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Cherry Blossom Medical Center

Cherry Blossom Medical Center. Metropolitan Dietary Consulting: Chelsea Davidson and Shayna Frost. Introduction. Background Information Patient Menu Delivery Systems Patient Menus RD Staffing Equipment Needed Sustainability. Background Information. Opened in 1970

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Cherry Blossom Medical Center

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  1. Cherry Blossom Medical Center Metropolitan Dietary Consulting: Chelsea Davidson and Shayna Frost Metropolitan Dietary Consulting™

  2. Introduction • Background Information • Patient Menu Delivery Systems • Patient Menus • RD Staffing • Equipment Needed • Sustainability Metropolitan Dietary Consulting™

  3. Background Information • Opened in 1970 • 400 Bed Hospital in Northern Virginia • Recently opened the Diabetes Outpatient Clinic and the Eating Disorders Outpatient Center • Hospital’s ratings continue to decline Metropolitan Dietary Consulting™

  4. The Solution • Address the outdated meal delivery system to increase patient satisfaction • Create new menus with more appealing options • Restructure RD staffing • Purchase new, state-of-the-art kitchen equipment • Introduce sustainability efforts Metropolitan Dietary Consulting™

  5. Patient Menu Delivery Systems • Conventional • Commissary • Ready-to-Eat • Assembly Serve • EFY • AYR Metropolitan Dietary Consulting™

  6. Conventional • Advantages • Menu flexibility/variety • High perceived quality • Prepares all foods on-site, utilizes the entire food processing continuum, and the foods are served immediately after production. • Disadvantages • Labor-intensive • Some foods lose quality when being held • Requires holding equipment Metropolitan Dietary Consulting ™

  7. Commissary “A Food Factory” • Advantages • Low food costs • Low equipment costs • Employee scheduling flexible • Low labor cost • Profit-making • Prepares meals on-site and transports them to satellite units for final preparation and service • Disadvantages • High capital investment costs • High transportation costs • Mistake could affect many • Difficult to forecast • Lower perceived quality Metropolitan Dietary Consulting ™

  8. Ready-Prepared • Advantages • Utilizes the entire food processing spectrum • Employee scheduling flexible • Low labor costs • Prepares all foods on site and stores them for later consumption. The two types include cook-chill, and cook-freeze. • Disadvantages • High initial capital equipment costs • Lower perceived quality • Limited menu variety Metropolitan Dietary Consulting ™

  9. Assembly Serve • Advantages • Employee schedules are flexible • Little to no preparation required • Pureed foods are safe • Consistency • Relies entirely on the processed end of the food processing spectrum for the staff’s convenience. • Disadvantages • Food costs extremely high • Difficult to satisfy patients on modified diets • Low perceived quality Metropolitan Dietary Consulting™

  10. Expressly For You • Advantages • Builds encouraging relationships with hospital patients • High patient satisfaction since meals served fresh • Hostess programs in which one hostess is assigned to a particular unit in the hospital and builds the trays and serves the food to those patients only. • Disadvantages • Meals served at designated times • Tray temperatures can fluctuate if left on cart too long Metropolitan Dietary Consulting ™

  11. At Your Request • Advantages • Gives patients control over when they can eat • High perceived quality • Elimination of tray redundancy • Service programs designed after hotels that offer room service to their tenants; meals received within 45 minutes of ordering • Disadvantages • Expensive labor costs • Requires skilled employees Metropolitan Dietary Consulting ™

  12. Conventional + AYR • Utilizes CBMC’s current equipment • Causes few structural changes • Maintains menu variety • Reduces risks of losing menu • Produces high perceived quality among patients • Gives patients freedom to choose when they eat • Improves patient satisfaction Metropolitan Dietary Consulting™

  13. Non-Select Patient Menus • Popular items • Increase variety • Cost: $7.50  $5.85 • 7-day menu cycle • Average length of stay: 4.3 days Metropolitan Dietary Consulting™

  14. Day One: Breakfast Metropolitan Dietary Consulting Metropolitan Dietary Consulting™

  15. Day One: Lunch Metropolitan Dietary Consulting Metropolitan Dietary Consulting™

  16. Day One: Dinner Metropolitan Dietary Consulting™

  17. Day Two: Breakfast Metropolitan Dietary Consulting™

  18. Day Two: Lunch Metropolitan Dietary Consulting Metropolitan Dietary Consulting™

  19. Day Two: Dinner Metropolitan Dietary Consulting™

  20. Day Three: Breakfast Metropolitan Dietary Consulting™

  21. Day Three: Lunch Metropolitan Dietary Consulting™

  22. Day Three: Dinner Metropolitan Dietary Consulting™

  23. One Week HS Snack Rotation Metropolitan Dietary Consulting™

  24. Metropolitan Dietary Consulting™

  25. Metropolitan Dietary Consulting™

  26. Menu Costing Metropolitan Dietary Consulting™

  27. Patient Menus Metropolitan Dietary Consulting™

  28. Staffing Budget • Budget: $380,000 • Experienced RD =$55,000 +( 25% Benefits) = $68,750 • Entry-Level RD = $48,000 + (25% Benefits) = $60,000 • Diet Tech = $32,000 +(25% Benefits) = $40,000 • RD: Patient Ratio • Recommended ratio is 1:50-60, but average ratio for a 400-bed hospital is 1:88.1 • As a compromise, we chose an average of these two extremes, which is a ratio of 1:75. • 4 experienced RDs,(1 CDE, 1 Outpatient RD), 1 entry-level RD, 1 DTR. 1Byham-Gray, L. (2009). Managing human resources. Retrieved from http://www.nutrition411.com/pdf/Managing Human Resources.pdf Metropolitan Dietary Consulting™

  29. RD Staffing Metropolitan Dietary Consulting™

  30. Outpatient Services Diabetes Outpatient Clinic Eating Disorders Outpatient Center • Hours of operation: 8-4 M-F, and 6-8 on Mondays evenings during class sessions • Staffed by CDE, nurses, and 1 outpatient RD • Serves all diabetic patients, whether newly diagnosed or patients who have been attending for years • Offers quarterly classes throughout the calendar year to learn more about diabetes • Hours of operation: 8-4 M-F, and 10-11 on Saturdays • Staffed by nurses, social workers, psychologists, and 1 outpatient RD • Serves and provides support to patients of all ages at any degree of eating disorder • Offers weekly support group sessions to connect with other patients who are suffering through similar struggles Metropolitan Dietary Consulting™

  31. RD Staffing 4 Week Cycle Schedule *Weekend shifts rotate on a four week cycle so that each RD must work one Saturday per month. This only applies to the three RDs and the ELRD. Metropolitan Dietary Consulting™

  32. Equipment Needed • Budget: $40,000 • $30,000 for large items • $10,000 for small items • Wishlist • Steam kettle • Steamers • Robot coupe • Steam table • Dish machine • Portable refrigerator • Plate lowerator • China • Tray carts • Work table • Nourishment cart • Gourmet coffee cart • Patio furniture • Convection oven • Grill • Mixer • Food warmers • Refrigerator • Coffee Maker • Slicer • Silverware • Trays • Toaster • Frozen yogurt machine • Salad bar Metropolitan Dietary Consulting™

  33. Vulcan Electric 12 Gallon Countertop Manual Tilting Steam Kettle $4,745 LoLo 4-Pan Electric Steamer$3,054 Metropolitan Dietary Consulting™

  34. CamboMeal Delivery Tray Cart $2,844 each x 4= $11,376 SouthbendDouble Deck Gas Convection Oven $5,147 Metropolitan Dietary Consulting™

  35. Centaur Planetary 30 Quart Floor Mixer $3,434 VolrathFlat Top Gas Griddle $1,688 Metropolitan Dietary Consulting™

  36. Silverware Forks: $8.09 for 24 x 34 boxes= $275.06 Knives: $8.39 for 12 x 67 boxes= $562.13 Spoons: $8.29 for 24 x 34 boxes= $281.86 Grand total= $1,119.05 BUNN Pourover Coffee Brewer $390 Metropolitan Dietary Consulting™

  37. Patient Trays $28.96 for 12 x 70=$2,027.20 Holman Compact Conveyer Toaster $670 Metropolitan Dietary Consulting™

  38. Duke Aerohot4-Well Steam Table $994 x 2= $1,988 Vulcan Manual Gravity Feed Slicer $980 Metropolitan Dietary Consulting™

  39. Duke Stainless Steel Table $271 x =5= $1,355 Carlisle Six Star Salad Bar $1,181 Metropolitan Dietary Consulting™

  40. Sustainability • 1) Use local, seasonal, and/or sustainably grown products in as many foods as possible • 2) Reduce organic and non-organic waste • 3) Promote food choices with reduced sugar, salt, and fats while providing varied and balanced food options Metropolitan Dietary Consulting™

  41. Sustainably Grown Products • 1) At least 33% of both patient and retail menu items should be organically, locally, or sustainably grown. • 2) At least 33% of all ingredients purchased should be organically, locally, or sustainably grown. Metropolitan Dietary Consulting™

  42. Sustainably Grown Products • 3) At least 10% of produce should be in-season between the months of May and November. • 4) All organically, locally, or sustainably grown products should be labeled and marketed as such to promote the consumption of these items. Metropolitan Dietary Consulting™

  43. Metropolitan Dietary Consulting

  44. Sustainably Grown Products • Advantages • Lowered food costs • Support local businesses • Fresh ingredients • Keep $ in the community • Cost • Reduced Local foods • Increased Organic foods • Disadvantages • Organic foods expensive • Dependent on weather/environmental conditions Metropolitan Dietary Consulting™

  45. Reducing Waste • 1) Introducing recycling bins in the kitchen, retail areas, unit lunchrooms, and other communal locations throughout the hospital. • 2) Limiting the amount of paper products given on patient trays by investing in china and silverware. When paper products must be used, such as in retail, we will choose recyclable or compostable products. Metropolitan Dietary Consulting™

  46. Reducing Waste • 3) Promoting and incentivizing the use of reusable containers in retail areas. • 4) Promoting tap water over bottled water by increasing the price of bottled water and always offering free tap water. Metropolitan Dietary Consulting

  47. Reducing Waste • 5) Using eco-friendly cleaning products wherever possible in the kitchen and retail areas. • 6) Training all food service staff to be mindful of the ways they can reduce waste. Metropolitan Dietary Consulting

  48. Metropolitan Dietary Consulting

  49. Reducing Waste • Advantages • Promote eco-friendly practices • Save money by using silverware and china • Cost • Reduced Reusable silverware and china • Increased Initial investment in recycling bins • Disadvantages • Expensive eco-friendly paper products • Customers will have to get used to recycling practices Metropolitan Dietary Consulting™

  50. Promoting Healthy Food Choices • 1) Add basic nutrition information to small signs that will be placed next to each prepared food item Metropolitan Dietary Consulting

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