Flexibility of On-Site Food Services - Coursework Example

On-site food service is necessary for a variety of settings or environments. On-site food service is used in hospitals, nursing homes, universities, public schools, child care centers, fitness centers and businesses. With a current focus on healthy foods and healthy diets, food service providers must become extremely knowledgeable in preparation of low fat foods, reduction in dietary refined sugars and increased fiber. Not only must on-site food services focus on current dietary health trends, they must provide products that are pleasing and satisfying, even for those who stay in care facilities. There are many challenges in providing healthy, satisfying foods, due to costs, staff shortages and increased demand for more options. “While addressing these trends, on-site foodservice is having to concentrate more and more on space efficiencies and becoming more productive with fewer workers” (Erhardt). Consumers of on-site food service expect the same quality they would have in a typical sit down restaurant. Those responsible for on-site preparation are expected to honor special requests and the many ethnic or cultural aspects of individual diets. “The discerning elderly customer and the hospitalized patient, will have higher food expectations than the previous generation” (Jones, (2007). In health care facilities, whether hospitals or long term care centers, more specialized or health related diets are ordered. There are Cardiac, low sodium, low cholesterol, diabetic gluten-free, wheat-free and lactose-free diets to address health concerns. There are Kosher, Hindu and other ethnic diets, that patients of such facilities expect to continue eating. Most facilities have at least one registered dietician on staff. However, one dietician cannot possibly oversee the myriad of special requests. Therefore, kitchen staff and cooks must be educated on the requirements or specifications of such diets. In addition to diversity of staff and consumers, institutional kitchens must now “pay attention to local governments and activists that are targeting the outlawing of trans fats and proposing mandatory labeling or posting of calorie counts and other nutrition data on menus and menu boards” (Thorn). Workers in institutional settings, such as nurses and therapists are now educated in nutrition and dietary requirements, though they often rely on the expertise of dieticians and kitchen staff to provide patients or residents with appropriate meals. While food safety is important for any food service, it is particularly important in institutions, where improper handling of patient meals and eating tools can result in the spread of hard-to- treat infections. Food service workers must also understand their role in prevention of such organisms from spreading. “Emphasis on careful hand washing, use of disposable gloves and not working when ill are measures that can greatly minimize the risk of spreading hepatitis A and a number of other infections” (New York State DOH, 2007). There are increasing numbers of adults and children with food allergies and sensitivities. While health care workers are taught to identify and treat those suffering from allergic reactions, the goal is to prevent them from occurring. Food service workers must be knowledgeable about ingredients that go into the most basic food supplies. In order to decrease the chance of allergic reaction, food service workers must learn “what foods cause the most trouble and how to avoid cross-contamination” (Abbott, 2007). Careful reading of labels is absolutely necessary, as seemingly innocent food products such as pancake syrup and soy sauce can be harmful. Though hospitals and care facilities often use the same food suppliers as other institutions, they must also ensure that suppliers understand the special needs of the patients and guests they serve. “Outsourcing to outside subcontractors and increased food safety and security concerns are also at a high priority” (Thorn). Though food safety and security often requires special handling or packaging, the challenge is in doing so, while still providing palatable food options that meet each patient’s dietary requirements. Improperly handled produce can cause as many health concerns as improperly handled or cooked meat and poultry. Schools and child care centers often provide breakfast and lunch to children, particularly in urban areas. Community leaders and school boards are now paying more attention to what children are fed, as childhood obesity and learning disorders increase. It is important to make sure children receive well-balanced meals, that provide protein, and plenty of fiber, while meeting USDA requirements. “Unless the school setting guarantees a minimum quality standard, the benefit of breakfast will not be evident in performance in complex areas like language or math” (USDA). Children are not big fans of foods that are considered healthy. They also prefer finger foods or those that do not require the use of fork and knife. The challenge is in providing meals that contain plenty of vegetables and fruits, that look good enough for children to want to try them. This means more than simply pouring melted cheese over broccoli. Adding color and taste to salads, preparing fruits in interesting patterns or designs and combining them with other foods are all strategies for getting kids to each healthy foods. Perhaps no on-site food service faces a bigger challenge than those that feed our children. Good eating habits are learned at a young age, so encouraging children by providing healthy, fun food is imperative. As sustainability and locally grown organic foods become more popular, schools can Seize the opportunity to locate and establish relationships with local suppliers. Many Suppliers focus on growing specific foods in large quantities. Others focus on a variety of foods within a category, such as herbs, yellow vegetables, potatoes or orchard fruits. Joe Klaus, a dining services manager at Colby College, grows his own vegetables organically. When one of the college dining halls went through a renovation, he seized the opportunity to “to end up with as sustainable an operation as possible” (2007). Many university dining centers can compete with top restaurants. “Culinary staff is committed to keeping abreast with the social and environmental concerns of the off- campus community, with participation in recycling programs and wheelchair accessibility,” for example. (Hill, 2007). College students are some of the most politically and environmentally conscious citizens in the U.S. Such opportunities allow them to become physically involved in their causes, rather than just speaking out about their beliefs. On-site food services often employ students, so this gives them the hands- on experience they would not get in a class lecture. Even more challenging, is the fact that many large food suppliers have merged, making it difficult for food services to keep up with which suppliers carry which brands. Pricing is competitive, though it becomes less affordable in the organic and whole foods markets. This is why it is in the best interest of on-site services to become familiar with local suppliers and cooperatives, that can provide at least some foods, often at a slightly lower cost. A major food service company, U.S. Foodservice, “said it is closing its Fairfield, Oh distribution center by mid-January, eliminating 148 jobs” (Business Courier of Cincinnati). On-site food services need to have established relationships with more than one source or supplier. Businesses that now use on-site food services go beyond health clubs and recreation facilities. Food kiosks and centers are located in many shopping malls, entertainment centers, large corporate offices and manufacturing facilities. As the general workforce becomes more diverse, so does the variety of dietary needs. Add to this an aging workforce, with the many health issues and diverse dietary requirements and the food service must become even more flexible and responsive. Many businesses now offer wellness and fitness programs, in an effort to promote better health and reduce health care costs. The National Institute of Health has established its Balanced Choices for a Healthy Lifestyle program. “This program, which was developed by a task force of registered dietitians, chefs and managers, provides a wellness vision for the cafes” (ORS). Customers are able to choose foods using an icon system, which helps them identify specific foods and meet dietary requirements. For health care facilities and other businesses, providing healthy, safe food means also paying attention to security issues. Developing an operations security program “may help prioritize the preventive measures that are most likely to have the greatest impact on reducing the risk of tampering or other malicious, criminal, or terrorist actions against food” (FDA, 2007). Some steps that on-site food services can take in preventing or handling food safety issues are to assign someone knowledgeable about security risks and to train employees to recognize food that has been tampered with. Changing combinations, changing locks and collecting key cards from retired or discharged employees are also crucial steps in ensuring food safety. On-site food services must be flexible in meeting the needs of all businesses. Customer needs and customer service should be central to any food service program. It is a challenge, due to diversity in dietary needs, ethnicity and individual tastes. This is done not only through education and training, but by innovation as well, as in the college diner example. “Successful food service locations are those in which not only the owner and manager carry attributes of success, but the employees are also encouraged to display those same attributes” (Associated Content, 2007). On-site food services play an integral role in providing safe, healthy and appetizing food to many segments of the U.S. population. It is increasingly important to develop and manage processes which meet the varying demands of all those they serve. References Abbott, J., et al. (2007). Know Before You Serve: Developing a Food-Allergy Fact Sheet. Cornell Hotel & Restaurant Administration Quarterly. Retrieved December 11 2007 from http://www.allbusiness.com/accommodation-food-services/4511037-1.html. Associated Content. (2007). Aspects for a Successful Food Service Business: Creating a Successful Small Business. Retrieved December 12 2007 from http://www.associatedcontent.com/article/444367/aspects_for_a_successful_food_service.html. Business Courier of Cincinnati. (2007). U.S. Foodservice to Close Fairfield Facility. Retrieved December 11 2007 from http://southflorida.bizjournals.com/portland/othercities/cincinnati/stories/2007/11/05/daily1.html. Erhardt, R. (2007). On-site Food Service. Hobart Company. Retrieved December 11 2007 from http://www.hobartcorp.com/advicedirectory/article.aspx?articleid=680. FDA. (2007). Retail Food Stores and Food Service Establishments: Food Security Preventive Measures Guidance. Retrieved December 12 2007 from http://www.cfsan.fda.gov/~dms/secgui18.html. Hill, M. (2007). Trends in Food Service for College and University Students. Retrieved December 11 2007 from http://www.helium.com/tm/317017/university-college-around-world. Jones. (2007). Trends in the Hospitality Industry - How YOU can stand out! Retrieved December 12 2007 from http://www.food-services-management-net.com/trends-in-hospitality-industry-page-2.html. Klaus, B.(2007). In Joe Klauss’ Dining Hall, You’re Welcome to Seconds, But Please Don’t Throw Food Out. Environmental News Bits. Retrieved December 12 2007 from http://lib.wmrc.uiuc.edu/enb/?cat=33 New York State Department of Health. (2007). Hepatitis A and Food Service Workers. Retrieved December 12 2007 from http://www.health.state.ny.us/diseases/communicable/hepatitis/hepatitis_a/food_service_workers_fact_sheet.htm. Office of Research Services. (2007). Balanced Choices for a Healthy Lifestyle. Retrieved December 12 2007 from http://does.ors.od.nih.gov/food/balancedChoices.htm. USDA. (2007). Nutrition, Learning and Behavior in Children: A Resource List for Professionals. National Agricultural Library. Retrieved December 11 2007 from http://www.nal.usda.gov/fnic/service/learning07.pdf. Thorn, Bret. (2006). Kruse Discusses Current and Future Menu Trends in Speech. National Restaurant News. Retrieved December 11 2007 from http://findarticles.com/p/articles/mi_m3190/is_44_40/ai_n16819508 Read More