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Showing 1 to 12 of 12 for “"Food service management"”.

  1. Organizational analysis of Food Service Management

    Schultz, David A., Ellis, Russell L.Monterey, CA; Naval Postgraduate School2011

    This study analyzes the current Navy Food Management Team (NFMT) alignment under the leadership of COMFISCS and the inability for NAVSUP Food Service (SUP 05) to directly coordinate with teams in the seven different assigned regions. This separation has raised difficulties for SUP 05 to gauge the …

    nps Repository record

  2. Satisfaction with and the importance of food service management companies performance in hospitals as compared to elements found in management proposals

    Rary, Janice M.Virginia Polytechnic Institute and State University1982

    … of all hospitals in the United States utilize management contracts for the food service operation, and other hospital administrators are contemplating their use. Despite the rapid growth of contracting within hospital food service, very little is known about the performance of contractors. This …

    vt Repository record

  3. Towards patient-centric food services in acute NHS hospitals: A case study approach.

    Altan, Michel.Sheffield Hallam University (United Kingdom).2009

    … contextualization of various factors affecting food services in acute NHS hospitals whereby a major private food and service management firm operates. Going beyond traditional boundaries, this study explores patients' value systems in detail, enabling the author to apprehend patients' food …

    sheffield-hallam Repository record

  4. A Study of the Effectiveness of A Management Consulting System for Long Term Residential Health Care Food Service Systems (Illinois)

    Turl, Marvi EugeneUniversity of Illinois at Urbana-Champaign2014

    This research studied the impact of a specified management system for long term care food services systems in the State of Illinois. Specifically, the CNCI Management System was developed as a food service management system within an open systems conceptual framework. The input variables included …

    uiuc Repository record

  5. A comparison of the perceptions of the determinants of quality food between administrative dietitians and food production and service managers in the veterans administration

    Evanoff, Timothy HarryTexas Woman's University1982

    twu Repository record

  6. Comparison of long-term care residents' food intake, body weight, and food costs between two meal service styles

    Murphy, Dee

    … Iowa long-term care facility had differences in food intake at their noon meal and body weight when served traditional tray meal service for 10 weeks compared to being served restaurant-style meal service for 10 weeks. The study also evaluated the facility’s raw food costs of the two meal service …

    emich Repository record

  7. Principal's perception of the role and importance of the foodservice department within the school

    Martin, Rose Ann RenerTexas Woman's University1981

    twu Repository record

  8. A study of three types of tray transport equipment for quality and temperature changes pre- and post-transport within a foodservice system

    Allenson, SharonTexas Woman's University1980

    twu Repository record

  9. Dietary studies in the public institutions of Illinois: (studies in the hospitals for the insane)

    Wussow, August Frank Daniel2016

    Made available in DSpace on 2016-11-09T23:48:15Z (GMT). No. of bitstreams: 2 5976462_opt.pdf: 40095027 bytes, checksum: c7f92780d207899985c3993af32f1c0e (MD5) license.txt: 4183 bytes, checksum: 1dcc2037833d76bede73d5717587543b (MD5) Previous issue date: 1911

    uiuc Repository record

  10. Investigating post flight food waste management policies and procedures within the airline catering industry : a study of Airchefs South Africa

    Sambo, Nompumelelo Priscilla2018

    … of the requirements for the degree of Master of Management Sciences: Hospitality and Tourism, Durban University of Technology, Durban, South Africa, 2018.

    dut Repository record

  11. Stakeholders' Perceptions of Culinary Programs in Ontario Community Colleges

    Glass, SamuelBrock University2013

    The hospitality industry in Canada is growing. With that growth is a demand for qualified workers to fill available positions within all facets of the hospitality industry, one ofthem being cooks. To meet this labour shortage, community colleges offering culinary arts programs are ramping up to …

    brock Repository record

  12. A suggested manual for food service employees at Texas State College for Women

    Cook, EdityTexas State College for Women1947

    twu Repository record