Chapter Eight

Responsibilities in Managed Services
A foodservice manager’s responsibilities in a small or midsize operation are more extensive than those of managers of larger operations. In addition to foodservice, key areas of responsibility include: Employee Relations, Human Resource Management, Financial/Budgeting, Safety Administration, Safety Budgeting, Food Production/Service, Sanitation/Food Borne Illness Prevention, Purchasing/Recruiting, and Staff Training/Development. (See lists on text pp. 326 & 328.)		326, 328		4

Health Care Facilities Page Object.

Healthcare foodservice operations are very complex because they must meet the needs of clientele with special needs. Service is provided by tray, in the cafeteria, dining room, coffee shop, catering, and vending.	330		5
The needs and desires of both the patients and the health care workers must be provided for. Meals must be consumed in a short period of time (30 minutes usually) and must have a varied menu.	331		5
Health care foodservice is very labor intensive. Labor accounts for 55% to 66% of operating dollars. For example, the main focus of a hospital foodservice operation is the tray line. In the tray line, meals are assembled through a color-coding system to meet requirements specified by the dietitian. These trays must be double and triple-checked to be sure each patient gets his/her correct meal.	331		5
Hospital foodservice has evolved to the point where the need for new revenue sources has changed the traditional patient and non-patient meal-service ratios at many institutions. Often the cafeteria is the greatest revenue generated for the health care foodservice operation. Cash sales to patients, their families, and staff have become important contributors to the bottom line in many operations. Some operations have branched out into retail bakeries and catering.		331- 332		5
Innovations in preparation, such as sous vide and cook-chill, have allowed for labor savings. Additional savings can be realized through the quantity purchasing, menu management, and the use of operating systems to reduce food and labor costs.		332		5
Quick-service chains have also entered this segment of the industry. These chains benefit from long-term leases at very attractive rates compared with a restaurant site.		332		5