The U.S.D.A. Model which compares food service systems was tested to determine its reliability and validity. The Model lists the costs and needs of each type of food service system for different hospital bed sizes and demonstrates how two systems can be compared. The Model concludes that the ready foods system is the least-costly food service system. The U.S.D.A. Model was tested using data from eleven hospitals which use the ready foods system. Labor, material and overhead costs were compared. A description of the cost analyses is included. A significant difference was found between the actual cost data from the elven ready foods hospitals and the costs the U.S.D.A. Model predicts these hospitals should have anticipated. The major area of difference was in the area of labor costs. The Model predicted that the man-hours required for each operation are much less than what actually occurred in the eleven hospitals tested. The U.S.D.A. Model was based on data from six conventional and six ready foods hospitals. The U.S.D.A did not look at these twelve hospitals in terms of complete systems, but rather looked at the dishroom from one and the tray delivery system from another. This research looked at eleven ready foods systems in detail as complete systems. This may help explain the significant difference between the actual costs from eleven hospitals with the same system and the U.S.D.A. Model which was based on calculated costs from twelve hospitals only six of which used the ready foods system. It is concluded that the U.S.D.A. Model is neither a reliable nor a valid tool for a food service manager to use in determining the type of food service system to integrate into his operation. It is further recommended that this Model not be used in determining the costs of a food service system because it may give an inaccurate measurement and cause a hospital to spend more money than planned. / Master of Science

<p dir="ltr">Restaurant workers in the United States (US) face multiple stressors and mental health concerns. Additionally, there are indications that restaurant workers may hold stigmatizing mental health beliefs and are less likely to seek help for mental health concerns. Despite this, there have been no interventions assessed that target restaurant workers’ mental health, well-being, and mental health stigma. The purpose of this study is to provide an initial evaluation of one such intervention, a mental health education course (AMUSE) developed by a restaurant nonprofit (CHOW) focused on mental health in the restaurant industry. As an initial pilot study, we assessed the feasibility and acceptability of AMUSE, and sought to identify potential outcomes, and explore potential moderators and confounds. A combination of quantitative (pre and post measures) and qualitative (follow-up interviews) methods were utilized to collect data. Initial indications show that AMUSE is feasible to deliver and well accepted by those who have taken it. Additionally, participants demonstrated positive changes in help-seeking and self-efficacy after completing the course. Positive changes appeared to be moderated by characteristics of participants’ restaurant work. Despite our expectations, no significant changes were observed for stigma, motivation, social support, well-being, psychological distress, or stress. Future directions and recommendations for AMUSE were discussed based on these findings.</p>

Call number: LD2668 .T4 1984 C56 / Master of Science

Thesis (DTech. degree: Food and Beverage Management ) -- Tshwane University of Technology, 2012. / Evaluates the present food-service systems in use in public hospitals based on related indicators. This was done with the view of proposing, should it be found necessary, a more comprehensive monitoring and evaluation tool that would be expected to improve food-service delivery and quality.

M.Cur. / The intensive care nurse is lawfully required to maintain the nutrition of patients in the intensive care unit with which she is concerned, This includes the assessment of the nutritional status, planning and implementation of the nutritional regimen, as well as evaluation of the effect of nutritional support on the patient. Recording of this information is an important part of the abovementioned processes. Through the correct and scientific administering of nutritional support, as well as co-operation by the members of the nutritional support.team, aid the intensive care nurse in restoring, maintaining and promoting the patient's health. The intensive care nurse hereby facilitates the patient's aim to be healthy. The purpose of this study is: to determine the involvement of the nutritional support team with regard to the nutritional regimens of patients in surgical intensive care units; - to evaluate existing individual nutritional regimens of patients in the concerned intensive care units, and to establish guidelines for the nurse in intensive care units, regarding the administering of nutrition to the surgical patient. An exploratory-descriptive research design in questioning and retrospective auditing, is used. by means of one structured audit form. The results indicate the following: which use is made of Auditing has taken place - the involvement of the members of the nutritional support team, especially the dietician who should play an important role in the nutritional support of patients in surgical intensive care units, is inadequate; - the steps in the process of nutritional support, namely assessment of the nutritional status and planning of nutritional regimens achieved a low percentage of entirety. Implementation achieved a high percentage, but it was the complete execution of nutritional regimens that was inadequately planned. Furthermore the nurse's report regarding the evaluation of nutritional regimens and nutritional status was present, but incomplete and inaccurate...

Thesis (MPH.) -- University of Limpopo, 2016 / The purpose of this study was to assess the knowledge and practices of food service staff regarding food safety and food hygiene in Capricorn District hospitals, Limpopo Province. Quantitative, cross-sectional research was conducted to determine the knowledge and practices of food service staff. A convenient sampling technique was employed to select 84 food service staff members (11 food service supervisor and 73 food service aids). Data collection was done using structured questionnaires. Food service staff members consisting of food service aids and food service supervisors participated in the study. The data were analysed using the statistical package for social sciences version 23. Of the respondents 50 (60%) are female whereas 34 (40%) are males. The largest group of them, 34 (40%) had secondary education, 23 (27%) had matric whereas 16 (19%) had post matric qualifications. 80 (95%) of them answered correctly that they use an air dryer or paper towel for drying hands after washing whereas 65 (77%) answered incorrectly when asked the difference between washing and sanitizing. Seventy eight of the respondents answered correctly on practice questionnaire that they only reheat leftovers once whereas 69 (82%) answered incorrectly about the temperature one should maintain for potentially hazardous food that has been cooked and needs to be reheated. In this study a significant correlation was observed between level of education and knowledge, with p-value 0.016 and again between level of education and practices (p-value 0.024), also between work activity and practice (p-value 0.021). There was significant difference between knowledge level and practice with p-value 0.045. The result of the study suggest that although most food service staff are knowledgeable regarding some aspects of food hygiene and food safety significant gaps remains in food safety practices, posing risk to hospitalised patients who are already vulnerable. There is a need for training in areas were food service staff are lacking knowledge.

This research examined the effect of downsizing on the stress-related perceptions and work-related attitudes and behaviors of employees of a school food service organization. A major purpose of this study was to investigate individual level responses according to the severity of the downsizing. The research also examined the relationships between employees' stress-related perceptions and their work-related attitudes and behaviors, and the moderating effect of demographic factors on these relationships. Data for this research was collected from 527 cafeteria employees from 87 campuses of the focal organization. The results indicated that downsizing severity, expressed as the percentage of school cafeteria labor hour reductions during the past year, had little impact on employees' subjective interpretations or their attitudinal and behavioral responses. There was also a significant and positive relationship between downsizing severity and the campus-level productivity, as measured by the increase in meals served per labor hour. The results indicated no significant relationships between perceived job insecurity and employee attitudinal and behavioral reactions. However, significant and positive relationships were reported between employee role stress, as measured through role conflict and role ambiguity, and their work-related attitudes and behaviors. The correlations between perceived job insecurity and selected demographic variables were found to be either insignificant or contrary to predictions. / Ph. D.

Describes the business plan for an entrepreneurial venture called Nutrition on Wheels, which will be the first locally owned and operated gourmet diet food delivery service in the Coachella Valley of California. The service will provide customized meals to fit the specific dietary needs of its customers. Covers the essential components of the business plan for Nutrition on Wheels including industry analysis, market potential, marketing plans, organization and operational plans, strategic management and a financial plan.

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 survey was mailed to a random sample of 500 acute care hospital foodservice managers in the United States. Usable surveys were returned by 264 (53%) of the managers. Managers correctly answered from 5 to 16 of the 16 basic food safety knowledge question (mean 14.0±1.7). Managers correctly answered questions relating to cross-contamination and risks for foodborne illness (98%), proper procedures for thawing meat, cooling foods, and the sequence for cleaning utensils and equipment (97%). Managers knew current recommendations for storing eggs, use of a steamtable, and could identify a potentially hazardous food (94%). Managers knew the proper sequence and time for hand washing (92%). Questions missed most frequently were end point cooking temperatures for ground beef (52% correct) and chicken (78% correct). However, when managers who chose higher temperatures than required are added, 93 and 94% of the managers would produce a safe product. Managers who chose a temperature lower than required need to review basic cooking procedures. Knowledge scores were not significantly different when the number of hospital meals served, type of hospital ownership or management, managers years in foodservice, years as a manager, education level, general certification, food safety certification, hours spent or planned learning food safety, or the managers own rating of food safety knowledge were compared to knowledge scores. Inservice training was the most used and most preferred method for learning about food safety. Time support from the hospital (66%) was most often identified as contributing to ease in learning about food safety, followed by financial support (57%). Lack of time (76%) and lack of interesting and convenient programs (39%) were most often identified as obstacles to learning. Managers (94%) were interested in learning more about food safety, especially about applying Hazard Analysis Critical Control Point principles to everyday foodservice procedures. / Graduation date: 2002

M.Tech. Business Administration. Business School. / The purpose of this study is to investigate the internal behavioural barriers to the implementation of hazard analysis and critical control point (HACCP). This investigation aims to assist the hospitality industry in implementing best practice in food hygiene to maximise public food safety and profitability. It also aims to investigate and possibly generate creative initiatives to control and monitor the long-term implementation of hazard analysis and critical control point principles in the sector so as to render it competitive on an international level.