Certified Dietary Manager Exam Secrets Study Guide 8, Exams of Nutrition

Download Certified Dietary Manager Exam Secrets Study Guide 8 and more Exams Nutrition in PDF only on Docsity! Certified Dietary Manager Exam Secrets Study Guide What other certification programs or credentials might you see in foodservice managers? - - ServSafe - CDM, Certified Dietary Manager - CFPP, Certified Food Protection Professional CDM Certified Dietary Manager - - 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 - - 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 - - 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 - - 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 - - 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 - seldom seen anymore was used on a team authority organizational chart Circular Organizational Chart - - 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? - LTC small hospitals Team Authority organizational chart would be seen where? - Large hospitals Definition of a cycle menu - - 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? - - 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 - 3. Systems Approach - - complex organizations are made up of interdependent parts that interact in ways to achieve goals - parts can't function without each other - Two Parts Theory: open system interacts with external forces (customers, suppliers, gov't). External forces have an impact on the organization and the organization has an impact on the environment. Impact of changes within an organization: a change in one part affects other parts. 4. Contingency or Situational Leadership - Fielder - - responds to external environment - methods that are highly effective in one situation may not work in another. Mgmt must identify which techniques will work in a particular situation at a particular time. 5. Scientific Management - Taylor - - Work-centered: workers must work at fastest paces possible and at maximum efficiency - (employee is put in one spot, e.g. cashier, and just works works works there.) - structure work situation to minimize motivation needed by supervisor - find the best way of performing tasks - focuses on the physical aspects of the job 6. Drucker's Management by Objectives (MBO) - - democratic mgmt that provides control from within - establishes performance goals and objectives WITH the employees - SMART method for objectives: Specific Measurable Achievable Realistic Time related - participative leadership 7. Transactional vs. Transformation Leadership - how leaders and followers influence each other - Transactional Leader: clarifies roles and responsibilities; uses REWARDS and PUNISHMENTS to achieve goals - engage in bargaining relationship with their followers - leader tells employee what they need to do to obtain reward, corrective action only when employees fail to meet performance goals Transformational Leader: agents of change - inspire - cultivate employee acceptance of group mission 8. Organizational Change Theory - Managers serve as catalysts for change - Conditions necessary to change a dept: - leader recognizes need for change - leader helps followers recognize need by raising dissatisfaction - followers are shown that the present situation does not meet their needs Leader depicts a future that appeals to values, needs, and aspirations. Unfreeze the status quo, change to a new state. Dos and Don'ts of Listening - To Listen Well, Do... - hear - understand - reflect - respond Don't... - advise - probe - interpret - judge Groups in the Marketing Channel - - Producers: farmers, ranchers who sell raw food to processors or manufacturers - Processors or Manufacturers: organizations that take raw food items and transform them into packaged products for sale to consumers or foodservice operations - Distributors: wholesaler responsible for transferring products from the processor or manufacturer to the supplier. AKA wholesalers, brokers, manufacturers representatives. This group gets the food to a company that will ultimately distribute the food to the customer. - Suppliers: sell products to the ultimate buyer. Foodservice managers usually buy from suppliers rather than wholesale distributers because one-stop shopping can be done with suppliers. - Customers: anyone who is affected by a product or service How are #10 cans packaged in a case? - 6 #10 cans in a case How do scoop sizes work? - - the smaller the number, the more the scoop holds - the number on the scoop indicates how many level scoopfuls make 1 quart. e.g. No. 8 scoop: 8 scoops = 1 qt. Types of Meal Service: Centralized vs. Decentralized - Centralized: food is portioned onto trays in a centralized location Decentralized: food is distributed to other locations for finishing and service e.g. cook-chill, food is prepared and transported in bulk to serving locations, food is portioned up on individual insulated food trays and delivered Trays per Minute - - a way of performance measurement in trayline systems - both productivity and accuracy are key concerns - Trays per Minute means how many trays are produced during each minute on a tray assembly process Trays per Minute calculation - 1. Determine total time elapsed for tray assembly from start to end times in minutes. 2. Divide number of trays by total number of minutes. Trays / Minutes = trays per minute obviously Room Service - - fastest growing service model - flexible meal delivery system modeled after hotel services - two dietary compliance challenges can arise with room service: 1. the need to meet individualized diet orders 2. assure that every client receives a meal for each meal period and is not overlooked if no phone call is made. Computer software systems can help. Computer applications in food and nutrition services - - menu planning - procurement - production - inventory management - managing food and nutrition services - clinical functions and overall systems integration Menu planning using software - - can reduce duplication - can use "what if" analysis to experiment with various menu offerings and recipe ingredients to find the most cost effective choice that meets nutritional, aesthetic and quality requirements - recipe modifications can be used for special diets - recipe standardization - recipe adjustment - recipe costing - paperless alternatives - patient food choices - ETC. - the benefits of integrated menu management systems are mainly: increasing productivity, record keeping, adhering to diet restrictions, real time data interface, using information for analysis and reporting Procurement using software - - can generate ordering guides - manage food costs - Just in time purchasing: uses finely tuned product forecasting as well as the ability to place and process orders with a short turnaround time - technology is replacing traditional telephone ordering - bid analysis as basis for purchasing: can obtain price information electronically and automate the process Production using software - - will vary according to production systems such as cook-serve, assembly- serve, cook-chill, etc. - software will determine the amount of ingredients needed for production of forecasted number of portions - may generate processing sheets, e.g. how much onion to chop, thaw schedule for meets Inventory management using software - - specify multiple sets of data related to a single item, multiple vendors, prices, and packaging EYF - Edible yield factor - figure that assists in calculation of how much of a product will remain after preparation has been completed - EP/AP = EYF Basic receiving process - 1. Check against purchase records if possible 2. Inspect against specification 3. Accept or reject products 4. Inspect against delivery invoice 5. Complete receiving report 6. Transfer to storage 1. Check against purchase records - - count items, number of cases - can choose to weigh items but seldom done 2. inspect against spec - - does grade of meat match spec? - look for signs of temp abuse, spoilage, pest infestation, expiration 3. Accept or reject products - - is easier to reject items before they are accepted than to return them after they have been accepted - wrong product is delivered or product does not meet spec - product was not ordered - supplier has made an unacceptable sub - food safety indicators are unacceptable or product is outdated - product was not delivered on time 4. inspect against delivery invoice - - compare with the invoice for the correct quantity at the correct price - if no corrections, the receiving employee can sign it - one copy should be retained by the dietary operation and the driver will take the other copy - if corrections needed, not those on the invoice. A credit memorandum may be issued. 5. Complete receiving report - this is only used in large facilities and may have different formats 6. Transfer to storage - after products are received, they must be transferred immediately to the proper secure storage area. Timing is critical for foods needing temperature control ABC Analysis - - the greatest dollar value of an inventory investment is represented by a relatively small number of items - e.g. meat, cheese, etc. - ABC analysis helps a dietary manager focus inventory controls where they are most needed. - foods are grouped according to most costly (A), moderately costly (B), and least costly (C). - Those in group A need the tightest control. Invoice - a document designating what has been purchased and accepted at what price Statement - an accounting document that summarized all invoices, credits, and payments for a given time period and provides the bottom line, such as amount due. Puree - - need a good food processor or blender - meats potentially need extra liquid - commercial thickener - want to use the least amount of thickener for minimum alteration of taste Slurry - - refers to a thickener dissolved in a liquid - slurry helps dry, crumbly foods such as breads, cakes, and cookies become softer and more liquid Types of slurry - - gelatin (seldom used) - commercial thickener slurry - meats: the thickener, broth, and meat are blended together - breads, cakes, crackers, cookies: dissolve 1 Tbsp of thickener in 1/2 cup of liquid (milk or juice)