Overview
1. Structure
Mission Statements
Demographics
2. Personnel
3. Physical Layout
Kitchens
4. Menu
5. Purchasing
Receiving
Storage
6. Safety and Sanitation
Inspections
Emergency Plans
7. Pros/Cons
Recommendations
Mission Statement
St Peter’s Health PartnersFounded 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.
MorrisonI 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-
Front of houseService Manager
Back of HouseExecutive Chef
4 utility staff
7 cooks
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
2. The Stockade Grille Room
• Formal dining
• Casual dining
•Dinner, 60-65 residents
served
• Lunch and dinner, ~35 served
Kitchen- Independent Living
•Centralized delivery-service system
•3 compartment sink
•Conventional style foodservice
system
•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
Food Purchasing
 Corporate develops food specs
 Executive chef orders from
vendors
-completes physical inventory to
determine needs
 Vendors:
Sysco- general groceries
2. Carioto- seafood and produce
3. Bunzl- paper products
4. Freihoffers- bread
1.
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