Index Catalog // ScholarsArchive@OSU

Staffing patterns in two food service areas of a hospital/training center for mentally retarded

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

A comparison of two instructional methods for hospital foodservice employees : lecture discussion versus individual instruction

Creator:: Nelson, Jenny Stewart
Abstract:: The purpose of this research was to compare two instructional programs of inservice training on Personal Hygiene for hospital foodservice employees for knowledge retention and cost effectiveness. The two instructional methods used were lecture discussion with a script and transparencies and the individual instruction with cassette tape and slides. The...
Resource Type:: Masters Thesis
Full Text:: presented on January 19, 1983 Title: A Comparison of Two Instructional Methods for Hospital Food- service

Appraisal of food cost control records in selected hospitals as a basis for a system in a 200-bed hospital

Creator:: Moore, Shirley Tuttle
Resource Type:: Masters Thesis
Full Text:: other hospital food service managers are responsible for approximately ;7OO,OOO,O0O yearly. (13, p

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:: Colorado Hospital Association reported that approximately one-third of all hospital waste was food and

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:: is essential that hospital foodservice managers know food safety principles. The purpose of this

An evaluation of two sanitary food service manuals in educating Oregon State University food service workers

Creator:: Parker, Raymond Phillip
Abstract:: A study was made by comparing two manuals and determining their effectiveness in teaching the principles of food sanitation to food service workers at Oregon State University. Sixty food service workers on the Oregon State University campus were selected at random and divided into two groups of thirty each for...
Resource Type:: Masters Thesis
Full Text:: problems facing hospital administrators in train- ing unskilled food service workers at the University of

Seeking primary care in Oregon : utilization of the emergency room services in a Salem hospital

Creator:: Young, Elizabeth A.
Abstract:: This thesis examines how changes made to the Oregon Health Plan (OHP) in 2003 impacts those now utilizing the emergency room (ER) for primary health care. This thesis also examines how these changes impact staff members working in the ER of Salem Hospital. Through the utilization of qualitative research methods,...
Resource Type:: Masters Thesis
Full Text:: Services in a Salem Hospital Abstract approved: Sunil Khanna This thesis examines how

Comparison of individual management and centralized planning and supervision of menus and food purchasing by a food director for twelve sorority groups at Oregon State College

Creator:: Lewis, Florence Mae
Resource Type:: Masters Thesis
Full Text:: planning and supervision of menus and food purchasing by a food director for twelve sorority groups at

A composite of food service curriculum information for use in vocational programs

Creator:: Wickman, Patricia Cowley
Abstract:: Changes occurring in our society affect the food service industry and cause a growing demand for trained food service workers. This has stimulated the need for vocational training programs at many levels. The federal government has recognized this need and provided funds for establishing and carrying out certain vocational training....
Resource Type:: Masters Thesis
Full Text:: A composite of food service curriculum information for use

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

ScholarsArchive@OSU

Staffing patterns in two food service areas of a hospital/training center for mentally retarded

A comparison of two instructional methods for hospital foodservice employees : lecture discussion versus individual instruction

Appraisal of food cost control records in selected hospitals as a basis for a system in a 200-bed hospital

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

Food safety knowledge and continuing education interests of hospital foodservice managers

An evaluation of two sanitary food service manuals in educating Oregon State University food service workers

Seeking primary care in Oregon : utilization of the emergency room services in a Salem hospital

Comparison of individual management and centralized planning and supervision of menus and food purchasing by a food director for twelve sorority groups at Oregon State College

A composite of food service curriculum information for use in vocational programs

An assessment of Cook-Chill Foodservice Systems

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