Hope Hospital Kitchen Tray Delivery Service

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Hope Hospital KitchenTray Delivery Service

• By Emily Sheriff, Cassandra Detgen, and Hannah
  Smith

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Timeline for Renovation

• Start Date January 2011
• Planning team designs renovation 2 weeks
• Take out everything in kitchen 2 weeks
• Various building inspections and paperwork 1
  month
• New Floors 1 week

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Timeline for Renovation

• New Walls 1 week
• New lighting and electrical outlets 3 weeks
• Electricity and Plumbing 3 weeks
• New Refrigeration 2 weeks
• Put all new equipment in kitchen 1 month
• Finish in about 6 months July 2011

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Regulatory Agencies

• Local Zoning Commission Building permits,
  construction developments
• Local Health Department Does inspections of the
  building before opening and while opened
• Local Fire Inspector Needs to review building
  and approve plans
• License from City Approves building plans

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Government Agencies

• JCAHO (Joint Commission on Accreditation for
  Healthcare Organizations) Sets and oversees high
  standards for hospitals in U.S.
• FDA (Food and Drug Administration) Upholds the
  food code, promotes HACCP, prevents food borne
  illness
• USDA (United States Department of Agriculture)
  Food safety regulation, meat inspection
• DHHS (Department of Health and Human Services)
  Establishes food and safety regulations
• OSHA (Occupational Safety and Health
  Administration) Requires employees to furnish
  employment free from safety hazards

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Overview Staff

• 37 Full Time Staff and 5 Part Time Staff
• Director of Food Services, Manager of Food
  Services, Assistant Manager of Food Services
• Executive Chef, 4 Chefs, 8 Cooks
• 2 Supervisors
• 20 Full time employees and 5 part time employees

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Organization Chart
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Overview Menu

• Cyclic One week Menu
• Semi-selective
• Two Options for Lunch and Dinner
• Menu picked based off of variety, texture,
  flavor, and color
• Familiar foods

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Seven Day Menu Sunday

• Breakfast
• Whole grain Pancakes (2 pancakes)
• Syrup (2 Tbsp)
• Margarine (1 Tbsp)
• Sausage Links (2 links)
• Corn Flakes (1 cup)
• Pear Slices (1 cup)
• Lunch

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Monday

• Breakfast
• Scrambled Eggs (2 eggs)
• Bacon (2 slices)
• Hash Browns (1/2 cup)
• Cheerios (1 cup)
• Cantaloupe (1 cup)
• Lunch

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Tuesday

• Breakfast
• Cheese Omelet (1 omelet-1 oz)
• Bagel (1 small bagel)
• Cream Cheese (1 Tbsp)
• Special K (1 cup)
• Peach Slices (1 cup)
• Lunch

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Wednesday

• Breakfast
• Egg Sandwich (1 egg)
• Bacon and cheese (1 piece of cheese, 1 piece of
  bacon)
• English Muffin ( 1 english muffin)
• Rice Krispies (1 cup)
• Pineapple (1 cup)
• Blueberry Muffin (1 small muffin)
• Lunch
• Appetizer Chicken Noodle (6 oz)
• Lasagna (1 piece)

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Thursday

• Breakfast
• Scrambled Eggs (2 eggs)
• Sausage Links (2 links)
• Plain Yogurt (1/2 cup)
• Granola (1/4 cup)
• Blueberries (1/2 cup)
• Raisin Bran (1 cup)

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Friday

• Breakfast
• French Toast (2 slices of bread)
• Syrup (2 Tbsp)
• Breakfast Potatoes (1/2 cup)
• Bacon (2 slices)
• Corn Flakes (1 cup)
• Lunch

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Saturday

• Breakfast
• Omelette (1 omelette)
• Ham and cheese (1 slice of ham, 1 oz of cheese)
• Pear Slices (1 cup)
• Cheerios (1 cup)
• Bran Muffin (1 muffin)
• Lunch

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Beverages (8 ounces)

• Hot Tea/Iced Tea
• Coffee (regular or decaff) (6 ounces)
• Milk (2 or skim)
• Orange Juice
• Apple Juice
• Cranberry Juice
• Grape Juice
• Cola (Regular or diet)
• Lemon-Lime

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Cost Per Day

• Sunday 10.53
• Monday 10.03
• Tuesday 10.01
• Wednesday 10.21
• Thursday 10.93
• Friday 8.56
• Saturday 9.67

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Nutritional Analysis

• 35 year old male
• 220 pounds
• 511
• Goal To maintain weight

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Nutritional Analysis
Grams
Calories -Cals Calories
1,958 Fat
71.7 639
33 Saturated 19.7
176 9
Polyunsaturated 16.2 144
7 Monounsaturated 25.2
225 11 Carbohydrate
253.4 995
51 Dietary Fiber 19.7 Protein
81.0 327
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CARBS 51
FAT 33
PRO 17
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Recipe Quantification for 300

• Vegetable Soup
• Baked Chicken
• Wild Rice
• Corn
• Roll with Margarine

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Vegetable Soup

• Standardized
• 3 Tbsp. oil
• 1-1/2 cups chopped onions
• 1-1/2 cups chopped carrots
• 1-1/2 cups chopped celery
• 2 cups cubed unpeeled potatoes
• 5 cans  (14-1/2 oz. each) low sodium beef broth
  (about 2 quarts)
• 1 pkg. (15 oz.) marinara sauce
• Dash of dried thyme leaves
• Dash each of salt and ground black pepper
• Cooking Vegetable Soup heat oil in large stock
  pot. Add onions, carrots and celery cook 5
  minutes or until crisp-tender, stirring
  occasionally. Add remaining ingredients stir.
  Simmer 30 to 40 minutes or until potatoes are
  tender, stirring occasionally
• Yield 6 servings
• Quantified
• 2 qt. and 1 ½ cup oil
• 4 gal. and ½ pint chopped onions
• 4 gal. and ½ pint chopped carrots
• 4 gal. and ½ pint chopped celery
• 5 gal and 1 ½ qt. cubed unpeeled potatoes

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Baked Chicken

• Standardized
• 1 (2 ½-lb) chicken
• 3 Tbsp. Oil
• 1/2 tsp. Salt
• 1/8 tsp. Black pepper
• 1/4 tsp. Ground oregano
• 1/4 tsp. Ground rosemary
• 1/4 tsp. Ground marjoram
• Cooking Baked chicken Place chicken in baking
  dish. Brush with oil and sprinkle with salt,
  pepper, oregano, rosemary and marjoram. Bake at
  450f 30 to 35 minutes
• Yield 6 servings
• Quantified
• 50 (2 ½-lb each) chicken
• 2 qt and 1 ½ cup Oil

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Wild Rice

• Standardized
• 1 cup wild rice
• 3 cups boiling water
• Cooking Wild rice Wash 1 cup uncooked wild rice
  thoroughly. Add to 3 cups boiling water, salted
  to taste, in a heavy saucepan. Return water to
  boil and stir. Reduce heat and simmer, covered,
  50-60 minutes or just until kernels puff open.
  Uncover and fluff with table fork. Simmer five
  additional minutes. Drain any excess liquid. For
  chewier texture cook less time.
• Yield 4 cups
• Quantified
• 4 gal. and ½ pint wild rice
• 12 gal. and 1 ½ pint boiling water
• Cooking Wild rice Wash 1 cup uncooked wild rice
  thoroughly. Add to 3 cups boiling water, salted
  to taste, in a heavy saucepan. Return water to
  boil and stir. Reduce heat and simmer, covered,
  50-60 minutes or just until kernels puff open.
  Uncover and fluff with table fork. Simmer five
  additional minutes. Drain any excess liquid. For
  chewier texture cook less time.
• Yield 300 servings

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Corn

• Standardized
• 1 cups frozen corn
• 1 Tbsp. margarine
• Cooking Corn Pour about two cups of frozen corn
  into a small pot or saucepan. Put a few ½ cup of
  water into the pot. The corn is frozen together
  but don't worry about that, just whack it with a
  spoon and it'll break right up. Place the pot on
  your stovetop burner or hot plate or over your
  open fire. Turn it on low heat. Drop in 1
  tablespoons of margarine. Salt and pepper to
  taste. The ice will melt and the water will start
  to boil. Let it sit and simmer on low heat until
  it's good and hot. It won't take more than a few
  minutes.
• Yield 2 servings (as a side dish)
• Quantified
• 8 gal. and ½ qt. frozen corn
• 4 pints and 1/8 cup margarine
• Cooking Corn Pour about two cups of frozen corn
  into a small pot or saucepan. Put a few ½ cup of
  water into the pot. The corn is frozen together
  but don't worry about that, just whack it with a
  spoon and it'll break right up. Place the pot on
  your stovetop burner or hot plate or over your
  open fire. Turn it on low heat. Drop in 1
  tablespoons of margarine. Salt and pepper to
  taste. The ice will melt and the water will start
  to boil. Let it sit and simmer on low heat until
  it's good and hot. It won't take more than a few
  minutes.
• Yield 300 servings

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Roll with Margarine

• Standardized
• 1 cup whole milk, scalded and cooled
• 3 and 1/2 to 4 cups regular flour
• 1 package yeast
• 1/4-cup water, warmed
• 3 eggs, beaten well
• 1/2 cup plus 1 tablespoon sugar
• 3/4-teaspoon salt
• 1/2 cup melted butter
• 18 Tbsp margarine for spread (1 Tbsp for
  individual roll) once baked
• Cooking Dinner rolls Put yeast and 1 tablespoon
  sugar in large mixing bowl. Add warm water and
  stir until yeast and sugar are dissolved. Add
  remaining sugar, salt, butter, eggs, and milk.
  Mix all ingredients well. Add sufficient flour to
  create soft dough. Lightly grease a large glass
  bowl. Put dough in greased bowl. Turn dough to
  grease its surface.
• Cover with a clean cloth and set aside to rise
  for 5 to 6 hours or overnight in the
  refrigerator. When ready to prepare rolls,
  preheat oven to 325 degrees. Lightly grease a
  baking pan. Pinch off sections of dough and shape
  as desired. Place on greased baking pan. Bake for
  approximately 20 minutes or until golden brown.
  Serve warm with a side dish of butter or
  margarine.
• Yield 18 rolls
• Quantified
• 4 ½ qt. whole milk, scalded and cooled

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Kitchen Design

• Main Kitchen 3,600 sq ft.
• Laundry Room and Office 400 sq ft. each
• Dry Storage Room 480 sq ft.
• Receiving Dock 136 sq ft.
• Dish Room 1,800 sq ft.
• Refrigerators and Freezer 120 sq ft. each

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Kitchen Design
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Kitchen Equipment

• Cleveland KDL-60-T Tri-Leg Direct Steam Tilting
  60 Gallon Steam Jacketed Kettle
• 7,889.00
• Dimensions
• Overall Width 45 1/8"
• Overall Depth 38"
• Height (to lip of kettle) 40 7/8"

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Kitchen Equipment

• DESCRIPTION -- Meal Delivery Cart.MODEL 552
  -- 24 tray capacity (15x 20)
• 2,190.00
• FEATURES
• These tray/meal delivery carts are constructed of
  aluminum.
• Includes single door that opens to 270 degrees.
• Has 2 vertical push handles on back side for easy
  maneuverability.
• Includes full perimeter bumper.
• Ledge spacing is 5.
• Standard with four 5 casters (2 fixed, 2 swivel
  with brake).

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Kitchen Equipment

• DESCRIPTION - 60" Wide Electric GriddlesMODEL
  NO. E24-60G PRICE (USA) - 5,590.00
• FEATURES
• Designed for fast preheat (350 degrees F in 7
  minutes).
• Temperature range 100 - 450 degrees F.
• 5/8" thick machine polished steel plate.
• Complete with grease trough and splashguard.
• 4" stainless steel legs included.

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EquipmentLaundry Room

• A Washer
• A Dryer
• Cleaning Supplies
• Holders to Keep Belongings
• Sink with Mops and buckets
• Cleaning Solutions
• Gloves
• Rags
• Towels
• Laundry Bin
• Shelf for gloves rags towels, aprons, hot pads
• Shelf for all cleaning supplies
• Trash Can

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Basic Equipment Needed Dish Room

• A Hobart Dish Washing Machine
• A Three-Compartment Sink
• A Rinse Sink
• Dirty and Clean Glove Holders
• Conveyor Belt (for trays)
• 2 Grinders (along conveyor belt)
• Two-Compartment SinkStorage
• Carts for Clean dishes, silverware, trays,
  plates, bowels, etc.
• 4 Big Trash Cans
• 2 Recycling Bins

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Equipment Office

• A Fire Extinguisher
• A First Aid Kit
• A Chair
• A Desk
• Computer
• File Cabinets
• Punch-in Clock
• Trash Can

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Equipment Main Kitchen

• A Tray Line
• Stations set up around the tray line
• Tray set up, Drinks, Cups, Cold Food, Dessert,
  Entrée, Sides, Soups, Lids
• An Ice Machine
• 2 Cold Food Prep Tables
• 1 extra prep table
• 2 Two-Compartment Sink
• 2 Hot Food Prep Tables
• 2 Large Tilt Jacketed Steam Kettles
• 2 Small Tilt Jacketed Steam Kettles
• 2 Grills
• 1 Range of 6

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Equipment Main Kitchen

• 8 Ovens
• 4 Steamers
• 4 Hand Washing Sinks equip with soap, paper
  towels, and trash can
• A Fire Extinguisher
• 6 Food Carts (to transport food)
• 6 Food Box Carts (store bread)
• A Stand Mixer
• 2 Warmers (to hold food already prepared)
• A Cooler (to hold food already prepared)
• A Dry Storage
• A Freezer
• A Dairy Refrigerator
• A Produce Refrigerator
• A Meat/Cheese Slicer

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Equipment Main Kitchen

• A Meat Refrigerator
• A Meat/Cheese Slicer
• A Tomato Slicer
• 2 Large Can Openers
• 2 Blenders
• 2 Small Food Processors
• 1 Large Food Processor
• 200 Plastic Food Holders
• 200 Metal Food Holders
• Cart for Plate Holders (bottoms and top)

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Equipment Main Kitchen

• 10 Cutting Boards
• 1 100-Pound Scale
• 5 Small Scales
• 20 Thermometers
• 10 Timers
• 2 Large Coffee Makers (Regular and
  Decaffeinated)
  
• 8 Large Trash Cans
• 2 Recycling Bins
• 1 Microwave

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Job Descriptions

• Position Title Dishwasher
• Position Summary
• The dishwasher is responsible for maintaining the
  dish room and dish machines. The primary
  responsibilities include taking trash off of
  dishes, rinsing dishes, scrubbing dishes, loading
  dishes in the dishwasher, taking dishes out of
  the dishwasher, and restocking dishes back into
  the kitchen. Each dish, utensil, etc. needs to be
  properly sanitized. Also must check and ensure
  that the operation is cleaned at all times.
• Primary Duties and Responsibilities
• Takes all trash off of dishes
• Takes out trash when it gets full and properly
  handles the trash
• Scrubs dirty dishes in sink with sponge
• Rinses dirty dishes after they have been scrubbed
  
• Loads dirty dishes in dishwasher
• Unloads dishwasher and stacks clean dishes
• Ensures dish room stays neat and clean
• Restocks clean dishes in kitchen
• Sorts silverware when needed
• Mops floor of dish room when needed
• Maintains a standing position for an extended
  time period

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Job Descriptions

• Knowledge and Skill Requirements
• Has previous experience with dish equipment
• Proper sanitation knowledge
• Ability to communicate in a respective manner
  with other employees and managers
• Ability to properly wash, sanitize, and rinse
  dishes for the machine
• Ability to lift heavy items and dish items that
  need to be stocked
• Knowledge about alternative ways to clean
• Required food safety training
• Required sanitation training

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Job Descriptions

• Position Title Cook
• Position Summary
• The primary role of the cook is to prepare a
  variety of foods in the kitchen as ordered or in
  advance for prep purposes. The primary
  responsibilities of the cook are to prepare
  foods, maintain proper food safety and
  sanitation, pre-cook items, follow recipes, and
  season foods. The cook may also train other staff
  members working in the kitchen. Also should
  motivate and maintain communication with
  coworkers while creating a good environment.
• Primary Duties and Responsibilities
• Prepares foods as customers order them
• Portions and garnishes foods to give to waiters
• Weighs and measures ingredients appropriately for
  recipes
• Regulates temperatures of ovens, grills, and
  stoves
• Bakes, roasts, broils, and cook various types of
  foods
• Estimates expected food consumption for each day
• Cuts, washes, peels, fruits and vegetables and
  anything else needed
• Bakes breads and pastries
• Helps plan menu items
• Oversees employees helping in the kitchen
• Ensures that kitchen is clean and safe
• Inspects food preparation and serving areas to
  maintain sanitary and safe practices

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Job Descriptions

• Knowledge and Skill Requirements
• Requirement of Culinary School degree or two
  years experience as a cook
• Food Safety and Sanitation training
• Required food safety and sanitation exam
• Knowledge of all equipment that will be used
• Knowledge of food production and skills
• Ability to communicate with others and give full
  attention
• Ability to multitask
• Ability to train and teach others providing clear
  information
• Ability to make future decisions and problem
  solve
• Ability to understand the documents and standards
  provided

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Training Module
43
Policy and Procedure

• Sanitation
• Policy To create and maintain excellent
  sanitation, staff members need to develop good
  hygiene. Personal cleanliness will help protect
  the employees, guests, and patients from food
  contamination. Personal appearance is a large
  contributing factor to sanitation practices. All
  sanitation standards practiced must meet federal,
  state, and local sanitation and cleanliness
  regulations

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Procedure

• Procedure
• Clothing and/or Uniforms must be clean and have
  no rip, tears, or holes in it. Uniform clothing
  will be replaced in such occurrence.
• Fingernails must be cleaned under during the hand
  washing process. Also they must be kept short and
  polish free.
• Personal hygiene must reflect a professional
  appearance in regards to clothing or uniforms.
  All employees must be clean by showering daily
  and the use of deodorant is encouraged.
• Hair nets or head coverings must be worn at all
  times during the food preparation and serving
  process.
• Beards or mustaches must be neat and trimmed and
  covered with a net if they exceed a certain
  length.
• Shoes must be clean and without open toes.
• Hand washing is required of all employees before
  the food process and after. Proper hand washing
  procedure needs to be followed.