Page 34 - Life Happens in the Kitchen

Page 28
Recipe for Success
a-what’s the opportunity – terms/description
b-ups and downs c-regulatory considerations d-stories/examples
STAGE TWO: TRANSFORMATIONAL
3. Buffet Style
a-An enhancement to steam table service, buffet service offers residents the opportunity to see and select hot and cold foods through a buffet serving line.
b-Some up-front equipment costs to assure cold is cold and hot is hot, as well as some increase in staff availability to facilitate resident self-selection are needed; family and community often respond to the equipment needs, and department leadership and staff from multiple departments can support the service time. Most residents will require staff assistance in selection and most all will require staff assistance in service, but you will be astonished at the residents who will exhibit clear choice, and with it, increased satisfaction and intake.
c-Be particularly attentive to holding times and the possible need for batch cooking to assure a quality product, depending on the length of service for the buffet line. Be sure equipment keeps food at least at 135° F and cold food under 40° F. Also ensure adequate infection control.
d-Summit Health Care, a Beverly facility in Wilkes Barre, PA converted from all breakfast trays in rooms to a breakfast buffet. The breakfast buffet features fresh fruit, a variety of juices, toast, eggs cooked to order, with choices of meats and specialty items. Four residents formed a “fried eggs club.” In the words of a family member
“Any morning you will find John and Frank and the other gentlemen eagerly awaiting their eggs and pancakes with bacon or ham and sausage and toast and home fries and well, you name it, breakfast food of all
kinds, but most importantly, fried eggs. It’s their favorite meal of the day and they savor every bite!”
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