Hospitality Administration and Management Commons^™

Fitzpatrick Castle, Menu, 30 August 1977, Fitzpatrick Castle

Menu Collection

No abstract provided.

Jury's Hotel Group, Japanese Festival, Menu, November 1977, Jury's Hotel Group

Menu Collection

No abstract provided.

Jury's Hotel Group, Japanese Festival, Menu, November 1976, Jury's Hotel Group

Menu Collection

No abstract provided.

Performance Appraisal In Hospital Dietary Departments, Mary C. Law

Loma Linda University Electronic Theses, Dissertations & Projects

The specific objectives of this research were to (1) identify the principal characteristics and functions of performance appraisal programs utilized in hospital dietary departments, (2) determine the ten major factors in performance appraisal as indicated by the hospital dietary department directors as well as by dietetic interns and the factors indicated in the review of literature, and (3) develop an evaluation form for performance appraisal of hospital dietary department employees utilizing criteria obtained from (1) and (2).

Three hundred general, short term, nonprofit hospitals were included into the study. Questionnaires were mailed to three hospitals which were classified according to …

Delegation Of Task Functions By Dietitians To Dietetic Technicians, James Lumsden

Loma Linda University Electronic Theses, Dissertations & Projects

Dietetics has been identified as one of the professions in which there is a shortage of qualified personnel. The need to delegate selected task functions to extend professional skills and contain costs has been recognized in many professions faced with a manpower shortage.

This research was done to determine the degree to which dietitians will utilize dietetic technicians in the role proposed by the American Dietetic Association. A questionnaire was the instrument utilized to collect data from the 197 randomly selected hospitals in the continental United States. Task functions identified in the proposed job descriptions for the dietetic technician in …

Justine's Menu #4, Justine's

Chef Steve Menu Collection

Justine's located in the Buffalo Hilton; 120 Church Street, Buffalo, NY 14202

Justine's Menu #1, Justine's

Chef Steve Menu Collection

Justine's located in the Buffalo Hilton; 120 Church Street, Buffalo, NY 14202

St. Angelo's Restaurant, St. Angelo's Restaurant

Chef Steve Menu Collection

Closed circa 2013. 4709 Military Rd, Niagara Falls, NY 14305.

Justine's Menu #2, Justine's

Chef Steve Menu Collection

Justine's located in the Buffalo Hilton; 120 Church Street, Buffalo, NY 14202

Justine's Menu #3, Justine's

Chef Steve Menu Collection

Justine's located in the Buffalo Hilton; 120 Church Street, Buffalo, NY 14202

The Effect Of A Training Program On Job Satisfaction Among Hospital Dietary Supportive Personnel, Alice E. Calkins

Loma Linda University Electronic Theses, Dissertations & Projects

Steadily rising labor costs are forcing health-care institutions to give increased attention to meeting manpower needs. Dietary service management is recognizing the need for employees to be satisfied with their work, as well as the difficulty of providing adequate training for each employee. A study of the effect of a training program on job satisfaction should provide information relevant to more effective planning for the training and development of human resources within the hospital dietary service.

The purpose of this research was to determine the level of job satisfaction among hospital dietary supportive personnel; relate it to such factors as …

Lecture And Audiovisual Self-Instruction Methods For Food Systems In-Service Education, Bertrum C. Connell

Loma Linda University Electronic Theses, Dissertations & Projects

The specific objectives of this research were to (1) develop an audiovisual self-instruction series with corresponding lectures for in-service education of hospital food service personnel, and (2) test the null hypothesis that there is no significant difference in post-test scores between the conventional lecture method and the self-instruction method.

Supportive personnel of a 516-bed, non-profit university hospital food service were randomly selected to participate in the study. An in-service education program series of five topics was developed and presented by two methods: lectures and an audiovisual self-instruction method using the 3M Sound on Slide projector. Observations on each subject included …

Work Measurement And Costs Of Selected Hospital Diets, William M. Fields

Loma Linda University Electronic Theses, Dissertations & Projects

This research project was done to determine, by work function, the production labor time expended by employees involved in processing of general and selected modified diets and to determine the processing labor and food costs of these diets in the food service of a short-term general hospital. Work sampling was the technique used to collect data. Random observations were made for a six-day period utilizing the GRED's theory. Work function activities were recorded for only those employees whose work included processing of food. The number of times each work function activity was recorded as related to the total recordings was …

Bartenders And Cocktails Of Ireland 1972-1979: Extracts From ‘Bartenders Association Of Ireland: A History Extended Version, James Murphy

Other resources

Bartenders Association of Ireland – A History book captured the many social and professional practice events, awards, new drinks and hotels services launched, significant bar and cocktail industry people and their contributions plus the many community activities which the bartenders and members of the Bartenders Association of Ireland (BAI) have successfully completed from the 1940s up to the late 1990s. The successful completion of these activities would not be been possible without the active and on-going support of the many Irish and international drinks and hospitality establishments (association supporters) and the association’s membership and active support of initially the UKBG …

Computer-Assisted Layout Design Planning For An Entree Production Center, Saundra H. Pierpoint

Loma Linda University Electronic Theses, Dissertations & Projects

A productive layout design effectively utilizes men, materials, machines, and space. Determination of effective utilization of space and equipment arrangement for a food service system is based on the menu item production sequences. Utilization of computer processing of the data can provide quantitative information in minimal time for major planning decisions.

It was the purpose of this research 1) to determine an optimal equipment arrangement among four types of layouts for an entree-production center and 2) to demonstrate the value of the computer-assisted method in optimizing equipment arrangements.

The production sequences indicating equipment utilization and frequency factor for each of …

Ashford Castle, Menu, 6th July 1971, Ashford Castle

Menus of the 20th Century

No abstract provided.

Ashford Castle, Dinner Menu, 6 July 1971, Ashford Castle

Menu Collection

No abstract provided.

The Towers Hotel, Glenbeigh, Lunch Menu, 14th May, 1971, The Towers Hotel

Menus of the 20th Century

No abstract provided.

The Towers Hotel, Glenbeigh, Lunch Menu, 26th March, 1971, The Towers Hotel

Menus of the 20th Century

No abstract provided.

Activity Analysis Of Personnel On Patient Trayline Assembly, June Bishop

Loma Linda University Electronic Theses, Dissertations & Projects

The systems approach in food service administration is the initial step in analyzing current procedures to determine the effectiveness of resource utilization. Analysis begins with observation of a system to provide possible explanations of the system behavior.

The purpose of this research was to determine through work sampling the proportion of both productive and nonproductive labor time of operators on the tray assembly, the labor time and labor cost required in each position and for each meal, and to test the hypothesis that there was no significant difference between the productivity index (trays per minute) during Phase A and Phase …

Ashford Castle, Lunch Menu, 11 April 1971, Ashford Castle

Menu Collection

No abstract provided.

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

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

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 …

The Oyster Tavern, A La Carte Menu, The Oyster Tavern

Menus of the 20th Century

No abstract provided.

The Red Bank Restaurent, The Red Bank Restaurent

Menus of the 20th Century

No abstract provided.

Computer Assisted Inventory Cost System, Wilmer R. Snyder

Loma Linda University Electronic Theses, Dissertations & Projects

The development of a computer assisted inventory cost system was reported. The objectives of the research were to: (1) design an inventory cost system utilizing computer processing to maintain inventory records necessary for monthly financial reports, (2) develop portion cost information which could be utilized in costing recipes and menu patterns, and (3) provide a management tool that would supply quantitative data for decision making which could serve as a guideline for other food service systems within Seventh-day Adventist institutions.

1. The development of the inventory cost system involved four separate steps:
2. Food code development to provide each food item with …

Jury's Copper Grill, Menu, 1968, Jury's Copper Grill

Menu Collection

No abstract provided.

The Oyster Tavern, Wine List, The Oyster Tavern

Menu Collection

No abstract provided.

A Comparative Study Of The 5- And 3-Meal Plans In Six Convalescent Hospitals In San Bernardino County, Donna J. Meek

Loma Linda University Electronic Theses, Dissertations & Projects

A study comparing the 3- and 5-meal plans of food service, as used in long-stay geriatric units in San Bernardino County, have been compared. Three homes utilizing the 5-meal plan and three utilizing the 3-meal plan, to serve as controls, were chosen. A random sample of ten patients from each home was observed for three days to find the daily average nutrients in the foods served, eaten, and wasted. Also, interviews to compare factual information and attitudes were utilized for sample patients and personnel. The nutritional data was analyzed on the computer.

The results indicated that those on the 5-meal …