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...
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...
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,...
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...
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...
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,...
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....
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...