Total Quality Management for Hospital Nutrition Services PDF Download
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Author: M. Rosita Schiller
Publisher: Jones & Bartlett Learning
ISBN: 9780834205512
Category : Hospitals
Languages : en
Pages : 394
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Book Description
Designed to help nutrition professionals build and sustain an effective total quality management program for nutrition services in hospitals, skilled nursing facilities, nursing homes, etc. Provides a discussion of quality assessment, monitoring, and evaluation. Includes background information on total quality management and its adaptation to health care settings and a discussion of departmental systems and tools for quality management. Deals with the quality monitoring and evaluation process, and offers suggestions for managing the quality process. Contains references and examples from dietetic practice.
Author: M. Rosita Schiller
Publisher: Jones & Bartlett Learning
ISBN: 9780834205512
Category : Hospitals
Languages : en
Pages : 394
Get Book
Book Description
Designed to help nutrition professionals build and sustain an effective total quality management program for nutrition services in hospitals, skilled nursing facilities, nursing homes, etc. Provides a discussion of quality assessment, monitoring, and evaluation. Includes background information on total quality management and its adaptation to health care settings and a discussion of departmental systems and tools for quality management. Deals with the quality monitoring and evaluation process, and offers suggestions for managing the quality process. Contains references and examples from dietetic practice.
Author: Jo Renner-McCaffrey
Publisher:
ISBN:
Category : Dietetics
Languages : en
Pages : 176
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Book Description
This comprehensive and easy-to-use reference presents a step-by-step approach to developing and operating an effective quality assurance program for hospital nutrition services. You'll learn everything from problem identification and data collection to implementation procedures and maintenance strategies. it includes guidelines to help you accomplish a successful Joint Commission on Accreditation of Healthcare Organizations (JCAHO) review, and it is filled with charts, diagrams, sample forms, and discussion of every aspect of quality assurance.
Author: Robert J. Taylor
Publisher: Jones & Bartlett Learning
ISBN: 9780834203631
Category : Health services administration
Languages : en
Pages : 684
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Book Description
With contributions from more than 30 authorities in the field, this reference covers topics varying from management techniques to strategic planning, To ownership and governance, To a department-by-department breakdown of health care facility support services.
Author: Yukyeong Chong
Publisher:
ISBN:
Category : Total quality management
Languages : en
Pages : 570
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Book Description
An attempt was made to develop an evaluation instrument for perceived Total Quality Management (TQM) performance and examine the perceived TQM performance of clinical nutrition managers/dietitians, and foodservice managers/supervisors in selected teaching hospitals. The perceived TQM performance was further compared to the identified managerial traits and job satisfaction of these individuals as well as the job satisfaction of foodservice workers to assess the effectiveness of their organizational management. A survey instrument consisting of 41 statements for clinical nutrition managers and dietitians and 46 statements for foodservice managers and supervisors was developed to evaluate TQM performance. The Managerial Profile Inventory developed by McNary (1993) was used to measure Deming's quality managerial traits, and the JSS was utilized to examine how the respondents felt about their present job. Comparing the perceived TQM performance, although the clinical nutrition managers/dietitians group generally perceived higher performance than the foodservice managers/supervisors group, they showed a lower perceived level of performance regarding patient satisfaction evaluation. For the identified managerial traits, the cluster analysis showed that most of the respondents (76%) in this study were "not sure manager" and 17.33% were in the "Deming manager group". The individuals of both groups were generally most satisfied with supervision and least satisfied with promotion, while foodservice workers rated promotion the lowest and the nature of work the highest. Results of testing of hypotheses confirmed that the perceived TQM performance, the identified managerial traits, and the job satisfaction were partly correlated with one another in both groups. In particular, some variables of the managerial traits, the perceived TQM performance and job satisfaction of the foodservice managers/supervisors group were positively correlated to the foodservice workers' job satisfaction.
Author: Denise Ouellet
Publisher: Ann Arbor, Mich. : University Microfilms International
ISBN:
Category :
Languages : en
Pages : 288
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Book Description
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309068460
Category : Medical
Languages : en
Pages : 383
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Book Description
Malnutrition and obesity are both common among Americans over age 65. There are also a host of other medical conditions from which older people and other Medicare beneficiaries suffer that could be improved with appropriate nutritional intervention. Despite that, access to a nutrition professional is very limited. Do nutrition services benefit older people in terms of morbidity, mortality, or quality of life? Which health professionals are best qualified to provide such services? What would be the cost to Medicare of such services? Would the cost be offset by reduced illness in this population? This book addresses these questions, provides recommendations for nutrition services for the elderly, and considers how the coverage policy should be approached and practiced. The book discusses the role of nutrition therapy in the management of a number of diseases. It also examines what the elderly receive in the way of nutrition services along the continuum of care settings and addresses the areas of expertise needed by health professionals to provide appropriate nutrition services and therapy.
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 9780787978297
Category : Medical
Languages : en
Pages : 600
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Book Description
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.
Author: Hugh C. H. Koch
Publisher:
ISBN:
Category : Health services administration
Languages : en
Pages : 132
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Book Description
The emergence of "total quality" as an approach to organising, sustaining and improving quality of service offers considerable potential benefits to the health service in the 1990s and beyond. TQM is an integral part of effective management, not an optional extra. It is a system which in general results in greater awareness of how performance in delivering health care can be explicitly measured against agreed standards to the satisfaction of both patients and "purchasers". TQM is a comprehensive approach, both cultural and technical, and must embrace all staff, all disciplines and all activities. This text offers a description of what TQM is, how the quality culture can be developed, what the contributory technical components are and the benefits which can accrue from implementing this important organisational initiative.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Esther A. Winterfeldt
Publisher: Jones & Bartlett Learning
ISBN: 9780763731878
Category : Dietetics
Languages : en
Pages : 298
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Book Description
Dietetics: Practice and Future Trends, Second Edition presents a thorough overview of the food and nutrition profession And The many areas of opportunity open to current and future practitioners. The second edition provides detailed descriptions of a broad spectrum of career choices as well as information on specific practice areas in which today's dietitians are employed. In addition, this book covers emerging areas of practice that require specific knowledge and skills along with a broad understanding of community health needs. Undertaking a conceptual approach that includes historical background, educational requirements and roles and functions of dietitians and other food and nutrition professionals, The authors have compiled an invaluable resource for students and professionals. Simply put, this book is about dietitians, what they do, where they practice, and what is required to become a dietitian.
