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Program evaluation techniques in the health services
1976
Meredith, Jack
Extract: The issue of program evaluation in the area of health services is addressed; examples are drawn from the field of mental health. Current arguments concerning the goals, characteristics, and methodologies of program evaluation are discussed and two generally useful quantitative evaluation models are presented. The models are compared and their advantages for clinicians and administrators are detailed.
Afficher plus [+] Moins [-][Quality evaluation of Colombian marmelades]
1976
Villalobos C, M. | Galiano, O.M. de | Cristancho, L.P. de
Evaluation of lamb carcass quality [Yugoslavia]
1976
Karan-Djurdjic, S. | Peric, V. (Poljoprivredni Fakultet, Zemun (Yugoslavia)) | Kostic, V. (Institut za Stocarstvo, Zemun-Polje (Yugoslavia))
Evaluation of water quality models | Technical Report Archive & Image Library (TRAIL)
1976
Grimsrud, G. Paul. | Finnemore, E. John | Owne, H. James
[Quantitative evaluation of stickiness and spaghetti quality]
1976
D'Egidio, M.G. | Sgrulletta, D. | Mariani, B.M. | Galterio, G. | De Stefanis, E. | Fortini, S.
Quantitative evaluation of stickiness and spaghetti quality
1976
D'Egidio, M.G. | Sgrulletta, D. | Mariani, B.M. | Galterio, G. | De Stefanis, E. | Fortini, S. (Istituto Sperimentale per la Cerealicoltura, Rome (Italy))
Evaluation of beef texture [Quality, measuring instruments].
1976
Herring H.K.
Quality evaluation of eggs and poultry meats.
1976
Tsai L.S.
Evaluacion de calidad de mermeladas colombianas.
1976
Villalobos C M. | Galiano O.M. de | Cristancho L.P. de
Quality control in food service--what it is and how to get it
1976
Buchanan, Robert D.
Management needs to be concerned with those aspects of quality which are economically feasible, and needs to meet the quality criteria implied by both customers and market forces. Eighteen causes of low quality, and all the activities that must be controlled to assure the quality of a product, are listed. How to develop food product standards, food specifications, and standard recipes are discussed. The pre meal evaluation, the critical evaluation and analysis by management and preparation personnel of every product about to be served at each meal, is advocated. Suggestions are offered on how to stimulate employees to produce food to a product standard.
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