Terms and Definitions
ACUTE CARE – normally referred to as
‘ a hospital’ but truly the terminology used to
describe services for people that stay at a site for a short
period of time . This time frame could be a day visit (outpatient)
or for a number for a number of days (inpatient). The average
length of stay for an acute care location is normally 2.5 -
4 days .
AMBULATORY CARE – often referred to
as a ‘clinic’ this is a triage type location that
normally sees people and refers them to other medical facilities
LONG TERM CARE or LTC – a facility for
the elderly with normal average lengths of stay of 3-5 months
with some residents often staying for years.
RESIDENTIAL CARE – The term "residential
care facilities" refers to facilities which are approved,
funded or licensed by provincial/territorial departments of
health and/or social services. Among the facilities included
are homes for the aged (including nursing homes), persons with
physical disabilities, persons who are developmentally delayed,
persons with psychiatric disabilities, persons with alcohol
and drug problems, emotionally disturbed children, transients,
young offenders and others.
CHRONIC CARE – a facility that cares
for people that will be in need of support and care for a long
time (upward of 5 years or longer). These are facilities that
care for serious disabilities and ailments such as mental illness,
stroke, coma, and serious spinal cord injuries (i.e. quadraplaegic).
HEALTH CARE SUPPORT SERVICES – food,
housekeeping, maintenance, laundry, security, portering (sometimes
pharmacy, labs, and storeroom)
CLINICAL DIETITIAN – a professional
dietitian who normally reports though the clinical side of the
hospital rather than being a part of the support service team…they
have a relationship to build and maintain with dietetics or
food services department but they are often considered as part
of the programs department rather than food services.
ADMINISTRATIVE DIETITIAN – a professional
designation that describes a dietitian who has more management
experience and training rather than clinical training. An Admin
Dietitian cannot counsel patients and prescribe diet therapy.
REGIONALIZATION – a term used to describe
a multi site group of health care locations that have merged
under one authoritarian body such as one board or one team of
senior management. This has become a new process mandated by
some governments to find efficiency and operational savings
through consolidation and removal of duplication and waste.
GROUP PURCHASING or BUYING GROUP
– many hospitals have opted to join large buying groups
to try and find savings in raw food costs due to economies of
scale akin to larger volume purchases. This also helps standardize
what hospitals use and is of particular advantage in large regional
groups of hospitals – therefore, if employee xyz works
at Hospital A one day and is called in to work at Hospital B
the next day, she/he will be using the same equipment etc.
FOOD SERVICE WORKER or AIDE
– some one that works in Food Services
PORTER – a position name given to someone
who is responsible for moving carts etc throughout the health
care facility as well as delivery and pick up of patients
FOOD SERVICE MANAGER / DIRECTOR – the
person in charge of the food service department. A layer of
supervisors report to this person and this person could be responsible
for a number of locations
DIRECTOR OF SUPPORT SERVICES – often
this person has a number of departments reporting to them such
as housekeeping, dietary, maintenance, and security and could
well be responsible for more than one location.
PATIENT AS OPPOSED TO NON PATIENT FOOD SERVICES
– patient foodservices is as it sounds, a service provided
to in and outpatients of the hospital usually to their direct
care area such as their room. Non Patient Food Services is usually
referred to as Retail services or catering.
RETHERM or RETHERMALIZATION
– a process whereby cooked food that is cold is reheated
to serving temperature. Also called Regeneration or Regen for
BELTLINE – the mechanical beltline that
sends a tray past various food service stations so that employess
can place food products on the tray as per the need of that
TRAY SERVICE – meals are served to patients
on trays. Normally the patient chooses their meal components
ahead of time and the tray is assembled in advance of the actual
service. This is the norm for most acute care settings
BULK SERVICE – meals are served to patients
from a trolley that has a array of hot and cold foods to choose
from . Usually patients can make their choice and be served
immediately after the preferences are given to the food service
SMALLWARES – this is anything that can
be used to help feed a patient and includes everything from
trays, plates, bowls, cups, lids, etc. These can be made of
high heat plastics or china/porcelain. Burlodge carries a wide
range of disposable smallware products as well such as lids,
plates, side dishes, and cups.
ANCILLARY EQUIPMENT – these are pieces
of equipment that are used in support of larger equipment such
as retherm carts. They often include such items as tray carts,
plate storage racks, beltlines, baskets, etc.
CONVECTION HEAT – a method of reheating
food using hot air movement by fan. Food is gently brought to
serving temperature by constantly passing hot air around the
entire food . This is similar to how you heat food at home.
CONDUCTION HEAT – a method of heating
food by heating the pod that the plate is positioned on. The
plate emits the heat into the food thus heating the food from
the bottom up. This causes excessive moisture to form on lids
as well as tends to scorch food. The
INDUCTION HEATING – a method that sees
the plate becoming warm when it comes in contact with a special
surface. The special surface is not hot to the touch. The plate,
however, has a special metal plate inside the porcelain that
will become hot when it is contacted by the special surface.
LIAISON CHAUDE – the method of tray
assembly that has hot food placed on a tray at a beltline.
LIAISON FROIDE – the method of tray
assembly that has cold food placed on a tray that will be reheated
later in a retherm unit
MARCHE EN AVANT – the process flow of
food through a food service kitchen that has food moving forward
and waste reversing. As the food continues forward it becomes
‘cleaner’ and packaging is removed and it is stored
in sanitary containers
Service Terms & Definitions