We think you have liked this presentation. If you wish to download it, please recommend it to your friends in any social system. Share buttons are a little bit lower. Thank you!
Presentation is loading. Please wait.
Published byWill Gillem
Modified over 2 years ago
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 9. Culinary Careers in Healthcare
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Learning Objectives 1. List four types of healthcare institutions where a chef might work. 2. Discuss three ways in which patients may order meals in a hospital. 3. List three foodservices, other than patient meals, that are often offered in hospitals. 4. Explain the following terms: trayline, Registered Dietitian, Joint Commission on Accreditation of Healthcare Organizations, continuing care retirement community, assisted living, and nursing facility (home).
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Learning Objectives 5. Discuss potential advantages and challenges of working in a hospital and in a continuing care retirement community. 6. Compare the earnings of a restaurant chef/head cook to those of a hospital chef/head cook.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Learning Objectives 7. Describe the job outlook for chefs in hospitals and continuing care retirement communities. 8. Explain why a chef would belong to these professional organizations. 9. Read an interview and identify the interviewees career path and current job functions. 10. Describe a typical organizational design for a hospital food and nutrition department.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Types of Healthcare Institutions Hospitals Continuing care retirement communities Assisted-living facilities Nursing facilities Community service programs such as Meals-on-Wheels
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved How Patients May Order Meals In a Hospital Paper menu Spoken menu Room service menu
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved In addition to feeding patients, hospital foodservices also are responsible for: Café Catering Additional retail services (varies): Convenience store Kiosks or cart service Home meal replacement Bakeries Branded fast-food restaurants Vended foods and beverages
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Trayline A conveyor belt that carries patient trays along as employees put certain foods and beverages on each tray. The last employee checks that the tray contains the right items and loads it into a cart to go up to the hospital floors.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Registered Dietitian (RD) An individual with extensive nutrition background who has completed: at least a bachelors degree from an accredited college or university a program of college level dietetics courses accredited by the Commission on Accreditation for Dietetics Education a supervised practice experience a qualifying examination
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Joint Commission on Accreditation of Healthcare Organizations: A regulatory agency that evaluates and accredits thousands of healthcare facilities and programs in the U.S.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Long-Term Care Facilities Continuing Care Retirement Communities Assisted Living Facilities Nursing Facilities (commonly called nursing homes)
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Potential Advantages & Challenges: Hospitals Potential advantages: Satisfaction of helping others. Good pay and benefits. More nights and weekends off than in restaurants. Catering and café offer many culinary opportunities. Potential challenges: Patients can be very demanding. Making tasty food despite dietary restrictions. Multiple dining areas. Café customers need value and variety. Finding good employees. Facility is open 24/7.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Potential Advantages & Challenges: Continuing Care Retirement Communities Potential advantages: Satisfaction of helping others. Good pay and benefits. More nights and weekends off than in restaurants. Catering offers opportunities for creativity. Potential challenges: Customers can be demanding, looking for value and variety. Modified diets. Multiple dining areas. Finding good employees.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Pay Comparisons Average Hourly Average Annual Pay Salary Restaurant Chef/Head Cook $14.80 $30,780 Hospital Chef/Head Cook $18.43 $34,740 Source: 2003 OES National Industry-Specific Occupational Employment and Wage Estimates, Bureau of Labor Statistics, 2003.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Job Outlook for Healthcare Chefs The population over 65 years old will continue to increase. Projected rates of employment growth range from 12.8% for hospitals to 34.3% for residential care facilities and nursing facilities. Excellent job outlook for chefs in CCRCs.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved American Society for Healthcare Food Service Administrators Affiliate of the American Hospital Association. Members include food and nutrition service management professionals in hospitals, CCRCs, nursing homes, and other healthcare facilities. Excellent for seminars, publications, and networking.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Dietary Managers Association Members work in nursing homes and other long-term care facilities as well as hospitals and other settings. Offers Certified Dietary Manager and Certified Food Protection Professional certifications. Offers publications, networking, seminars and conferences.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved National Society for Healthcare Food Service Management Offers advocacy for independent healthcare foodservices. Offers management tools to decrease costs, increase patient and staff satisfaction, and define successful operational performance. Offers publications, meetings, and networking. Open only to independent operators.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved More Professional Organizations American Association for Homes and Services for the Aging Members include not-for-profit nursing homes, CCRCs, assisted living, and other facilities/providers. American Healthcare Association: Provides information, education, and administrative tools to its members including assisted living, nursing facility, and other providers.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Brent Ruggles, CEC, Corporate Executive Chef, St. Paul and Zale Lipshy University Hospitals Career path: Restaurant prep cook Restaurant lead dinner cook Restaurant sous chef College and hotel chef Executive chef at the Dallas Market Center Executive chef for Dallas Cowboys and Texas Stadium Restaurant executive chef Current job functions: Provide foodservice for patients, employees, and visitors Do catering for several hospitals Provide a number of retail services such as a café, convenience store, gourmet meals for two (to go) Write menus and develop recipes.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Organizational Chart - Hospital Fig 9-1
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Career Paths Figure PO 2-1
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Education Path Advice Figure PO 2-4
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 6. Culinary Careers in Supermarkets.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Introduction to Part 2. Feeding the Masses Chapter 7. Culinary Careers in B & I Foodservice.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Introduction to Feeding the Masses Chapter 1: Culinary Careers in Restaurants.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 5 Culinary Careers in Catering.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 3 Culinary Careers in Cruise Lines.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 10. Culinary Careers in the Armed Forces.
Careers in Dietetics Becoming A Registered Dietitian From the Academy of Nutrition and Dietetics.
Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ Chapter 9 Managed.
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 9 Managed.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey Introduction to Hospitality Management, First Edition John Walker CHAPTERCHAPTER CHAPTERCHAPTER.
Restaurant Manager Blake Boykin. Definition & Nature of Work Restaurant managers, or general managers, keep their restaurants operating at a profit. To.
According to the NRA (National Restaurant Association) there are 13.1 million people in the US working the food service industry. - one of the largest.
CAREERS AND EDUCATION Standard 4: Objective 2 Travel and Tourism.
Important Careers of the 21st Century Teacher Date.
© 2006 Thomson-Wadsworth. Learning Objectives Identify the various management roles for dietetic practitioners in foodservice. Differentiate between commercial.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved.
Careers Dietetics Information Provided By: Georgia Statewide Area Health Education Center (AHEC) PowerPoint Presentation.
OverviewOverview – Preparation – Day in the Life – Earnings – Employment – Career Path Forecast – ResourcesPreparationDay in the LifeEarningsEmploymentCareer.
Make a Difference! Discover a Career in Healthcare Management!
Careers and Education Standard 4 Objective 2. Education There are many educational programs and opportunities for those wishing to pursue training in.
Career Path Chef Student Name – Pd 1, Days 1, 5 September 3, 2008.
1 Welcome to the Foodservice Industry Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Summarize the.
Glencoe Culinary Essentials Chapter 3 Foodservice Career Options Chapter 3 Foodservice Career Options 1 There are a variety of job opportunities available.
Culinary and Catering Business. Education culinary training some level of culinary training skills management and business skills Bachelor’s degree.
CONTINUING YOUR NURSING EDUCATION. CONGRATULATIONS!
Chef Frank Powell Pd. 5 5/24/13 Frank Powell Pd. 5 5/24/13.
Types of Foodservice. What is Foodservice? A food and beverage business prepares, packages, serves, and sells or provides food for people to eat. These.
Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ Chapter 6 Food.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved CHAPTER 13. A WORD FROM INDUSTRY LEADERS.
Culinary Careers: Chef, Cook, food Preparation Worker By Nancy Kombert CEC.
-a professional cook specializing in desserts and sweet baked goods.
Chapter 7 On-Site Food Service. ON-SITE FOOD SERVICE On-Site food service is defined as “operations where food is served outside of the home but where.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 18 Advancing Your Career.
Food Service Managers by Hong Hoa Thai 12/10/09 The Job Overview: Typical work activities of food service managers: − analyzing and planning restaurant.
Agricultural Careers Nutritionist By: Dr. Frank Flanders and Katie Murray Georgia Agricultural Education Curriculum Office Georgia Department of Education.
Have the ability to understand a situation quickly and make judgments Have the ability to manage many programs at one time Be skilled in planning.
Chapter 2 Understanding Foodservice Operations © Goodheart-Willcox Co., Inc. Objective Recognize various types of foodservice establishments that employ.
OPEN DAY Chapter 6 Food and Beverage Operations.
Career Project By; Litzuly Carrillo. Career Choice Dietitian/Nutritionist Dietitian- an expert on diet and nutrition, who designs nutrition programs.
By : Lindsey Davis. Education and Training Dietitians need at least a bachelor's degree in the food service systems management, dietetics, and foods and.
Chapter 4: Foodservice Menus. Menu Styles à la carte: everything on the menu is priced separately semi à la carte: ▫Appetizers, soups, and desserts usually.
Nursing By Summer Boyd. Pay The median annual wage of registered nurses was $64,690 in May The median wage is the wage at which half of the workers.
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 6 Food.
Management in Food and Nutrition Systems. Areas of Employment Acute Care Facilities Acute Care Facilities fast turnover in numbers served fast turnover.
1 FRMCA Level 1, Chapter 1 Welcome to the Restaurant and Foodservice Industry 2014 Summer Institutes Level 1.
Graduate Program in Health Administration at Regis College Mary Ann Hart Graduate Program Director Health Administration.
Chapter 9 Nursing. Description Registered nurses (RNs) – treat and educate patients and the public about various medical conditions Provide advice and.
© 2017 SlidePlayer.com Inc. All rights reserved.