchive@OSU

Food safety knowledge and continuing education interests of hospital foodservice managers

An assessment of potential uses for robots in food systems

The devlopment and implementation of a structured on-the-job training (SOJT) model in one healthcare foodservice operation

Energy consumption and conservation in school foodservice systems

Time allocations to job functions of school foodservice directors in Oregon

Food item inventory instructional simulation using microcomputers

Customers' perceptions of dietitian services in an Oregon community hospital

An assessment of Cook-Chill Foodservice Systems

Clinical nutrition managers' responsibilities and professional development strategies

Foodservice systems management competencies of Korean dietitians

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