RUNNING HEAD: Management D3.

Management D3.3 Executive Summary The University of Southern Mississippi Laura Ewoldt

MANAGEMENT D3.3 Section One

South Central Regional Medical Center (SCRMC) uses a room service style foodservice, and the patient tray line is catered to this style. The call center employees take patient orders and input them into the computer system, which sends the orders out to the tray line. The call center employees can add comments to each patients ticket if there are any special requests. Because the style of foodservice is room service, meals are unique in nature, as patients call and order their meals off of a menu. The tray line is set up with standard lines for breakfast and dinner (see appendix). The breakfast line consists of home fried potatoes, grits, bacon, regular scrambled eggs, low cholesterol scrambled eggs, sausage patties, turkey sausage links, sausage gravy, pancakes, kale, and cantaloupe wedges. The bottom warmer drawer holds biscuits. The lunch line consists of vegetable, chicken noodle, and tomato soup, mashed potatoes, jasmine rice, baby carrots, beef gravy, turnip greens, corn, poultry gravy, macaroni and cheese, broccoli, green beans, roasted potatoes, and the vegetable of the day. The garnishes include half wheels of orange, kale, lemon wedges, and cranberry sauce. The bottom warmer draw holds fried catfish, French fries, fried chicken breast, and fried chicken tenders. Once the order is sent to the tray line, tickets are printed for each patient tray at the first station. The employees start the tray with a tray liner and all condiments that are listed on the individual tray ticket and pass the tray down the line. Other cold items are added to the tray as needed. On the other side of the line, the hot food items are plated. Some food items are cooked before service time, such as the chef special for the day and many sides that are available which differ depending on the meal time. Other food items that are ordered for immediate service are cooked and prepared by the grill cooks and then plated. The tickets are shown on a computer

MANAGEMENT D3.3 screen where an employee can plate all of the food items and pass the plate to the other side of the line. There, the cold and hot food items are combined onto the tray and tickets are checked

for accuracy. The tray is then put into a delivery cart. After a delivery cart is full, or after the first tray in has been there for ten minutes, the cart is taken by an employee to deliver the trays to each patient. Section Two Upon observation of the tray line production, there were many details noticed that could affect the efficiency of the tray line. One observation was that when an order includes a cookie or a dinner roll, they are placed into a plastic container with a lid. This process slows the production line as employees must get out a cookie from a lower shelf and put the plastic container together. Second, the hot holding counter between the hot and cold preparation lines can be too high for some employees who have to reach very far to get the plates where they need to be. Another issues noted was that often, trays are divided by floor on which they are going to be delivered to. Employees will each agree to take a certain floor, and instead of taking the trays to deliver in the order in which they were plated, they fill up a cart on a specific floor. This could cause time and temperature problems in addition to causing patients to have to wait longer for their food. Finally, at one point in the service, the supervisor had to call one of the employees over to come and take the delivery cart out of the kitchen to be delivered from where she was talking to other employees on the other side of the kitchen. This practice could slow the delivery of trays. Observation of the tray line setup showed some differences in the line diagram and the actual setup. The garnishes are often different depending on what is available, and the bottom drawer at lunch also contained baked fried chicken breasts.

MANAGEMENT D3.3 Section Three The tray line at SCRMC is very efficient; however, there are issues that could be addressed that could make the process even more efficient. To increase the speed of production, reusable plates could be used for cookies and dinner rolls so that disposable containers do not

have to be used. This would also save some money for the foodservice operation. If possible, the hot holding counter could be lowered one or two inches to make reaching and transportation easier for the employees plating the hot foods and putting the hot plates on the tray. Finally, employees should not be off talking to other employees, especially during busy times of production.

MANAGEMENT D3.3 Appendix Breakfast Tray Line Cold Well Hot Well

Open 1/3 pan

Home fried potatoes 1/3 pan

Bacon Pan

Sausage patties Pan

Turkey sausage links

Open Pan

Cantaloupe Wedges
1/3 pan Kale 1/3 pan

Open
1/3 pan Grits 1/3 pan Regular scrambl ed eggs Pan
Low cholesterol scrambled eggs Pan

Pan
Sausage gravy Pan Pancak es Pan

Bottom Warmer Drawer

Biscuits

Backups

Backups

MANAGEMENT D3.3

Lunch/Dinner Tray Line Cold Well Hot Well

Vegetable soup Pan

Tomato soup Pan

Orange half wheels 1/3 pan

Jasmine rice
1/16 Pan

Turnip greens
1/16 Pan

Veg of the day

1/16 Pan

Open
1/16 Pan

Kale
1/3 pan Lemon wedges 1/3 pan Chicken noodle soup

Baby Carrots
1/16 Pan

Corn
1/16 Pan

Broccol i 1/16
Pan

Green beans
1/16 Pan

French fries and fried catfish

Mashed potatoes

Beef gravy
1/16 pan

Poultry gravy
1/16 pan

Macaro ni & Cheese

1/16 pan

Roasted potatoe s1/16

pan

Bottom Warmer Drawer

Fried chicken breast and fried chicken tenders

Open