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Biomedical subjects

M F Nettles

Publications and source records attributed to M F Nettles.

6 recordsLinked to original sources
PubMed1997

Analysis of the decision to select a conventional or cook-chill system for hospital foodservice.

OBJECTIVE: The objectives of this study were to determine what variables hospital foodservice directors consider when selecting a conventional or cook-chill system, to determine the importance of each variable considered, and to compare decision variables by type of foodservice system. DESIGN: Survey questionnaire. SUBJECTS/SETTING: Hospital foodservice directors in general, medical-surgical hospitals who had been involved in the decision to select a conventional or cook-chill system (N = 127). STATISTICAL ANALYSIS: Analysis of variance and chi 2. RESULTS: The decision process used by foodservice directors who selected a conventional system appears to differ significantly from the process used by directors who selected cook-chill systems. However, directors in this study who selected a cook-chill system were more likely than those who selected conventional systems to consider more issues in the decision process, visit other operations, place more importance on return on investment and projected labor costs, calculate more values, consider both conventional and cook-chill options, and use nonfoodservice personnel such as manufactures' representatives and consultants. APPLICATIONS: Results of this research suggest that the decision process to select a foodservice system in hospitals is complex and is one that foodservice directors will likely be involved in several times throughout their careers. Directors who have made such decisions appear to consider many issues, both quantitative and qualitative, when selecting either a conventional or cook-chill system. Regardless of the system chosen, directors indicated that numerous issues were important in the decision.

Analysis of Variance↗
PubMed1993

Relevance of competencies to graduate education and experience in foodservice management.

The objectives of this research were to identify professional and educational characteristics of graduates from master's degree programs in foodservice management; determine the relevance of specific concepts to present professional responsibilities; rate the quality of master's degree educational preparation; and determine whether competence was gained from sources other than the graduate program. Participants were 85 graduates of master's degree programs in foodservice management (1980 through 1988) from five universities. The research instrument contained three scales to assess 43 foodservice management concepts regarding relevance, educational preparation, and competence gained from other sources. Demographic information was also requested. The most commonly held present position was foodservice director. Graduates were most likely to be employed in health care facilities or colleges and universities. All concepts were rated as relevant to graduates' present professional responsibilities, and quality of educational preparation was rated satisfactory or better. Principal component analysis, using a varimax rotation, resulted in four factors, which were titled food production, management, organizational communication, and strategic thinking. Analysis of variance was conducted to determine whether differences existed in the factor scores on the basis of position title or graduate program attended. Foodservice directors rated the food production and management of organization factors more relevant to their present position than did clinical dietitians. Scores for quality of educational preparation for the four factors did not differ on the basis of graduate program attended.

Analysis of Variance↗