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The Food Service Manager's Tune-Up Book

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The Food Service Manager's Tune-Up Book The Food Service Manager’s Tune-up Book By Timothy L. Bauman DHCFA, CDM, CFPP and Wayne Toczek BS-Dietetics, CEO- Innovations Services Reflections and reminders for the experienced manager with course, direction and things to consider for a new person taking charge. Copyright 2008 by Tim Bauman and Wayne Toczek All rights reserved. Published by Innovations Services, LLC. Introduction This book was written for people who operate food services for residential healthcare organizations in the US: nursing homes, retirement communities, hospitals, group homes, and so on. Individuals in these businesses often wake up to discover that they are embarking on a career… an exciting and important one… especially after that first promotion. “So, what should I be doing?” is a common question when one steps into a new role and needs to get a better understanding of how all the moving parts of healthcare food service fit together. This same question will occur to the specialist: a skilled chef, expert supervisor or efficient production person who steps into a larger job. This book is for YOU, if you want to know more about healthcare food service or if you have people working for you who would benefit from a broader understanding of the industry. Acknowledgements The authors thank the following experts who generously gave permission for us to reprint their information. ~ The chart: Menu Planning for Nutritional Adequacy Nancy Giles Walters, MMSc, RD, CSG, LD, FADA Food & Nutrition Care Consultant Dr. Nancy Collins, PhD, RD, LD/N, FAPWCA President/Executive Director, RD411.com, Inc. “Where Healthcare Professionals Go for Information” ~ The chart: Roles of the Nutrition Professional and Technician Cynthia Hilliard, Operations Specialist Consultant, Innovations Services ~ Explanation of Full-Time Equivalent (FTE) James D'Wolf, CEC, Director of Dining Services, Twin Lakes and Twin Towers at Montgomery, Loveland, Ohio ~ Explanation of the role of the consultant in kitchen design Brad Crow, President, All Things Restaurant, inc. Sandusky, Ohio Accolades What a terrific resource and quick reference guide. It will be added to my permanent library and used as a resource for our department management and undergraduate and graduate nutrition students. Tim Bauman and Wayne Toczek have their fingers on the pulse of healthcare food service and have explained the intricate mechanics well. This guide will be useful for anyone in healthcare food service management—from the student just learning the trade to the well-seasoned manager with many years of experience. Thanks to Tim and Wayne for their hard work. … Denisa B. Cate, MS, RD, LDN, DHCFA, ASHFSA President Elect (American Society of Healthcare Food Service Administrators), Director of Food & Nutrition Services, Henry County Medical Center ~ WOW! I can appreciate the amount of work you put into it and your expertise in so many areas, particularly food production systems. Easy to read and clearly explains and defines foodservice concepts for all levels of managers. This is a step-by-step manual that could be used as a text to train people going into foodservice of any type. … Digna Cassens, MHA, RD, VP Nutritional Services, Country Villa Health Services ~ The Food Service Manager’s Tune Up book should be required reading in all CDM and Culinary courses throughout the US. It’s information is priceless. As a FSD for over 13 years, I thought I had seen or heard everything. After reading FSTU, I realize there is more I can learn about the industry. I thank Wayne Toczek and Tim Bauman for their vision and for having the guts to put out material that will advance our profession. … Shannon Agee, CDM, CFPP, Executive Chef ~ … very positive… There are myriad books written about foodservice management and books written on healthcare, but I have found very few written on foodservice management in healthcare! Your chapters flow in an organized manner and encompass all aspects. This is a realistic management book! … James D'Wolf, CEC, Director of Dining Services, Twin Lakes, Twin Towers ~ Food Service Tune-up provides great information for both new and seasoned mangers. … Tom Weaver, Dietary Managers Association Virginia State President, 2008-2009. ~ This handy little book is a nice refresher but even more so, a great tool for developing manager orientation and training tools. The content is extremely thorough and useful. … Janet Schuch, MBA, RD, LDN, District Manager, Cura Hospitality ~ This is the one resource that no manager should be without! It's a comprehensive collection of all the things you need to know to operate a food service department and the perfect reference tool. I could replace all of my other "dust collecting" useless manuals with this one practical tool. I wish that I had this thirty years ago. … Chip Argenziano, Campus Dining Services Director ~ I have worked with a diverse group of dietary managers, and I highly recommend this book to help them navigate through the foodservice system. … Jill Lightner, Vice President of Multi-Unit Sales, SYSCO Cleveland ~ This book was obviously written by people that are well versed in the healthcare food service industry. I have been in this field for 20 years and this book gave me new ideas on how to better serve my customers. Every Food Service Director, Executive Chef, and Supervisor in the healthcare industry or those aspiring to these roles should read this book to find ways to improve their operation for the betterment of their customers and residents. …Michael Randolph, Food Service Director, Certified Dietary Manager and Executive Chef at the Brethren Retirement Community ~ Dedications This creative piece is dedicated to my wife Marci, the best wife in the whole world. The value of her love and support to me is incalculable. To Wayne Toczek, a brilliant, tireless and motivating individual. To all the professionals I have met through the years because good, bad, or indifferent, we learn from those we have spent time with. Finally, no one should forget their family because they anchor us and make the world a better place. … Timothy L. Bauman This book is first dedicated to my great family, Jackie, my wife, and my little Polish princesses, Kristina Rose, Ava, Waylyn, and Victoria Plotner and Jessica Groat. Without their love and support this book would never be possible. Especially to my wife Jackie who enabled me to pursue my business dreams and goals. And second, to my Parents Bill and Sylvia Rose, Grandmother Anna Toczek and in-laws Ann, Tom and Shirley (Nana). And finally, to all the professionals I have had the privilege to work with and learn from over the years that have inspired me to take what I have learned and to make it useful to others. … Wayne Toczek Table of Contents Enjoy the chapters. They are the Main Events, the Entrées. Use the Accompaniments, forms and tables, to help manage your operation. The Deserts, including articles and additional references, will round out this nourishing learning experience! I. An Overview of Food Service..............................................10 Hospitals ...............................................................................11 Patient Food Services........................................................12 Non-patient services .........................................................13 Rehabilitation Centers...........................................................14 Nursing Homes .....................................................................15 Assisted Living Facilities......................................................17 Food service in assisted living facilities ...........................17 Food service in Memory Care Units/Homes ....................18 Retirement communities.......................................................18 Food service in CCRCs.....................................................19 Working in senior living food services.................................19 MRDD or group homes ........................................................20 Home Delivered Meal Service (Meals on Wheels—MOW) 21 Summary...............................................................................21 The roles of the nutrition professional and technician..........23 More than a meal….creating a masterpiece! ........................26 II. The menu is everything........................................................30 Menu: impact and statement.................................................31 The Conceptual Stage .......................................................32 The Operational Stage ......................................................34 Decline..............................................................................35 Transition..........................................................................35 Menus: a complex and powerful tool ...................................37 Different menus for different places.................................37 Menu planning basics .......................................................38 Menu planning basics ...........................................................43 Kind of customer who will use the menu .........................43 Helpful hints .....................................................................45 Menu Reality.....................................................................45 Menu planning for nutritional adequacy...............................47 Descriptive menu words .......................................................49 Request for menu change form.............................................51 Analyzing
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