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