Rescue Cafe Center “Yow matter because you are you, and you matter Co the end of your life.” Dame Cicely Saunders Founder of Hospice Movement Tatiana GpsnteMENU PROJECT EVALUATION HRI213, Health Facilities Management a youd Lee NAME _/7< Aittue. Gig Wis fi te GRADING CRITERIA POINTS POINTS GIVEN Introduction complete / 10 77) -Description i -Budget "/ -Skill Mix~ Bos ge Equipment List Included v 5 “ Correct # Selections Provided Each Day 5 3 = mes Sipe @ Food Guide : Choose My Plate 5 G Offerings: Seasonal, available, meets 5 a budget Sensory: color, texture, flavor, 10 consistency, shapes, type of preparation Workloads balanced for personnel and 70 equipment Non-Repetitiveness of foods 70 Pleasing combinations and acceptability 5 Modified diet menus accurate 10. Recipes modified and included 10 ‘Accompaniments Included 5 Creativity 10 Lateness of any component Sor -10 Final Grade 100 09 Class Presentation of Menu Project: Po wssr-fo cnt GRADING CRITERIA POINTS. POINTS GIVEN Summarized Operation 20 ac Description incusil maacrlviov Budget ~ nigdsiics- Cig bay Sov t. “Skill Mix dev. pelatouthy 3 Pt+-thy Fn Menu Review - Jiowet imi [40 -Client Factors- -Choice Criteria for menu items- ele -eel-fe-h -Diet modifications needed efopeyf Production factors fovieul GOP" Conclusion 20 [cit 2 Able to provide details of menu to class 20 “Tehlta Vio Final Grade 100 bi4p.- BaP Revidued Rocmuparipouts, Vid faleThe facility’s name is Rescue Care Center. The name summarizes what the hospice’s main mission is. The care focuses on the palliation of the terminally ill and any patient with seriously painful symptoms due to their illness. Our mission is to promote the health and quality of living for our patients. Our goals are to: - Provide a comfortable stay for our patients. - Provide emotional and spiritual support. - Provide nutritious meals based on the needs of the patients; while making the meals as elaborate and elegant as possible - Continue to educate our staff - Establish meaningful relationships between the patients and our staff. Our vision is to be one of the top healthcare facilities in New Jersey that provides both nutritious and elegant meals.The Budget Our budget is provided by the government and any donations that people send our way. Itis set moderately high. We want to be able to have enough money to make whatever accommodations needed to please our patients. Skill Mix Employees do not have to be highly skilled, however they must be educated on how to use all equipment, be able to easily make modifications, open to learning new methods, and be able to work easily with a team.Refrigerators Freezers Stoves 3-compartment sink Hand washing sinks Ovens Grill Fryer Microwave Measuring cups Balance Measuring spoons ‘Thermometers Garbage cans Slicers Peelers Can openers Blenders Strainers! es Electric food processors Buffalo chopper Pastry brushes, Proofer Ice cream scoops Griddle Pizza cutter Ice cream maker Blast chiller Saucepans Stirring spoons Whisk Skillets Grater Stockpots Ladles Meat mallet Double boiler The Equipment Cake pans Spatulas (rubber & metal) Baking and cookie sheets Baking dishes Pots Bowls (sm, med, Ig) Loaf pans Casserole dishes Slotted spoons Serving trays Bowls Plates Forks Spoons Knives Hot carts Coffee makerAccompaniments Water Coffee/Tea- available in decaf Creamer Sugar & Sugar Substitute Milk- whole, 2%, 1%, fat free, half & half available Yogurt Honey Salt & Pepper Milk Ketchup- sugar free Gravy ‘Water Coffee Creamer Sugar & Sugar Substitute Orange Juice Apple Juice Salt & Pepper Soda- Diet, Ginger Ale, Coke Maple Syrup- regular, sugar free Butter or Margarine- unsalted Jelly/Jam- Grape or Strawberry, sugar free Marinara Sauce- low sodium Saltine Crackers- low fat, low sodium Pretzels- unsalted Salad Dressings- Caesar, Ranch, Balsamic Vinaigrette, French, all available in low fat & lite ‘Mayo- fat free, low sodium Breads- rolls, whole wheat Sour Cream- fat free BBQ sauce- low sodium( ( Day1 REGULAR ‘CARDIAC (MECH SOF + Breakfast | 4 C Banana slices a mashed % C Apple Juice » ae se rested les gen fo racine i. BS 2 Scrambled Eges > 1Scones €9g whites = 249 whites NO WEY | SEWVEd v4 Lunch % C Roasted Asparagus = a 3.02 Chicken Parmesan a) mashed 3.02 Ham Loaf = fot-fvee mashed %C Brown Rice egg whites mashed % C Corn or % C Brussels, 3 > Sprouts > 4CSpinach Strawberry ro worcestershire sauce Ls) dro seeds, nutty chopped Salad 1.CGarden Salad low Fat raashe d 11 Peanut Butter Brownies I> art Ficadsnectmee] ows Fat, e974 | mashed: served vl pik 1 sl Chocolate Cake I) 4c chenes % | __ egg whites mashed: served wilmtk Dinner 2 Stuffed Pepper Bites Fat= Free mashed 1 heten aay Saini rrashed, served wf SOUCk 3 07 Steak Stir-Fry at ne i washed clan % C Quinoa Black Bean mo fish sou mashed, served Wf q wy Salad fat fee broth =) %CWild Rice ee a % C Spinach or > atin d Collard Greens Pas ES 1 CKale Salad fat-free NO seeds, HEISING 1 Cucumber Salad ieee Paectee eed oa Vac peaches Far - free, wrved wi iil 6 evackeps. ork Goad sugay | eve ol” served wl wit ‘Snack ay wagnnn served of Milk 26, Ya C Feat Free wil 2¢ ( Day2 { REGULAR 2GRAMNA ccD CARDIAC MECH SOF? Breakfast | é C Green Grapes — > —) mashed or Fug ¥%C Pomegranate Juice |__> i ae %CGrits rca ow No = z Fat-Free ee % C Apple Jacks > ie zy 102 Turkey Sausages |-—? eee sugar 5 movhed 1 Pancake, fat-free — ius For free [> Lunch 5 Buffalo Chicken Bites | unsalted egg Whites mashed » | 1 Garlic Breadsticks unsalted Ov FF ci ot Suge = sevved wi marinGed 3 o7 Stuffed Salmon 5) 5} = 3.02 Baked Ravioli low Na 2) for -Free mashed 8 02 Tuna Casserole Yow Na + For- Free siceed 102 Potato Wedges an Sav > ae acoad %CGreen Peas or Glazed | un salted 7 ——— pa Carrots 1 Mozzarella, Tomato tow Na, ‘ied Fat -Free > Salad % C Pasta Salad low Na 2, for-Fvee — %C Rice Pudding an salted avtAicial sugar | Fat (ree No ASHE 2 Chocolate Chip Cookies | un salved artificial cugay | fat-free sevved wy) mil tt Dinner 2 Pigs in Blanket low Na =~ Fol free maghed 1/3 C Sweet Onion Dip. | no hot sauct > fak-Fver, pretgels > w/ 10 Vegetable Chips 3ozBeefTenderloin §— unsalted | —— —————9_ | sewed wil qrovy 3.02 Brown-Sugar mo Ketchapinagiosue] sugar sub ————_ | mashed Barbecue Chicken ed sere Drumettes -{ \oreod sf Dorsslamiand Cream | faw Na |—__—" Canes wrgrave, ‘Cheese Sandwich 1slWhole Wheat Bread | unsotted > |———>_ |_ sewed wl gay ¥ C Mushrooms or unsalted | —___5 = |———_—__5 _ |—______4 Sugar Snap Peas aloha wate heenk 1C Autumn Apple Salad >) aaa f 1 Eee re oven > > ) mayhe d and Tomato Sala ; 1 Lemon Bars unsalted nagar sul. egg whites served wh mtk ¥%CChocolate Pudding _| fat - free Sugar sub fot - free a Snack % C Almonds i > YaC peas Yc puted peas} 1 choese SC Fat Free > =( nays REGULAR 2GRAM NA € cD CARDIAC MECH SOF) Breakfast | % C Strawberries a > 2 mayred, or Fuice He Croom of Wheat fot Free Aight syrup for Free ho amends % C Lucky Charms > 5 > 2 1.Quiche low-Na 5 egg wrkes mace d 1 Muffin un salted sugoy sub. 0g write sewed wi mille ‘Lunch % C Stuffed Mushrooms Tow Na 2 > fat - ere wmoghed 1C Vegetable Barley Soup | low Na Sugak sulo fat-free a) 1. C Macaroni and Cheese flow NG ees) fat-free _—————_ 1 Tacos tow Nas nodhil pala 5 fot- Free mashed 1/3 C Feta Cheese and meses ls a Fat - Free no 1oiSing % White Rice ; y 2 2 p % C Steamed Broccoli or unsalted ——_ aii) Sikes Pasa tea ted sugar sub, mama NN To walnutseresns, mdghed 1C Caesar Salad [ow Na, v0 sou 3 fat Free > 1C Greek Salad 9 low Nw > For-Svee mre 1Granola Bas un sal ted cue? ————- YaLapple” souk 1s! Carrot Cake —————?) gy NO apple Souck egg whites Sevved w) wajli¢ Dinner 102 Garlic Mashed Potatoes | un sa\}ed —— Pat Free Wee % C Spicy Roasted Chickpeas 2 7 ie mayhe d 3 02 Baked Cod > ) 2 1C Ham Chowder Jow Na a ilk half @ half blendid 1 BLT Wraps ee aii ante %C Eggplant unsefted Cs > s or Butternut Squash- 9 > [eee sy Potaelin kia 1.C Cherry Tomato Salad—_ 9 | suger sub. > Wate io nude. % C BBQ Chicken Salad > Yow Na |_—__> ) ) ‘aged % C Berry Sorbet > | %a C Watenmeloav 5 pe en ck = eae ae suq ar sb: egg Wis orved wf milk ‘Snack 6 07 light yogurt + % C . naghed rogberri es- raspberries ae a ee tee 1 vce cage, ——> [| rerved of milleDay4 REGULAR, 2GRAM NA cD CARDIAC (MECH SOFT Breakfast | / C Blueberries 2 5 5 wowed 5 oF Zi % CGrape Juice 7 > > % C Cornmeal 2 > 5 % C Cheerios |——_> [a ee rea ae ee 1 Bacon Cheese Frittata | low NO Pas mo vaca egg mes ag > 1 Waffles unsalted Sugar sub. eqq whites served w/ milk Lunch 1C Fish Chowder unsalred ale bleed “Far -Free 2 1/3 CRed Pepper | rae} Hummusw/ %o2 Pretzels Kangatted pretypls | _—__——_—— Gord Woe oret gels 1 Bean Burritos Corn forts Ve. ae Fat -free Sriuthed 3 02 Sloppy Joes mo ketohup fuga sub. 2 breod served WIG i 202 Turkey Avocado fowiNa elit fat -free Heald wr aueh ‘Sandwich oe 102 French Fries wo saht sugow sub Z mated YC Artichoke or Cabbageto wnsan ted pte 3, For-eree 2 earners earls 2.02 Potato Salad low Na sugar sub. Fak free > 1.C Poppy Seed Fruit Salad SA eee) | eee smaghed 1slFlan 2 | ac opcots halfd half 3 1 sl Pound Cake unsalted Sugov suo Fot-Free Sevved wf mille Dinner 1/3 C Roasted Eggplant low NO 2 fat-free are Dip w/1slWhole Wheat | ———— 7 — served w/ Bra Bread 5 > 2 Garlic- Herb Pinwheels > ——— 3.02 Pork Chops | = maghed served w| 3 02 Chicken Marsala unsat ted —_— 2 eres 2.02 Tofu Sandwich vnnorter (Mey eee) nag he ent w] OW 1s! Corn Bread ahsacted sugar sub. S04 -free bread gor 9 7 % C Kidney Beans or 7 3 | eet | mill Turnips 4 1C Apple, Pecan, aylel no pecans Cranberry, and Avocado. [-——) ioe eerie |} Spinach Salad 1C Celery Salad > > | ___—> _ | ~w pens { 1slStrawberry Shortcake | fot-fvee sugow Sub, halfg half served wh amii Kk 1sl Key Lime Pie 2 Ya Grapes fat-free served of mil lk ‘Snack 2T pumpkin seeds > > oS Ts whole Tet bead A grevy > 2 = : > Yc vowitla puddi “4MEGHSOFE Day 5 REGULAR 2.GRAM NA cco CARDIAC Breakfast | % C Orange slices > maphed, on pee ¥% C Cranberry Juice > > ) Bs %C Porridge |____—> > ye % C Fruit Loops 5 er moisten 10melet low Na pe 44 whi ee 102 Bagel z) Suga culo low fat Terved wk Lunch 102 Baked Potato Skins low Na 2 fat-free moghed 1.€ Mango Berry Salsa 4 a) z amtiye dl 1 sl Vegetable Pizza low Na. |$_———) Fak - Fre’ rmeghed 3 oz Chicken Cordon Bleu tow Ng. ) half half moped 3 o7 California Rolls no SoH SHMK | THGaN Sub fat -—Fabe aii %C Green Beans si : s v4 Celery Sticks or Peppers | vv 50\\@ — —— amet 1 Spicy Mango Salad I 2) pt ea, mM eflog 1CThree-Bean Salad = | seeaitae moghed % Cello —y \ ea” > 1Crepes unsalted =, eee — —= Fal- VOR As Dinner | 1CChickenNoodle Soup | uncalled To waged % C Spicy Cauliflower —————_?) ot magire d 3 oz Cheese Burgers/ vo Soy SGuCe ee fot free maghed Hamburgers 302 Gare chicken Jow No > pat free magled 2 oz Egg Salad Sandwich | 4 Nc a ralaecree perved wl gravy fee breed 1 Biscuits unsofted _—_—_—_——) | Served qy % CSliced Beets z 5 a 5 or Kale Chips : CF lpeeeees 1.C Sweet & Sour Zucchini 2 eda Salad ~ Grilled Corn Salad ee eae air Aree coe 1.C Coconut Ice Cream Fok Free ————- alt ¢ 2 Cream Puffs nga dted fe ———ere——9 24g wh tes or ered Snack % Cfat free milkstrawoel?y > > 2 40 eld fighs oxackews > i aes sened ef wil fl