Foodservice Equipment & Supplies

AUG 2018

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38 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2018 MICRO-HOSPITAL FOODSERVICE Transporting food from one Indiana hospital to another becomes a win-win for both facilities within the Hendricks Regional Health system. By Donna Boss Photos courtesy of Hendricks Regional Health T he first hospital in Brownsburg, Ind., came with another first for the Hendricks Regional Health system as this site marks the system's first micro site. Located 18 miles from its sister facility in Danville, the new Brownsburg facility contains six beds, a full-service emergency room, immediate care services, on-site physical therapy and cardiac rehab therapy, as well as a full-service lab and radiology services. Hendricks Regional Health owns and operates both hospitals. By expanding into Brownsburg, the hospital system gains a competitive marketplace advantage and expands its outreach. Hendricks also serves six additional suburban Indianapolis towns. Though its patient population is small, Brownsburg offers full room service. "The decision to do room service was difficult due to the cost and small number of patients," says Martha Rardin, RDN, director of Nutrition & Dietetics, Hendricks Regional Health. "However, my team and administration felt it was important to uphold the high standard of care and high level of patient satisfaction in this smaller hospital as we have in Danville. The administrators agreed. They didn't want people to pay hospital rates and not get good meal service." DAILY OPERATIONS Brownsburg provides room service from 6:30 a.m. until 6:30 p.m. The 160-bed Danville hospital provides room service to patients from 6:30 a.m. until 8:45 p.m. Two employees staff the micro hospital's food and nutrition department. Starting at 6:30 a.m., a Brownsburg nutrition and dietetics associate, who works the first shift from 6:30 a.m. until 2:30 p.m., visits patients' rooms and takes menu orders for breakfast. That associate or the second-shift associate also comes back to the rooms during the lunch and dinner meal periods. Patients select their menu choices from printed menus they receive in their rooms. Associates either use an elec- tronic tablet to place the order or patients can call their orders in to the call center in Danville. A tray ticket for each patient prints out at the Brownsburg location to guide the associate through the preparation process. "We want patients at Brownsburg and Danville to experience the same level of service and receive the same quality of food," Rardin says. The associate also takes an inventory of food items in Brownsburg and faxes a list of food and supplies needed to Danville. In Danville, associates cook menu items such as roast turkey, meatloaf, chicken and noodles, mac and cheese, salmon, grilled chicken, pot roast, and grilled hamburgers. Kitchen staff quick-chill proteins in a freezer or blast chiller H E A LT H C A R E F O O D S E RV I C E S P O T L I G H T

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