Rosalynn Case

Abstract

This study was done to develop a manual to be used in instructing food service supervisors in Brazil.

The need for the study was established when the writer was asked to direct a training course for food service supervisors in Brazil. Correspondence with dietitians in Brazil reveled that there was a definite need for a manual which presents current scientific, and technological information.

Current literature was reviewed and studied to determine present concepts in each of the areas of food service supervision and management. A manual of instruction was then prepared which included these concepts.

In the manual suggestions were made for determining the goals of a food service together with some keynotes of good food service. The organization of dietary department was outlined with some definition of tool commonly used in organizing a department and factors affecting the planning of menus and some of the advantages of planning menus ahead were discussed. A few basic facts of food and food nutrients needed by the body were briefly discussed. Good purchasing procedures for dietary department were explained and also the importance of checking merchandise received and of providing proper storage facilities. Simple food cost accounting procedures were outlined as were the objectives of food preparation, and some suggestions for preparing certain specific foods. The advantages of standardized recipes were explained and suggestions were given for establishing and using a standardized recipe file. The characteristics and responsibilities of a food service supervisor were listed as were some good personnel procedures and practices, and an introduction was given to the objectives, philosophy and procedures of work simplification. Guides to the purchase, use and maintenance of equipment were also listed.

The concluding chapter of the manual discussed the importance of safety and some safety rules for the food service workers, characteristics of a well arranged dietary department, and the importance of keeping food clean and sanitary, some standard sanitation procedures, and the responsibilities of a food service supervisor in maintaining good sanitation.

Further study and revision of the manual were recommended after the manual had been used in Brazil and subsequently evaluated.

School

Graduate Studies

First Advisor

Ruth Little

Second Advisor

Irma B. Vyhmeister

Third Advisor

Martha M. Miller

Fourth Advisor

Vera Mae Hanson

Fifth Advisor

Muriel R. Bafus

Degree Name

Master of Science (MS)

Degree Level

M.S.

Year Degree Awarded

1962

Date (Title Page)

6-1962

Language

English

Library of Congress/MESH Subject Headings

Cooking; Food Handling

Type

Thesis

Page Count

ix; 233

Digital Format

PDF

Digital Publisher

Loma Linda University Libraries

Usage Rights

This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights.

Collection

Loma Linda University Electronic Theses and Dissertations

Collection Website

http://scholarsrepository.llu.edu/etd/

Repository

Loma Linda University. Del E. Webb Memorial Library. University Archives

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