Hospital MOCKUP
I. General info
A. Hospital name: Chey M. Durant Memorial Hospital
B. Available beds: 300
1. Culinary and Patient foodservices offered:
a) Patient tray service (patient visits by nutrition rep for meal ordering)
b) Cafeteria for staff and guests
II. Operating budget
A. Type: zero based variable
B. Annual Budget: $547,500.00 (based on $7.50/patient/day)*see below
C. Costs assigned to:
1. Cafeteria operations
2. Patient services
3. Clinical nutrition services
4. Quality management
5. Procurement
6. Materials
a) Food
b) Other
7. Depreciation
III. Labor
A. Planning
1. Menu development
2. Kitchen design
3. Cafeteria design
4. Tray service set up
B. Clinical
1. 2 Registered dieticians
2. 2 DTRs
3. 3 Nutrition Reps
4. 4 tray line workers
5. 6 line cooks
6. 10 prep cooks
7. 4 dish room workers
8. 2 tray passers/runners
C. Management
1. Food service director
2. Head chef
3. Foodservice/clinical manager
4. 3 supervisors
5. 4 leads
D. Staffing sources
1. Staffing services for new hire candidates and temporary/seasonal work (flat rate takes care of benefits)
IV. Materials (consumable and non consumable)
A. Patient services
1. Dishware, utensils, trays, carts
B. Kitchen materials
1. Stoves, ovens, coolers, freezers, shelving, pots, containers, cooking utensils, storage containers, sinks, work stations, warming trays, thermometers, cleaning supplies, toasters, blenders, coffee machines, mixers, scales, grills, tilt kettles, tilt skillets, meat slicers
C. Uniforms
D. Technology
1. Computers, ink, paper, software, desks, chairs, storage
2. Recipes (purchase, or develop)
E. Food
1. Drinks, spices, fruits, veggies, meat, ready to serve items, condiments, cereals, desserts,
2. Foods for special diets, nectar thick, honey thick, gluten free, low salt, low fat, supplements
3. Tube feed formulas
F. Housekeeping
*This amount is based on a volume of patients per day. I discussed this project with the director of the culinary department at my practicum site. We
A. Hospital name: Chey M. Durant Memorial Hospital
B. Available beds: 300
1. Culinary and Patient foodservices offered:
a) Patient tray service (patient visits by nutrition rep for meal ordering)
b) Cafeteria for staff and guests
II. Operating budget
A. Type: zero based variable
B. Annual Budget: $547,500.00 (based on $7.50/patient/day)*see below
C. Costs assigned to:
1. Cafeteria operations
2. Patient services
3. Clinical nutrition services
4. Quality management
5. Procurement
6. Materials
a) Food
b) Other
7. Depreciation
III. Labor
A. Planning
1. Menu development
2. Kitchen design
3. Cafeteria design
4. Tray service set up
B. Clinical
1. 2 Registered dieticians
2. 2 DTRs
3. 3 Nutrition Reps
4. 4 tray line workers
5. 6 line cooks
6. 10 prep cooks
7. 4 dish room workers
8. 2 tray passers/runners
C. Management
1. Food service director
2. Head chef
3. Foodservice/clinical manager
4. 3 supervisors
5. 4 leads
D. Staffing sources
1. Staffing services for new hire candidates and temporary/seasonal work (flat rate takes care of benefits)
IV. Materials (consumable and non consumable)
A. Patient services
1. Dishware, utensils, trays, carts
B. Kitchen materials
1. Stoves, ovens, coolers, freezers, shelving, pots, containers, cooking utensils, storage containers, sinks, work stations, warming trays, thermometers, cleaning supplies, toasters, blenders, coffee machines, mixers, scales, grills, tilt kettles, tilt skillets, meat slicers
C. Uniforms
D. Technology
1. Computers, ink, paper, software, desks, chairs, storage
2. Recipes (purchase, or develop)
E. Food
1. Drinks, spices, fruits, veggies, meat, ready to serve items, condiments, cereals, desserts,
2. Foods for special diets, nectar thick, honey thick, gluten free, low salt, low fat, supplements
3. Tube feed formulas
F. Housekeeping
*This amount is based on a volume of patients per day. I discussed this project with the director of the culinary department at my practicum site. We