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Filtering by: Subject Hospitals -- Food service Committee Member Miller, Lorraine T.

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

Full Text:

dietitian was employed by a hospital for the purpose of administering all matters related to food
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

Full Text:

Guidelines in FDA Food Service Sanitation Manual 88 Appendix C: Survey Questionnaire 89
Energy consumption and conservation in school foodservice systems

Creator:

Kobliner, Victoria Rousso

Resource Type:

Masters Thesis

Full Text:

grateful for the time and effort each person spent on my behalf. The National Food Service Management