Foodservice Equipment & Supplies

OCT 2017

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

Issue link: http://fesmag.epubxp.com/i/878807

Contents of this Issue

Navigation

Page 57 of 93

● ● ● ● ● ● 54 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2017 anything you need?' Catering assistants work 12-hour shifts so they see patients for all three meals and develop relationships." Catering assistants deliver five trays and then return to those five patients' rooms to make sure everything is accept- able. They then move along to the next five rooms, deliver- ing trays and coming back to check with those patients. After the 24 patients finish eating, catering assistants return to patients' rooms, pick up trays and ask how patients enjoyed their meals. They place used trays in a different transporta- tion cart, which a staff member transports back to the central kitchen for cleaning in the cart wash area. "This efficient, restaurant-style system is as close to room service as we can get without actually having a room service program," Hill says. "There are advantages to our system as well. Each unit serves breakfast, lunch and dinner at a set time, so nurses know when they must get patients ready for eating their meals. The partnering works very well." Perhaps the most challenging task for Food and Nutrition was figur- ing out how to develop menus that would cover all diets. The team also had to figure out how to serve up to 12 restaurant-style menu items at the same temperature in the retherm carts. "The dietitians and chefs had to mar- ry their talents to make all this happen, which took about a year and a half to get right," Hill says. "The culinary team had to develop the menus and make sure they would individually retherm and retherm together. Putting 24 lasagnas in the cart at one time is easy, but fish doesn't need to cook as long to be flakey and moist. Also, we had to figure out how much steam is needed for each menu item. So, we had to figure out which items could retherm to- gether and hold the quality of the food." Food and Nutrition also supports hospitals offering room service and two business and industry facilities within CHI Health. In these situations, bulk food is transported to the facilities. Catering assistants assemble trays using hot food and cold food and deliver trays on carts to patients at any time from 7 a.m. until 7 p.m. During the first weeks since the new restaurant menu introduction, patients, nurses and staff have offered positive feed- back. Staff will continue to tweak menus so they receive high satisfaction scores. FE&S ● CHI Health, President, CUMC–BM: Kevin Nokels, FACHE ● CHI Health, Division Director, Food and Nutrition: Terri Hill, CDM, CFPP ● CHI Health Director, Food and Nutrition, CUMC–BM: Tom Miller ● CHI Health Executive Chef, Division Manager, Central Kitchen: Kurtis Kenkel ● CHI Health, Clinical Division Manager: Beth Naylor, RD ● CHI Health, Operations Division Manager: Mike Matulka KEY PLAYERS Gene Zurek, a cook, places cook-chill food into bags. Tom Miller and Terri Hill discuss new menu items. ON-SITE PROFILE

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - OCT 2017