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Implementation and evaluation of an interactive food cost control system in a health care foodservice operationHicks, Zita Rae. January 1984 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1984. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 182-188).
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Alternative forecasting techniques with applications to food systems managementLópez Soriano, Eduardo Manuel. January 1981 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1981. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Work experience as evidence of competency in credentialing dietary managers /Sneed, Phyllis Jean January 1985 (has links)
No description available.
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Quality service in a large metropolitan healthcare facility's cafeteria : a comparison of customer perceptions and management perceptions as measured by SERVQUAL /Frederiksen, James. January 1995 (has links)
Thesis (M.S.)--Rochester Institute of Technology, 1995. / Typescript. Includes bibliographical references (leaves 53-55).
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Criteria for organizational decision making about food procurement in health care facilitiesFarevaag, Lauranan Helga, January 1900 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1973. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliography.
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Job safety applying critical incident techniques to job safety for residential restaurant operations /Arroyo, Jill. January 2006 (has links) (PDF)
Thesis PlanB (M.S.)--University of Wisconsin--Stout, 2006. / Includes bibliographical references.
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The devlopment and implementation of a structured on-the-job training (SOJT) model in one healthcare foodservice operationCluskey, Mary M. 13 February 1992 (has links)
This study involved the development and implementation of a model for
providing structured on-the-job training (SOJT) in a healthcare foodservice
operation. The model was developed to provide a structured method for
conducting SOJT Events, the process when an incumbent employee trainer
teaches another employee to perform his/her job. The model was composed of
four components, each serving to support the Event. An SOJT Event Process
established a series of steps to follow when conducting SOJT. A Training
Manual and Training Checksheet were Support Documents used to assure the
consistency of each Event and to document standard procedures. Trainers
were prepared to conduct Events during the Trainer Preparation Workshop.
Finally, the last component was the SOJT Event Performance Support System,
a set of guidelines devised to create the support network necessary for Events
to be carried out in the work setting.
The model was implemented as each Trainer was scheduled to conduct
two SOJT Events over a three month period. It was tested by measuring
Trainee knowledge, performance and assessment of the SOJT Events. Other
employees, who had been trained with unstructured training in the past served
as control groups. Subjective observations of the applicability and
acceptability of the model among employees were also noted.
The model was successful in producing knowledge gains among
Trainees. Trainees who were recipients of SOJT assigned higher assessment
scores to SOJT than control group employees assigned to unstructured on-the
job training. There was no difference in performance among employees trained
using structured or unstructured on-the-job training. Employees that were
directly involved in the SOJT Events were positive about supporting the model.
Modifications for the model and the components are suggested. It was
concluded that the model components that were developed and the use of a
consultant with experience in training and instructional design are necessary for
implementation of structured on-the-job training in foodservice operations. / Graduation date: 1992
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Foodservice systems management competencies of Korean dietitiansYoon, Ji-young 28 April 2000 (has links)
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 dietitians'
usage of the competencies, and (3) to compare the Korean dietetic practitioners'
(KDPs) perceived importance and educational preparation of the competencies to
Korean dietetic educators (KDEs). The study was completed with two parts: (1)
ten expert panel surveys to develop a comprehensive list of 47 FSM competencies,
and (2) Korean dietetic practitioner (n=484, 65% response) and KDE (n=39, 63%
response) mail surveys using 47 FSM competencies. Chi-square analysis results
suggested that type of dietetic practice area, years of dietetic experience, and
education level were significantly related to the KDPs' usage and perception of the
competencies (p < .10). Perceived importance and educational preparation of FSM competencies between KDPs and KDEs were compared using a t-test. There
was no significant difference in perceived importance of FSM competencies
between KDPs and KDEs. Both groups rated FSM competencies as very
important or important for KDs' current and future practice. In terms of FSM
educational preparation, KDE rated significantly higher than KDPs (p < .10). The
findings of this study will be useful for Korean dietitians to identify deficits in the
competencies, and to guide the selection of appropriate experience and/or
continuing education for a future foodservice systems management practice. In
addition, this study can be used to develop effective FSM education programs for
KDs. It is also believed that information from this study will promote FSM
education programs in the US to expand into international curriculum. As a study
outcome, prototype curriculum of FSM education was developed for use by
Korean dietetics education programs. / Graduation date: 2000
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An assessment of Cook-Chill Foodservice SystemsYang, Mei-fang 11 July 1990 (has links)
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 objectives of this study were to: (1)
identify effects, advantages and disadvantages, and decision making factors
for selection Cook-Chill Systems as perceived by managers, and (2) determine
if the demographics influence managers' assessment.
A survey questionnaire was used to collect current information of
Cook-Chill Systems. One hundred thirty-four surveys were mailed
nationwide to foodservice managers with 95 (71%) valid responses. Data were
analyzed from the 74 respondents who currently used Cook-Chill Systems.
The results indicated that the perceived meal quality, quantity control
and personnel satisfaction was equal or better, and labor cost was decreased
and equipment cost increased were most often reported by managers in
comparing Cook-Chill Systems with prior systems. Managers identified
seven advantages: good working conditions, high productivity, labor savings, consistent quality food, good quantity control, nutrient retention,
and safety. One perceived disadvantage was high capital cost of equipment.
The five most often cited factors for selection of Cook-Chill Systems were labor
savings, good working conditions, consistent quality food, safety, and high
productivity. Factors most often cited for not selecting Cook-Chill Systems
were the limited menu and types of products produced, complaints of bad
food, and high capital cost.
Most Cook-Chill Systems have been installed in the past ten years
with previously centralized production flow. Cook-Chill Systems
accommodated small to large numbers of meals with both blast chiller and
tumbler chiller equipment and many reheating methods. Half of the
managers were involved in choosing, designing or implementing
Cook-Chill Systems.
Four significant outcomes were: (1) microbiological control was the
highest of meal quality contributes; (2) manager satisfaction was higher than
customer and employee satisfaction; (3) meal quality and personnel
satisfaction differed among reheating methods; and (4) management
experience for design or implementation influenced managers' willingness
in choosing these systems again.
Four recommendations were drawn from this research.
Recommendations were: (1) studies to identify factors contributing to success
of reheating methods, (2) standard models for cost recording, (3) approaches
to analyze capital cost, create menu items, and find causes of food quality
complaints, and (4) a Cook-Chill Information Center to share knowledge and
support the further development of Cook-Chill Systems. / Graduation date: 1991
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Malaysian food service organisations and transaction cost /Lok, Stanley Yap Peng. Unknown Date (has links)
These research papers propose transaction cost economice (TCE) to investigate Malaysian food service organisations . / Thesis (DoctorateofBusinessAdministration)--University of South Australia, 2007.
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