What other certification programs or credentials might you see in foodservice managers? – correct
answer – ServSafe
- CDM, Certified Dietary Manager
- CFPP, Certified Food Protection Professional
CDM
Certified Dietary Manager – correct answer – part of a national group - have to take an approved class and pass a national exam
- continuing education is necessary to maintain credentials
- dietary managers who haven’t taken the national exam may call themselves “Dietary managers, DM”
CFPP
Certified Food Protection Professional – correct answer – part of the dietary managers association - “They are trained and qualified to administrate menus, food purchasing, and food preparation; and to
apply nutrition principles, document nutrition information, ensure food safety, manage work teams, and
much more.”
HIPAA
Health Insurance Portability and Accountability Act – correct answer – act passed in 1996, compliance
mandated by October 2002 - issue arose because of electronic transactions such as billing and scheduling patients where personal
information is transmitted - in foodservice, pt’s information should be kept private, limiting personnel who need to work with the
information
coded menu titles for pt’s name
cover sheet over tray placed at pt’s table in LTC
employees should not discuss food preferences, special
food needs of a pt outside of the kitchen (DM, gluten
free, etc.)
HIPAA Privacy Rule – correct answer – establishes national standards to protect individuals’ medical
records and other personal health information and applies to health plans, health care clearinghouses,
and those health care providers that conduct certain health care transactions electronically - the rule requires appropriate safeguards to protect the privacy of personal health information
- sets limits and conditions on the uses and disclosures that may be made of such information without
patient authorization - the rule also gives patients rights over their health information, including rights to examine and obtain
a copy of their health records and to request corrections.
Organizational Charts – correct answer – help identify lines of authority - move to a team approach
- single line authority organizational chart
- team authority organizational chart
- circular organizational chart
Separating the clinical nutrition component from foodservice in an organizational chart – correct answer
seldom seen anymore
was used on a team authority organizational chart
Circular Organizational Chart – correct answer – promotes a focus on teams - allows for integration of all hospital employees and encourages managers to increase leadership within
their department - one hospital used this approach to implement its mission of redesigned services, improved quality and
integrated services, and a focus on health care continuum - circular is limited, though, in its ability to create distinct reporting relationships between administration
and department managers - an example of participative style of leadership
Single Line Authority organizational chart would be seen where? – correct answer LTC
small hospitals
Team Authority organizational chart would be seen where? – correct answer Large hospitals
Definition of a cycle menu – correct answer – changes daily over a period of time and then repeats itself,
creating a cycle - the length of the menu can be anything from a few days to as much as six weeks
- goal is to keep customers from feeling that meals are repetitive or predictable
What considerations should be had in planning cycle menus? – correct answer – Nutrition – be familiar
with all regulations and standards that apply - Healthy eating choices
- Budget and cost
- Availability of food
- Regional food preferences
- Staff abilities
- Production, service, and delivery methods
cafeteria service vs. display cooking
rethermalization will have different needs (cook/chill)
equipment availability - Variety and balance
- Coordination – if you are planning a menu for more than one diet, or for more than one service area,
coordination raises many issues. You may serve low sodium foods to all diet orders. However, this could
affect patient satisfaction, may not satisfy surveyors in LTC. - Food safety – your clientele may affect your food choices
- Color, texture, temperature
Types of Cycle Menus – correct answer – Selective menu: customers have the opportunity to make
choices or selection in advance of meal service. Utilizes paper documents to complete choices or new
technology called Spoken Menu, where info is entered into a portable computer. - Non-Selective menu: customers do not have the ability to make choices but instead receive a
preplanned meal. Less labor-intensive, but more likely to have decreased customer satisfaction. Utilized
by tray cards, either paper/laminated, or computer generated.