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...
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...
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...