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Results for “Food Service, Hospital”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

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At least 19 recordsLinked to original sources
PubMed1975

Forecasting patient tray census for hospital food service.

Five computerized forecasting models were tested with data on daily patient tray demand in a large medical center food service, and results were compared with intuitive forecasts made by the food service supervisor. All five models gave more accurate results than the intuitive procedure; an adaptive exponential smoothing model was most accurate. The effects of model complexity and data storage requirements are discussed, and simple exponential smoothing is suggested for forecasting patient tray demand in this setting.

Computers↗
PubMed1979

Dietitians improve patient care with computerized selective menu.

A computer-based system provides a selective menu that meets the dietary prescriptions of each patient; reduces food, printing, and personnel costs; and frees clinical dietitians to spend more time in rendering direct patient care through nutrition assessment and education and in auditing their department's operations.

Computers↗
PubMed1977

Job enrichment in job design.

For optimal operation in labor-intensive industries, such as foodservice, not only scientific management principles but also behavioral aspects (the people) must be considered in designing job content. Three psychologic states--work that is meaningful, responsibility for outcomes, and knowledge of outcomes--are critical in motivating people. These, in turn encompass the core dimensions of skill variety, task identity, task significance, autonomy, and feedback. Job enrichment and job enlargement--related but not identical means of expanding job content--when combined, offer the likelihood of redesigned jobs in the core dimensions. Effective implementation of a job enrichment program hinges on diagnosing problems in the work system, actual changes in the work, and systematic evaluation of the changes. The importance of the contribution of the behavioral sciences to management cannot be neglected.

Dietetics↗
PubMed1978

A multi-echelon menu item forecasting system for hospitals.

A multi-echelon system was designed to generate statistical forecasts of menu-item demand in hospitals from one- through twenty-eight-day intervals prior to patient meal service. The three interdependent echelons were: (1) Forecasting patient census, (2) estimating diet category census, and (3) calculating menu-item demand. Eighteen weeks of supper data were utilized to analyze diet category distribution patterns and menu-item preferences, to test forecasting models, and to evaluate the performance of the forecasting system. A cost function was used to evaluate the efficiency of the mathematical forecasting system and manual technique over a nine-week period. The cost of menu-item forecast errors resulting from the use of adaptive exponential smoothing and Box-Jenkins formulations was approximately 40 per cent less than costs associated with the manual system.

Computers↗
PubMed1975

Dietitians' attitudes toward advocacy.

A survey was conducted to determine dietitians' attitudes toward and readiness for advocacy. Representative members of an affiliated state dietetic association expressed positive attitudes toward the professional's assumption of the advocate role. The respondents looked to the national, state, and local dietetic associations to provide leadership in the area of advocacy.

Adult↗
PubMed1979

Menu planning competencies in administrative dietetic practice. II. Practitioners' ratings of competence.

A nationwide sample of administrative and generalist dietitians rated five competencies with sub-competencies and ninety-two descriptors related to menu planning. Each item was rated numerically for importance and frequency of time consideration. Data were grouped according to three levels of practitioner experience. It was concluded that an effective methodology was developed for analyzing competencies for dietetic practice.

Administrative Personnel↗
PubMed1979

Food service researched in special project.

Regional research project, funded by the Department of Agriculture and staffed by specialists, is conducting studies of food quality, food sanitation, and energy conservation.

Conservation of Energy Resources↗