Call number: LD2668 .T4 1985 J66 / Master of Science

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 effectiveness in enhancing students' understanding of inventory systems management. The population sample consisted of 68 students enrolled in a senior level food systems management course at Oregon State University. Simple random sampling was used to divide the population sample into two groups: an experimental group and a control group. All the participants completed a pretest to measure existing knowledge of inventory management concepts. This was followed by two fifty-minute classroom educational modules on the management of perpetual and periodic inventory systems in foodservice facilities. The members of the experimental group participated in using the microcomputer simulation program of food item inventory systems after the classroom modules. All the participants of the experimental and control groups completed a posttest approximately three weeks after the pretest. The difference in pretest mean scores between the experimental and control groups was not significant (P [less than or equal to] .05) as determined by the student's t-test. This indicated the two groups were similar to each other in previous knowledge of inventory management. The difference in posttest adjusted mean scores between the experimental and control groups was significant (P [less than or equal to] .05) as determined by analysis of covariance. Therefore, the microcomputer simulation was effective in enhancing students' understanding of the management of the perpetual and periodic inventory systems. / Graduation date: 1986

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 practices to the area of clinical nutrition services. The purpose of this study was to provide information about the position of clinical nutrition manager and about the professional development strategies used by incumbents. The research design had two phases. The purpose of the first phase was to develop a job description for the position of clinical nutrition manager, including duties/activities and job specifications for education, experience and professional credentialing. The purpose of the second phase was to verify the accuracy of the job description, determine educational and experiential resources used to develop the required skills and knowledge for performing the duties/activities, and collect other descriptive data about the position. The result was a job description for a Clinical Nutrition Manager with 46 duties/activities assigned to the position and job specifications for work experience and academic preparation. Chi square analysis was used to test the association of the performance of a duty/activity with amount of time allotted to the position; number of personnel supervised; and type of personnel supervised. Results indicated that type of personnel supervised had the most significant association. One sample chi square analysis indicated that entry-level education and entry-level experience were the less likely resources to be used for development of skills and knowledge. For more than 50% of the duties/activities, the number of resources used was significantly related to the perceived level of importance. There was no significant finding for an association between timing of career decision to become a CNM and career development strategies intentionally selected. Findings also indicated that perceived competence improves with increasing number of years in the position and is not affected by having an advanced degree. / Graduation date: 1992

No description available.

Digitized by Kansas Correctional Industries

Neste trabalho avaliou-se o custo-efetividade de duas Unidades de Alimentação e Nutrição (UAN) que adotam os sistemas cook-chill e tradicional de produção de refeições. O método utilizado foi a análise custo-efetividade. Como indicador da efetividade dos sistemas de produção de refeições adotou-se critérios de segurança para o controle higiênico-sanitário. Para a sua avaliação foram utilizados os critérios de tempo e temperatura estabelecidos na legislação nacional e para o cálculo dos custos foram considerados os custos diretos diferenciais compostos pelo custo dos alimentos, da mão-de-obra, dos equipamentos e da energia consumida exclusivos a cada sistema. Os custos diretos diferenciais foram: UAN 1 (sistema tradicional) R$0,693/ refeição servida e UAN 2 (sistema cook-chill) R$2,665/refeição servida. Quanto a efetividade, a UAN 1 obedece em 27,9% os critérios de tempo e temperatura e a UAN 2 em 68,2%. A UAN 2 apresentou custo 3,84 vezes superior e foi 2,48 vezes mais efetiva que a UAN 1. A alternativa mais custo-efetiva foi a UAN 1 com razão custo-efetividade de 2,484. A UAN 2 obteve 3,907. O grau de obediência a uma norma internacional referente ao sistema cook-chill também foi avaliado e verificou-se que a UAN 2 não cumpre os seus princípios básicos. / Cost-effectiveness of two food service units that use different foodservice systems - the cook-chill and the conventional systems - for preparing large-scale meals is assessed by using the cost-effectiveness analysis. Food safety criteria were used as effectiveness indicators for preparing meals in the two different foodservice systems. Time and temperature criteria were used as assessment tools, as established in the Brazilian legislation. Differential direct costs such as cost of food, cost of labor, cost of equipment, and cost of energy source (electricity or gas) used in each system were used to determine costs. Differential direct costs observed were R$ 0.693 per meal served at the food service unit 1 (conventional system) and R$ 2.665 per meal served at the food service unit 2 (cook-chill system). As for effectiveness, food service unit 1 meets time and temperature criteria in 27.9%, and food service unit 2, in 68.2%. Costs were 3.84 higher for food service unit 2. However, this unit was also 2.48 more effective. Food service unit 1 presented the best cost-effectiveness ratio ? 2.484 compared to 3.907 for food service unit 2. Compliance level to international regulation regarding the cook-chill system was also assessed. Food service unit 2 does not comply with the basic principles of the cook-chill system.

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Typescript. / Digitized by Kansas Correctional Industries

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Neste trabalho avaliou-se o custo-efetividade de duas Unidades de Alimentação e Nutrição (UAN) que adotam os sistemas cook-chill e tradicional de produção de refeições. O método utilizado foi a análise custo-efetividade. Como indicador da efetividade dos sistemas de produção de refeições adotou-se critérios de segurança para o controle higiênico-sanitário. Para a sua avaliação foram utilizados os critérios de tempo e temperatura estabelecidos na legislação nacional e para o cálculo dos custos foram considerados os custos diretos diferenciais compostos pelo custo dos alimentos, da mão-de-obra, dos equipamentos e da energia consumida exclusivos a cada sistema. Os custos diretos diferenciais foram: UAN 1 (sistema tradicional) R$0,693/ refeição servida e UAN 2 (sistema cook-chill) R$2,665/refeição servida. Quanto a efetividade, a UAN 1 obedece em 27,9% os critérios de tempo e temperatura e a UAN 2 em 68,2%. A UAN 2 apresentou custo 3,84 vezes superior e foi 2,48 vezes mais efetiva que a UAN 1. A alternativa mais custo-efetiva foi a UAN 1 com razão custo-efetividade de 2,484. A UAN 2 obteve 3,907. O grau de obediência a uma norma internacional referente ao sistema cook-chill também foi avaliado e verificou-se que a UAN 2 não cumpre os seus princípios básicos. / Cost-effectiveness of two food service units that use different foodservice systems - the cook-chill and the conventional systems - for preparing large-scale meals is assessed by using the cost-effectiveness analysis. Food safety criteria were used as effectiveness indicators for preparing meals in the two different foodservice systems. Time and temperature criteria were used as assessment tools, as established in the Brazilian legislation. Differential direct costs such as cost of food, cost of labor, cost of equipment, and cost of energy source (electricity or gas) used in each system were used to determine costs. Differential direct costs observed were R$ 0.693 per meal served at the food service unit 1 (conventional system) and R$ 2.665 per meal served at the food service unit 2 (cook-chill system). As for effectiveness, food service unit 1 meets time and temperature criteria in 27.9%, and food service unit 2, in 68.2%. Costs were 3.84 higher for food service unit 2. However, this unit was also 2.48 more effective. Food service unit 1 presented the best cost-effectiveness ratio ? 2.484 compared to 3.907 for food service unit 2. Compliance level to international regulation regarding the cook-chill system was also assessed. Food service unit 2 does not comply with the basic principles of the cook-chill system.