CRH Room Service Feasibility Proposal

The purpose of this project is to determine whether bringing a room service

approach to patient dining would be feasible at CRH. The goal of establishing a room
service model, similar to that seen at SBCH, is to improve patient dining satisfaction,
while also minimizing costs and creating an efficient process. deall!, RS at CRH would
be identical to that at SBCH, but man! factors "man! of which are limiting#, must be
ta$en into account.
Because of limited space, and inconvenience of CRH as an off%campus location, a
h!brid model of room service and bul$ preparation is proposed. Room Service at CRH
would be active between the hours of & a.m. to & p.m.
A. Meal Ordering
a. Meals would be pre-ordered
i. A cut-off time would need to be determined
ii. Capable residents can call in their orders
1. Amanda will take calls, any roll-over calls that she cannot
answer will be answered by the diet office
iii. Residents unable to order on their own will be assisted
1. Amanda will go around to these patients to help them order
. !his will decrease the amount of time Amanda currently
spends correcting menu orders
iv. !he full "#C$ room service menu will be offered to patients at
CR$
B. Meal Preparation
a. $ot%cold entrees and hot%cold sides will be prepared in the "#C$ central
kitchen tray line
b. &nce prepared, the meals would be taken off tray line and loaded into
holding containers to ensure temperature sustainability
c. !e'ture modified diets will be prepared in the central kitchen
d. All other items ordered aside from hold%cold entrees and hot%cold sides will
be kept at CR$
i. (rinks, condiments, bread, yogurt, smoothies, )ell-o, cookies,
canned fruit, salad dressings, pancake syrup *regular and sugar-
free+, salt, pepper, sugar and sugar alternatives, non-dairy milk and
coffee creamer, )ell-o, pudding, ice cream *vanilla, strawberry and
chocolate+, popsicles, ,talian ,ce, half and half, fruit cocktail,
nutrition supplements
ii. -rior to meal times, any items ordered that are stored at CR$ will
be counted and pulled out of stock in preparation for meal delivery
from "#C$
e. &nce prepared entrees and sides are delivered from "#C$, additional
items pulled from CR$ stock will be added to the appropriate trays
C. Meal Delivery
a. &nce entrees and side items are prepared in the "#C$ kitchen, they will
be loaded into temperature-holding Cambro bo'es
b. !hese bo'es would then be loaded into the "#C$ nutrition van to be
transported to CR$
c. All CR$ patient meals will be delivered at the same time for all meals
D. Timing
a. Meal preparation and delivery to CR$ will have to occur at times that do
not conflict with CR$ therapy, ./ prep, CRC transport and other high-
traffic times in the central kitchen
b. CR$ scheduled meal times
i. #reakfast 0-1 a.m.
ii. 2unch 1-1 p.m.
iii. (inner 3 p.m.
c. ./ prep%delivery
i. #reakfast assembly ends and delivery begins at 4567
ii. 2unch delivery begins at 151.
iii. (inner delivery begins at .567
d. Availability of nutrition van
i. /ric arrives back from breakfast delivery at 4517 a.m.
ii. 2unch delivery 11567 a.m.
iii. (inner delivery . p.m.
e. Meal prep for CR$
i. #reakfast prep will have to begin between 451.-4567 a.m., as not to
interfere too much with ./ prep, but also to make it to CR$ by the
designated 0 a.m. meal time
ii. 2unch prep can be done prior to the beginning of ./ prep
1. 1758. prep beings
. !aken to CR$ when nutrition van arrives back at 11567
6. 2unch available to patients at 1 p.m. standard meal time
after tray assembly has been completed at CR$
8. Cambro bo'es will keep food at safe temperatures for hours,
according to manufacturer
iii. (inner prep can begin after ./ dinner prep is over *.51.-.567 p.m.+
1. "cheduled dinner time will remain close to *but slightly later+
than current 3 p.m. dinner time
. !"ipment
a. 9o new e:uipment would be needed to being a room service-like program
at CR$
i. "#C$ currently has available Cambro bo'es
ii. "#C$ nutrition van would be used for transportation of Cambro
bo'es to CR$
F. FTs
a. ,t is estimated that an additional ... ;!/s would be needed in the CR$
room service proposal to cover the 18 shifts per week
b. .. ;!/ cooks
i. 1 full-time morning cook
ii. 1 part-time evening cook
iii. 1 part-time cook for relief
c. .. ;!/s for assemblers%servers
d. 7.. ;!/s in for the diet office for padding