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The Psychological Needs Of Hospital Dietary Supportive Personnel, Ralph Morales Jr.
The Psychological Needs Of Hospital Dietary Supportive Personnel, Ralph Morales Jr.
Loma Linda University Electronic Theses, Dissertations & Projects
Achieving objectives in hospital food service systems is made more critical by the increasing rate of labor turnover. One of the major emphases that seems to offer promise for solving certain current manpower problems is a better understanding of the factors which may contribute to turnover. A quantitative approach to the identification of human needs in the work environment should provide information relevant to more effective planning and utilization of human resources.
The purpose of this research was to determine if by examining the psychological needs of hospital dietary supportive personnel, information could be derived for more objective management of …
Labor Time Analysis By Work Function Activity In Production Of Vegetarian Entrees, Maynard W. Lebrun
Labor Time Analysis By Work Function Activity In Production Of Vegetarian Entrees, Maynard W. Lebrun
Loma Linda University Electronic Theses, Dissertations & Projects
The specific objectives of this research were to (1) develop a method for determining labor time and labor cost of cooks by work functions in the production of selected vegetarian entrees, and (2) determine the percentage relationship of cooks' labor to food cost in selected classifications of entrees.
Application of the continuous time study methodology as developed in this research was restricted to the observation of entree cooks in a 408 bed non-profit university hospital. Observation of work function activities during the first week of a four week cycle menu for three consecutive cycles was classified under three major categories: …
Equipment And Space Utilization In Hospital Food Service Systems, Robert E. Jacaban
Equipment And Space Utilization In Hospital Food Service Systems, Robert E. Jacaban
Loma Linda University Electronic Theses, Dissertations & Projects
The concept of convenience food service systems has evolved as a result of technological progression in food preparation, processing, packaging and equipment to curtail input resources of space, equipment and labor. The purpose of this research was to (1) compare the allocation of space in six selected hospital food systems designed for convenience or for conventional operations with estimated needs suggested by Kotschevar and Terrell (1961a) and (2) identify types, determine units and utilization time of production and reconstitution equipment in the two systems.
Space allocations were calculated for each of the subunits within the food system. The square feet …