Foodservice Systems NDFS 445 Facility Profile. Type of facility: Skilled Nursing Home Rehab Respite Care

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1 Foodservice Systems NDFS Facility Profile Type of facility: Skilled Nursing Home Rehab Respite Care Name of facility: Country View Manor Number of patients/residents/patrons/employees served: Age range of patrons: -00 Impact this has on menu planning: They have regular static menu that runs for weeks for months before it changes. With such a small number of residents they are able to have alternate choices for every meal. Do government regulations influence menu planning (if yes, how?): Menus are regulated by Crandall. They are supposed to come approve of the menus every months. Factors considered in menu planning: They have many special diets to provide for such as a renal diet, diabetic diet, salt free diet, special resident on an esophageal feeding tube. When the residents refuse to eat they are provided with either ensure, or mighty shakes which are calorie packed, and actually quite tasty! Number of meals served per day: meals. (am, 9am, pm, pm, 7pm) Number of FTE involved in production/service/sanitation: Number of FTE in management/supervision: Total number of foodservice employees: Hours of kitchen operation: am-7pm ( hours) On- or off-site catering: none Procurement formal/informal; bid, etc.: Cisco ordering (formal) Palace Meats Sam s club for (informal) Prime vendor: Cisco Other vendors: Palace Meats

2 Annual expenditure on food: $,000 ($.8) per resident per day How operation is funded: Resident Billing. ($0 a day, $70 for private living) Size of kitchen in square feet: 00 sq ft. Work areas in kitchen: Dishwasher, salads area, stove, walk in freezer, dry storage closet, another cutting area with storage above. Description of work flow: Prep all meals the day prior. Finish meals the day of just prior to serving. Distribution process: Buy Store Make Store Distribute Professional organization(s) related to this area of foodservice: Crandall What makes this type of operation different from other segments of the foodservice industry: Because there are fewer residents it is a lot more personal here. The employees often eat with the residents to provide company. They have a meeting once a month with the residents and the food service to hear what the residents would like to have put on their menu. This is taken into consideration and provides great residential satisfaction. Other noteworthy features or facts: One thing their management has learned to do is to accommodate for the few residents with special needs for soft foods by using the leftovers from the day before. They will puree these foods and serve them to those who cannot eat food as is. With such a small group they are constantly adjusting to their residents and have learned that they like to sleep in. They no longer require the residents to wake up at to be to breakfast by am but instead changed breakfast to 9am and make the am coffee and bagel an optional snack for those up early enough. Connie also made it pretty obvious that her facility was not getting the prompt attention it deserved from Crandall, as they were already months late on their annual assessment. This is something that we learned that is very important as her menu is constantly changing she needs to have her patients check up on by a federal organization to make sure they are following all procedures correctly.

3 BREAKFAST Whole Wheat Pancake Syrup Yogurt and Fruit " Whole Wheat Pancakes / Cup Syrup Cup low fat yogurt w/ / cup mixed fruit oz. Grains / Cup Fruit Cup Dairy Breakfast Burrito Hasbrowns Fruit large flour tortilla, oz sausage, oz green peppers, eggs, oz onions, oz cheese / cup hasbrowns large piece of fruit (apple or banana) oz. Grains cup vegetables cup fruit / cup dairy French Toast w/ syrup and strawberries slices of bread, egg, / cup milk, Tbls maple syrup, / cup strawberries cup % milk oz grain / cup fruit. cup dairy Ham, tomato, and cheese omlette Potatoes o brien Grapefruit eggs, ¼ cup diced ham, oz. shredded cheese, /8 cup diced tomatoes / cup serving with potatoes and green bell peppers / of medium grapefruit / cup vegetables / cup fruit / cup dairy Yogurt Toast Fruit 8 oz yogurt slices wheat bread - toasted piece of fruit (apple or banana) cup % milk oz grain cup fruit cup dairy Egg, sausage, and cheesy hash brown casserole Fruit salad / hash browns, oz of cheese, oz sausage, oz eggs / cup of bananas, apple, cantaloupe and grapes / cup vegetables / cup fruit / cup of dairy

4 LUNCH Beef Barley Stew Cornbread Spiced Sweet Potatoes Cup of Stew X' slice of cornbread / Cup of Potatoes. oz grain. cups vegetables Spaghetti and Meatballs Garlic bread Fruit cocktail cup cooked spaghetti noodles, served with ¾ cup sauce (½ cup diced tomatoes in each serving of sauce), meatballs slice garlic bread cup fruit cocktail in light syrup oz grains / cup vegetables cup fruit Ham Pita Applesauce Potato Salad Honey Ham, lettuce, tomato, Honey mustard, Colby jack cheese pita sandwich cup apple sauce and ½ cup potato salad oz grains cup vegetables cup fruit / cup dairy Chili Cornbread cups chili - oz ground beef, cup kidney beans, cups tomato sauce, ½ cup corn, ¼ cup green peppers, 8 oz onions, ½ clove garlic X' slice of cornbread oz grains cups vegetables Enchilada Salad flour tortilla, oz pulled pork, ½ cup black beans, / cup shredded cheese, tsp sour cream, ¼ cup tomatoes, Tbsp chopped onions, Tbsp peppers cups iceberg and romaine lettuce oz grains cups vegetables cup dairy Fish and Chips Bread oz fish cup potato wedges slice of bread. cup milk oz grain cup vegetables. cup dairy

5 DINNER Honey Glazed BBQ Chicken Brown Rice Marinated Green Beans Fresh Fruit w/ Honey Mint Lime Oatmeal Cookie oz Honey Glazed BBQ Chicken / Cup of Brown rice, medium grain / cup green beans / cup fresh fruit - /" Oatmeal. oz. Grain / cup Veg. / cup Fruit oz. Meat Pot roast with carrots & onions Mashed potatoes and optional gravy green salad oz. serving of meat, ¼ cup onions, ¾ cup cooked carrots cup serving of potatoes, /8 cup gravy cup romaine lettuce, ¼ cup shredded carrots, T. Dressing. cups vegetables Fish Sticks Green beans Coleslaw Fruit Cup pieces Fish Sticks cup green beans / cup coleslaw / cup fruit cup Roll oz grains. cups vegetables / cup fruit Roasted turkey dinner Creamy mashed potatoes and gravy green beans whole wheat roll Pumpkin Pie oz serving of turkey ¾ cup mashed potatoes and gravy / cup green beans whole wheat roll with honey butter slice pumpkin pie oz grains. cups vegetables Spanish rice Green beans ½ cup rice,. oz ground hamburger, ¼ cup tomato sauce, Tbsp onion, Tbsp peppers ½ cup green beans oz grain cup vegetables. Stir fry on noodles fruit juice cups noodles ½ oz shredded chicken cups mixed vegetables cup fruit juice oz grain cups vegetables cup fruit.

6 SNACK Whole Wheat Pita Bread Hummus or Mango Salsa Mozzarella Stick - ¼ Whole Wheat Pita bread Tbs of Hummus or / Cup of Mango Salsa Mozzarella Stick oz Grains / cup veg. or / cup fruit / cup Dairy Ice cream Fruit ½ cup ice cream ½ cup fruit / cup fruit / cup dairy Chocolate pudding / cup of chocolate pudding with Tbs of whipped cream / cup dairy Wheat toast slice of bread with T. of margarine oz grains Vanilla Pudding Parfait 8 oz vanilla pudding with 8 oz cup fruit cup fruit cup dairy Popcorn Fruit Juice cup popcorn cup fruit juice oz grain cup fruit

7 Please circle the choices you would like. Breakfast Yogurt and toast Choice of fruit Also available: cold cereal, oatmeal, and grits Soup of the Day Cheese and Broccoli Soup Dinner Lunch Enchiladas Green salad Also available: peanut butter sandwich or soup Muffin of the Day Blueberry muffin Spanish rice Green beans Also available: soup of the day with a roll Evening Snack Popcorn Fruit juice Available Drinks Orange Juice Apple Juice Coffee Tea Water