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[DOC File]MONTROSE MEMORIAL HOSPITAL
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montrose memorial hospital food and nutrition services meal deduction authorization or waiver form. barcode number _____ (cafeteria will assign) physician name _____ authorization. i authorize montrose memorial hospital to bill my clinic/office for purchases from food services made.
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[DOC File]St. Luke's Cafeteria Menu
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Title: St. Luke's Cafeteria Menu Author: Mike Kelleher - Public Relations Last modified by: Trowbridge, Alexia M. Created Date: 5/9/2016 5:05:00 PM
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[DOCX File]Statement of Work (SOW)
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Progressive Food Preparation: Progressively prepare food items to yield optimum freshness, flavor, color, and texture. Serving Lines: Set up serving lines by the scheduled opening time. Food on the serving line shall be logically arranged and all foods shall be maintained at the specified temperatures.
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[DOC File]FOOD SERVICE FORMULA MATH PROBLEMS
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Cafeteria revenue $234,788. Catering revenue $ 10,246. Patient meal reimbursement $308,048. Food cost $328,393. Labor cost $163,803. Other costs $ 27,893 ... Food purchases $ 75,000. Number of meals served 65,000 Total labor costs= $132,000. 132000/65000= $2.03 per meal
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[DOCX File]Hospital Food Service Administrator Baseline Questionnaire
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Hospital Food Service Administrator Baseline Survey. Note: This survey is to be . completed by a member of management relating to Food Service. We are working with your hospital as part of a CDC grant to the NYC Health Department. The purpose of . this survey. is to . find out more about your. hospital retail food environment.
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[DOC File]Accounting and Reporting Manual for Community Hospitals …
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5330 NON-PATIENT FOOD SALES. This account is used for the revenues earned in the hospital cafeteria for meals served to employees and others. 5350 LAUNDRY AND LINEN REVENUE. This account shall be credited for revenues earned by providing laundry services to other organizations (both related and unrelated). 5360 SOCIAL SERVICES REVENUE
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[DOC File]CASE STUDY IN FOODSERVICE FORCASTING
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~65 percent of cafeteria customers purchase the chicken on Friday. The average number of cafeteria customers on Friday is 470. ~45 percent of patients order fried chicken from their menu. There are 280 patients in the hospital today. 210 patients are eating solid food. 18 patients are on liquid only diets. 52 patients are NPO, and receive ...
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[DOC File]SAMPLE LETTER TO HEALTH DEPARTMENT
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We plan to sponsor a food service program this summer under the USDA's Summer Food Service Program. The program will operate at the following sites: School Street City, State Zip Code. Beginning Date: Ending Date: Meal Types Served: Meal/Times. Meal/Times. Meal/Times Park …
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[DOCX File]DPH: Environmental Health Section
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Q:If a hospital cafeteria serves the general public are they restricted by HSP parts in the code? A:If the processes are separated and the foods labeled specifically for the HSP and general public and kept separately, the cafeteria would not necessarily be restricted to the HSP requirements for the food served to the general public.
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Hospital cafeteria food