Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
692
team to carry out this function. A prospectus, a written description of all aspects of the renovation
or new construction under consideration, should be developed to help other team members
on the planning team understand the exact needs of the food service department. It should
contain information that will help guide the proposed design and that will present a clear picture
of the physical and operational aspects of the proposed new facility or renovation. The
team should also develop a program evaluation and review technique and Gantt charts for the
project and meet routinely to discuss project status, changes in the plan, time lines for activities,
and the like. The viewpoint of each team member should be carefully considered before
making decisions regarding the project. Ample time should be allocated for team meetings and
the overall planning process.
Composition of the Planning Team
The composition of the facility-planning team varies according to the scope of the project,
availability of specialists, and expertise of the food service director. Depending on the individual
organization and its resources, members of the team should include the food service director,
an outside food facilities design consultant, an architect, a contractor or builder, a public
health representative facility engineer, an interior designer (for decor and furnishings), and a
representative of administration and the finance or business department on an as-needed basis.
The director’s role and the consultant’s role are summarized in the following subsections.
Food Service Director
Food service directors are not expected to be experts in design and construction. Rather, their
role is to represent the interests of the health care facility and food service operation by developing
the operational standards to be supported by the project, providing critical information
to other team members, contributing to planning decisions, and evaluating the plans that
emerge for the food service operation.
For new construction or major renovations, decisions to be made and conveyed to other
team members include identification of the food service operation’s target markets, the volume
requirements for each market, and the quality standards for food production and service. The
director participates in the development of the overall concept, which specifies the type of production
and meal service systems to be implemented. A critical function of the director is to
evaluate proposed designs in terms of spatial allocation, layout of work areas and their relationship
to one another, and the equipment proposed. The planning process is time-consuming,
but the director’s careful study of each aspect of the operation is critical to successful project
outcome.
Food Facilities Design Consultant
If the budget allows, the services of a food facilities design consultant should be considered for
major changes in food service production or tray service, major renovations in the kitchen or
cafeteria, or construction of a new food service department. The consultant’s role varies
depending on the director’s own level of design expertise. Ideally, the design consultant should
specialize in food facility design, construction, and food service equipment selection and be
expected to make significant contributions during all phases of the project. Typical contributions
to a construction or remodeling project include developing work-flow schemes, preparing
drawings of equipment layouts, writing equipment specifications, and following up with
the builder to ensure that all items on the punch list are resolved. A punch list is a detailed
checklist that points out any defective, substitute, or inferior equipment so that corrections can
be made before the opening or training date. The company or person installing the equipment
should prepare the list, and each piece of equipment should be tested to ensure that it meets
specifications and claims and that it has been installed correctly. The design consultant should
review competitive equipment bids for accuracy, award winning bid(s), and assure the food