Kitchen Layout and Design Project

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Kenneth Pearson
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1 Kitchen Layut and Design Prject Orem Rehabilitatin Center NDFS 445 Becca Andersn N. 2 Sydney Hunter N. 17 Allie Olsen N. 25 Breanne Vance N. 36

2 Fdservice Systems NDFS 445 Facility Prfile Type f facility: Rehabilitatin center Name f facility: Orem Nursing and Rehab Number f patients/residents/patrns/emplyees served: 80 Age range f patrns: Impact this has n menu planning: Didn t have much f an impact n menu planning because the menu is already s brad, and they als have an alternate menu. D gvernment regulatins influence menu planning (if yes, hw?): Yes, in everything. Calries, labr hurs, labr practices, different diets, balanced fd grups, paper prducts (three day supply), dietitian hurs, fd quality, strage layut. Factrs cnsidered in menu planning: Patient needs, gvernment regulatins, patient requests, frtified and special diets, balanced fd grups. Number f meals served per day: 240 meals, 240 snacks Number f FTE invlved in prductin/service/sanitatin: 5 (1-12 hr, 3-6 hr) Number f FTE in management/supervisin: 1 (her) Ttal number f fdservice emplyees: 10 Hurs f kitchen peratin: Open fr service frm 7:30-7:30, but perates frm 5:30 AM -9:00 PM On- r ff-site catering: N Prcurement frmal/infrmal; bid, etc.: Frmal cntracts with suppliers, add in infrmal as needed Prime vendr: US Fds Other vendrs: Sysc

3 Annual expenditure n fd: $144,000 ($5.50/patient/day) Hw peratin is funded: Cmpany- Insurance des nt cver fd Size f kitchen in square feet: 1800 Wrk areas in kitchen: Prep, cks, baking, dishwashing, pantry/strage, refrigeratr, freezer Take pictures f the wrk and dining areas in the facility r draw detailed sketches. Descriptin f wrk flw: Everything is made same day, mstly frm scratch. Distributin prcess: On plates with insulated tp, insulated carts. Take t patient rms r t the dining hall. -50% f the lng term patients will eat in the dining hall. - Shrt term patients eat mstly in rms (like the hspital). Prfessinal rganizatin(s) related t this area f fdservice: CMS- Center fr Medicare & Medicaid Services What makes this type f peratin different frm ther segments f the fdservice industry: Bth lng term and shrt term patients A lt f different patient needs- special diets Fllw specific recipes Mst f the fd is a little bland Other ntewrthy features r facts: Really hard wrk, dn t ften get recgnized as much as they shuld Mst f the time they interact with patients is when they are angry Great place fr students t get experience Gd balance f clinical and fd service

4 Justificatins f Kitchen Mdificatins Equipment Layut Eliminated taster ven Unnecessary fr facility Added plate warmers t tray line Assists in maintaining warm temperatures fr transprt Added three cmpartment sink Helps efficiency in dish rm Added mre sinks Increased access t water Mved ffice t the ther side Full view f inventry and staff Increased space Switched Freezer/cler and dry strage/pantry Mre cnvenient fr current layut Facility requires a bigger cler Tk ut center wall Unnecessary fr facility Mved ck area t nrth wall Opens middle area fr preparatin Placed three prep tables in the middle One dedicated t salad by the cler Ability t switch tasks Racks abve t stre cking and prep accutrements Drawers fr strage Mved tray line clser t ck statin Easy transprt Able t keep carts in reach Added a dr t utside Ability t unlad directly in the kitchen Added shelving Adjusted layut f dish rm Assists in strage f pans and cutting bards Added cunter space Mved dishwasher Designated clean and siled cunters Added strage area fr chemicals

6 Equipment Schedule

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PILI Lifestyle Program Facilitator s Guide PILI Lifestyle Prgram Facilitatr s Guide Sessin 5 Tip the Calrie Balance / Healthy Eating n a Budget" Questin/Tpic Script Reminder/Activity Page Welcme! Alha and welcme back t the fifth lessn f the PILI