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At the conclusion of this course, the student should be able to:
1. Describe the role of the CDM and the Dietetic Technician Registered (DTR) in the healthcare foodservice setting (hospitals, long term care facilities, and intermediate care facilities).
2. Describe the differences between commercial foodservice (restaurant) and non-commercial foodservice (hospital, intermediate and long-term care facility).
3. Identify quantity food preparation equipment commonly found in a commercial kitchen.
4. Describe a safe and efficient flow of food from receiving to service, including location of storage, preparation, waste disposal, and ware washing for a quantity meal service operation.
5. Develop a seasonally appropriate multi-day cycle menu that meets budget restrictions, follows nutrition guidelines and basics of good menu planning, and is acceptable to a defined target population.
6. Choose nutritionally appropriate food substitutes in a menu.
7. Convert recipes into standard, block form, scaling for different yields, including production for over 100 portions, and including specifics for ensuring appropriate portioning for service.
8. Compose a food order for a meal from any menu using standardized recipes.
9. Evaluate stores to write an appropriate food order that meets quality standards and budget limitations.
10. List records necessary to comply with all federal, state, and local regulations.
11. Calculate total and per portion costs for standardized recipes.
12. Plan procedures to operate foodservice operation sustainably: minimizing water, gas, and electricity use, as well as food waste and garbage generation.
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I. Introduction to Foodservice Management in the Healthcare Setting
A. Role of the CDM and the DTR in healthcare foodservice
B. Differences between commercial foodservice (restaurant) and non-commercial foodservice
(hospital or long term care facility)
II. Meal Service Styles
A. Different styles of service used in the non-commercial food service industry (tray line,
buffet, restaurant-style, cafeteria, convenience store, satellite, and room service)
B. Equipment for maintaining food temperatures for delivered meals
C. Culture Change in long term care and how it affects meal service
D. How style of service impacts the style of the menu
III. Menus
A. Regulatory requirements in menu planning
B. Menu planning considerations (client satisfaction, nutrition, diet restrictions,
cultural/regional/religious considerations, government regulations, color/texture/shape,
type of service, budget, timing, labor, equipment, and food availability)
C. Menu options (selective menu or non-selective menu; cycle menu or fixed menu)
D. Food substitutions
E. Therapeutic diets, diet liberalization, and diet spreadsheets
F. Target nutrients (protein, calcium, iron, vitamin C and vitamin A) used in menu planning
IV. Standardized Recipes
A. Produce a standardized recipe, in block form, including the title, category/recipe number,
yield, portion/serving size, portioning tool, ingredients, weight/volume of each ingredient,
directions/procedure, cooking temperature and time, equipment and utensils used, food
safety information, and nutrition content.
B. The steps involved in developing a standardized recipe.
C. Calculate total cost and per portion cost of a standardized recipe
D. Portion control and portioning tools
E. Food service math (scaling a recipe, weights and measure conversions, Edible Portion (EP)
and As Purchased (AP) conversions)
F. Develop food and supply orders from menus, recipes, diet census, tally sheets, and cafeteria
needs
V. The Purchasing Process
A. Regulatory requirements for purchasing food and supplies
B. Purchasing objectives (quality, quantity, price, supplier delivery and service, and inventory
level)
C. Product specifications
D. Purchasing terminology (grade, net weight, drain weight, can cutting, prime vendor,
perpetual inventory, physical inventory, Just-in-time purchasing, shrinkage, ABC analysis)
E. Inventory management methods (min-max, par level)
F. Purchasing options (Group Purchasing Organizations (GPOs), multi-vendor bid process,
independent specialty products vendors, local grocery stores)
G. Ethics in purchasing for a facility
VI. Receiving and Storage
A. Regulatory requirements for food and supply storage
B. Check supplier invoices against facility purchase order; verify the receipt of proper
quantity and quality of products
C. Check for signs of contamination, food spoilage, pest infestation, dented cans, and expired
food. Refuse all unacceptable items and get credit on invoice
D. Ensure food products are received at the proper temperature
E. Schedule deliveries for times convenient for the operation (between peak meal times) to
allow for thorough checking of order
F. Food items are dated with received by date to facilitate FIFO (first in, first out)
G. Refrigerator and freezer temperatures monitored and logged daily
H. Storing prepared or leftover food; labeling and dating
I. Types of dates (use-by, sell-by, best-buy, expiration date)
J. Pesticides and cleaning products stored away from food
VII. Standards and Procedures for Preparing Food - purchasing and preparation standards for
maximal quality nutrient retention, food safety, and waste control and quality standards
(appearance, temperature, acceptance)
A. Meat, poultry, and fish
B. Eggs, milk, and cheese
C. Grains, sauces, and starches
D. Fruits and vegetables
VIII. Food Production Systems
A. Check quality and quantity of food served
B. Keep records for monitoring and accountability
C. Forecasting, production sheets, diet spreadsheet
D. Production scheduling
E. Common cooking terms
F. Controlling energy and water usage
IX. Department Design and Layout
A. Regulations regarding kitchen design and layout
B. Quantity food production equipment
1.Operation
2.Cleaning
C. Factors that influence the design of a foodservice facility
D. Lighting, ventilation, wall and floor surfaces
E. Capital budget
F. Equipment specification
X. Revenue and Cash Handling
XI. Emergency/Disaster Food Planning
A. Food and water requirements for healthcare establishments
B. Importance of standard recipes and portioning instructions for emergency situations
C. Plans for facilities with outside food service supplier
XII. Catering and Special Events