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Creator:: Maclean, Heather Elizabeth
Abstract:: This study conducted at Fairview Hospital and Training Center, Salem, Oregon was part of a larger study by the Mental Health Division, Department of Human Resources, State of Oregon. The purpose was to determine a course of action to be followed by the Food Service Department to compensate for decreasing...
Resource Type:: Masters Thesis
Full Text:: Staffing patterns in two food service areas of a hospital

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

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

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

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
Full Text:: microcomputers in the food- service industry, more opportunities must be provided in the educa- tional

ScholarsArchive@OSU