1. 1. Structure Mission Statements Demographics 2. Personnel 3. Physical Layout Kitchens 4. Menu Overview 5. Purchasing Receiving Storage 6. Safety and Sanitation Inspections Emergency Plans 7. Pros/Cons Recommendations

2. Mission Statement St Peter’s Health Partners- Founded in community-based legacies of compassionate healing, we provide the highest quality comprehensive continuum of integrated health care, supportive housing and community services, especially to the needy and vulnerable. Morrison- I am Morrison. I am a professional. Through all my actions, I earn the trust of my clients, customers and team members. My team and I are focused on meeting our clients’ needs and keeping our customers for life. I believe continuous learning improves my contribution. My work creates profit for our company and opportunity for me by creating value for our clients.

3. Demographic Average Age- 86.5 years old Most residents are retired GE executives Terrace residents-  Physically older  Require more attention and assistance  Require more medications

4. Personnel Foodservice Director- Back of House- Executive Chef 4 utility staff 7 cooks Front of house- Service Manager 28 wait staff

5. Staff Communication Daily show-time meetings  Go over menu and ingredients for the day before service  Discuss service issues Quarterly staff meetings Annual meeting with St. Peter’s Health Partners ‘Bummer Board’

6. Physical Layout- Independent Living Main kitchen near independent living area 2 Dining Rooms Country store Fireside lounge with wet bar

7. Physical Layout- Independent Living 1.Van Curler Dining Room Formal dining Dinner, 60-65 residents served 2.The Stockade Grille Room Casual dining Lunch and dinner, ~35 served

8. Kitchen- Independent Living Centralized delivery-service system Conventional style foodservice system 3 compartment sink Quarry tile Chemical sanitizer

9. Assisted Living Decentralized Delivery system - Satellite kitchen - Assembly serve/conventional

10. Menu 28 day cycle menu  Summer, Fall/Winter, Winter/Spring  Special theme buffet every 4 months Executive Chef creates the menu, Foodservice Director approves Dining Committee- can make suggestions, advisory role only Webtrition  Standardized recipes  Provides cost per meal Food delivery  Cardwatch system, financial program with secondary dining function

11. Purchasing Corporate develops food specs Executive chef orders from vendors -completes physical inventory to determine needs Vendors: 1. Sysco- general groceries 2. Carioto- seafood and produce 3. Bunzl- paper products 4. Freihoffers- bread Food PurchasingEquipment Purchasing Foodservice Director determines need for new equipment 3 different bids from vendors before deciding Obtains purchase order which must be approved at the corporate level before final purchase

12. Receiving Food order received and put into storage by utility personnel Purchases not weighed when received but are weighed when portioned out for service Receiving located downstairs, reached via elevator from kitchen Incorrect orders labeled for return to vendors Executive chef contacts vendor Deliveries every Monday and Thursday

13. Storage Located adjacent to receiving dock Clean and orderly Everything stored at least 6” from floor on metal racks Chemicals and food kept separate Storage area is not secure No locks Accessible from main elevator

14. Safety and Sanitation Temperatures checked twice a day by staff and every Monday by a manager Cold and freezer storage only HACCP compliant Hand washing sinks and eyewash stations located throughout both kitchens Fire extinguishers throughout ServSafe certified: All managers, executive chef and foodservice director All opened food labeled and dated Pest control handled by maintenance and outside vendor

15. Inspections County Health Department twice a year State Health Department every 12- 18 months, stay for 2-3 days (because of assisted living requirements) EcoSure: internal health inspections, more involved than state or county level Hired by St. Peter’s Health Partners Excellent compliance

16. Emergency Plans Call buttons located throughout facility Staff is made aware of the possibility of falls or medical issues Extra water in storage -enough for 2 bottles per resident for one night 6 day supply of food for emergency situations One generator that can power the whole community for 2 ½ days plus second generator near assisted living Contract in place to have more fuel delivered in case of emergency