Foodservice Equipment & Supplies

AUG 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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AUGUST 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 55 T he Base Realignment and Closure Commission mandated a consolidation of military resources and services in San Antonio, Texas, in 2005. As a result, the U.S. Army's Fort Sam Houston, the U.S. Air Force's Randolph Air Force Base and its Lackland Air Force Base — all three adjoining but separate military installations — combined into Joint Base San Antonio. Since Randolph Air Force Base had only outpatients, inpatient care only affected Brooke Army Medical Center (BAMC), located at Fort Sam Houston, and Wilford Hall Medical Center, located at Lackland Air Force Base. Following the base realignment and closure, inpatient care at Wilford Hall Medical Center closed. As a result, the 738,000-square-foot Consolidated Tower at BAMC was con- structed. The seven-year project was completed in 2016 to serve the needs of an increased number of patients, staff and visitors, which necessitated a new kitchen, The Dining Room servery and seating space, Fast Fuel Grab 'n' Go outside the servery, and a grab-and-go kiosk in the Medical Mall in the original hospital tower. BAMC Department of Nutritional Medicine now provides all food and nutrition support for patients, staff and visitors for the 425-bed, Level I Trauma Center in the original tower and new tower. BAMC at Fort Sam Houston also provides care to 242,000 beneficiaries in the local Military Health System (MHS) and civilian emergency patients. The BAMC dining facility renovation and modernization project started in the summer of 2013. "The intent of the renovation was to update the inpatient foodservice and staff and visitor dining facility to be functionally and technically similar to current healthcare retail and full patient room service operations in the private sector," says Lieutenant Colonel (LTC) Sarah L. Flash, chief, Department of Nutritional Medicine. Like all renovation projects, this one came with its own unique set of chal- lenges. The department was landlocked and, aside from the small courtyard expansion, the footprint for the department could not change, LTC Flash says. "The increases in production and service capacity would need to come from more efficient layout, equipment and circulation." The existing kitchen, servery and dining space were renovated to reallocate spatial areas making all areas more efficient in layout and circulation. "The renovation expanded the kitchen, servery and dining areas, improving the flow and efficiency of all areas," says Paul A. Mackesey, president, Above: The dining room allows in natural light and offers seating for individuals and small and large groups. Natural hues and greenery emphasize the operation's sustainable practices. Left: Food concept stations offer a wide variety of menu selections. The center section offers refrigerated menu items and bakery goods. One of the design goals was to provide adequate accommodation for wounded warriors.

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