Monitor Meal Service and Establish Continuous Quality Improvement
Emily Cowles, MS, RD, LD Learning Objectives and Key Points
After completing this chapter, the reader should be able to: • Monitor Meal Service > Verify • Quality: palatability, texture, presentation, temperature • Diet accuracy • Portion size
> Assure compliance of meals served as posted
• Establish Continuous Quality Improvement Procedures for Foodservice Department
> Define objectives and standards for foodservice
> Implement auditing tool to determine the effectiveness of quality indicators
> Analyze and interpret data for reports > Implement necessary procedural changes > Monitor quality indicators
Please see the Supplemental Material for a complete list of this chapter’s references.