Download - Foodservice Management – By Design Meal Service and Menu Style Corresponds with LEARNING PLAN 1 1
Foodservice Management – By Design
Meal Service and Menu Style
Corresponds with LEARNING PLAN 1
1
Objectives
Describe different styles of service commonly used in the industry
Discuss the changing culture of meal delivery services
Relate how the style of service impacts the style of menu
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Today’s Dining Service Options are Expanding Senior Living Communities or Continuous Care
Retirement Communities (CCRC)» Traditional large dining rooms» Small neighborhood concept with room service» Country club style dining rooms» Steakhouse concept
Business Restaurant Manager
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Today’s Dining Service Options are Expanding Hospital Service
» Typical trayline» High end room service with specialty dining options
Corrections
School Foodservice
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Style of Service
Needs and preferences of clients
Physical design of kitchen
Location of dining rooms or service areas
Requirements for off-site service (if any)
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Mission and goals of the organization
Staffing resources
Budget and operating costs
Timing requirements for service
Considerations to determine the best foodservice style for your facility
Centralized Meal Service
Centralized Meal Service» Food is prepared in large quantities for either satellite
kitchens or a cook-chill process
» Food is portioned onto trays in a central location
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Decentralized Meal Service
Decentralized Meal Service» Food comes from a production center/main kitchen for
reheating (rethermalizing) prior to service
» Food is distributed to other locations for plating
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Cook-Chill
Cook Chill» Prepared in advance» Blast chilled or frozen for service at a later time» Distributed for reheating in bulk (or)» Pre-plated cold and reheated prior to service» Equipment must support the service and delivery model» Temperature control from time of assemble to delivery is
critical
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Brain Break
Food at this hospital is prepared up to two days ahead, plated, cooled in a blast chiller, and refrigerated. On the service day, the plates are sent via cold carts to small kitchens on each floor to rethermalize and garnish. What type of service is this?
» Centralized
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Cook-Serve
Cook-Serve» Meals are produced and served immediately» Basic temperature control systems are
- Insulated trays- Heated base systems- Instant heating systems- Insulated transportation carts(NOTE: Insulated trays, heated base systems and transport carts are not viewed by Centers for Medicare & Medicaid Services (CMS) as a home-like dining experience)
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Trayline Service
Trayline System» Most common meal assembly process in acute care and
many senior living communities» Moves through an assembly line» Trays move on a conveyor belt or skate wheel system
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Trayline Service Steps
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
• Meal ticket or trayline ID card prepared per client1
• Meal tickets are grouped by dining location2
• Staff send tickets/ID cards down trayline for assembly3
• Food items/supplies organized by station on trayline4
• Items appropriate for diet are added to tray5
Trayline Service Delivery Options
Bulk rethermalization system» Large pans to be heated and portioned
Tray rethermalization system » Hot and cold sides
Specialized rethermalization» Requires specialized dinnerware
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Trayline Service Delivery OptionsSoftware Advantages Today’s software can
» Track temperatures» Control rethermalization» Generate reports
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Other Service Options to Provide More Home-Like Atmosphere Pantry Service
» Food is prepared in a central kitchen» Plated and served to clients from pantry» Can support any menu format
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Other Service Options to Provide More Home-Like Atmosphere Room Service options
» Pre-defined meal for clients unable/unwilling to select their meal
» Menus selected by the client; served from a traditional trayline (served at defined times)
» Meals on demand with traditional room service concept
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Other Service Options to Provide More Home-Like Atmosphere Table-Side Service
» Hot well service station in dining room where food is plated and served directly to clients
» Neighborhood concept in senior living where clients are served from a home or residential-looking kitchen
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Other Service Options to Provide More Home-Like Atmosphere Buffet Style Service
» Creates an atmosphere of choice» May require extra help for clients not able to manage walking
and carrying a plate
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Other Service Options to Provide More Home-Like Atmosphere Restaurant Style Service
» Dining service staff waiting on tables» Food ordered and delivered in courses» Food plated in dining room» Specials such as sandwiches, salads, desserts offered
tableside from cart
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Other Service Options to Provide More Home-Like Atmosphere Cafeteria Service
» Used in schools, employee dining rooms, commercial feeding, or correctional facilities
» May offer a scramble concept with optional food choices» Usually a cash-based operation
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Other Service Options to Provide More Home-Like Atmosphere C-Store
» “Convenience Store”» Often offered in today’s CCRCs» May be a coffee kiosk or sandwich counter
Multiple Venus» Some CCRCs offer several venues such as
- Coffee bars, smoothie bars, fresh bakery, white linen steakhouse, full-service bar
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Brain Break
How does adding room service as an option meet CMS guidelines?
» Provides clients with more choices
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Other Service Options
Satellite Foodservice» Becoming more common due to expense and space needs
of a production kitchen» Food is delivered in bulk for reheating and service such as
congregate senior meal sites» May also be used for home delivered meals for shut-ins and
elderly
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Service Concerns and Issues
Trayline Service» Who delivers trays to clients?
- This task may be the responsibility of either nursing or dining services staffs
- Must be available to distribute tray
» How are trays verified to reach the correct client?- Two “patient identifiers” such as client name, medical record
number, date of birth, or photos- Guideline from The Joint Commission (TJC) and recommended
by World Health Organization (WHO) and CMS
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Service Concerns and Issues
How are diet changes handled?
Who helps the client open packaging or get the tray set up?
How are substitutes or adjustments made?
When and how often are temperatures checked?
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Service Concerns and Issues
All service options require» Training» Timing
- Review schedules to assure they are reasonable and coordinate with client schedules
- CMS requires a maximum of 14 hours between supper and breakfast
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Service Concerns and Issues
» Communication- When nursing staff are involved, there may be delays in delivering
due to other clinical tasks- CDM must communicate with nursing supervisor or administrator
to assure effective meal delivery systems
» Coordination- Between nursing, therapy, and foodservice departments
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Culture Change
Adding new venues or moving to a different service style may require a culture change
Culture change begins with a change in language » Examples
- Use elder or older adult instead of elderly- Napkin or clothing protector instead of bib- Individual care instead of institutional care
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Culture Change
Culture change in dining» Driven by regulations to implement person-centered, client-
driven dining programs» Requires communication and support from all departments
and clients- May have some resistance
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Menu Options
Length of menu cycle» Depends upon length of stay
- Hospital menu cycle may be 5 days- Senior living may be 3-6 weeks- Odd number of weeks (e.g., 5 weeks) work better for community
and employee cafeterias
Vary the venue with grills, salad bars, etc., to eliminate boredom with menus
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Brain Break
Why would a two- or four-week cycle be less appealing to long-term care clients?
» Because the same menu would be served every two or four weeks. This may result in appetite fatigue.
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Selective Menus
Improves client satisfaction and enhances client-centered dining programs
Clients have the option of making choices in advance
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Selective Menus
Pre-Select» Typically a printed menu with
choices for breakfast, lunch, and dinner
Table-Side Select» Menu may be posted and clients
select at the dining table
Spoken» Client may be asked prior to
service time
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Restaurant Variation» May be a list of standard choices
such as a sandwich in place of the main entrée
Cafeteria» Standard choices plus daily features
Buffet» Often centered around a daily
feature or portion-controlled items such as chicken breasts or fish fillets
Types of Selective Menus
Non-Selective Menus
Typically a daily feature item such as Baked Chicken, Mashed Potatoes, Mixed Vegetables
Offered for those who choose not to make their own selection
More often occurs in nursing home or assisted living
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Accommodating Client Menu Selection Need to accommodate specific diet orders; client
preferences still exist
Establish policy for the situation where clients choose foods that are contrary to the therapeutic diet» Food substitutions must be equal to or similar in nutritional
content (CMS regulations)» Educate client on their medically ordered » Always refer to the clinical nutrition staff when client
preferences conflict with the diet order)» In addition, document any changes and maintain the medical
records
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Brain Break
Broccoli
Winter Squash
Fresh Tomatoes
Food Service Management-By Design • Meal Service and Menu Style • Learning Plan 1
Pea Pods or Mashed Sweet Potatoes
Romaine Lettuce (1 cup) or Kale Salad
Coleslaw or Asparagus Spears
According to the Figure 1.11 (Food Substitutions), name an acceptable substitution for the following: