摘要:

ABSTRACTMany management science techniques have been reported by foodservice researchers but use by foodservice managers has not been documented. Due to the lack of this information, the purposes of this paper are to: (1) identify the value and use of management science techniques in healthcare foodservice systems; (2) identify the problems most frequently faced by health care foodservice managers; (3) and make recommendations for use of management science techniques in health care foodservices. A questionnaire was developed and mailed to 200 members of the ADA practice group, Members with Management Responsibilities in Health Care Delivery Systems. The response rate was 28.5%; the mean value and frequency of use was highest for perpetual inventory and lowest for linear programming. The most frequently used forecasting method was simple average. None of the five methods for capital investment had been used by the respondents. Six major problem areas were reported and recommendations for uses of management science techniques were made.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1986.tb00092.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1986.tb00093.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTA novel instrument is described to study the rate of cleaning within dishwashing machines. Results of batch cleaning are examined and changes in the rate of soil removal attributed to variation in the food soil.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1986.tb00094.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1986.tb00095.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTGreat strides have been made in computerized Foodservice Management Decision Support Systems (MDSS). Managers could benefit from having standard readily available information in the areas of menu planning, nutrient analysis, procurement, menu item costing, and budgeting. An impediment to such standard applications is the requirement that the managers convert all recipes and procedures from convenient recipe units and measures to restrictive, single use units. Such requirements do not allow managers to use ingredient units in the form normally encountered in the foodservice industry. To avoid this intimidation and potential rejection of useful computer‐assisted approaches to foodservice management, a structure which enables the computer system to conform to the foodservice needs is required. The proposed solution incorporates issue units with applied matrix data structures. The benefits to be derived would include reduced time requirements for installation, instruction, and continued maintenance. Data entry errors would be reduced by having the computer do the internal conversion manipulations. The proposed solution is shown with an example focusing on the costing of oatmeal muffin

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1986.tb00096.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTAn induction heating ring was found to operate at a considerably greater efficiency than alternative electrical methods. The efficiency was maintained at various loads and with various pan sizes. The unit was easy to clean and peripheral areas of it stayed cool. Greater acceptability of the unit would be likely with minor design changes and if the cost of the equipment could be reduced.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1986.tb00097.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

Books reviewed in this article:New Directions for Product Testing and Sensory Analysis of Foods.H.R. Moskowitz

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1986.tb00098.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1986.tb00091.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY