Dietetic Service Operation Handbook

Approved by the Dietary Managers Association for 9 CEUs. Here is a useful guide that helps both administrators and food service workers understand the daily functions of their dietary departments. Dietetic Service Operation Handbook enhances extended caregivers’knowledge of basic food service and clinical dietetics operations and serves as a functional tool they can use to initiate effective organization of dietetic services. It explains proper techniques and tips for everything from how to plan a menu and care for equipment to special adaptive eating devices and modifying texture for swallowing disorders. Packed with general and specific guidelines, this book also teaches food service employees how to allocate time more wisely, making them effective members of the interdisciplinary medical team--and saving their facility time and money as well. Administrators who wish to understand the functions of their dietary department so they can communicate more effectively with its staff will find this book a most useful resource, full of meaningful interpretations of routine tasks found in the daily operation of a food service. The author, registered with the American Dietetic Association, has prioritized the topics in the book to assist the systematic organization of any dietary department. Chapters cover both administrative and clinical topics, including food purchasing and production, the policy and procedure manual, quality assurance, current trends in geriatric nutrition, the effects of medicine on diet, enteral feeding, and documentation of the medical record. Dietetic Service Operation Handbook includes a wide variety of standardized recipes for the pureed diet, a resource list, handy calculations, and many useful forms for record-keeping which are compatible with OBRA laws. Beginning dietitians and dietary managers will find this book to be an extremely helpful and practical guide in their day-to-day

Approved by the Dietary Managers Association for 9 CEUs. Here is a useful guide that helps both administrators and food service workers understand the daily functions of their dietary departments. Dietetic Service Operation Handbook enhances extended caregivers’knowledge of basic food service and clinical dietetics operations and serves as a functional tool they can use to initiate effective organization of dietetic services. It explains proper techniques and tips for everything from how to plan a menu and care for equipment to special adaptive eating devices and modifying texture for swallowing disorders. Packed with general and specific guidelines, this book also teaches food service employees how to allocate time more wisely, making them effective members of the interdisciplinary medical team--and saving their facility time and money as well. Administrators who wish to understand the functions of their dietary department so they can communicate more effectively with its staff will find this book a most useful resource, full of meaningful interpretations of routine tasks found in the daily operation of a food service. The author, registered with the American Dietetic Association, has prioritized the topics in the book to assist the systematic organization of any dietary department. Chapters cover both administrative and clinical topics, including food purchasing and production, the policy and procedure manual, quality assurance, current trends in geriatric nutrition, the effects of medicine on diet, enteral feeding, and documentation of the medical record. Dietetic Service Operation Handbook includes a wide variety of standardized recipes for the pureed diet, a resource list, handy calculations, and many useful forms for record-keeping which are compatible with OBRA laws. Beginning dietitians and dietary managers will find this book to be an extremely helpful and practical guide in their day-to-day

Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.

Dietetics educators and practitioners will find much in these pages to challenge them. As integrated health care systems evolve, For better or for worse, dietitians need to develop the skills and attitudes that will facilitate not just survival but also expansion of the profession. --Journal of the American Dietetic Association A must-have resource for nutrition and food service administrators, providing vital information about trends in the industry, how others are meeting current demands with innovative programs that contain costs without compromising quality, The standards of care in more progressive settings and how innovative techniques and technological advancements can be implemented to control resources while upholding these standards. Optional methods For The delivery of food service and nutrition care are presented along with actual case studies illustrating innovative solutions To The common dilemmas confronting dietetic professionals today. Includes an Instructor's Manual.

Excellent for post-acute care settings or hospitals. A great time saver, includes step by step guidelines to ensure that regulatory, nutritional and dietary needs are met for optimal health of the individuals in your care. Includes policies and procedures for the food and nutrition services department covering regulatory compliance, the U.S. Food Code, food safety/sanitation, menus, emergency/disaster planning, infection control, food production, nutrition care, clinical documentation, quality assurance performance improvement (QAPI), and more!Customizable Bonus Electronic Materials:Policies and procedures in MS WordSample job descriptionsSample Competency checklistsMore than 80 sample forms, plus charts, tables, and resource pagesNew Revisions:All chapters have been revised. Major revisions include updates on the new 2022 Food Code; revisions from recent changes to the Center for Medicare & Medicaid Services (CMS) Appendix PP State Operations Manual for Nursing Homes, and updates to the CMS MDS 3.0; additional information on the CMS patient driven payment model; more in depth information on the International Dysphagia Diet Standardisation Initiative (IDDSI), as well as edits and updates throughout the entire manual. This best-selling manual covers a wide range of topics.

"The purpose of this handbook is to serve as a quick reference for dietitians".