ABSTRACT
Planning of food to nursing home residents is explored to examine residents’ perspectives related to nursing home food and food service, and to identify strategies for improving food and food service in old people’s homes. An interpretive phenomenological approach was used to uncover meaning in a series of “tell me a story” interviews about food and food service with residents from Regina Mundi Home for the elderly , Wellcare Home Medicals and Miradora Care Homesin all in Lagos. Analysis revealed that the quality of food provided for theses residents are not very fair. Specific information found under these rubrics can be used as a blue print for quality improvement interventions implemented by nursing home staff and management, thereby improving quality of life for old people’s home residents.
TABLE OF CONTENTS
1.0 INTRODUCTION
1.1 Background of the study
1.2 Statement of problem
1.3 Objective of the study
1.4 Research Hypotheses
1.5 Significance of the study
1.6 Scope and limitation of the study
1.7 Definition of terms
1.8 Organization of the study
CHAPETR TWO
2.0 LITERATURE REVIEW
CHAPETR THREE
3.0 Research methodology
3.1 sources of data collection
3.3 Population of the study
3.4 Sampling and sampling distribution
3.5 Validation of research instrument
3.6 Method of data analysis
CHAPTER FOUR
DATA PRESENTATION AND ANALYSIS AND INTERPRETATION
4.1 Introductions
4.2 Data analysis
CHAPTER FIVE
5.1 Introduction
5.2 Summary
5.3 Conclusion
5.4 Recommendation
Appendix
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Managers are the community that visibly stands apart in present-day business organization, although heterogeneous and difficult to unequivocal defining. The reasons for this phenomenon are concerned with the process of ownership and management’s
separation, therefore with so called “managerial revolution”. In the business encyclopedia, manager is described as a person, who fulfills the primordial managerial functions (planning, organizing, motivating and controlling) and is the superior of given human team (Encyklopedia biznesu1995). However, manager is a person who first of all is responsible for realization of management process. In particular manager is the person, that makes plans and decisions, organizes, supervises and controls human, finance and information resources (Griffin2010). Manager can be seen as a profession which essence is the management – the art of reaching goals by proper using the finance, material and human resources (Pocztowski1997). In catering management the manager is seen as a person employed for managing, fulfilling all his functions and making use of all or some part of fund/resources in order to achieve goals of the whole or its given part.
Catering is the business of providing food service at a remote site or a site such as a hotel, public house (pub), private home or other location. Catering has evolved to become an artisanal affair. The importance of good quality food to the health and well being of older people, and how the housing and care industry needs to embrace the opportunity of expecting more from the catering. There seem to be different challenges being faced by mangers in providing efficient service. The preparation of food and its related knowledge are an inevitable part of daily living and an important part of an economy. The subject is addressing the challenges faced by managers in providing efficient catering service in the old people home.
1.2 STATEMENT OF THE PROBLEM
The challenges faced by managers in providing efficient catering service for old people home cannot be overemphasized. This is because the basic human need of food with product and services from an industrial perspective co