Education Consultant Marking Guidelines Food

Transcription

Education Consultant Marking Guidelines
Food Services and Nutrition Management
Program
Year One Semester Two
2013-2014
© 2013 Canadian Healthcare Association. All rights reserved.
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any
form or by any means, electronic, mechanical, photocopying, recording or otherwise without
expressed permission of the publisher.
Canadian Healthcare Association
17 York Street, Suite 100
Ottawa, Ontario
K1N 9J6
www.cha.ca
2
2013-2014
Table of Contents
Unit 1: .........................................................................................................................................5
Grading Guidelines .....................................................................................................................6
Unit 2 .......................................................................................................................................20
Grading Guidelines ...................................................................................................................21
Unit 3: ......................................................................................................................................48
Grading Guidelines ...................................................................................................................49
Unit 4: ......................................................................................................................................72
3
FSNM Yr 1 Sr 2
Introduction
Introduction
The following answer keys are intended as a reference for evaluating the content of student
answers. This contributes to consistent grading across Canada. The points in the answer keys
are those which should appear in an average answer. Education Consultants must also
evaluate presentation, evidence of reading and adherence to length.
Students who provide a more comprehensive or sophisticated grasp of the issue should be
graded higher. Superficial answers should be assigned a lower grade.
In questions requiring an essay-style answer, a variety of approaches is possible. The answer
key may not be the only correct approach. Education Consultants should not hesitate to give
appropriate recognition to students who write innovative and appropriate answers which differ
from the answer keys.
Education Consultants may want to use points in the answer keys to indicate shortcomings in
the students’ answers. This is encouraged. But, please do not copy the answers verbatim or
provide copies of the answer keys to students.
Please refer to the general CHA Learning Education Consultant Guide for more information
regarding policies and procedures.
4
FSNM Yr 1 Sr 2
Unit 5 Assignment
Unit 5: Quantity Food Production
FSNM Yr 1 Se 2
Unit 5 Assignment
Grading Guidelines
Question 1
Multiple Choice (7 Marks Total- 1 mark each)
a) Microwave ovens operate on the principles of:
a)
b)
c)
d)
convection
conduction
forced air convection
radiation
b) Which material conducts heat the best for use in cooking pots?
a)
b)
c)
d)
e)
stainless steel
copper
aluminum
glass and porcelain
cast iron
c) What is not a quality standard used in evaluating foods?
a)
b)
c)
d)
e)
texture
consistency
seasoning
flavour
uniformity
d) What foods retain heat better in an insulated tray meal system?
a)
b)
c)
d)
green beans
beef stew
eggs
bacon
6
FSNM Yr 1 Se 2
Unit 5 Assignment
e) The cleanliness of on-line steam in a food production unit is NOT an issue when
purchasing a:
a)
b)
c)
d)
f)
Combination oven
Compartment steamer
Convection steamer
Steam-jacketed kettle
Which of the following best describes the “sous vide” process?
a)
partially cooked, rapidly chilled, held in chilled storage, and reheated prior to
service
sealing raw, fresh, food items in plastic pouches to allow chilled storage, and
then cooking in boiling water prior to service
partially cooked, rapidly frozen, held in freezer storage, and reheated just prior to
service
when menu items and hot vegetables require two phases of heat processing
b)
c)
d)
g)
What is carryover cooking?
a)
b)
c)
d)
The increase in internal meat temperature after removal from the heat source
Food that is prepared in one place in the kitchen and then moved to another
The use of an overproduced item in another recipe
Time sequencing of events required by the production system to produce a meal
Question 2 (5 Marks)
2. Match the letter of the one item that best corresponds to the following:
Answer
B
i.
Cooking quickly in a small amount of fat
A. Baking
C
ii.
Browning the surface of meat quickly over high heat
B. sautéing
iii.
Cooking in a small amount of water which may be
either boiling or simmering
C. searing
A
iv.
Cooking by dry heat, usually in an oven
D. simmering
D
v.
Cooking food in liquid just below the boiling point
E. stewing
E
7
FSNM Yr 1 Se 2
Unit 5 Assignment
Question 3 (8 Marks Total)
3.
Develop a description of a quality standard for the following products which will be
made in your facility. (This is not an outsourced product)
Hint: You want a clear understanding between you (the manager) and the cook of the
aesthetic characteristics for these products - every time the product is served.
a)
i.
Beef stew (2 marks)
Beef should be bite sized pieces with no visible fat or gristle. Meat should be tender but retain
form and be of a lightly browned colour.
Students should specify the vegetables in the stew. Vegetables should be tender but retain their
form and texture and should retain their characteristic colour and flavour. Sauce or gravy should
be of a medium consistency, smooth, with a mild flavour of the meat and vegetables, and be of
a mid brown colour. The stew should have an appetizing odour.
ii.
Macaroni & cheese (2 marks)
Elbow macaroni should be tender without being mushy; there should be no uncooked starch
flavour. Cheese used in sauce and topping is medium cheddar. Sauce should cling to macaroni
and be of a smooth, creamy consistency and a light yellow colour. When served on a plate
should only spread slightly. Should have a pleasant odour of cheese and milk
iii.
Tossed salad (2 marks)
Should be a mixture of lettuce and other vegetables - the student's may specify a ratio of lettuce
and other vegetables. The type of lettuce or salad greens should be specified. The greens
should be torn into bite size pieces, crisp and dry and of light to dark green colour.
Students should specify the other vegetables to be included and should comment on the size,
colour and texture.
Some students may include the specifications of the salad dressing; however, this is not
required.
b)
A Chicken-Broccoli Stir Fry is being prepared for sensory analysis by five staff
members. Identify at least two quality Standards that you would use as criteria for
judging the quality of the prepared product (2 marks)
“quality standards are 'measurable statements of the aesthetic characteristics of food items....
and include appearance, color, flavor, texture, consistency and temperature” ((study guide)
a. Color: sauce should be pale yellow; broccoli, bright green
b. Texture: smooth sauce; no lumps. Chick should be tender
c. Flavor: balance; no overwhelming flavours.
8
FSNM Yr 1 Se 2
Unit 5 Assignment
4. Case Study
Janice Henley is director of retail operations for a large medical centre. She supervises a
cafeteria, which serves over 6000 customers daily, in addition to a catering operation, which
includes coffee service and sit-down dinners for 400.
There are several signature items on the cafeteria menu, which have been served for years
and are very popular. Macaroni and cheese, served with stewed tomatoes, is made from a
standardized recipe. The standard recipe calls for 48 portions. Using standardized recipes
for these old/well established recipes is relatively new – in the past a large pot was made
and servers simply served until there was no more. Often the last customers at the end of
the lunch ‘rush’ would get extra size servings to ‘empty the pot’ ensuring no leftovers.
Last week, the production sheet called for 600 portions. On average the Macaroni and
Cheese will sell at 75% single portions and 25% double portions.
The cash register receipts showed that only 450 single portions were sold and 10 double
portions. There was no Macaroni and Cheese leftover. Janice checked and discovered that
customers can order one portion (one dipper) or two (two dippers) and both of these are
entered into the cash register so that all portions sizes are captured. The price for one
portion is $1.25 and two portions is $2.75.
a)
How many times did the macaroni recipe have to be replicated to make 600 portions?
This is known as a conversion factor (1 mark)
600/48 = 12.5 times
b)
How many single portions are forecasted? How many double portions are forecasted?
(2 marks)
600 X 75% = 450 single portions
600 X 25% = 150 single portions, which = 75 double portions
c)
How many macaroni portions were unaccounted for? (1 mark)
600 – 470 = 130 portions
d)
What would total sales be, if it were to be accurately recorded? (1 mark)
$1.25 X 450 = $562.50
$2.75 X 75 = $206.25
$768.75
e)
What is a possible explanation for the missing portions? (2 marks)
It is possible that the staff are using the wrong size of portioning tools. Also, to satisfy the
customer complaints it is possible they are heaping the portioning tools with macaroni and
cheese.
9
FSNM Yr 1 Se 2
f)
Unit 5 Assignment
What can Janice do to resolve this problem? What should have been done to avoid this
problem in the beginning? (3 marks)
Janice could simple price for the one size (single only) have only that sized portion utensil out.
She could also change the price to reflect the double portion.
Janice could evaluate the size of the single portion to see if it is enough.
Staff training to ensure proper portioning.
5. The major goal of a food service system is to provide quality and safe food with the least
costs in labour and time.
a)
Define the terms delivery and service as they relate to foodservice in institutions.
(2 marks)
Delivery refers to the transportation of prepared foods from production to place of service;
service involves assembling prepared menu items and distributing them to the consumer. The
equipment required for both delivery and service is an essential part of the overall foodservices
system.
b)
Describe the type of food delivery system you have in your facility. Include all the
major steps from the time it is produced to the time the patient/resident begins to eat.
(5 marks)
The student should give a detailed description of the delivery system. It does not include the
production system but should include the portioning and assembly of the trays if this is
applicable. You should be able to understand how the patient/resident obtains their food.
Assess the delivery system used in your facility (described in ‘b’) and how well it meets
the goals of quality food, safe food, cost effectiveness in terms of labor costs and
speed of service. (4 marks)
c)
The student should be able to assess the delivery system they described in part (b) and explain
how well it meets the needs of the patient/resident in terms of:
 quality - Does the food stay hot? Does it still look appealing and tasty? Do the users
like it?
d)

safety - What type of temperature audits are done? How often?

labour- Is the system as economical on labour as possible? Who does the serving of
meals - the lowest salaried employees?

speed of service - How long does it take to serve each meal? How long does it take
from serving a plate to get to the user? Is this the optimum time?
Discuss the advantages and disadvantages of a centralized and decentralized
delivery-service system. (4 marks)
10
FSNM Yr 1 Se 2
Unit 5 Assignment
Allow 2 marks for each part of this question, advantages and disadvantages of each system.
Examples with benefits and constraints are posted below.
Centralized
Advantages:
quality control
reduce overproduction
wider array of menu items available
less staff required
Disadvantages:
longer distance from service point to user more delivery
equipment required
will not get good quality for some menu items, eg. Toast
longer tray preparation time
Decentralized Advantages:
Disadvantages:
easier to accommodate late changes in diets, admissions,
etc
better quality food
temperature & appearance because of reduced holding time
more equipment required
more staff required
more space needed; kitchens on floors, etc
Question 6 (5 marks total – maximum 250 words)
6.
Answer the following.
a)
Develop a production worksheet for one meal which could be used in your facility.
(3 marks)
Figure 1 in Study Guide shows a food production sheet. The student should not use a readymade one from their facility. They could adapt one that is used in their facility and full marks
should be given to them for the adaptation of a ready-made one. All the menu items should be
included on the sheet.
b)
What are the advantages of using a production schedule in a food service operation?
(2 marks)
Advantages include:
equalization of work among kitchen staff;
production control
cost control;
information can help for the next time this menu is served
statistical information is available on a number of items to prepare
Question 7 (10 marks total)
7. Choose one family sized recipe (main entrée) that is new and could be used in your facility.
a)
Arrange to produce the recipe. Using the recipe evaluation template in your textbook,
Exhibit 20.3, p.460 (4th ed), complete a recipe evaluation. (2 marks)
11
FSNM Yr 1 Se 2
Unit 5 Assignment
The sample recipe evaluation from the textbook is included at the end (Appendix A)
b)
Using the sample template in the study guide, increase the recipe to 50 servings and show
your multiplied factor and rounded weight. Convert volume measures to weights, but use
metric measures as oppose to imperial measures (i.e., 10 ounces = 455grams). (4 marks)
The key here is that the student actually has to weigh their ingredients. The chart format
should be used – (study guide sample is posted in the appendix) Ensure that the measures
are logical - not 1500 mL but 1.5 L. Measures should be rounded off - not 17 mL but 15
mL.. The study guides provides a number of excellent resources for converting values and
speaks to common errors of confusing liquid volume measures with dry weight measures.
Watch for this type of mistake in their conversion chart.
The marking should be divided with 2marks for increasing the recipe to 50 servings and 2 marks
for the format. The measures should be logical - with the amounts rounded off to the nearest
measurable amount, e.g. 8 tbsp to 1/2 cup, 2 tbsp 2/3 tsp to 3 tbsp.
c)
Write the recipe (50 servings) in standardized format. A sample of standardized recipe
format is provided in the textbook p. 457 (4th ed.). Include your original family size recipe
and the recipe for 50 servings. (4 marks)
An example of a standardized recipe is given in figure 3 of the Study Guide and a sample ‘block’
format from the text is at the end of this unit (Exhibit 20.2, pp.457 ).Key points include:
Format:
A recipe format that provides all information needed for production of a menu item. An orderly
arrangement of this information should be developed. Most recipes list the ingredients in the
order in which they are used. A block arrangement, in which ingredients that are to be combined
are grouped, is helpful.
Recipe Title:
The title should be printed in large type and either centered on the page or placed to the left of
the top of the pages. The recipe identification code for computerized systems may also be
placed here.
Yield and Portion Size.
The total recipe yield may be provided in measure, weight, number of pans, or number of
portions. The portion size may be in weight, measure or count. It is also important to define the
serving utensil for portioning so serving staff can portion accurately in the front of the house.
Cooking Time and Temperature
This info is often listed at the top of the page. Some recipes may repeat the cooking times and
temperatures in the instructions so the cooks can see them while working. It is important to
identify the piece of production equipment in some cases.
Ingredients and Quantities.
Names of ingredients are generally listed on the left side of the recipe with the quantities
arranged in one or more columns to accommodate different yields. Names of ingredients should
be consistent. Descriptive terms are used to clearly define the style and form of each ingredient.
12
FSNM Yr 1 Se 2
Unit 5 Assignment
Procedures.
Directions for preparation of the product should be divided into logical steps and are most
effective when placed directly across from the ingredients to read and understand them.
8. Your food service makes almost everything form scratch. Staff cutbacks are coming soon
and you are considering incorporating ‘ready-prepared’ or ‘semi-prepared’ products into your
production. You need to produce the same number of meals with potentially less staff, and
stay within your budget.
Contact a supplier about any new frozen entrees they have available. Select one from the
list, which you might use in your food service operation. Describe how you would go about
evaluating the product. Request a sample of the product for evaluation and have the recipe
tasted by at least 3 people in your facility. Describe the methods used to evaluate the
product. Write a report on your testing and the taste panel results. Include a copy of any
evaluation forms you use.
The evaluation should test the re-thermalization and holding of the product as well as the
sensory evaluation. There should be mention of a taste panel with both staff and customers.
The evaluation should also speak to the cost of the product and whether it is more economical
to purchase or make it from scratch. The report should be in good business format and be clear
and concise.
Question 9 (10 Marks total)
9.
Answer the following.
a)
Using figure 4 in your study guide as an example draw a diagram to show the food
production system in your facility. Show steps in your food production system from the
purchase of raw ingredients to the service of foods to your clients/residents. (2 marks)
(Figure 4 is reprinted at end of this section in Appendix B)
This main idea with this question is to have the student assess the process of meal
production in their facility and put it in diagrammatic format. In this format, they will be able to
see the different parts of a system - the production of food. Figure 5 in the Study Guide shows
a cook/freeze/chill system.
All diagrams should indicate receiving of food, storage, pre-preparation and preparation.
There may be separate areas for ingredient control room, chilling or hot holding of food products
before serving.
b)
Describe the type of production system used in your facility. If production is not done in
your facility, then describe production system used in the facility from where your
facility gets its’ food. (2 marks)
The student should be able to categorize the type of production system being used in their
facility - conventional, ready prepared or convenience. It may be a combination of systems. As
well, the student should briefly describe the various components of the system:
13
FSNM Yr 1 Se 2




c)
Unit 5 Assignment
pre-preparation - Are vegetables bought prepared or are they done in house? Are
sandwiches done in house? Is there an ingredient control room?
preparation - cook for the day only? Double batches of some items? Cook/chill or
cook/freeze operation?
holding or storage before serving - What types? How long?
By referencing the diagram in part (a), you should be able to understand the
production system in the facility.
Compare and contrast the four major types of foodservice systems – in the areas of
labour, equipment, types of service system for which it is best suited or commonly
used. (6 marks)
Textbook (pp. 448-452) gives a summary of the characteristics of the following three types of
foodservice systems. 1. Conventional / 2. Ready-Prepared (cook/chill; cook/freeze) 3.
Assembly/serve. On pages 448-449 there is an overview of a fourth type- Commissary.
* If the student only lists 3 (Conventional; Ready Prepared and Assembly/serve) – then they
didn’t read the textbook. Deduct marks for the missing 4th system and refer them to page 449 in
their textbook.
10. Contact the food service directors or their designate at two food service facilities with
cafeteria service and determine the methods used by their facility to forecast production
requirements in this department/area. Describe the procedures and comment on their
effectiveness.
Again there is no one specific answer to the question. There should be clear evidence that the
student has contacted two different food service operations. Student's answers should reflect an
understanding of the forecasting process. There is a good discussion of forecasting in the text
on pages 452-453 (4th ed.).
11.
You are the production manager in a large hospital with a conventional cook serve
operation. You supply food for patient service, cafeteria, in-house catering and Meals on
Wheels. The food service department is scheduled to undergo renovations. You will have
limited production equipment for a period of three months or possibly longer.
You are investigating the possibility of purchasing ready prepared foods.
(a) What are the differing food needs of the patient services, cafeteria; meals on wheels
and in-house catering? (4 marks)
The various food service operations will have differing needs. The patient service operation will
require foods for all diet types including textured modified foods, diabetic choices, and mineral
restricted diets such as low sodium, restricted potassium, renal, low fat and cholesterol.
It is important for the staff cafeteria to serve a variety of foods and to try to maintain a similar
menu as before the renovations. Items such as sandwiches, soups, salads and grill items will be
required.
14
FSNM Yr 1 Se 2
Unit 5 Assignment
Meals on wheels will require similar menu choices as patient services, but food items must hold
well during transport. The catering menu has higher-end, almost gourmet choices.
(b) What do you perceive will be your top three challenges to get through this period. How
will you handle or minimize the effects of these potential challenges? (6 marks)
For full marks the student should clearly state 3 challenges and 3 distinct actions they will take
to minimize the effects of the challenges. A generalized statement of action is not a sufficient
answer. While the student may say a number of things, they should speak to budget, equipment
and staffing as challenges. The budget issue they might mention is balancing the increase food
costs (outsourced product) and saving on labour production expenses.
15
FSNM Yr 1 Se 2
Unit 5 Assignment
Appendix for Q7(a)
Sample Recipe Evaluation
Puckett, R.P. (2013). Food Service Manual for Health Care Institutions, (4th ed.). San
Francisco, CA: Jossey-Bass, Exhibit 20.3, p. 460.
Appendix for Q7 (b)
Below is a table illustrating the adjustment of a recipe from a yield of 12 to 75 using the factor
method. This is in the student study guide.
Adjusting a recipe from a yield of 20 to 75: Baked Beans
Step 1
Original recipe
Yield = 20
Step 2
Converted volume
Measures to weights
Step 3
Multiplied
by factor
Ontario white beans, soaked
3 cups
500g
1.875 Kg
2 kg
Onion, small dice
¾ cup
125g
468.75 g
450 g
Bacon lardons
125g
125g
468.75 g
450 g
Anaheim chile, small dice
2 Tbsp
30g
112.5 g
100 g
Molasses
1/4 cup
100mL
375 mL
375 mL
Maple sugar
1/3 cup
100g
375 g
375 g
1 cup
250mL
937.5 mL
1L
Cider vinegar
1 Tbsp
15mL
56.25 mL
60 mL
Worcestershire sauce
2 Tbsp
30mL
112.5 mL
125 mL
Instant coffee powder
2 tsp
2g
7.5 g
7.5 g
Salt and pepper
Factor: 75/20 = 3.75
TT
TT
TT
TT
Ingredients
Ketchup
Step 4
Rounded
weights
Appendix for Q7(c)
Sample Recipe Evaluation
Puckett, R.P. (2013). Food Service Manual for Health Care Institutions, (4th ed.). San
Francisco, CA: Jossey-Bass, Exhibit 20.2, pp. 457.
16
FSNM Yr 1 Se 2
Unit 5 Assignment
Appendix A
17
FSNM Yr 1 Se 2
Unit 5 Assignment
Appendix B
18
FSNM Yr 1 Sr 2
Unit 6 Assignment
Unit 6
Financial Management
19
FSNM YEAR 1
ASSIGNMENT - UNIT 6
Grading Guidelines
1. Short Answer Questions
a)
Operating costs include all costs of a food service operation, including food
and labour. True or false? (½ mark)
b)
Zero based budgeting: (Choose one) (½ mark)
False
uses the previous year’s figures as a base for developing a new budget
takes less time to prepare than "traditional" budgets
is based on the analysis and evaluation of all activities
all of the above are correct
i.
ii.
iii.
iv.
c)
What is meant by the term "meal day"? (½ mark)
Meal day is the amount of food provided for a person during one day. (includes
snacks/nourishments)
d)


List 2 ways of reducing the labour costs in a foodservice operation. (1 mark)
use more ready-prepared items; or, serve a limited menu
reduce absenteeism, overtime, on-the-job accidents, sickness; and, use equipment that
is less labour intensive
e)
What is the difference between an operating budget and a capital budget? (1
mark)
Operating budget - includes expenses and incomes which occur on a regular basis, for
example, food, wages, maintenance, heating, etc.
Capital budget - is used to allocate finances for facilities and for replacing, improving and adding
major pieces of food service equipment.
f)
Food costs account for the largest amount of a foodservice operation's
expenses. True or false? (½ mark)
False, labour costs account for 1/2 to 2/3 of the operating expenses
g)
Define marketing. (1 mark)
Marketing is defined as a tool that strives to meet needs, wants, and demands of the customers
to obtain products and service of quality and value.
(Puckett textbook, Pg. 37)
Question 2 (8 Marks Total - maximum 300 words)
2. You have worked as a food service manager in a health care facility for two years. You
are asked to prepare the department's budget for the upcoming year.
a)
What is the purpose of a budget? (1 mark)
A budget is a valuable management tool that can and should serve as a guide for allocation of
resources and for comparison with actual operations – the basis for financial control.
b)
List 10 steps in preparing an operating budget (5 marks )
 2012 Canadian Healthcare Association. All rights reserved.
20
FSNM Yr 1 Sr 2
Unit 6 Assignment
Textbook: PP. 313-314; page 213 4th ed
1. Setting a timetable
2. Examining the department’s objectives for upcoming year
3. Analyzing the financial feasibility of the department’s objectives
4. Asking for information from food service staff on factors that may affect upcoming budget
5. Reviewing historical data
6. Estimating the number of units of service for upcoming fiscal year
7. Estimating operating expenses
8. Determining statistical indicators
9. Calculating productivity indicators
10. Preparing the proposed operating budget.
c)
Describe 2 factors you would consider when analyzing budget deviations (2
marks)
Textbook pages 221-225
Students must provide evidence they had read and understood the chapter. Some areas of
discussion would be
 Number of actual meals served
 Operating costs
 Menu plans
 Food and supply costs
 Labour costs
 Purchasing/receiving records
Question 3 (5 Marks Total – maximum 250 words)
3. Define the following terms, using your own words:
a) depreciation expense
estimation of and allowance for the loss in value or efficiency resulting from deterioration,
usage, age, etc. of equipment.
b) balance sheet
is a financial statement showing the financial condition of the business at a particular day or
time in the year.
c) accrual basis accounting
a method of recording events as they occur, not when cash is received or dispersed.
d) Revenues
the income that the department earns from doing business.
e) variable costs
operating expenses that change with the volume of production.
4. You are asked to plan a special catering event for fifty volunteer workers in your facility.
a)
Plan a menu and cost it. Present the costing in table form. (Submit menu as
well)
(5 marks)
The student can present any menu for this catering event. 4 marks should be allotted for a
suitable menu. Each item of the menu should show the portion size, the amount needed to
purchase, the cost per unit as purchased, the cost per basic unit and the final food cost. Figure
3 in the Study Guide shows an example of a costed recipe.
21
FSNM Yr 1 Sr 2
b)
Unit 6 Assignment
Plan the labour required for preparing, serving and clean up of the event.
Include your work schedule for all the labour. (2 marks)
There should be a definite outline as to the staff required for producing the food, serving the
food and clean-up. There should be mention of whether it is part of the regular staff's
responsibilities or extra staff are required (this may be mentioned in d). Timing of the event
should be mentioned, e.g. will additional staff be required or is it a slack time for the regular
staff. Can the menu items be prepared during regular work hours?
There should be evidence that the student planned the menu with a look to staffing as well.
c)
What costs (other than food and labour) must be considered, for this catering
event, if the food service department wants to break even for this event? (2
marks)
Other factors that must be considered are:
 it must be determined who is paying for this event; if it is being sponsored then
the menu can be more elaborate
 food - the menu will depend on food costs; the items can not be accounted for in
the patient/resident cost
 supplies - decorations, disposables, tablecloths
 labour of other departments - housekeeping and maintenance staff may be
involved
 donations - perhaps money, supplies or services could be solicited or would be
donated because it is an event that all departments would be involved in (they all
have volunteers working for them)
d)
How would you plan to minimize the costs for food, labour and supplies,
assuming that no revenue is expected from the function? (3 marks)
Minimizing the costs for food:
 use a menu similar to the regular menu
 use a standard catering menu
 limit the number of items offered
 prepare low cost items
Minimizing the costs for labour:
 use regular staff wherever possible
 prepare menu items during regular work hours by employees during off-peak period
 set the time of the event when more staff are available to help but during off-peak period
Minimizing the costs for supplies:
 use decorations made by patients/residents or staff
 limit or minimize the use of disposables
e)
Determine the selling price for the menu items on the catering menu for a
cafeteria operation. Show how you determined the selling price. What factors
did you consider when determining the selling price? (3 marks)
The student will need to calculate the raw food cost and estimate the labour costs and add a
mark-up to ensure that the menu is profitable.
22
FSNM Yr 1 Sr 2
Unit 6 Assignment
5. After reading the article by Heather Truber, answer the following questions.
a)
What are 3 components of a food service budget? (1 mark)
Must get all three for a mark – no partial marks Revenue (cash and non-cash);
Compensation (labour costs);
Supplies (food costs & non-food supplies including small equipment under a set value, i.e.,
$1,000).
b)
Give two examples of ‘non-worked hours’. (1 mark)
Any type of paid leave: sick; vacation;
c)
What does “labour cost per meal day’ mean? (1 mark)
Labour cost for one meal – you get it by dividing total labour dollars by meal days.
d)
Give four examples of areas where costs get out of control.(2 marks)
Poor production controls, poor purchasing and inventory controls; inadequate charges for
employee and guest meals; poor scheduling and staffing causing excessive overtime or over
staffing; abuse of convenience foods; high staff turnover; food costs not allocated to the correct
department.
6. You are a food service supervisor in a health care facility. A centralized food service
system is used where insulated meal trays are prepared in the kitchen and distributed to
the nursing units. The main meal is served at noon.
The cafeteria is open for the noon meal only and at all other times employees and
visitors are serviced by vending machines which are stocked by an outside food catering
company. The department also prepares trays for a Meals on Wheels program.
The fiscal year is from April 1 to March 31. You have received a financial statement for
your department (Exhibit 1). Using Exhibit 1, answer the following questions.
a)
Based on the Budget for the year, enter the 9 month budgeted amount in the
places where that figure is missing. Calculate the variance for each revenue
and expense where that figure is missing. Enter these onto Exhibit 1 and place
a star beside those figures which are over budget. (5 marks)
hint: suggest to take 1/4 mark off for each wrong answer.
23
FSNM Yr 1 Sr 2
Unit 6 Assignment
EXHIBIT 1
FINANCIAL STATEMENT
FOOD SERVICES DEPARTMENT
2010
2010
BUDGET
ACTUAL
9
MONTH
BUDGET
9 MONTH
VARIANCE
In Dollars
($$)
95,010
58,500
71,257.50
12,757.50
a) Cafeteria
80,020
50,300
60,015.00
9,715.00
b) Catering
42,126
38,700
31,594.50
7,105.50*
c) Vending
66,754
47,400
50,065.50
2,665.50
d) Meals on Wheels
36,090
25,150
27,067.50
1917.5
TOTAL
320,000
220,050
240,000
19,950.00
a) paid hours
85,000
72,000
63,750.00
8,250.00*
b) benefits - vacation
41,200
32,000
30,900.00
1,100.00*
-sick leave
19,800
21,300
14,850.00
6,450.00*
- statutory holidays
14,000
10,500
10,500.00
00000
32,300
29,485
24,225.00
5,260*
- meat, fish, poultry
38,000
32,775
28,500.00
4,275.00*
- dairy products
33,000
26,020
24,750.00
1,270.00*
- fresh produce
22,000
18,400
16, 500.00
1,900*
b) Equipment - small equipment
1,000
750
750.00
0000
- equipment maintenance
3,000
2,050
2,250.00
200.00
c) Replacement (dishes, cutlery)
2,000
925
1,500.00
575.00
d) Overhead
2,500
1,800
1,875.00
75.00
e) Staff Training/ Travel
800
800
600.00
200.00*
f) Miscellaneous
700
400
525.00
125.00
REVENUES
Patient Meals
Non Patient Meals
EXPENSES
Labour
Operating Costs
a) Food
- general
TOTAL
b)
295,300
249,205
221,475
27,700
List the areas under revenues and expenses which are over budget. For each
area, give reasons that may explain why the actual figure is higher than the
budgeted amount. How could costs be reduced or revenues increased in each
area? (5 marks)
24
FSNM Yr 1 Sr 2
Unit 6 Assignment
BUDGET
VARIANCE
REASONS
Catering
This is a benefit because it
is revenue which is higher
than expected in the
revenue budget.
Paid Hours
Poor scheduling
Too much overtime
Vacation Payments
Failure to document
vacation hours used.
Sick Leave
Absenteeism problem
(possibly due to
personality, family
difficulties, lack of job
motivation)
Food Costs
(All categories)
Food supply cost too high
Portion sizes too large
Excessive food wastage
Budgeted amounts
unrealistic
Staff Training\
Travel
Cost of special speakers/
guests high
Travel cost over budget
Total Expenses
Too high because of the
accumulation of excessive
labour and supply costs
(including food costs)
POSSIBLE SOLUTIONS
This is a good thing – and may actually
not be over because just got through
the Christmas season and had a
special event – revenues will slow
down the next 3 months.
Organize scheduling procedures
Find reasons for and limit overtime (eg
cross train personnel for the same job
or function.
Avoid or minimize replacement for
holidays and vacation.
Keep accurate records
Solve work related problems
associated with absenteeism.
Initiate counselling for innocent
absenteeism.
Refer employees to Employee
Assistance Program.
Avoid replacement of sick time.
Implement comparative buying
techniques.
Investigate group purchasing
Review contracts and verify correct
pricing
Practice portion control and review
portion sizes
Review production sheets and ensure
only correct amounts of food products
are produced.
Review budget.
Limit expensive speakers
Attend continuing education training
sessions locally
Utilize inhouse expertise
Initiate cost sharing arrangements with
employees
Continue to closely monitor expenses.
Initiate solutions as above.
25
FSNM Yr 1 Sr 2
c)
Unit 6 Assignment
Revenues were less than expected. How could revenues be increased? (2
marks)
Examples of ways revenues could be increased:
 calculate cafeteria selling prices carefully in order to attract customers and
operate profitably
 implement a self-operating 24 hour vending machine service
 continuously monitor and document profit margins in all revenue generating
areas
 reduce number of hours of service provided by the cafeteria
 encourage and reward innovative ideas
d)
You notice that, on the budget statement, the figure for wages is high. If labour
scheduling appears to be within budget, what other factors may cause staff
wages to increase? (3 marks)
Factors which may account for increased staff wages:
 absenteeism and/or overtime
 changes in the collective agreement may allow for extra employees to be hired without
an increase in budget
 seasonal variations - many staff are on holiday. Extra staff must be hired which
increases training and other costs. Seasonal employees are often a cost saving factor
because the student pay rate, effective throughout the summer months, is usually
considerably lower than the regular rate.
7. Refer to the following information from a long-term care facility to answer these
questions. Show your calculations.
a)
What is the value of the food used in June? Show your calculations. (2 marks)
Subtract the June ending inventory from the May inventory and add the June food purchases
and this will give you the value of the food used in June. The correct answer is $ 8703
2982-2780=202
b)
202 + 8501 = $ 8703
Calculate the average raw food cost per resident per day for the month of
June.
(2 marks)
Divide the food cost for the month by the number of days in the month to determine the cost per
day for all the residents. Divide this figure by the average daily census. The cost is $ 2.41
8703 / 30= $ 290.1
c)
290.1 / 120 = $ 2.41
Calculate the average total cost per resident per day for the month of June. (1
mark)
Ending Food Inventory
Food Purchases
Labour Costs
Supply Costs
Operating Costs
Average Daily Census
April
May
June
$2400
$8126
$12,363
$512
$6282
125
$2982
$9037
$12,581
$592
$6791
120
$2780
$8501
$11,980
$540
$6480
120
Add the food costs for the month with all the other expenses such as labour, supplies and
operating costs. Divide the sum of these by number of days in the month to determine the actual
cost per day for all the residents. Divide this by the daily average census. The cost is $ 7.70
8703+ 11,980 + 540 + 6480 = $ 27,703
27,703 / 30 = 923.43 924.66 / 120 = $ 7.70
26
FSNM Yr 1 Sr 2
Unit 6 Assignment
8. The following information is made available from a small food service operation. Use
the information to answer the following questions.
a)
Calculate the total cost of food used during the month of December. (2 marks)
The correct answer is $ 9,282
b)
982+8300= 9282)
Calculate the total cost per meal for December. (2 marks)
The correct answer is $ 2.34
9,282+ 8,500+6,300+6,268 = 30,350
c)
(7782-6800=982
30350/12,964= $ 2.34
An operating statement indicates that $65,700 was budgeted for supplies and
that $67,891 was actually spent. Calculate the percent variance. (1 mark)
Food Inventory
Food Inventory
Food Inventory
October 31
November 30
December 31
$7,136.00
$7,782.00
$6,800.00
Food Purchases
Food Purchases
November
December
$7,328.00
$8,300.00
Labour Costs
Supply Costs
Operating Costs
December
December
December
$8,500.00
$6,300.00
$6,268.00
Meals Served
December
12,964
The correct answer is 3.3% (67,891-65700= 2191 2191/65700= 0.0333 or 3.3%)
9. Answer the following.
a)
Using the following information, calculate the monthly net profit. Show your calculations
(2 marks)
Sales for the month: $75,999
Food and Labour costs
70% of sales
Rent and Insurance: $1800/month
Supplies:
$2102/month
Other overhead:
$3401/month
The monthly net profit is $ 15,496.70. Students may round up the answer to the nearest dollar
$ 75,999 x .7 = $ 53,199
$ 53,199 + 1,800 + 2102 + 3,401 = 60,502
$ 75,999- 60,502 = $ 15,496.70
Using the following information from a cafeteria:
Meals sold:
1722
Sales average:
$4.21
Labour costs: $2000
b)
Calculate the total revenue. (1 mark)
The total revenue is $ 1,722 x 4.21 = $ 7,249.62
c)
Calculate the labour cost percentage of total revenue. (1 mark)
In your own words, what does this percentage mean? (1 mark)
The labour cost percentage of total revenue is 27.59
27
FSNM Yr 1 Sr 2
Unit 6 Assignment
2000/7249 =.2759
.2759 x 100 = 27.59 %
d)
Your facility runs a popular lunch café and you must determine the number of waiters
you need for the 11–to–2 lunch. Waiters make $6.50/hour. You want a labor cost of 12% for
your waiters. You anticipate lunch sales of $2,395. How many waiters do you need? (2 marks)
Show your work.
i.
ii.
iii.
iv.
24
15
6
8
x/$2,395=.12
x = $287.4. Employees make $6.50/hour and the shift is 3 hours
287.4/19.5 = 14.73 (need 15 waiters)
10.
Find a food service operation which is marketing a new product or service. Describe the
marketing strategy used. Is the marketing strategy being used effective, why or why not? How
would you suggest to improve or change the marketing strategy and why?
Students may select a fast food restaurant marketing a new food product, or a cafeteria wishing
to expand its' catering business. Those students in remote areas may choose to answer the
question based on the mass media, for example radio, television or magazine ads. The
discussion may include such things as the type of product that is being marketed, pricing
strategy, how the product is promoted, the target audience and how the product is distributed.
Students must give an explanation as to why or why not they think the marketing strategy is
effective (just a yes or no will not suffice).
When suggesting or improving change to the marketing strategy, the student should provide 2-3
ways for improvement and explain why they are suggesting the change.
11. Your facility has been offering a hot lunch program for the frail elderly in the community.
One local seniors group has been very enthusiastic about the program and each day
you have 10-12 of their members for lunch. The cost of the meal is $5.00, and by using
volunteers to serve the food you are making a profit of $1.50 per lunch. You can
accommodate 40 people per day for this program and are anxious to provide a service
to the community, as well as increasing your revenues. You have discussed the use of
volunteers with the Director of Volunteer Services and he has assured you that he can
provide you with volunteers. You have discussed this with your administrator and he has
advised you that the following organizations/clubs work with seniors in the community:
Support group for Caregivers of Alzheimer sufferers, Golden Age club, The United
Church seniors drop in club, and the Victorian Order of Nurses. There is a senior’s
apartment building with a rent to income subsidy just one block from your facility.
a)
List ideas (other than developing a flyer) on how you could market your idea to
the different groups (4 marks)
b)
Develop and submit a brochure/flyer or pamphlet to advertise the program. (4
marks)
c)
How will you evaluate your marketing efforts? (2 marks)
In this case there are three aspects to the marketing of the program:
 the hot nutritious meal
 reasonable cost
 opportunity to socialize in a safe environment.
In addition there could be added aspects to the plan such as including the lunch guests with the
28
FSNM Yr 1 Sr 2
Unit 6 Assignment
opportunity to attend the recreation event for the afternoon, making the hairdresser or barber
services available for reasonable cost or allowing groups to use the meeting space in the
facility.
The marketing strategy for the following groups could include the following:
 Caregivers of persons with Alzheimers a respite from the daily care giving and an
opportunity to socialize with others.

The Golden Age club and the United Church Group would most likely consist of the well
older person. The marketing for this group would include the reasonable cost and quality
of the food. They may be interested in your facility providing special luncheons to
coincide with their meetings and the use of a meeting room may interest them.

The Red Cross Nursing Agency and the Victorian Order of Nurses are not direct
potential customers but would be a referral source to your lunch club. Of particular
interest to their patients, may be the fact that there is a nurse on duty to provide
emergency care if it was required.

The seniors’ apartment tenants may be more interested in the reasonable cost of the
food and the proximity of the facility to their apartment building.
The marketing strategy could consist of a guest speaker at the monthly meetings of the
Caregivers for Alzheimers patients support group and the Golden Age Club and the tenants
association of the seniors’ apartment building. The executive or other representatives of these
groups could be asked to attend a luncheon as your guest.
The staff of the United Church could also be invited to see the facility and enjoy a lunch with
your guests. For their clientele a poster or a brochure would be a good way of advertising your
program.
The local monthly newsletter for seniors in the community could be asked to feature the
program in an article. This may be a way of reaching a wider audience.
A news segment about the service on the local news television or radio show with the members
of the seniors group which attends the luncheons already would be an effective way of
advertising.
The Red Cross and the VON would probably agree to leave a brochure describing your program
to their interested clients.
The marketing strategy could be evaluated by the response to these various strategies. A
survey of customers asking where they heard about your program could be initiated. The
greatest measure of success will be a full dining room with new customers.
12. You are the manager of a large food service facility which has some very old,
malfunctioning equipment. In developing your capital budget, you need to make some
decisions about replacing some of the equipment. You decide to prioritize your needs
and pick three pieces of equipment to replace this year. You decide you will budget for a
convection oven with a range top, a convection steamer, and a tilting fry pan.
a) How will you go about getting information and prices for each of these pieces of
equipment? (2 marks)
To obtain the information the key points are:
 visit equipment trade shows
 undertake internet research on equipment and suppliers
 visit other foodservices that utilize this equipment
 look through equipment catalogues, brochures , spec sheets
 visit utility companies demonstration facilities
 read trade journals and magazines
 talk to equipment reps
 prepare specifications
 solicit bids
29
FSNM Yr 1 Sr 2
Unit 6 Assignment
b) Prepare a report for the finance department justifying the need for these pieces of equipment.
(6 marks)
The report should be in a business format and include the reason for the equipment, the age of
previous equipment, cost of repairs as well as the cost of the new equipment. The
consequences of not replacing the equipment should be included.
c) What are the budget procedures for approval of a purchase of equipment in your facility? (2
mark
30
FSNM Yr 1 Sr 2
Unit 7 Assignment
Unit 7:
Sanitation, Safety and Security
48
FSNM Yr 1 Sr 2
Unit 7 Assignment
Grading Guidelines
1. Short Answer Questions.
a) List four effects microorganisms have on people and food (1 mark)
 Inert: are present in food but do not affect people
 Beneficial – useful in food products (cause fermentation)
 Food spoilage – cause spoilage, but don’t make you sick
 Pathogenic – cause illness
(If the student gets less than 4 points – they only get ½ mark....must have 4 points for full marks)
b) What are four types of food safety hazards? (2 marks)




Biological
Physical
Chemical
Allergens
c) Class "B" fires are electrical, caused by faulty wiring and faulty appliances.
True or False? (1/2 mark)
False, Class "C"
d) Harmful bacteria can always be killed by heat. True or False? (1/2 mark)
False, most spore-bearing bacteria but not all are destroyed if exposed to temperatures above
60ºC (140ºF)
e) In a food service operation, the number of hand washing stations is not important – as long
as there is one central hand washing station. True or False? (1/2 mark)
False. The number and location of handwashing stations is important and is governed by the
national building code. - Food Safety Code, p.50
f) What is the first step to be taken when cleaning any electrical equipment?
(1/2 mark)
Turn it off or unplug it. - Workers Safety Guide, p.22
g) What is the difference between cleaning and sanitizing? (1 mark)
Cleaning: To render free from food residues and other foreign material
Sanitize: To treat by a process, which reduces the number of potentially harmful microorganisms
to safe levels on food contact surfaces such as china, tableware, equipment and work
surfaces. Sanitized surfaces are not necessarily sterile, which means to be free of
microorganisms.
FSNM Yr 1 Sr 2
Unit 7 Assignment
h) What should you do if pests are found in your food storage area? (2 marks)
Provide 4 options.
1. Discard contaminated food
2. Clean and sanitise area
3. Destroy nesting and breeding sites
4. Consult with a certified pest control operator
i) Safety is the responsibility of: (1 mark)
i.
ii.
iii.
iv.
the food service supervisors
food service employees
patients/residents
all of the above
j) The WHMIS program is designed to inform and train employees about
_____ Hazardous materials _____ in their workplace. (1 mark)
2. Answer the following.
a) Why do multiple step processes increase the risk of foodborne illness? (1 mark)
There are more opportunities for:

contamination of the food,

allowing cross-contamination of bacteria from one food to another,

allowing the temperature to be uncontrolled,

potentially hazardous foods do not receive the needed continual special care.
Food Safety Code, p. 75
b) Using the information in Appendix A of the Food Safety Code, name 4 food items on the
menu at your facility that should have a HACCP flow chart. Explain why. (2 marks)
There could be a variety of answers to this. Page 166 of the Food Safety Code defines potentially
hazardous foods.
“Potentially hazardous food is any food that consists in whole or in part of milk or milk products,
eggs, meat, poultry, fish, shellfish (edible mollusc and crustacean), or any other ingredients, in a
form capable of supporting growth of infectious and/or toxigenic microorganisms. This does not
include foods, which have a pH level of 4.6 or below, and foods, which have a water activity of .85
or less.”
c) Document all the steps in preparing one of the above menu items from the receipt of the
raw products. (6 marks)
 Identify all the critical control points in the process.
 Prepare a flow-chart for the product including information on monitoring control
points.
Figure 3 on page 11 of the study guide has a sample flow chart for the preparation of frozen
chicken. The attached sample (next page) is a flow chart for chicken noodle casserole. In marking
this assignment look for the detail of the step by step process performed when preparing the
product. Make sure they have identified the CCPs and how they will be monitored.
FSNM Yr 1 Sr 2
d)
Unit 7 Assignment
For a mixed entree such as a casserole prepared in your facility, do a time
temperature audit from the assembly of the raw ingredients to the service of the
food. Develop a suitable form for doing the time/temperature audit and submit the
completed form with your assignment. Identify any areas of concern and
recommend corrective actions to take. Include the recipe. Remember you are
applying HACCP principles in your answer. (6 marks)
There is a sample form in the textbook on page 288 (4th ed.). If the student has difficulty with this
question direct them to the text Chapter 14 (4th ed). To answer this question, students need to
submit a chart that would include the recipe title, ingredients, procedure, critical control points and
corrective actions, as well as, a chart for monitoring the time/temperature.(All of these
components must be included to demonstrate understanding of HACCP.
FSNM Yr 1 Sr 2
Unit 7 Assignment
ACTIVITY
METHOD
MONITOR CONTROL POINTS
Receiving - CCP
Inspect all deliveries and accept
based on specifications.
Temperature check of chicken fresh 4˚C or lower.
Milk check temperature - 4 ˚C or
less.
Storage - CCP
Immediately refrigerate milk and
chicken in appropriate fridges.
Storage temperature of fridge 4 ˚C or
less. Date poultry on receipt.
Stored poultry used within 72 hours.
Check temperature and date of
stored poultry.
Prepreparation
Vegetables cleaned and diced.
Cooking - CCP
Poach chicken. Chicken cooked to
an internal temperature of 80˚C
Check internal temperature in
several portions of chicken in
the thigh and breast areas.
Place chicken in shallow pan with an
ice water bath.
Check temperature every 30 60 minutes. 4 ˚C within 4 hours
Use cutting boards designated for
cooked poultry only.
Observe
for
procedures.
Cooling- CCP
Dicing- CCP
the
correct
Knives must be washed/ rinsed and
sanitized prior to and after use.
Storage- CCP
Cooking- CCP
Diced chicken placed in clean pan
and refrigerated immediately. Store at
4 ˚C.
Monitor temperature and time.
Noodles cooked and drained
Monitor time and temperature.
Cream sauce prepared with milk
directly from refrigerated storage at 4
˚C.
Hot
Holding
Serving- CCP
and
Diced chicken and vegetables added
to cream sauce and cooked until
vegetables are tender and the final
product reaches an end temperature
of 60 ˚C. Place in shallow pans and
put in steam table.
Hold at temperatures of 60 ˚C or
greater.
Do not top up with fresh product.
Discard after 4 hours
Check temperature an several
spots throughout the batch
Measure temperature every 2
hours.
Ensure no topping up
FSNM Yr 1 Sr 2
Unit 7 Assignment
3. What is the role of the food manager in food safety?
Food managers, especially those responsible for providing food to highly susceptible or at-risk
populations, have a critical role in the prevention of foodborne illness. In effect, food managers
and the employees they oversee are public health providers. It is their job to protect customers
from food that could become unsafe though mishandling. Food service managers need to instil a
sense of urgency about the potential for food borne illness and provide the training and education
needed to ensure food handlers know proper procedures and controls. Food service managers
themselves must be well educated on the related topics of food microbiology, food law, risk
analysis, HACCP and standard operating procedures. These are a few of the knowledge and skill
requirements needed on the part of the manager to design, implement and manage an integrated
food safety program effectively.
The above is from the study guide. Students may also speak to the manager’s role in setting the
standard, instilling a food safety ‘culture’ or a ‘safety culture’ in general throughout the department
(ECs: (-)1/2 a mark if the student speaks to food quality vs food safety, i.e., they talk about the
managers role of ensuring customers/clients have good quality food, etc.).
4. As a member of the environmental task force in your facility representing the nutrition & food
services department you have been asked to establish waste management guidelines for your
food service department. Remember to use the principles of reduce, reuse and recycle.
a) What are some important measures you need to research and why? (2 marks)
This question requires the student to analyze the situation in their own facility regarding
the amount of waste generated in the food service department and to do some research
around this topic.
Some measures to consider researching are:





the region's recycling activities and outlets for recyclable waste. This will give an
indication whether it is worthwhile packaging cardboard together, separating out tin cans
and glass, etc.
evaluating the present situation regarding the amount and type of waste generated in the
department. This gives an amount and picture of the present situation. Perhaps waste is
food and it could be directed to a "soup kitchen" or it is paper supplies that could be
reduced by using cloth napkins, tablecloths, etc.
looking at alternate methods to purchase some products, eg. concentrated cleaning
products in reusable containers. If alternate packaging is not available, there is no use in
targeting certain supplies being used in the department.
evaluating the packaging materials that generate the largest volume of waste (eg. portion
packs rather than bulk packages). Is there more paper waste than other kinds? Is this
where more reduction should occur?
Locations in the department that generate waste and the types of waste produced there.
The office may only have paper waste but the dishroom has both wet and paper
garbage.
b) List 5 endeavours towards waste management you could initiate now or in the near future.
(2½ marks)
FSNM Yr 1 Sr 2
Unit 7 Assignment
The student should be able to list 5 particular things that could be done in the department (or have
been done recently) to reduce or recycle waste. These could include:








purchasing reusable products,
purchasing more products in bulk,
reducing the quantity of disposables,
changing from plastic to recyclable metal or glass containers,
serving condiments from dispensers in the cafeteria,
introducing a reusable mug program in the cafeteria,
donating leftover food to a food bank,
sending wet garbage for composting
c) How would you evaluate the effectiveness of a waste management program? (2 marks)
Evaluation should be done with some type of waste audit form. A before and after picture of the
amount of garbage produced would be one answer. As well, many facilities are charged per
pickup and if there is a reduction in the number of items being picked up then there would be less
cost to the facility or department. Sometimes there can be revenue generated by selling some
items back to the producer, e.g. pop cans or selling items to another facility, e.g. leftover food.
d) How would you obtain support of the program from food service staff? (2 ½ marks)
The student should emphasize the importance of participative management as discussed in unit
3. Whenever costs can be reduced and this can be related to staff as a cost-saving, there should
be support of the program.
e) How would you work with other departments in establishing your guidelines? (1 mark)
The student should mention:
 sharing the waste audit information obtained in each department,
 establishing priorities regarding the types of waste to reduce,
 coordinating efforts wherever possible,
 establishing guidelines for implementation of a facility wide waste management program.
 working collaboratively with other departments such as housekeeping, purchasing, ,
materials management.
5. There is great potential for occupational accidents in a food service department.
a) List ways that you can motivate your workers to maintain good attitudes and habits toward
accident prevention. (2 marks)
Motivating workers to maintain accident prevention attitudes and habits can include:
 staff orientation and training in safety policies and procedures,
 have employees understand principles of work motivation,
 creating pride and respect for each job, the workplace and for each other,
 trusting employees' integrity and making them responsible,
 establishing safe working conditions and environment, fair workloads, regular breaks from
monotonous activities,
 special recognition for accident-free periods to individuals, work teams, etc.,
 establishing a department safety committee with rotating membership.
FSNM Yr 1 Sr 2
Unit 7 Assignment
b) Prepare an outline of a proposed in-service you would present to your staff on one aspect
of accident prevention and safe working habits. Hint: may wish to review unit 3 re: Inservice training. (2 marks)
The outline should be done as described in Unit 3. See next page
c) Prepare a simple safety checklist that could be used in your facility for the dishroom area.
(2 marks)
The following points could be included in the checklist:
 Is work area kept clean, well lighted and relatively dry?
 Are drains cleaned and sanitized at regular intervals?
 Do employees wear proper closed-in footwear with nonskid treads?
 Are wash and rinse temperatures proper for the type of machine and are they being
maintained?
 Are dishes and utensils being prescraped and flushed prior to washing?
 Is detergent concentration being maintained at correct level?
 Is dish machine being properly cleaned after use?
 Are dirty and clean dishes being kept separated to prevent cross contamination?
 Are cleaned and sanitized dishware being stored properly?
 Are racks being stored out of the way of traffic flow?
 Are WHMIS sheets readily assessable?
d) Present an in-service to staff at your facility on the handling of one piece of equipment.
Include its proper use, maintenance, cleaning and safety. (Please arrange for your director
to evaluate the presentation according to the attached form). Submit both the evaluation
form and the outline of your presentation to your EC. You will need to include a copy of the
completed evaluation form with your assignment submission. You can 1) scan it and save
it as a separate document, or 2) if you have access to a scanned e-copy you can copy and
paste it into your document. (5 marks)
Remove a mark from the evaluation if they do not submit the presentation outline with their
evaluation form.
FSNM Yr 1 Sr 2
Unit 7 Assignment
SAMPLE LESSON PLAN
Instructional unit:
Method of presentation (lecture, film, demonstration, etc.) Time required:
Lesson presented to (define audience, i.e., Cooks, Dietary Aides, Bakers, etc.):
Tools and equipment (tools needed for demonstration):
Instructional aids (brochures, handouts, etc.):
References (Operational Manual, Manufacturer's Guide, etc.):
Presentation:
1.
Introduction
A.
Objectives
B.
Standards of performance
2
Explanation and demonstration
A.
Mechanical features
B.
Safety precautions
C.
Maintenance
D.
Cleaning
3.
Employee demonstration of skill
4.
Conclusion
Evaluation of In-service Session
FSNM Yr 1 Sr 2
Unit 7 Assignment
e) Prepare a draft “Terms of Reference” for a Joint occupational Health and Safety
Committee for your department. Include in your Terms of Reference. (4 marks)
i.
The goals of the committee.
ii.
The authority of the committee. Indicate whether the committee is authorized to
implement decisions or is it an investigative with authority to advise or make
recommendations.
iii.
The membership of the committee and how membership is determined / the
selection of a chairperson and secretary / the frequency of meetings
iv.
The reporting structure of the committee. (i.e. to whom the committee sends
reports, minutes etc).
There is no material in the text or study guide which will directly answer this question. The
Canadian Centre for Occupational Health and Safety website section on Health and Safety
committees is given as a reference. Student’s responses will vary and may be modelled after the
way the safety committee operates in their facility. Answers should show evidence that they have
thought of factors to make the committee effective, e.g. meeting frequency, reporting structure etc.
A sample Draft Terms of Reference follows.
If a student were to ‘Google’ a “Terms of Reference for an H & S committee” they would get a
number of examples.
FSNM Yr 1 Sr 2
Unit 7 Assignment
DRAFT TERMS OF REFERENCE
JOINT OCCUPATIONAL HEALTH & SAFETY COMMITTEE
NUTRITION & FOOD SERVICES.
GOAL:
To have a safe & accident free work environment
OBJECTIVES:
1) To promote a safe work environment within the department.
2) To educate all departmental staff on all aspects of safety.
3) To maintain ongoing WHMIS documentation and continuing education
4) To review all accident reports ad reports of unsafe situations and develop an action
plan for correction.
5) To conduct monthly safety inspections
COMMITTEE AUTHORITY
The committee has the authority to implement action plans for correction of unsafe acts or unsafe
conditions if such plans do not require financial support or disruption in getting the normal work
completed.
In situations requiring financial support and/or changes in work routines the committee will advise
the management of the department of their recommendation.
MEMBERSHIP
 The committee will consist of six members with equal membership of union and
management members.
 Union members will be selected according to union bylaws.
 Management members will consist of the Director of the Department, the manager of
production and a food service supervisor who shall be selected by her/his peers.
CHAIRPERSON & SECRETARY
The chairperson position shall rotate between a selection management member and a selected
union member. The secretary will be selected by consensus at the first meeting of the committee.
FREQUENCY OF MEETING
The committee will meet monthly and at the call of the chair.
REPORTING STRUCTURE
The committee reports directly to the Master Joint Occupational Health & Safety Committee &
minutes of all meetings shall be sent directly to the secretary of that committee.
Minutes of meetings will be posted within the Department/Nutrition & Food Service.
FSNM Yr 1 Sr 2
Unit 7 Assignment
6. As the Food Service & Nutrition Manager of a new long term care facility you have been asked
to draft an emergency plan for the food service department in the event of a service disruption.
(While answers to the questions will vary – answers should reflect evidence of having
reviewed the Emergency Food Service booklet)
a)
What steps will you take to develop the plan, (3 marks):
In the event of an emergency the food service plan must be implemented in an organized
and co-ordinated manner. It is important to remember that the FS plan is incorporated into
the overall facility disaster plan which in turn is part of the municipal emergency plan. So
the first step is for the FS Manager to have a planning committee which should have
someone from the facility emergency planning committee, or the FS manager needs to sit
on the facility emergency planning committee. Some of the steps you would take to
develop the plan include:

Brainstorm possible emergency scenarios and prioritize their likelihood (i.e., labour
strike to nuclear fall-out)

Consult with public health (safe water sources & food safety); fire (safety of FS
area/equipment/building); engineering (maintaining emergency equipment);
transportation (safe transport routes for food supplies)

Survey your food suppliers, as well as others (producers, processors, wholesalers,
retailers), equipment suppliers – to see what can be arranged in the event of an
emergency and survey other facilities with similar clientele (i.e., hospitals, LTC
homes and retirement facilities) - may lead to ‘letters of agreement’ with other
facilities.
The Planning process – the book does not give this exact list –but you should see a number of
these elements in their thinking about steps.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
b)
Form a Committee
Identify the Risks
Co-operate with other Agencies
Compile a Resources Directory
Develop a Notification System
Decide Who Does What
Develop a Management and Control Structure
Design a Communications System
Integrate Plans
Write the First Draft
Test the First Draft
Revise the Plan
Get the Plan Approved
Educate and Train
List what information (headings and brief description of content) will be in the plan.
(4 marks)
(Section 7.3 in the Emergency food service: Planning for disasters publication lists the
following)


Name (a name will distinguish the FS plan from other plans
Statement of Purpose
FSNM Yr 1 Sr 2







Unit 7 Assignment
Organizational Details (appendices are used to amplify the organizational
structure and alternative arrangements)
Implementation Procedures (states who implements the plan and under
what circumstances)
Alerting procedures (state notification procedures, using appendices to
provide details)
Resources (personnel, including names and addresses, food and
equipment suppliers, emergency menu available)
Training (who is responsible; when and where training is to take place; who
conducts the training)
Testing the plan (a basic statement with an appendix describing testing
responsibilities and testing frequency)
Reviewing and updating.
Labour negotiations with the union have been ongoing for some time. Today the assistant director
of the home meets with the department heads to advise them that negotiations are not going well
and to be prepared for a strike of unionized staff. 75% of the residents are able to be cared for in
relatives’ homes. The assistant administrator has indicated that volunteers may be able to help
with some of the work of the facility.
c)
What parts of the plan you prepared in (b) will you draw upon to deal with this
labour service disruption. Explain. (4 marks)
Many of the steps in preparing for the strike will be occurring concurrently.
In this instance, the food service manager should make plans for an extended strike. Prior
to such an event there should be an emergency menu as this will guide each of the other
steps in the preparation process. The menu should be reviewed and any necessary
changes made. If an emergency menu does not exist, one should be prepared. The first
day or so of the menu may be very simple to ensure that the existing manpower is able to
cope with the food preparations required.
Within the facility, there needs to be an initial determination of which residents will be
remaining at the retirement home, what staff will be available for work, and the availability
of volunteers. This will give the food service manager an idea of what the production
requirements will be. Staff and volunteers may be working extended hours and will need
nourishing meals and refreshments.
Suppliers should be contacted to determine if their staff will cross the picket line in the
case of a strike. If they cannot guarantee delivery to the site an alternate delivery site
should be established. Determine which convenience foods are available from suppliers
and assess these for suitability for the strike menu. Place an initial order for non perishable
items such as canned goods, dried goods and paper products including disposables.
Purchase convenience foods as space in freezers permit.
Assess how many people you will require to operate the department and with the volunteer
department determine which jobs could be done by volunteers.
Document all extra purchases and after the strike submit a report to administration with the
extra costs incurred and the numbers of residents and staff served.
d)
Present a 5 day emergency menu plan along with an explanation of your thinking
or justification of your menu choices. (4 marks)
FSNM Yr 1 Sr 2
Unit 7 Assignment
The menu should be nutritionally adequate when compared to Canada's Food Guide and should
be easy to prepare and serve. If possible, there should be a good variety of food products and a
variety of colours and textures. Menu planning as a topic is covered in Year 2 – so, take the time
to explain why you are deducting marks in the menu section, while emphasizing what is good
about their menu plan.
7. Write a procedure for cleaning the steamer in your food preparation area.
The procedures should be detailed, clear, and be presented in a format that it could go in a
procedure manual or be posted in the area for employees to read. It should include a title (i.e.
Steamer Cleaning Procedure), list the tools needed to complete the cleaning (i.e. tools, chemicals,
and PPE’s), and outline the step by step cleaning instructions.
8. Write a preventative maintenance plan for your facility’s dishwasher.
The preventative maintenance plan should include the daily maintenance within the food service
operation. In addition it should include periodic inspections by the maintenance department or an
outside agency. Such items as the descaling of the machine, inspection of the wash and rinse
arms, the control of the chemical dispensers should also be included in the answer. The
sophistication of the answer is somewhat dependent on the type of dishwashing machine in the
student's facility.
9. Case study.
A cook is preparing a rolled roast of beef weighing 10 lbs to be used for hot roast beef
sandwiches. She takes the roast which is frozen from the freezer at 1:00 pm and allows it to
thaw on the counter in a stainless steel pan. At 5:00 pm the roast is returned to the walk in
fridge where the uncovered pan is placed on the lowest shelf of the refrigerator. On the shelf
above there are cases of eggs stored as well as orange juice concentrate and case of salad
dressing. The next morning at the beginning of her shift at 07:00 she removes the thawed
roast from the fridge and puts it in a roasting pan. When the breakfast service is over at 09:30
she puts the roast in the oven with a meat thermometer in the middle of the roast. She
removes the roast from the oven when the thermometer reaches 60° C as she wants the roast
to be medium rare. The cooked roast is allowed to cool in the roast pan on the counter and is
then placed in the refrigerator. The following day the roast is removed from the refrigerator and
sliced. The sliced meat is placed in the steam table and allowed to warm. The drippings from
gravy are held on the steam table for 1 hour prior to serving. Lunch is served from 11:00-2:00
pm. The next morning a health inspector reports a case of food borne illness in your facility.
a) What information will the health inspector want from the facility?
The health inspector will want a listing of all the food the affected individuals ate in the past 24
hours. In addition he would want to see all the temperature recordings and time sheets for all the
production items consumed in the past 24 hours. He may ask to see past health inspection
reports and may want to examine any quality assurance documents relating to food safety. He
may ask for stool specimens of effected individuals.
FSNM Yr 1 Sr 2
Unit 7 Assignment
10.
The attached layout of a food service department is for a 120 home for the aged.
a) Comment on the traffic patterns within the department and the relationship of the functional
areas of the department. What would you suggest to improve the design of the food
services. Sketch the changes you would recommend. (7 marks)
This kitchen by the arrangement of the storage areas in relationship to the receiving area requires
that the raw food and supplies are taken right through the kitchen. In addition there is cross traffic
from the cooked food going to the hot trucks and the cafeteria and the soiled dishes to the
dishwasher area. The salad and dessert prep area and the vegetable prep area should be
reversed so that there will be less cross traffic. This would also permit the dessert prep to be
adjacent to the baking area.
Students may make many suggestions to change the design. One suggestion could be to have
the receiving area where the dry stores are located and locate the store room in another location.
They may suggest moving the dishwashing area to the present receiving area.
b) For each functional area of the department list the major equipment required. (4 marks)
Receiving- platform or loading dock, platform scales, desk, hand trucks
Storage areas- shelving for dry stores, and walk in refrigerators and freezers
Preparation area (includes the salad and dessert prep and vegetable prep areas in this kitchen
design)- 2 compartment sink, worktables, vegetable chopper. Worktables, carts, knives, cutting
boards, vegetable peeler
Cooking area- ovens, broilers, fryers, steamers, steam jacketed kettles, mixers, tables, sink, pot
and pan storage racks, overhead utensil racks, knives and knife rack.
Potwash and Dishwash areas - counters, three compartment sink, dish washer, chemical
dispensing equipment, storage racks and carts
Other areas- hand wash sinks, office equipment trash and waste disposal.
c) For the production area sketch a layout of the major equipment required. (4 marks)
Note: You will need to include a copy of your sketch of a layout of the major equipment
required with your assignment submission. You can 1) scan it and save it as a separate
document, or 2) if you have access to a scanned e-copy you can copy and paste it into
your document.
The layout of the equipment should allow for a good flow of work and have similar pieces of
equipment clustered to allow for maximum efficiency.
FSNM Yr 1 Sr 2
Unit 7 Assignment
FSNM Yr 1 Sr 2
Unit 7 Assignment
FOOD SERVICE SUPERVISION PROGRAM
EVALUATION FORM FOR ORAL PRESENTATION
STUDENT NAME:
DATE:
TITLE OF PRESENTATION:
Evaluator:
Title:
Email:
(Rating scale: 1/4 point for each factor completed satisfactorily.)
1. The speaker introduced the topic of the speech.
2. The purpose and/or summary of the talk were clearly presented.
3. The subject material was organized in a logical manner.
4. The presentation flowed smoothly.
5. The opening few minutes of the presentation caught the listener's attention.
6. The main body of the presentation focused on the purpose/topic.
7. The speaker knew the subject material is sufficient depth.
8. The speaker signalled the ending of the talk.
9. There was an appropriate and enthusiastic ending to the talk.
10. The speaker addressed the audience with minimal use of notes.
11. The speaker allowed opportunity for questions and responded to questions well.
12. The speaker maintained appropriate eye contact with the audience.
13. The speaker could be clearly heard by the audience.
14. The speaker was easily understood.
15. The language and tone of the presentation was appropriate for the audience.
16. The speaker used appropriate gestures and body language.
17. The speaker appeared poised and well groomed.
18. The talk was of appropriate length for subject presented.
19. There was the effective use of audiovisual materials.
20. Overall comments/evaluation (use back)
FSNM Yr 1 Sr 2
Unit 8 Assignment
Unit 8: Quality Food Management
FSNM Yr 1 Sr 2
Unit 8 Assignment
Grading Guidelines
1. Short Answer Questions
a)
In health care, a quality service meets customer needs, as perceived by them and by the
professionals at any cost. True or False? (1 mark)
Explain why you agree or disagree with the above statement.
False. A quality service is not one which meets customers’ needs at any cost; quality also involves using
resources in the most efficient way, and therefore Process quality must be considered in the equation.
Process quality reduces costs, increases customer and staff satisfaction.
b)
Explain the similarities and differences between quality control, quality assurance, and
continuous quality improvement (3 marks)
Quality control is a method or process to ensure that what is produced meets some pre-established
standards. Quality control monitors quality at all steps of the operation to the finished product. Quality
control ensures early detection of a defective part, procedure, and process and can save the cost of
further work on the item. Measures need to be developed before implementing the program if less than
100 percent acceptable.
Quality assurance is a process of identifying and solving problems within a department of area of an
organization. TQM tools can be used to monitor quality assurance within a food service department.
Continuous quality improvement, CQI, is the process of evaluating which things within an organization
can be improved and what can be done to achieve the improvement. . The concept of CQI is based on
the principle that poor quality is the result of poorly functioning or poorly structured processes that can
be improved
c)
Define benchmarking. List and define the two types of benchmarking (3 marks)
Benchmarking is the practice of comparing the performance of key indicators of an organization or
company’s operation in-house vis-à-vis with similar operations in other organizations producing the
same type of products using a measurable scale. Benchmarking also measures performance and
quantitative productivity against standards.
There is internal and external benchmarking. Internal benchmarking compares current data with
records of past data to determine if its own standards are met or surpassed.
External benchmarking compares an organization to department’s performance and productivity with
that of other organizations of comparable size or service to determine whether the organization is
performing at, above, or below the established industry standards.
d)
Adopting any CQI process means integrating a focus on quality into all aspects of the
organization, making it everyone’s priority. Three principles are essential to establishing a CQI
culture: (Circle the most correct answer) (1 mark)
i.
ii.
Planning and setting goals, customer service, management involvement
Leadership, improvement across all departments, measurement strategies
FSNM Yr 1 Sr 2
iii.
iv.
e)
Creating a CQI environment takes: (Circle the best answer) (1 mark)
i.
ii.
iii.
iv.
v.
f)
handling, preparing, and serving food
customer satisfaction, delivery of care, food preparation
employee satisfaction, cost control, inventory
cleanliness, food temperature, nutrition content
Feedback tools in a quality control program include: (1/2 mark)
i.
ii.
iii.
iv.
h)
structure, planning, training
planning, goals, time, commitment, customer satisfaction
trust, patience, rewarding positive change, time
all the above
i and iii only
Quality control as it relates to food service management measures systems for: (1 mark)
i.
ii.
iii.
iv.
g)
Unit 8 Assignment
Leadership and commitment from the top, customer orientation and focus,
involvement of the total organization in improving quality for customer satisfaction
Setting goals and objectives for improvements, making quality a business strategy,
require attendance in quality improvement workshops
sanitation reports, safety reports, temperatures of refrigerators
downtown on the tray line, cart delivery time, trays per labor minute
portion control, food temperatures, comment cards
all of the above
Risk management is an insurance issue unrelated to quality patient care. True or False? (1/2
mark)
False.
i)


j)
Suggest two actions (or lack of action) which contribute to "risk" in any situation.
(1 mark)
Negligence
lack of documentation of activities (and action taken to correct them)
Using the definition for value as stated in your text, explain the value of your education. (3
marks)
Value in the textbook is defined as: the relationship between quality and cost, or a focus on delivering
the highest quality at the lowest possible cost. A value-driven approach requires more emphasis on
quality of care and service, with cost containment becoming the added benefit of delivering high quality.
In answering this question if students provide negative comments about the course content and student
services – please share with the office so we can use their comments for our own upgrading. (We do
not want the student name).
Question 2 (10 Marks Total – minimum 500 words)
2. Review the policy and procedure manuals in your food service department and answer the following
questions.
a) List the major categories included in your department's policy and procedure manual.(e.g.
personnel) (2 marks)
FSNM Yr 1 Sr 2
Unit 8 Assignment
The student is to read the various policy and procedure manuals in their department. By listing the
major categories in the manuals, they may see if there are areas missing according to the listing in the
Study Guide. Material from student study guide reprinted at the end of this section.
b) List the manuals and the purpose of each manual that is in your department. (e.g. health and
safety) (2 marks)
The object of this exercise is for the student to learn how much interaction there is between departments
and how much a policy of one department can effect another department.
c) Review one manual and evaluate it according to the attached Manual Evaluation Questionnaire.
Include the evaluation with your answer. (2 marks)
The questionnaire should be completed to receive the full marks for this question.
d) Identify one policy that needs to be updated. Include a copy of the original policy and write a
new policy to replace it. (4 marks)
The object of this exercise is for the student to evaluate one policy and practice rewriting it. The policy
should be:




clearly stated,
appropriate to the area concerned,
relevant,
applicable to the student's particular food service operation.
Good writing skills must be evident.
3. Your facility will be undergoing an accreditation review within the next year. You have been asked
to prepare a fact sheet for the dietary staff to answer the following questions.
What does accreditation mean? What is Accreditation Canada.? Are they part of the government?
Why should we be accredited? What are the national standards, required organizational practices
(ROPs) and performance measures?
What does accreditation mean?
Accreditation is a peer review process in which a health services facility establishes standards of good
practice by those delivering care and determines whether these standards are met. The accreditation
process promotes an integrated approach to patient care, service delivery and quality improvement.
The student's answer may be in a simpler language for their target audience.
What is the Accreditation Canada.?
Accreditation Canada (formerly the Canadian Council Health Services Accreditation) is an independent
body which has many corporate members such as the Canadian Healthcare Association, the
Association of Canadian Teaching Hospitals. Accreditation Canada is not a part of any government
body.
Why should we be accredited?
The value of accreditation is a formalization of a peer review exercise to establish standards of good
FSNM Yr 1 Sr 2
Unit 8 Assignment
care and measuring whether the standards are met. Facilities can relate their performance to the
national performance of similar facilities. The accreditation standards provide a "blue print" for good
management and for the provision of quality care and services
Receiving an accreditation award is a tangible way for others to see that the institution provides high
quality care.
What are the standards and who sets the standards?
The accreditation standards assist the facility in continual improvement towards excellence.
Accreditation standards allow facilities to focus on quality care. A key step in the accreditation process is
for teams to assess their activities using Accreditation Canada’s national standards of excellence.
These standards cover the governance and management activities, support services, and service
delivery processes that are found in health services organizations. The standards are grouped into
sections that cover the major areas of an organization. Four standards sections are common to all
organizations. These are:




Leadership and Partnerships
Environment
Human Resources
Information Management
Environment, Human resources, and Information Management are called the support services of an
organization and these standards sections are known as support sections. A number of standards
sections assess the care and services that organizations provide and are called service delivery
sections. Because the services and programs offered to the population vary from organization to
organization, each organization with guidance from Accreditation Canada, chooses the service delivery
standards sections that fit the service they provide.
When developing standards, Accreditation Canada consults with health professionals and
organizations, academics, consumers and experts. In addition, input is sought from organizations that
will be using eh standards and the surveyors who assess and conduct the surveys.
As any health care facility has a client/patient/or resident to care for, the client centered approach is
designed to focus on patients & families as they go through an episode of care; the roles &
responsibilities of facility staff as care givers and team members. It also examines the organization's
management & support services which facilitate client care and the improvements & quality care &
services provided.
What are the major components of accreditation and what are the activities of the accreditation
process?
Accreditation Canada’s accreditation program includes three major components.
 Self-assessment – which is a review of their activities using national standards of excellence.
 Survey which follows the self-assessment – conducted by a team of health care professionals
known as surveyors
 Report – includes recommendations and an accreditation decision. Organizations must follow-up on
the recommendations from their report, and continue to make ongoing improvements to their
services.
The accreditation process is a continuous learning and improvement cycle which is conducted over
a three-year period.
FSNM Yr 1 Sr 2
Unit 8 Assignment
4. Answer the following short-answer questions. Include copies of the audits with your submission.
a) Describe methods that could be used by the food service department for collecting valid
information about the patients/clients satisfaction with the food and food service. Include who you
would collect the information from concerning all aspects of the service.
(4 marks)
The student should be able to outline several methods of obtaining information on the client's
satisfaction of the food/food service. Some suggestions are:
 questionnaires of various types,
 telephone surveys,
 personal interviews with patients/residents,
 promotional strategies, eg. free coffee for filling in questionnaire,
 suggestion boxes,
 resident food councils.
b) Briefly explain what a standard is. List and explain 2 quality standards used in the food service
department that assist in improving service to the patient/client? (3 marks)
A standard is a predetermined target against which future performance will be measured (from text p
209, the student is responsible to have read this in their text.) The standard could be accuracy 90% of
the time or service within a certain time period. There are various standards that the student can use for
evaluating their meal service. They may also list tools used to measure the quality standards (i.e. waste
audits, tray audits, client/patient satisfaction, etc.)
c) Prepare an audit form for evaluating the meal service to patients/residents in your food service
facility. If using one from a facility – suggest how it could be improved.
(4 marks)
The audit form can include some of the categories of the sample form in the Study Guide. If meal
service is done by tray delivery, the reference should be to accuracy of trays. If the student's facility
already has an audit form, the student should show areas where it could be improved or revised for
ease of completion.
d) Conduct two different audits. One to assess the meal and one to assess the food service.
Submit the audits for marking and list the procedure of how the audits are to be conducted by
foodservice staff. (4 marks)
You are giving two marks for the second audit – the meal satisfaction survey and 2 marks for describing
how the audits were conducted (you already marked the meal service audit in part c). The procedure
should be in simple steps outlined for anyone in the department to complete.
e) Write a report about the outcome of the two audits. Include the most probable cause of
deficiencies and your recommended corrective actions. (10 marks)
Evaluation is always an important part of any audit. The student should be able to show follow-up if the
standard is not met. An example is outlined in the Food Safety/Time Temperature Audit in the Study
Guide.
The report should be clear and concise and in good business style. It should contain an analysis of the
results of the audits and a plan of corrective action.
FSNM Yr 1 Sr 2
Unit 8 Assignment
5. Case Study
A twenty-one year old female was admitted to the medical ward of your hospital. The admitting doctor
wrote an order for 1800 Kcal diabetic diet, no corn or eggs. A verbal diet order was received in the
department of nutrition and food services. As it was late in the day, the dietitian was not available and
there was no one to visit the patient and check the physician's order. Thus the supervisor did a supper
and breakfast menu. The completed menu was taken to the beltline and the patient received a standard
1800 Kcal diabetic diet without corn and eggs.
The menu for that night was:
Beef Stroganoff on Noodles
Tossed salad
Roll/ margarine
Fresh fruit cup
Milk
The departmental porter delivered the tray to the patient. After consuming the meal, the patient had a
serious allergic reaction and almost died. Her diabetic control was also adversely affected and
prolonged her hospitalization. It was subsequently discovered that the meal contained both eggs in the
form of egg noodles and corn oil in the margarine. The patient sued the hospital.
a) In this case study, who should be held legally responsible for the incident and why?
marks)
(5
This could be a case of shared responsibility. The physician did not write the diet order correctly - it
should have read 1800 Kcal Diabetic Diet Allergic to eggs and corn. There was no mention of allergy to
eggs and corn so the food service department may not be held responsible in this case. The food
supervisor in completing the menu assumed some responsibility for the interpretation of the diet order.
However, it would depend on the facility's policies regarding diet changes whether the food service
department had any responsibility. Some deficiencies to note are the verbal transmission of the diet
order, and the lack of verification of the order.
b) How would a good Quality Assurance program adequately ensure that this type of incident would
not occur? (5 marks)
The student should mention that if there were an established program to look at various controls that
could be set in place, it would help prevent this from occurring.
The following controls could be considered:
 policies and procedures established for diet orders received in the kitchen,
 policies and procedures regarding diet orders when dietitian is not present,
 updated listing of ingredients for all food items offered through the kitchen,
 record keeping,
 listing of all foods allowed and not allowed for special dietary restrictions.
 phone verification with the patient to determine if this was an allergy.
 standardized method of writing diet orders and highlighting allergies.
c) What type of Risk Management Controls should be put in place to ensure that this doesn't
happen again? (5 marks)
FSNM Yr 1 Sr 2
Unit 8 Assignment
Risk management looks at identifying areas of risk and putting actions in place to prevent this.
Questions that would help the student in setting controls to help prevent this occurrence. Examples are:
 written diet orders only,,
 for food allergies, a complete check list of ingredients of the menu items,
 patient record cards for diabetic patients that include complete diet histories in case the patient is
readmitted.
6. Your facility has just completed its strategic plan and one focus of the plan is to increase revenue
generation. The increased revenue will be used to enhance the quality of life of your long term
care residents. You have met with your administrator and he sees the food service department
as a leader in this area. He would like you to increase your revenue from catering by 50%. Write
a report about how this strategic direction will effect the day to day functioning for the manager,
front line staff, and overall departmental operations.
The report should focus on the ways in which the increased activity can be integrated into the overall
operations of the department.
Some specifics which students may include are:
 reallocation of the manager's time to marketing the catering service to potential customers.
 the impact on the work load of the current staff and whether this additional catering will have an
effect on the quality of care given to residents.
 will staffing levels need to be increased and what type of staff will be required.
 will current work routines need to be changed
 will the current equipment in the department be able to accommodate the increased production
requirements
 will current storage in dry stores, refrigerated storage and freezers accommodate the increased
supplies or will there need to be more frequent deliveries.
 the anticipated staff response to the increased catering. Some staff may view it in a positive light as
it reflects well upon their skills and will help to achieve greater job security. Others may see it as
increased work without understanding the benefit to the organization and to the residents.
7.
You are the food service manager in a community college which has a large residence for students.
At a recent student union meeting there was a petition circulated complaining about the food served
in the cafeteria. The complaints are non-specific in nature. Describe how you would handle this
circumstance.
The primary consideration is that this is a problem which must be addressed. The food service manager
must acknowledge that the students have concerns and have an action plan to identify the specific
concerns. There are various ways in which this could be accomplished such as setting up a food
advisory committee. There may be satisfaction audits, menu analysis with plate audits of returned food.
A series of student focus groups could be conducted to identify the needs of the students and food
preferences. In all of these approaches the food manager will achieve better results if the student union
is a partner in these initiatives. Another key factor is to communicate what is being done to address
students concerns to the student body.
FSNM Yr 1 Sr 2
Unit 8 Assignment
8. Your facility is planning to start a Continuous Quality Improvement program.
a) Define Continuous Quality Improvement (CQI). (2 marks)



Process of identifying areas in a department that can be strengthened and working to
make those areas better.”
focuses on process rather than the individual, recognizes internal and external
clients, promotes need for objective data to analyze and improve processes
Improvement efforts towards optimal goals based on the needs of consumers,
families and stakeholders.
b) Discuss the steps in planning/implementing a CQI program for a food service
department. (8 marks)
The Hudson textbook explains how CQI must be complemented with the concept of total quality
management which is designed to look at problems and improvements that could be made across
departmental boundaries.
The implementation of a continuous quality improvement program for the department of food service is
dependent on the commitment of the administration of the facility to a CQI program. The vision and
mission statement for the organization needs to be clearly communicated to all employees and to the
public. In turn the food service department must also have a clear understanding of the mission of the
department as well as an understanding of who the customers are. The managers and staff of the
department need to be educated on the principles of CQI. One aspect of CQI is employee
empowerment. Employees will be invaluable members of the CQI team. It is frequently helpful if a
facilitator from outside the department acts as the chairperson for the meetings.
The CQI activity should focus on one process or problem which will have a significant impact on the
organization and the customers. Once the process or problem is selected, the team to work on the
project needs to the established. The team members need to understand the steps in the process and
to understand the sources of process variation. The process needs to be studied and all the steps in the
process considered. For example, the process of diet orders in an acute care hospital is a multi step
process with many departments involved. Each of these steps needs to be analyzed. Once there is a
clear understanding of the process, data collection must begin. The data to be collected needs to be
predetermined and the analysis of the data carefully done. With the data, a plan for the process
improvement should be determined and put into action. During this time the act of data collection will
continue and the results analyzed. The data should indicate whether there was an improvement in the
process. The CQI team should evaluate the outcome of the project and consider what they learned as
they undertook the project. Once there is a successful project, attention should be paid to maintaining
the improvement and examining other ways of improvement. Throughout the whole CQI process there
needs to be effective communications with the staff of the food service department, other departments
and the administration.
FSNM Yr 1 Sr 2
Unit 8 Assignment
FSNM Yr 1 Sr 2
Unit 8 Assignment
FSNM Yr 1 Sr 2
Unit 8 Assignment

Education Consultant Marking Guidelines Food

Transcription

Similar documents

2- Serum

international academy of computer graphics multimedia

Test Specification Table (Jadual Spesifikasi Ujian) Manual This

syllabus relating to the subjects for direct recruitment to the post of

Visual Arts sample written examination format

2014 HSC Visual Arts Art criticism and art history

Paseo Colorado 11x17 Lease Plan COMPLETE

onam competition- floral rangoli

Sample Paper - Magdalen College School

chemistry - Bank Soalan SPM