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Factors influencing trayline accurac...

Zhao, Cecilia Jun.

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Factors influencing trayline accuracy at long-term care facilities that use tray menus and disposable tray cards.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Factors influencing trayline accuracy at long-term care facilities that use tray menus and disposable tray cards./
Author:	Zhao, Cecilia Jun.
Description:	75 p.
Notes:	Adviser: Carolyn Bednar.
Contained By:	Masters Abstracts International40-05.
Subject:	Health Sciences, Health Care Management. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1408631
ISBN:	9780493601885

Factors influencing trayline accuracy at long-term care facilities that use tray menus and disposable tray cards.
Zhao, Cecilia Jun.

Factors influencing trayline accuracy at long-term care facilities that use tray menus and disposable tray cards. - 75 p.

Adviser: Carolyn Bednar.

Thesis (M.S.)--Texas Woman's University, 2001.

The purpose of this study was to determine if there is a difference in number and type of trayline errors between long-term care (LTC) facilities that use individualized tray menus and those using disposable tray cards. Tray errors (i.e., omission, substitution, addition, and wrong condiments) were observed at each of six facilities during one weekday lunch trayline. The dietary manager/supervisor was also interviewed regarding trayline operation and demographic information about trayline employees. There was no significant difference in total number of tray errors between facilities using tray menus and those using disposable tray cards. However, facilities using disposable tray cards had a significantly higher number of substitution errors than facilities using individualized tray menus (P < 0.05). Omission errors were found to be higher for facilities using individualized tray menus. A correlation test did not give evidence of a strong association between number of errors and other demographic factors such as employees' education level, speed of trayline, number of trayline employees, and average length of employees' trayline experience.

ISBN: 9780493601885Subjects--Topical Terms:

1017922
Health Sciences, Health Care Management.

Factors influencing trayline accuracy at long-term care facilities that use tray menus and disposable tray cards.
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100 1 $a Zhao, Cecilia Jun. $3 1296957
245 1 0 $a Factors influencing trayline accuracy at long-term care facilities that use tray menus and disposable tray cards.
300 $a 75 p.
500 $a Adviser: Carolyn Bednar.
500 $a Source: Masters Abstracts International, Volume: 40-05, page: 1225.
502 $a Thesis (M.S.)--Texas Woman's University, 2001.
520 $a The purpose of this study was to determine if there is a difference in number and type of trayline errors between long-term care (LTC) facilities that use individualized tray menus and those using disposable tray cards. Tray errors (i.e., omission, substitution, addition, and wrong condiments) were observed at each of six facilities during one weekday lunch trayline. The dietary manager/supervisor was also interviewed regarding trayline operation and demographic information about trayline employees. There was no significant difference in total number of tray errors between facilities using tray menus and those using disposable tray cards. However, facilities using disposable tray cards had a significantly higher number of substitution errors than facilities using individualized tray menus (P < 0.05). Omission errors were found to be higher for facilities using individualized tray menus. A correlation test did not give evidence of a strong association between number of errors and other demographic factors such as employees' education level, speed of trayline, number of trayline employees, and average length of employees' trayline experience.
590 $a School code: 0925.
650 4 $a Health Sciences, Health Care Management. $3 1017922
650 4 $a Health Sciences, Nutrition. $3 1017801
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710 2 0 $a Texas Woman's University. $3 1017666
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791 $a M.S.
792 $a 2001
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