1. Structure Mission Statements Demographics
2. Personnel
3. Physical Layout Kitchens
4. Menu
Overview
5. Purchasing Receiving Storage
6. Safety and Sanitation Inspections Emergency Plans
7. Pros/Cons Recommendations
Mission Statement
St Peter’s Health Partners-Founded in community-based legacies of compassionate healing, we provide the highest quality comprehensive continuum of integrated health care, supportive housing and community services, especially to the needy and vulnerable.
Morrison- I am Morrison. I am a professional. Through all my actions, I earn
the trust of my clients, customers and team members. My team and I are focused on meeting our clients’ needs and keeping our customers for life. I believe continuous learning improves my contribution. My work creates profit for our company and opportunity for me by creating value for our clients.
Demographic
Average Age- 86.5 years old
Most residents are retired GE executives
Terrace residents- Physically older Require more attention and assistance Require more medications
Personnel
Foodservice Director-
Back of House-Executive Chef
4 utility staff 7 cooks
Front of house-Service Manager
28 wait staff
Staff Communication
Daily show-time meetings- Go over menu and ingredients for
the day before service- Discuss service issues
Quarterly staff meetings
Annual meeting with St. Peter’s Health Partners
‘Bummer Board’
Physical Layout- Independent Living
Main kitchen near independent living area 2 Dining Rooms Country store Fireside lounge with wet bar
Physical Layout- Independent Living
1. Van Curler Dining Room
• Formal dining
• Dinner, 60-65 residents served
2. The Stockade Grille Room
• Casual dining
• Lunch and dinner, ~35
served
Kitchen- Independent Living
•Centralized delivery-service system
•Conventional style foodservice system
•3 compartment sink
•Quarry tile
•Chemical sanitizer
•Assisted Living
•Decentralized Delivery system - Satellite kitchen - Assembly serve/conventional
Menu
28 day cycle menu- Summer, Fall/Winter, Winter/Spring
- Special theme buffet every 4 months
Executive Chef creates the menu, Foodservice Director approves
Dining Committee- can make suggestions, advisory role only
Webtrition- Standardized recipes- Provides cost per meal
Food delivery- Cardwatch system, financial program with
secondary dining function
Purchasing
Corporate develops food specs
Executive chef orders from vendors-completes physical inventory to
determine needs
Vendors:1. Sysco- general groceries2. Carioto- seafood and produce3. Bunzl- paper products4. Freihoffers- bread
Food Purchasing
Equipment Purchasing •Foodservice Director determines need for new equipment
•3 different bids from vendors before deciding
•Obtains purchase order which must be approved at the corporate level before final purchase
Receiving
• Food order received and put into storage by utility personnel
• Purchases not weighed when received but are weighed when portioned out for service
• Receiving located downstairs, reached via elevator from kitchen
• Incorrect orders labeled for return to vendors• Executive chef contacts vendor
• Deliveries every Monday and Thursday
Storage
• Located adjacent to receiving dock• Clean and orderly
• Everything stored at least 6” from floor on metal racks• Chemicals and food kept separate
• Storage area is not secure• No locks• Accessible from main elevator
Safety and Sanitation
• Temperatures checked twice a day by staff and every Monday by a manager• Cold and freezer storage only
• HACCP compliant• Hand washing sinks and eyewash
stations located throughout both kitchens
• Fire extinguishers throughout• ServSafe certified:
• All managers, executive chef and foodservice director
All opened food labeled and dated Pest control handled by maintenance and outside vendor
Inspections
County Health Department twice a year
State Health Department every 12- 18 months, stay for 2-3 days (because of assisted living requirements)
EcoSure: internal health inspections, more involved than state or county level• Hired by St. Peter’s Health Partners
Excellent compliance
Emergency Plans
Call buttons located throughout facility
Staff is made aware of the possibility of falls or medical issues
Extra water in storage -enough for 2 bottles per resident for one night
6 day supply of food for emergency situations
One generator that can power the whole community for 2 ½ days plus second generator near assisted living• Contract in place to have more fuel delivered in case of emergency