A Study of the Effectiveness of A Management Consulting System for Long Term Residential Health Care Food Service Systems (Illinois)
Turl, Marvi Eugene
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https://hdl.handle.net/2142/69136
Description
Title
A Study of the Effectiveness of A Management Consulting System for Long Term Residential Health Care Food Service Systems (Illinois)
Author(s)
Turl, Marvi Eugene
Issue Date
1987
Department of Study
Education
Discipline
Education
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Business Administration, Management
Abstract
This research studied the impact of a specified management system for long term care food services systems in the State of Illinois. Specifically, the CNCI Management System was developed as a food service management system within an open systems conceptual framework. The input variables included three sets of resources: (1) Labor Cost, (2) Raw Food Cost, and (3) Supply Costs. Application of the management system, which represented the throughputs or conversion process, was accomplished via on-site consulting services and food service management manuals. The system outputs were the meals provided to residents in Illinois long term care facilities. This study demonstrated three aspects of continuing professional education. First, the consultants received continuing in-service professional education regarding the CNCI Management System. Second, the entire intervention was educational in quality, i.e. the consultants taught food service personnel how to implement the CNCI Management System. Third, the CNCI Management System includes two management manuals. The Consultants Policy and Procedures Manual which provides a description of the content and process for training food service personnel. In addition the Facility Policy and Procedure Manual provides the long term care facility administrator and food service supervisor with detailed educational materials regarding how to manage long term care food service systems.
A monetarily defined variable, tray cost, was sampled to assess performance of the food service system. Average monthly tray costs were sampled seven times, one pre-intervention and six post-intervention, for all 16 intervention facilities and for 16 non-intervention, comparison facilities. Participating in this study were long term residential care facilities which were legally organized as for profit corporations in the state of Illinois. A quasi-experimental data collection design was used to gather the data. Analysis of variance with repeated measures and t-tests were the principle statistics used to analyze this data.
Results indicated a statistically significant difference between the intervention and non-intervention groups with reference to average monthly tray cost. Wide variability of tray costs within both the intervention group and the non-intervention group was observed over time. Also noted was an absence of significant differences in the performance of the intervention group tray costs due to different consultants who were assigned to various facilities. The data revealed the development of a trend toward consistently lower mean tray costs and lower variability of those costs within the intervention group over the six-month research period. Implications for further research were discussed.
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