Total: Value: CHA Learning a division of Food Service and Nutrition Management Course 1 - Food Service Systems Management Assignment 2 HealthCareCAN 1 100 Marks 15% Instructions: Part 1 You

are the food service and nutrition manager at a 150 bed long-term care home in a large Canadian city. Your administrator has asked you to help develop the plan for a new facility being built, which will also be 150 beds. The residents of this new facility are from a variety of ethnic backgrounds, however, almost one quarter of the residents are South Asian (e.g. India, Sri Lanka and Pakistan). The food production system is a Cook Serve (Conventional) System and meals are served to residents in unit dining rooms. The company's policy for menus is as follows: Breakfast 2 entree options Juice Toast Milk Lunch Soup 2 entree options 2 desserts Dinner Tip: Make sure the entrées are nutritionally balanced and include protein, fruit or vegetable and starch sources. O Health Care CAN All rights reserved Salad 2 entree options 2 desserts ALGONQUIN COLLEGE CHA Learning a division of 1. Based on the information provided above, develop a 2-day selective menu based on 3 meals a day. HealthCareCAN 2. Find a family sized recipe for one main entrée that you have included on your menu. a) Using the sample in the learning guide, increase the recipe to 50 servings and show your multiplied factor and rounded measure. Convert all measurements to metric (e.g. 1 cup = 250 mL). b) Write the recipe (50 servings) in standardized format. (see p. 457 of your textbook). c) Design and submit a recipe sensory evaluation form for your recipe. d) What other criteria could be used to evaluate your recipe. 3. Develop an equipment list with the production equipment that will be required to produce the menu you have prepared. Include only large equipment. Indicate which equipment will be used to prepare each item. 2 4. Develop a production sheet for your menu choices considering the following: ■ When there are two choices, make a decision on which food item is more popular (first choice) and forecast that item to be produced at 60% of total portions and the less popular option (second choice) to be produced at 40% of total portions. Tip: Please note that food is prepared for the regular texture and then some is taken out to be minced and pureed, i.e. 60 portions of roast beef is prepared and then 8 portions are minced and 10 portions are pureed. Provide production numbers for all menu items excluding beverages. You have 8 residents who are on a minced diet and 10 residents who are on a pureed diet. Calculate the production numbers for the regular, minced and pureed menu items. Note - all numbers for the above should be included on your production sheet. sheet. Use the following template to develop your production sheet. Add additional rows to the template as necessary. Breakfast Portions Choices Lunch Portions Required Choices Required O Health Care CAN All rights reserved Dinner Choices Portions Required ALGONQUIN COLLEGE CHA Learning a division of HealthCareCAN Part 2 1. Describe and provide examples of the four food safety hazards. Discuss the key critical controls for each of the four food safety hazards. Provide a specific example of how these controls can be implemented. You may wish to organize your answer in chart form using the following template: Food Safety Hazard 3 Key Critical Control 2. Discuss the role of the Food Service and Nutrition Manager in maintaining a culture of health and safety. Address the following points in your answer: a) Strategies to motivate employees to maintain good attitudes towards health and safety b) Leadership qualities required (consider the LEADS framework in your answer) c) Strategies for accident/incident prevention d) Requirements for WHMIS and fire safety e) Procedures to take following an accident/incident Example Maximum 250 words (1 page, double-spaced) 3. Think about the most important health and safety knowledge that food service workers need to have. Then, design a health and safety education program that runs throughout the year and includes the below sections. a) Choose one topic for each month of the year b) Indicate two of the most important aspects of each topic that needs to be conveyed to the food service workers O Health Care CAN All rights reserved ALGONQUIN COLLEGE CHA Learning a division of 4 Tips for completing this assignment: ● ● ● ● ● ● HealthCareCAN ● Organize your assignment by question number. Where applicable, present your work neatly in a table/chart format in Word. Be sure to answer each question completely but concisely. Organize your thoughts logically and avoid repeating yourself. For short essay questions include an introduction and conclusion. Reference the readings from the course units to support your ideas. Format in-text citations and your reference list using APA Writing Style guidelines (found under the resources tab on The Gateway). Format your assignment based on APA writing style (double spaced, include page numbers, 1 inch margins and use a 12 point font) and provide a cover page for your assignment based on APA writing style guidelines. Refer to the "Guidelines for Short Answers or Essays" document posted under the resources tab on The Gateway for further guidance on preparing your report. Submit your assignment as a Word (.doc) document. If possible, submit as one file only. Please ensure your assignment does not exceed 10 pages (cover page and reference page not included). O Health Care CAN All rights reserved ALGONQUIN COLLEGE CHA Learning a division of Grading Rubric Section Question 1 Question 2 Question 3 Question 4 Question 1 Question 2 HealthCareCAN 5 Marks Available 6.5 2.5 5.5 2.5 4.5 5.5 4.5 5.5 5.5 2.5 4.5 4.5 4.5 2.5 2 2.5 2.5 2 2 ■ ■ ■ ■ ■ ■ ■ ■ Key Points in Answer Part 1 Menu designed according to the policy Ethnic background of one quarter of residents considered Recipe increased to 50 servings showing multiplication factor Measurement units converted to metric properly Recipe developed in standardized format properly Recipe sensory evaluation done properly Acceptable evaluation form designed and submitted Proper major equipment named Proper equipment used to produce food items Provide references from readings/ course materials to support your critique Forecasting done accurately Production numbers are accurate and the number of regular salad prepared is sufficient Part 2 Food safety hazards identified with examples Key critical controls identified Specific examples for implementation of controls provided Strategies to motivate employees to maintain good attitudes towards health and safety Leadership qualities required, LEADS framework considered Strategies for accident/incident prevention Requirements for WHMIS and fire safety O Health Care CAN All rights reserved Marks Achieved 19 /22.5 /13.5 19 19 /13.5 ALGONQUIN COLLEGE