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,...
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...
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...
The Finnish food service outlets can be categorized as commercial foodservice operators, public kitchens
or staff restaurants. The aim of this paper is describe how much fish consumption varies between different
types of catering outlets and what is the importance of kitchen personnel’s opinions to fish consumption.
The data was...
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....
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...
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...
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...
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...
In India, globalized flows of bio-medical discourse, practices and technologies are reshaping the field of reproductive healthcare, and the performance of childbirth more specifically. These projects aim to produce institutional delivery rooms that are "safe and modernized" by equating the utilization of westernized, obstetric techniques for managing delivery with better...
The primary purpose of this study was for three select
groups to critically appraise the Personal Hygiene for
Foodservice Workers sound/slide system. These three groups
(Media Specialists, Content Experts and the Learners) were
identified in a literature search as being those individuals
most directly responsible for evaluating the worth of...
For over 25 years organized groups of low-income families in Oregon have been gathering food that would otherwise go to waste and distributing this food among organization members. The purpose of this research study is to explore the potential for these organizations (gleaning groups) to contribute not only to food...