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

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 three sets of resources: (1) Labor Cost, (2) Raw Food Cost, and (3) Supply Costs. Application of the management system, which represented the throughputs or conversion process, was accomplished via on-site consulting services and food service management manuals. The system outputs were the meals provided to residents in Illinois long term care facilities. This study demonstrated three aspects of continuing professional education. First, the consultants received continuing in-service professional education regarding the CNCI Management System. Second, the entire intervention was educational in quality, i.e. the consultants taught food service personnel how to implement the CNCI Management System. Third, the CNCI Management System includes two management manuals. The Consultants Policy and Procedures Manual which provides a description of the content and process for training food service personnel. In addition the Facility Policy and Procedure Manual provides the long term care facility administrator and food service supervisor with detailed educational materials regarding how to manage long term care food service systems.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Education

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Turl, Marvi Eugene

• Business Administration, Management

Identifier

(UMI)AAI8721772

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/69136