Term
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Definition
| Movement of menu items from production to point of service |
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Term
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Definition
| presentation of menu items to customer |
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Term
| What types of menu selections are there for patients? |
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Definition
| selective vs. non-selective, restaurant style menus, spoken menus, modified diets |
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Term
| What is centralized tray assembly? |
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Definition
| use tray lines or pod systems, assembly should be standardized for speed and accuracy, accuracy is checked before service. |
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Term
| What is decentralized assembly? |
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Definition
| Food is sent in bulk to service area, where is it plated and served. It may be hot or cold; requires additional equipment at each location. |
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Term
| What are the two types of hot thermal retention? |
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Definition
| Heated base/pellet and insulated components |
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Term
| Advantages and disadvantages of heated base/pallet |
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Definition
Advantages: uncomplicated system, no special plate
Disadvantages - no temperature control of cold foods, short transport time because of holding temps |
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Term
| Advantages and disadvantages of insulated components |
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Definition
Advantages: no special bases to heat, simple to use
Disadvantages - need additional service ware |
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Term
| What are the advantages and disadvantages of heat support cart? |
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Definition
Advantages - food stays heated until tray is removed from cart
Disadvantages - maitenance cost, no temp control for cold foods |
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Term
| What are the advantages and disadvantages of heat on demand? |
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Definition
no heated plate
base heats quickly
lower energy cost
disadvantage: cost |
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Term
| What are the advantages and disadvantages of hot/cold carts |
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Definition
advantages - good temperature retention, centralized supervision
Disadvantages - heavy carts, cars are difficult to sanitize, high initial cost and maintenance |
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Term
| What are the advantages and disadvantages of insulated trays or components? |
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Definition
advantages - maintains hot and cold zones without outside heating/cooling sources, simple transport
disadvantages- cost and sustainabiliity issues of disposables, limited holding times for temps |
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Term
| What are the advantages and disadvantages of Refrigerated carts with conduction heat |
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Definition
Advantages: centralized supervision and control, good refrigerated temperature retention, good reheating of hot food.
disadvantages - high purchase price and maintenance of carts, cart is heavy and bulky, have to plan foods that reheat well |
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Term
| What are the advantages and disadvantages of split cart |
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Definition
Advantages - centralized supervision and control, good refrigerated temperature retention, good reheating of hot food.
Disadvantages - high purchase price and maintenance of carts, cart is heavy and bulky, have to plan foods that reheat well; also need space at point of service |
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Term
| How does a place select a distribution method? |
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Definition
- ability to maintain desired level of food quality
- capability with existing production system and facility layout
- number of work hours and level of skill needed to operate the system
- space requirements and mobility of system equipment
- costs associated with purchase of specialized or disposable tableware
- Cost of renovating an existing facility to accomodate the system
- Flexibility of system to accomodate a change in the production system, number of meals served or menu pattern
- cost of energy |
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Term
| What are the three components of presentation of the tray? |
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Definition
| attractive, accurate, appropriate temperatures |
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Term
| What are the types of patient tray service? |
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Definition
| tray service, room service |
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Term
| What are the key issues in patient tray service? |
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Definition
| food temperatures and food quality |
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Term
| What is the "scramble system" |
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Definition
| Where they break up the straight line system and put some of the food on "islands" to move the lines |
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Term
| What are the components of cafeteria service? |
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Definition
| Straight line/scramble service, menu, number of customers, operating hours, pricing |
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Term
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Definition
Patient or guest service
appropriate dining facility
waitstaff
requires more customer time for dining, more service staff skills |
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Term
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Definition
| plate in kitchen, bring to table |
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Term
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Definition
| table: food comes out and everyone passes it around or heaf of the table has all the plates and they serve accordingly |
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Term
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Definition
| food is prepared at the table |
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Term
| What are the other types of service? |
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Definition
| take out (home replacement meals), delivery, vending, catering |
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Term
| patients and food service |
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Definition
- food is highly ritualized
- food is familiar experience
- personal referent
- non-threatening to complain |
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Term
| What issues are from the organization that need to be considered? |
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Definition
-staff attitudes towards hospital food service
-staff hierarchy
-turf issues |
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Term
| What is service management? |
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Definition
total quality service - focus on customer
have a trained staff |
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