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.
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
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
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....