MICA (P) 129/02/2011 Issue No. 2/2011 - MINDS

FOOD
FOR THOUGHT
The incredible story of service development at MINDS
Food, SMEDC
Text by: Ms Faridah Binte Ungku Ismail, Training Officer
Photos by: SMEDC, MINDS Food
Way back in 2009, having been assigned to MINDS
Food, I witnessed a perpetual demand for breakfast
items in our staff canteen. For the majority of our
staff and clients on a regular working day, it was inconvenient
to purchase breakfast from outside. What saddened me was
seeing some of our clients bring some money and not spend it
as there was no opportunity for purchasing.
I sought to try something new by making 15 egg sandwiches
and selling them in the canteen. From the exercise alone, the
response was positive. Clients were curious and eager to lend
a helping hand in this initiative. The demand for sandwiches
also increased. It was then that I began involving the clients
in breakfast preparations. Some were really excited; sporting
keen interest by their early arrival to the centre to help me
out.
I began preparing a step-by-step training manual that contained
pictures and easy instructions for some of our clients. They
eventually became familiar in breakfast preparation and knew
exactly when and how to prepare them by themselves. Starting
with egg sandwiches, our breakfast menu variety began to
expand; including tuna and sardine sandwiches; hotdog buns;
chicken and fish burgers; croissants with tuna and egg fillings
and pita bread.
► ALL SMILES: Service Straight From the HEART!
► This is Full-On FUNNNNNNNN!!!
The success of this trial soon made way to a daily menu that
clients were aware of and accustomed to. Further along, we
introduced more food variety such as puddings, canned drinks
and light snacks during tea break for our clients to pick, choose
and purchase. With the growing business, a few clients were
identified to possess fair money-handling skills and a cash
register was brought in to facilitate efficient payment. A system
to minimise calculation error, double check and keep up with
sales stock was also instilled and these clients were trained to
handle them all.
Training is perpetual. Beginning with this breakfast initiative,
clients are now trained to run the canteen counter store by
themselves. They are brought out “shopping” for food supply
where they can decide on what to sell. Every weekday morning,
they prepare the cash float; set up the counter; place price tags;
and prepare breakfast items for sale.
Adhering to the National Environment Agency’s (NEA) guidelines,
clients were also sent for Workforce Skills Qualifications (WSG)
Food Hygiene Course. The course is designed to inculcate a
better understanding of food and hygiene and impart quality
customer service and social skills.
► Served Fresh – served with Yumminess!
The counter’s regular customers comprise of in-house clients,
staff and teachers from Lee Kong Chian Gardens School (LGS)
and SIA-MINDS Employment Centre (SMEDC). This initiative
empowers our clients to practise good decision-making and
now, their caregivers are more supportive of them carrying
money to the centre because purchases are monitored by the
Training Officers.
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