Answer to Question 1
Quality of food and service is not a procedure; it is a process and as such is never finished. The
main aim of the Deming philosophy is empowerment of the individual with dignity, knowledge,
and skills so that they may contribute to this process of continuous improvement. Team members
have to feel secure, be trained so that they can do the work properly, and be encouraged so that
the organization can develop and grow. Some of the areas that should the focus of continuous
improvement are:
Improving external customer satisfaction
Improving and developing closer supplier partnerships
Improving communications within the kitchen
Reducing waste
Preventing special causes of food preparation variation
Quantifying quality costs
Improving food production and service methods
Improving internal systems
Providing flexibility and adaptability
Answer to Question 2
A
Patients are encouraged to take an active role in their health care.
Prairie food web
Envelope showing four options for placement of ancillary service endorsements.
Radiation Quantity and Quality
People in poor, urban areas often find themselves in “food deserts"
Food jags