Description

Features

34 short cases-Written by a myriad of expert individuals in practice and educational settings, vary in difficulty.

~Enables students to apply the many concepts and theories learned, and encourages their critical thinking and discussion.

Real-life dilemmas.

~Gives students valuable information related to foodservice operations, and allows them to recognize the relevance of these concepts to the work place.

Introductory chapter.

~Offers students suggestions for using cases in the classroom.

Broad coverage of important topics-Includes menu management; purchasing; production; service; safety and sanitation; management and human resources; clinical nutrition management; and financial management.

~Increases students’ knowledge base and their readiness for an internship and/or managerial position in foodservice.

Table of Contents

Cases in Menu Management

The Heart of the Matter: The Menu

·        by Gina Hinch, M.A., DTR

St. John’s Regional Health Center

Initiating Successful Change in the Healthcare Work Environment

·        by Theresa Kevak, M.S., R.D., L.D./N.

Geisinger Wyoming Valley Medical Center

Patient with Special Needs

·        Naveena Reddy, M.S., R.D., L.D.

Morrison Healthcare Services

Menu Extensions in a Hospital Grill and Snack Bar

·        by Amy Allen-Chabot Ph.D., R.D.

Anne Arundel Community College

Hospital Food Service Menu for Emergency Conditions

·        by Julie J. Davis, M.S., R.D., L.D./N.

Benedictine University

Cases in Purchasing

Strategies for Dealing with Food Shortages

·        by Amy Allen-Chabot Ph.D., R.D.

Anne Arundel Community College

Metro North Collaborative: A School Food Service Purchasing Solution

·        by Lois Black, R.D., L.D./N.

School Food Service Program Consultant

Purchasing with Par Levels

·        by Julie J. Davis, M.S., R.D., L.D./N.

Benedictine University

Provision of Non-Charge Formula Preparation and Oral Feeding Supplies

·        by Marcia Johnson, R.D., C.D.

Cases in Food Production

Dealing with Your Boss’s Unrealistic Expectations

·        by Amy Allen-Chabot Ph.D., R.D.

Anne Arundel Community College

Managing Food Service Production and Forecasting: Fried Chicken Friday at Glen Maple Hospital

·        by Julie J. Davis, M.S., R.D., L.D.

Benedictine University

Forecasting Surprise

·        by Teresa T. Marcus, M.S., R.D., L.D./N.

Chattanooga State Technical Community College

Cases in Service

Evaluation of Patient Satisfaction Using Two Different Tray Systems

·        by Amy Knoblock-Hahn, M.S., R.D., L.D.

Department of Veterans Affairs Medical Center

Patient Complaint: Whose Hair Is This?

·        by Teresa T. Marcus, M.S., R.D., L.D./N.

Chattanooga State Technical Community College

Customer Abuse of the “Cost per Serving Container” System

·        by Jan Patenaude, R.D.

Signet Diagnostic Corp.

Using the Performance Improvement Process to Address Late Trays Problems

·        by Nell E. Robinson, M.S., R.D., L.D./N.

Mayo Clinic-Jacksonville

Implementing Room Service in the Hospital

·        by Nell E. Robinson, M.S., R.D., L.D./N.

Mayo Clinic-Jacksonville

Cases in Safety and Sanitation

The Ceiling Is Falling!

·        by Susan Kosharek, M.S., R.D., L.D.

Private Practice

The Cafeteria Server with a Nose Ring

·        by Susan Kosharek, M.S., R.D., L.D.

Private Practice

Long-term Care Mock Survey: Kitchen Sanitation Inspection

·        by Melissa Altman-Traub, M.S., R.D., L.D./N.

Community College of Philadelphia

Belmont Court Dialysis Centers

Cases in Management of Food Services

Theft Opportunity: Who Did It?

·        by Teresa T. Marcus, M.S., R.D., L.D.

Chattanooga State Technical Community College

Food Service Plan during a Strike

·        by Nancy L. Matyas, M.S., R.D., L.D.

Consultant

Changing from Contract to Self-operated and Back Again

·        by Robert M. O’Halloran, Ph.D.

Kemmons Wilson School of Hospitality & Resort Management,

University of Memphis

Balancing Work and Family: When Childcare Collides with Work Expectations

·        by Phyllis Fatzinger McShane, M.S., R.D., L.D.

University of Maryland College Park

            Too Sick, Too Soon!

·        by JoAnne Robinett, M.S., SFNS

Beavercreek City Schools, Beavercreek, Ohio

Cases in Nutrition Management

Issues with Productivity and Salary Complaints

·        by Phyllis Fatzinger McShane, M.S., R.D., L.D.

University of Maryland College Park

Clinical Management: Seeing the “Big Picture”

·        by Phyllis Fatzinger McShane, M.S., R.D., L.D.

University of Maryland College Park

Dealing with Management’s Request to Reduce Staffing

·        by Phyllis Fatzinger McShane, M.S., R.D., L.D.

University of Maryland College Park

Marketing Outpatient Nutrition Counseling

·        by Kathleen Meyer, R.D., L.D.

Fairfield Medical Center

Inappropriate Employee Self-termination

·        by Phyllis Fatzinger McShane, M.S., R.D., L.D.

University of Maryland College Park

Cases in Financial Management

Budget Planning to Improve the Bottom Line

·        by Linda R. Hofmeister, M.M., R.D., L.D., FADA, CHE

Mercy Medical Center

Meals per Labor Hour: Interpreting the Data

·        by Amy Allen-Chabot Ph.D., R.D.

Anne Arundel Community College

Productivity Measures Exercise

·        by Laura McNight, MPH, R.D., L.D.

Idaho State University

Courses

Introduction to Foods  (Food Science)
Food Service Management  (Food Science)
Introduction to Dietetics  (Food Science)
Careers in Nutrition and Dietetics  (Food Science)
Food Service Management  (Food Science)

MasterCook 11
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