THE IMPACT OF TRAY ACCURACY AND MEAL APPEARANCE ON RESIDENT SATISFACTION AND FOOD WASTE Sage Dietetic Internship Spring 2014 Process Improvement Project for Food Service Management Intern: Janna Neitzel Preceptor: Jennifer Phelps Facility: Baptist Health INTRODUCTION In residential, rehab, or long -term care facility, meals serve several vital functions, providing nourishment, aiding in the overall care plan of a patient, and helping to create a sense of home Overall satisfaction relies heavily on meal satisfaction Many complex elements to meal satisfaction( 2) Patient’s rights Adequate nutrition through care provided ( 1) Reliance on facility to meet needs Lack of control over meals (3) INTRODUCTION When patients cannot rely on the food service where they reside, it is an area of deep frustration and concern to not only the resident, but their family and the facility as a whole. Residents select their meals, believing they will arrive with all items requested, in the proper consistency and within the diet type specified by medical professionals. Residents expect meals to look attractive and taste desirable, so they are able to meet their nutritional needs. INTRODUCTION Missing tray items were common source of concern at the residential and rehabilitation facility used for the purpose of this project. Patients complaints: Meals not as they expected and low meal satisfaction High rate of meal tray inaccuracy The facility loses in two ways: food and staff labor costs increase, as the meal needs to be corrected, and resident/customer satisfaction decreases. A facility must strive to maintain a level of satisfaction from their customer in order to function successfully as a business CURRENT MENU EXAMPLE OBJECT OF PI PROJECT TRAY PRESENTATION: This process encompasses timeliness of tray delivery, temperature, tray accuracy, the appearance of foods, and the taste of foods. Main goal: Increase resident satisfaction through monitoring the meal tray processes in place, measure the critical areas of concern, and suggest and/or pilot changes that could improve meal satisfaction. The outcome of this process improvement study could potentially decrease the workload of the kitchen/dietary staf f, as less time will be spent reconciling unsatisfied residents, through meal tray correction, fulfilling requests for additional foods to replace the original meal, etc. METHODS: OVERVIEW The initial stages of this study: Observation of the tray line, the system in place at this facility through which breakfast, lunch, and dinner meal trays were assembled To gain an understanding of the work load on dietary staf f members, each tray line position was worked following the observation. Data was collected on days during which dif ferent staf f members worked dif ferent positions, to gain a wide perspective when studying tray presentation. Resident Meal Satisfaction Surveying Surveying the cooks Tray accuracy audits Meal tray audits: specific diet and consistency, measuring quality of meals and timeliness of tray passing Plate waste studies METHODS: SURVEY At the 225-bed facility, a total of 30 residents from all units combined were surveyed to obtain a wide mix of responses. The surveying was conducted after dif ferent meals, both meals known to be well-liked and some disliked by residents, to avoid bias, and at each of the meal times (breakfast, lunch and dinner). MEAL SATISFACTION SURVEY 1.What is your favorite item/meal on the current menu? 2.What changes would you make to the current menu? 3.Please respond to the following statements using the chart provided: Strongly disagree (1) a. Food is always the temperature to my liking b. There is enough variety in the menu c. The time it takes for my meal to arrive is appropriate d. The food is presented attractively e.Minimizing waste is important to me f. I am always able to find something I like to eat Disagree (2) Neutral (3) Agree (4) Strongly Agree (5) METHODS: TRAY ACCURACY As soon as each full cart carrying meal trays to each unit was assembled and ready for delivery, trays were pulled from the cart and checked to see whether the meal ticket listing each item to be served matched the actual items on the tray. In order for a tray to be completely accurate, each item had to be present, at the right consistency identified on the ticket, and provided in the correct portion listed. Additionally, many meal tickets made specific notes according to the patient’s needs/wants, such as “no straws” or “no green or black specs.” A meal ticket would also list any adaptive eating equipment that the resident required. All specifications that the meal ticket listed were to be reflected in the meal provided in order for that meal tray to be 100% accurate. METHODS: MEAL TRAY AUDITS A separate tray audit was conducted specifically designed to test temperature of food, appearance and taste of food, as well as timeliness of tray passing (the time it takes the meal to arrive to the resident). A meal ticket was put into the GeriMenu ticket generator system with specifications for a made up resident. This audit measured the temperature of food on tray line at the point of service, taking the temperature of foods in the steam table bins that were portioned onto plates in tray assembly. It took note of the time at which meals left the kitchen, the time at which meals arrived to the specified unit, and the time of service, or when the resident would be served. At the time of service, the meal tray was assessed for accuracy of the meal tray, presentation, temperature, and taste . This audit was conducted seven times throughout each daily meal, breakfast, lunch, and dinner. METHODS: PLATE WASTE MEASURES Plate waste studies were conducted to measure the amount of waste over three meals assessing 130 meal trays from all units combined. The audit used to measure plate waste categorized the trays into three groups based on three amounts of consumption. When looking at the meal tray, the auditor circled the amount consumed; 25-50%, 50-75%, or 75-100%. Plate waste studies were conducted three dif ferent days, measuring intake following each of the meals of fered, breakfast, lunch, and dinner. STUDY PLAN All activities to be per formed for the project and estimated time needed for completion: Observe tray line—3-4 days Observe end result of tray coming off tray line —3-4 days Work each tray line position and take note of needs for improvement in tray line process as a whole—1-2 weeks Discuss finding with preceptor, cooks, and shift managers —3 days Question cooks on taste-testing food and meal satisfaction —1 day Develop resident meal satisfaction survey —3 days Conduct resident survey—2 weeks Conduct tray accuracy audits—2 weeks Conduct test tray audits Create resident with specific diet and needs on meal ticket Audit tray for temperature, presentation, accuracy, timeliness, and taste —7 test trays over 3-4 days Conduct plate waste studies—3days Analyze data—1 week Propose suggestions for improved process Use hard cups in place of plastic and Styrofoam disposable cups Use highlighter to indicate missing item being fetched by “runner” position Pilot suggested changes —1 week RESULTS: SURVEY 1) Favorite meal: 3 of 30 residents surveyed answered “spaghetti and meatballs.” All other answers varied with no trends identified. 2) What would they change: 12 residents responded they would not change anything about the current food service. 4 residents stated they would change the sandwiches typically served at dinner. 2 residents stated they would change the salads of fered and disliked the current salads served. 1 resident stated they would of fer spaghetti and meatballs more frequently and 1 resident stated they would of fer a greater variety of foods. RESULTS: SURVEY 3) Results below: a. Food is always the temperature to my liking b. There is enough variety in the menu c. The time it takes for my meal to arrive is appropriate d. The food is presented attractively e. Minimizing waste is important to me f. I am always able to find something I like to eat Strongly Disagree 10=33% Disagree Neutral Agree 9=30% 3=10% 8=27% Strongly Agree 0 3=10% 7=23% 1=3% 19=63% 0 6=20% 12=40% 3=10% 9=30% 0 2=7% 4=13% 4=13% 20=67% 0 0 6=20% 2=7% 21=70% 1=3% 2=7% 9=30% 1=3% 18=60% 0 RESULTS: TRAY ACCURACY Tray audits, conducted over 5 days, during each meal service to evaluate tray accuracy, revealed 370 out of 500 (74%) meal items were accurate on average. The daily accuracy level ranged from 46% accuracy to 95% accuracy. This wide range in the end product was primarily due to the range in skill level of the meal tray “checker” staf f member on duty for that meal. Some staf f had more experience in this position than others and the data reflected this discrepancy. RESULTS: TRAY AUDITS The 7 test trays analyzed for accuracy, presentation, temperature, timeliness and taste over 3 days during breakfast, lunch and dinner gave insight to the role of dietary staf f in maintaining quality food service. Temperature: 5 out of 7 trays contained items that were above or below proper temperature. Accuracy: 2 test trays were inaccurate when the meal tray items were compared to the meal ticket, as there was a missing item on one occasion and a straw was present on the tray, though the ticket indicated “NO STRAW” (a common request for residents at the facility to ensure their safety). Taste: adequate and presentation was acceptable on all 7 test trays audited. Time: arrival of meal tray to the proposed resident varied based on the unit, which identified this as a critical control point which depends on nursing staff in order to maintain quality, as the temperature of the foods is greatly impacted. RESULTS: PLATE WASTE Day 1 audits: Indicated half of the residents (63 out of 126 trays assessed consumed 25-50% of their meal and the other half consumed 75 100% of their meal Day 2 audits: 70 (58%) residents consumed >50% of their meal Day 3 audits 75 (63%) residents consumed >50% of their meal. As these studies were conducted after each of the three daily meals (breakfast, lunch, and dinner) and following meals that were both known to be liked and dislike, the results provide an accurate assessment of the average level of intake with the current menu in place at this facility. IN-SERVICES Highlighting missing items at the end of tray line “Loader” position Piloting this change Catch the Wave Hydration Station education Prevention of dehydration Identification of at-risk population Signs and symptoms Policy and procedure development Pre/Post questionnaire DISCUSSION AND RECOMMENDATIONS Need for policy and procedure of positions in tray line Ownership of tray line position roles Variance in accuracy due to which staf f performed “checker” role AREAS FOR FURTHER STUDY Tray passing: Timeliness of meal delivery to the patient Auditing nursing staff role Conducting resident meal satisfaction surveys after implementation of changes developed to improve the process of tray presentation Changes in effect that could be studied upon follow -up surveying Making more of the food served from scratch and buying fresh foods Serving fewer prepared and/or frozen items The menu is currently being updated to reflect the goals of the new management company Additionally, a larger sample size of residents surveyed would yield greater data for consideration. THEME MEAL THEME MEAL Tuesday March 4th Main entrée: jambalaya with okra and a wheat roll A traditional dish of rice, shrimp, chicken sausage, and ham with Creole seasoning and vegetables. A side of steamed okra and a wheat roll make this meal deliciously satisfying! Alternate: chicken gumbo A flavorful tomato-based stew made with chicken, sausage, rice, and veggies, including okra, carrots, and onions Dessert: King Cake Festive yellow cake with delicious sugar glazed topping in the traditional Mardi Gras colors of purple, green, and gold **A tasty celebration!** REFERENCES 1. 2. 3. 4. 5. 6. Beck , A . M., Balknas, U. N., Fur st, P., Hasunen, K., Jones, L., Keller, U., et al. Food and nutritional care in hospitals: How to prevent undernutrition repor t and guidelines from the Council of Europe. Clin Nutr. 2001; 20(5): 455-460. Sheehan-Smith, L. Job satisfaction of hotel -style room ser vice employees. J Food Mgmt Ed. 2006; 2:1-14 McKinnon, J. M. 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