Page 32 - Life Happens in the Kitchen

Page 26
Recipe for Success
a-what’s the opportunity – terms/description
b-ups and downs c-regulatory considerations d-stories/examples
STAGE TWO: TRANSFORMATIONAL
1. Steam Tables
a-Centralized tray service is incompatible with enhanced dining in long term care.
On the other hand, steam table service brings the sights, sounds and smells of good food to the residents’ dining room. It also allows choice, change of mind, and appetite stimulation with point-of-service dining. Be creative but committed to dismantling the tray line and finding steam tables to bring the food to the residents. Portable steam tables on wheels, and table-top steam tables on serving counters are two ways to keep the food hot and close to the residents during serving to maximize resident choice.
b-The costs of dismantling the tray line and the increased equipment costs for point- of-service presentation may be offset by the purchase of used equipment, or by bartering with sister facilities for equipment not in use. Batch cooking will need to be
a consideration if the serving times increase by service in multiple dining rooms. Labor costs tend to stay neutral in the transformation. There are many options for service style with food in steam tables, the most simple is to simply dish the meal from the on- site steam table. Read on for more ideas to enhance quality once the centralized tray service is dismantled.
c-As with any form of food service, ensure your stem tables keep hot foods at 135o or above. Batch cooking keeps food fresh and palatable
d-Hillcrest in Wayzata, MN closed the tray line and instituted steam table service in six dining areas on one big day in 2002. Residents throughout the facility have given the change a thumbs up in every aspect of dining service.
Porch Swing SeriesTM Culture Change Workbooks
Porch Swing SeriesTM Culture Change Workbooks
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