All Cases For
Foodservice Organizations A Managerial and Systems Approach, 10th edition Mary Gregoire Emily Patten
Hope Valley: A Case Study in Hospital
Food and Nutrition Services Operations
by
David Johnson, PhD, RD, CHE, MFP
Assistant Professor, Department of Human Nutrition and Hospitality Management, The University of
Alabama
Susan Arendt, PhD, RD, F AND
Professor, Department of Apparel, Events, and Hospitality Management,
University Faculty Fellow for Online Learning,
Director Iowa State Online, Center for Excellence in Learning and Teaching,
Iowa State University
, General Information
Academia and industry have both shown a demand for the inclusion of more hands-on, real-world scenarios that
bridge the gap between theory and practice. Case studies are a useful instructional method that helps students develop
critical thinking skills through active learning using practical and immersive learning experiences. Hope Valley: A Case
Study in Hospital Food and Nutrition Services Operations was developed to meet those demands.
Benefits for Instructors:
This case offers an immersive approach to imparting real-world hospital foodservice expertise to students. This case
provides instructors with many benefits:
1. Diverse Scenarios: Hope Valley includes case narratives that cover a wide range area of focus within hospital
foodservice operations. This allows instructors to tailor their teaching to match the specific needs of their course
and their students.
2. Rich Supporting Material: Hope Valley also includes offers supporting materials, such as an organizational chart,
staffing information, budgets, weekly operating reports, and more. Instructors can leverage these resources to
provide a holistic learning experience.
3. Realistic Problem Activities: The case includes problem activities that simulate real-world challenges faced by
healthcare foodservice managers. Instructors can use these activities to encourage critical thinking, decision-
making, and problem-solving skills among their students.
Benefits for Students:
Through this case students will be introduced to hospital foodservice operations and management:
1. Real-Life Scenarios: The case narratives establish a real-world connection to the problem activities and financial
management scenarios. This helps students to connect what they are learning in the classroom to what they will be
doing in industry settings.
2. Supporting Resources: The supporting material provided alongside the case narrative, such as organizational
charts, staffing information, budgets, and reports, equips students with the tools they need to analyze situations
comprehensively.
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, 3. Hands-On Learning: The problem activities and financial management scenarios offer students a chance to apply
their knowledge and test their skills. These activities bridge the gap between theory and practice, preparing
students for the demands of the healthcare foodservice industry.
How to Use the Case:
This case is designed for use with the textbook, Foodservice Organizations: A Managerial and Systems Approach.
A detailed description of Hope Valley Medical Center is included in Appendix A of the Foodservice Organizations textbook.
Case narratives and activities have been developed for each chapter in the Foodservice Organizations textbook. This
instructor website contains the case narratives that serve as the foundation for each learning activity and examples of
student responses to each activity. The case narratives and learning activities are organized by chapter as shown below.
These case study activities can encourage student’s active participation in problem solving in a hands-on learning
environment.
The student case assignments and worksheets for each chapter’s case activity are located on the student
resources website (http://www.pearsonhighered.com/careersresources/) that accompanies this text. Also at that site are
additional pieces of information that students will need for completing the case assignments.
List of Cases:
Chapter 1: Compare and Contrast Operations
Chapter 2: Cause-and-Effect Investigation
Chapter 3: Planning a Special Event Menu
Chapter 4: Flow of Food Analysis
Chapter 5: Purchasing
Inventory Management
Chapter 6: Food Production
Chapter 7: Distribution and Service
Chapter 8: HACCP Plan
Chapter 9: Policies and Procedures
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, Chapter 10: SMART Goals
Chapter 11: Barriers to Communication
Chapter 12: Conflict Resolution
In-Service Lesson Plan
Chapter 13: Break-Even Analysis
Capital Expense Proposal
Labor Cost
Advanced Level Financial Management Cases (4 scenarios)
Chapter 14: Marketing Plan
SW OT Analysis
Chapter 15: Composting Program
Chapter 16: Patient Satisfaction
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