Summary: This comprehensive overview provides a complex, real-life example of a hospital foodservice operation. The study provides a detailed analysis of the various subsystems, complete staffing information, financial information and menus. It is designed to provide readers with an opportunity to apply what they have learned, develop critical thinking and problem solving skills, and manipulate financial data using an Excel spreadsheet. Topics covered include foodservice menu
s, financial and staffing information, problem sets with answers, and spreadsheet exercises. For individuals interested in the food service industry.
Summary: This comprehensive overview provides a complex, real-life example of a hospital foodservice operation. The study provides a detailed analysis of the various subsystems, complete staffing information, financial information and menus. It is designed to provide readers with an opportunity to apply what they have learned, develop critical thinking and problem solving skills, and manipulate financial data using an Excel spreadsheet. Topics covered include foodservice menus, financial and staffing information, problem sets with answers, and spreadsheet exercises. For individuals interested in the food service industry. ...show less
Edition/Copyright:01 Cover: Publisher:Prentice Hall, Inc. Year Published: 2001 International: No
The purpose of this case study is to give students a chance to apply what they have learned in foodservice operations and management to a complex "real-life" situation. Specifically, students will have an opportunity to look at a food service operation in detail and perform evaluation, problem solving, financial, staffing, and planning functions. The case study includes a narrative about the foodservice operation, an organizational chart, staffing information, budget and weekly operating report information, menus, and problems or activities.
A computer disk with the weekly operating report and master schedule form is also included so students can practice making employee schedules and assess how changes in expenses or revenues influence cost per patient day.
This case can be used in its entirety or in partial form, depending on how it fits into a syllabus or course outline. It can also serve as a foundation for additional problems and activities designed by the instructor or supervised practice program director.
We hope that this case study workbook will provide an opportunity for applied learning, critical thinking, and fun for students and instructors alike.
The references below may be useful for gaining a better understanding of the principles illustrated in this case. More specifically, the book Measure It, Manage It can provide a more detailed step-by-step guide to understanding the financial reports. In addition, the text Food for Fifty contains most of the recipes listed on the menus. The other textbooks, Foodservice Organizations: A Managerial and Systems Approach, Health Care Food Service Management, Introduction to Foodservice and Management Practice in Dietetics provide a comprehensive overview of foodservice management and operations.
References That May Be Helpful in Completing Case
Richards, L. (1997). Measure It, Manage It. Chicago, IL: The American Dietetic Association. Molt, M. (2001). Food for Fifty. (11th ed.). Upper Saddle River, NJ: Prentice Hall. Spears, M. (1995). Foodservice Organizations: A Managerial and Systems Approach (3rd ed.). Englewood Cliffs, NJ: Prentice Hall. Sullivan, C., & Atlas, C. (1997). Health Care Food Service Systems Management. Gaithersburg, MD: Aspen Publishers. Payne-Palacio, J., & Theis, M. (2001). Introduction to Foodservice (9th ed.). Upper Saddle River, NJ: Prentice Hall. Hudson, N. (2000). Management Practice in Dietetics. Belmont, CA: Wadsworth Publishing.
Amy Allen-Chabot Suzanne Curtis Alma Blake
View Table of Contents
1. Introduction. 2. Case Narrative. 3. Foodservice Menus. 4. Financial Information. 5. Staffing Information. 6. Problems and Activities. 7. Group Activities. 8. Spreadsheet Exercises.
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