Index Catalog // ScholarsArchive@OSU

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:: Doctor of Philosophy in Nutrition and Food Management presented on April 9, 1992. Title: Clinical

Decision factors that influenced hospital foodservice directors to implement a waste management program

Creator:: Basler, Joann
Abstract:: Economic, environmental, social and political influences made the management of solid waste or garbage an important issue for all foodservice directors, including those in health care facilities. The study objectives were to: (1) identify what components of integrated waste management programs were being used in hospital foodservice facilities in Oregon,...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Nutrition and Food Management presented on May 1. 1996. Title: Decision Factors

Assessment of foodservice managers' awareness of food tampering hazards and evaluation of a food tampering risk reduction program for managers of foodservice facilities

Creator:: Look, Victoria E.
Abstract:: Food tampering in foodservice facilities, especially with self-serve foods, can result in consumer illness or injury and adversely affect the foodservice organization. This study explored foodservice managers' awareness and perceptions of risk and evaluated a Hazard Analysis Critical Control Point (HACCP)-based program of food tampering hazard reduction developed for managers....
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy in Nutrition and Food Management presented on April 29, 1993. Title: Assessment

Benchmarking in foodservice operations

Creator:: Johnson, Bonnie C.
Abstract:: The objective of this study was to identify usage of foodservice performance measures, important activities in foodservice benchmarking, and benchmarking attitudes, beliefs, and practices by foodservice directors. The design of this study included two parts: (1) eleven expert panelists involved in a Delphi technique to identify and rate importance of...
Resource Type:: Dissertation
Full Text:: of Doctor of Philosophy in Nutrition and Food Management presented on April 9, 1998. Title

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:: degree of Master of Science in Nutrition and Food Management presented on July 11

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
Full Text:: Master of Science in Nutrition and Food Management presented on June 14. 2001. Title: Food Safety

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

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
Full Text:: foodservice systems management competencies according to the amount of time allocated to food service

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
Full Text:: Doctor of Philosophy in Nutrition and Food Management presented on February 13.1992. Title: The

ScholarsArchive@OSU

Clinical nutrition managers' responsibilities and professional development strategies

Decision factors that influenced hospital foodservice directors to implement a waste management program

Assessment of foodservice managers' awareness of food tampering hazards and evaluation of a food tampering risk reduction program for managers of foodservice facilities

Benchmarking in foodservice operations

An assessment of Cook-Chill Foodservice Systems

Food safety knowledge and continuing education interests of hospital foodservice managers

Energy consumption and conservation in school foodservice systems

Foodservice systems management competencies of Korean dietitians

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

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