Foodservice Equipment & Supplies

AUG 2017

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62 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2017 ● Overview: BAMC Department of Nutritional Medicine provides all food and nutrition support for patients, staff and visitors for the 425-bed, Level I Trauma Center. BAMC at Fort Sam Houston provides care to 242,000 beneficiaries in the local Military Health System (MHS) and civilian emergency patients. Approximately 8,500 staff members on the campus provide in- patient and outpatient services. BAMC is the Department of Defense's largest military medical facility and serves as the premier medical readiness training platform for both the Army and the Air Force. Forty of the hospital's inpatient beds are designated for the U.S. Army Institute for Surgical Research (USAISR) Burn Center. The Burn Center serves alongside the Level I Trauma Center to provide emergency services for residents from 22 separate counties in South Texas. The Emergency Depart- ment receives 80,000 visits annually. ● Department of Nutritional Medi- cine Branches: There are six in total: Office of the Chief, Culinary and Hos- pitality Branch, Patient Room Service Branch, Clinical Nutrition Branch, Community and Outpatient Nutrition Branch and Education and Research Branch. The department is respon- sible for all inpatient clinical nutrition operations, medical nutrition therapy for inpatients and outpatients, out- patient and community nutrition, foodservice operations/support for all patients, staff and visitors at BAMC, as well as support for the U.S. Army Dietetic Internship Program and Army Graduate Program in Nutrition. Education and Research is the pri- mary department that supports, but the dietetic interns rotate through all areas during their internship. The Nutritional Medicine staff consist of active-duty Army and Air Force per- sonnel, the Department of the Army Civilians, and contractors. ● BAMC Renovation Completed and Opened: March 2016 ● Scope of Project: Complete renova- tion of the hospital's lower level, which includes the department of Nutritional Medicine administrative area; a kitchen and food produc- tion area; patient tray assembly; The Dining Room servery and 350-seat dining room; an executive meet- ing room; and Fast Fuel Grab 'n' Go. The project also includes a remote grab-and-go operation located in the Medical Mall of the same building. ● Size: 31,908 gross sq. ft. ● Seats: 350 ● Average Check: N/A ● Total Annual Sales: N/A ● Patient Transactions: Approximately 280 inpatient meals per meal period; the kitchen can produce 400 inpa- tient meals per meal period at full hospital bed capacity. ● Monthly Customer Transactions: The Dining Room cafe, 64,000; Fast Fuel Grab 'n' Go (outside servery), 14,000; and a grab-and-go kiosk in the Medical Mall featuring chef signature soups, salads and sandwiches, 18,000. ● Patient Room Service Hours: 6:30 a.m. to 7 p.m. ● Dining Room Hours: Breakfast, 6 a.m. to 9:30 a.m.; lunch, 11 a.m. to 2 p.m.; and dinner, 4 p.m. to 6 p.m. ● Staff: 280 full-time equivalents ● Total Project Cost (includes equipment): $33 million design- build contract funded through military construction funds ● Website: FACTS OF NOTE The dishwashing operation supports the servery and patient tray service. by allowing staff to replenish the station without interfering with customer flow," Beck says. Hot wells warm oatmeal and grits in the morning and soups at lunch and dinner. Deli-icious features fresh made-to-order sandwiches with hot and cold options. Staff heat sandwiches in a high-speed air impingement oven and panini press. Comfort Classics features comfort foods and chicken roast- ed in a rotisserie in plain view of customers. A heated cabinet holds the roasted chicken. Flame offers grilled items made to order on a griddle, chargriller and

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