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Food Service Management Project

Food Service Management Project. Monday, October 13, 2014 MedStar Montgomery Medical Center Katie Meade and Hilary Smith. We are…. Golden Girls Nutritional Consulting Group, LLC. Image source: http://www.seniorcareinc.org/nutrition-3.html. Providing Long-Term Solutions for Long-Term Care.

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Food Service Management Project

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  1. Food Service Management Project Monday, October 13, 2014 MedStar Montgomery Medical Center Katie Meade and Hilary Smith

  2. We are… Golden Girls Nutritional Consulting Group, LLC Image source: http://www.seniorcareinc.org/nutrition-3.html Providing Long-Term Solutions for Long-Term Care

  3. Golden Girls Nutritional Consulting Group, LLC • Geriatric nutrition experts • Specialize in long-term care facilities, nursing homes, and assisted living centers • Develop innovative, budget-friendly menus for individuals of all dietary requirements and restrictions • Goal: To promote client satisfaction by creating a pleasurable dining experience

  4. Current Project • Hired by Grace Gardens Long-Term and Adult Care Facility to improve: • Meal service efficiency • Cost-effectiveness • Sustainability • Resident satisfaction with meals Image source: http://www.foodservicedirector.com/archive/archived-content/articles/changing-face-long-term-care

  5. Deliverables • Create new menus for the residential care, adult day care, and dialysis center • Decrease menu cost per day • Develop satellite kitchen for adult day care and replace main kitchen equipment • Re-evaluate RD staffing and scheduling • Propose new sustainability practices

  6. Grace Gardens • Located in Baltimore/Washington Area • Compassionate, comprehensive, individualized care • Services offered • High-quality medical services • Skilled rehabilitation therapy • Nutrition therapy • 300-bed residential care • Five-chair dialysis center • Adult day care program Image source: http://www.quarryhill.org/lifestyle/photo-gallery

  7. Grace Gardens Amenities • Paved walking paths • On-site laundry • Salon/barbershop • Community library • Social and recreational therapy activities • Exercise groups • Cooking classes • Day trips • Game nights

  8. Long-Term Care Residents • Age 65 and over with average age of 85 • 70% of residents are female • 40% of residents have Alzheimer’s disease or dementia • 25% of residents have depression • 40% need assistance with at least one ADL • 20% need assistance with eating

  9. Adult Day Care Program • 7:30 AM to 5:00 PM Monday through Friday • Provided with breakfast, lunch, and afternoon snack • Currently 20 participants • Care for individuals with neurological deficits and memory loss • Post-stroke disabilities • Dementia • Alzheimer’s Disease

  10. Dining Services • Two community dining areas • Residential dining room • Adult day care dining area • In-room dining also offered • 5% of residents • Conventional main kitchen • One straight trayline • Four-week non-select menu for breakfast, lunch, dinner • Reusable dishware

  11. Dialysis Unit • New five-chair unit • Two sessions • 7:00-11:00 AM and 1:00-5:00 PM • Mon/Wed/Fri or Tues/Thurs/Sat rotations Image source: http://www.dialyspa.com/Photo_Gallery

  12. Menu Development • Resident and day care complaints about food and lack of variety • Goal – To create a new cost-effective menu that will: • Increase satisfaction, intake, and socialization • Provide more variety and color • Be adaptable to accommodate diet modifications • Include seasonal items and plant-based protein

  13. Sample Regular Menu

  14. Sample Adult Day Care Menu

  15. Special Diets Create menus for special diets: • Liquid (clear & full) • Pureed • Cardiac • Calorie controlled (1600 kcal) • Renal

  16. Sample Liquid and Pureed Diets

  17. Sample Cardiac Diet

  18. Sample Calorie Controlled Diet

  19. Sample Renal Diet

  20. Dialysis Snack Rotation • New five-chair dialysis center needs a snack menu • Goal – To create an appropriate and palatable snack menu for dialysis patients with snacks low in • Potassium • Phosphorus • Sodium • Calcium

  21. Sample Dialysis Snack Menu

  22. Menu Cost Reductions • Grace Gardens current average cost: $7.50/resident/day for meals • Goal – To decrease food cost from $7.50/day to $5.85/day • New menus cost less than $5.85/resident/day • 22% savings for Grace Gardens

  23. Staffing and Scheduling • Create new RD schedule • Goal: To meet budget requirements • Annual RD budget: $275,000 • CNM Salary of $75,000 (+25% for benefits) • Consultant RD wage of $40.00/hour • Need four hours coverage on Saturdays

  24. Budget Breakdown

  25. New Schedule

  26. Kitchen Design and Remodel • Develop satellite kitchen for adult day care and replace old equipment in conventional main kitchen • Goal – To provide equipment that will: • Enhance quality of menu items • Meet budget requirement of $35,000 • Replace old equipment in main kitchen to rely less heavily on ready-to-eat foods and ultimately drive food cost down

  27. Foodservice System • The planned satellite kitchen will receive food from the main conventional kitchen before breakfast and lunch • Food received at the satellite kitchen is served in an adjacent community dining area for the adult day care participants

  28. For sanitary meal and snack preparation in the satellite kitchen Versatile Cost: $448.02 Work Table

  29. To replace an old refrigerator in the main kitchen Energy Star rated Cost: $6,560.01 Two-Door Refrigerator

  30. For storage of dry goods in the satellite kitchen Wire shelving promotes air circulation and decreases dust build-up Cost: $143.43 Wire Shelving Unit

  31. For heating and reheating in the satellite kitchen Cost: $224.99 Commercial Microwave

  32. To transport prepared foods from the main kitchen to the satellite kitchen before breakfast and lunch Mon-Friday Non-electric Hot and cold holding for up to four hours Cost: $2817.36 Mobile Enclosed Cabinet

  33. To replace an old food processor in the main kitchen To prepare fresh pureed foods instead of relying on ready-made Promotes better intake and food quality Cost: $915.36 Commercial Food Processor

  34. For the adult day care dining area near the satellite kitchen For participants to enjoy hot toast with breakfast or lunch Cost: $95.00 Commercial Toaster

  35. For the satellite kitchen to store frozen goods and desserts Cost: $736.25 Chest Freezer

  36. Will be used in the satellite kitchen to wash dishes, pans, plates, and utensils. Will prevent having to send dirty dishes to the main kitchen Cost: $1,024.25 Three Compartment Sink

  37. To reheat items from the main kitchen to temperature if necessary Energy Star rated Cost: $4,425.00 Countertop Boilerless Convection Steamer

  38. For the adult day care dining area adjacent to the satellite kitchen Nugget ice shape is easier for participants to manipulate Energy Star rated Cost: $2,959.00 Ice Dispenser

  39. For participants in the adult day care to enjoy panini sandwiches as requested Cost: $468.00 Panini Grill

  40. For baking and warming goods in the satellite kitchen Cost: $1,295.80 Countertop Warming and Baking Oven

  41. To replace an old steam kettle in the main kitchen Will be used to make soups, stews, gravies, and breakfast cereals Cost: $6,619.71 20-Gallon Steam-Jacket Kettle

  42. Will replace an old range in the main kitchen Versatile functioning Cost: $4,365.00 Gas Restaurant Range

  43. For adult day care participants to enjoy hot coffee or tea right in the dining area instead of being transported from the main kitchen Cost: $313.50 Coffee Brewer

  44. Total Cost • Shipping: $872.62 • Total cost all items + shipping: $34,283.30

  45. Sustainability • Current practices • Reusable dishes and tablecloths in dining areas • Paper napkins • Basic recycling in nursing and administrative areas: glass, paper, and plastic • Recycling bins not available in resident rooms or community spaces

  46. Sustainability • Goal – To identify three possible areas of improvement in sustainability practices • Sourcing local, seasonal, and sustainable produce • Reducing organic and inorganic waste • Reducing carbon intensity • Recommend implementation strategies

  47. Sourcing Local Produce • Switch to a produce vendor who can provide wide variety of locally grown products • Keany Produce in Mid-Atlantic region • Support local farmers from Maryland, Virginia, and Pennsylvania • Minimize impact of food travel • Increase availability of fresh, seasonal produce

  48. Garden Project • Utilize available space at facility to start a garden • Vegetables and herbs grown in the garden can be featured on the menu • Residents feel more connected to their food

  49. Benefits of Gardening • Residents can assist with planting and tending to garden • Raised bed and container design for accessibility • Research suggests gardening may • Improve physical function • Enhance social interaction • Lead to more self confidence • Improve mood Image source: http://latimesblogs.latimes.com/home_blog/2011/09/oxnard-senior-vegetable-garden.html

  50. Potential Drawbacks • Costs • Lack of dedicated staff • RD and recreation director to share responsibility for pilot garden • Seeking volunteer assistance • Procedures and documentation required to use vegetables in commercial food service

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