Pioneer Valley Lodge Report

2/25/16

1. Summary of cycle menu experience.

Working with Gilbert to plan the cycle menu was a lot harder than we anticipated
it to be. There are so many factors that come into play such as making sure you dont
repeat the same type of protein in the same day, pairing menu items that would go well
together, and trying to please the majority of the residents with the menu that you
created. It was a bit overwhelming at the beginning, but we started getting the hang of
things pretty fast. Gilbert has quite an efficient menu planning system that he taught us,
which helped the process go by a lot faster. Cycle menu planning at this facility was
slightly different than it would be at a privately owned operation. The process was
somewhat simplified because we had a certain amount of options to choose from. If you
were starting from scratch, this process would be extremely time consuming and labor
intensive. We really got a good idea of what it would be like to plan a cycle menu for the
amount of residents that stay there. We also gained a better understanding of how cycle
menus work in a facility like Pioneer Valley Lodge.

2. In-service Training Program

There are several newer in-service training programs that have been developed at
Pioneer Valley lodge that Gilbert was able to show us.
Safety and Sanitation Survey Program: We were actually able to do this program
while we were there. We went around the facility and went through a checklist of
items that are required by the company. If we saw any protocols that were not
being followed we marked it down and then came up with a system to fix it. After
talking with the employees and going through the checklist, the main problem we
saw was that sanitizer buckets were not at every station. We made note of this
and planned a short awareness education that Gilbert will do to make sure that
everyone is putting a sanitizer bucket at their station. These surveys are done
frequently by people other than Gilbert so that any issue arising can be
addressed immediately.
Online Sources: The facility belongs to an organization called Holiday Touch, and
Holiday Touch has a high concern for their employees. They have developed an
online program where every employee has a profile with multiple resources.
There are dozens of educations that are not required but are available at each
employees disposal. For example if an employee is not handling stress well, they
can go through the stress management education and potentially gain insight.
The profiles also contain community resources such as discounts, and a free
work shoes ordering program. The emphasis Holiday Touch has on their
employees is a great way to keep employees satisfied and willing to build up the
organization.
3. Display Cooking Program

Dessert Recipe: Berry Cookie Torte

Cooking Display Plan:
Prior to event:
Make any display decor needed
Morning of event:
Make each component of recipe
Bake cookie dough
Assemble one torte and divide in small portions
Set up table
During Event:
Show the process of assembly for the torte
Recipe:
Recipe for Berry Cookie Torte (Makes 2 Tortes)
Ingredient Amount Directions
Refrigerated 36 oz Preheat oven to 350. Divide dough into six sections.
Cookie Dough Cover and chill four sections. On a floured surface,
roll dough into a 9 inch circle, about inch thick.
Transfer to an ungreased cooking sheet. Bake for 7-9
minutes or until lightly browned. Cool for 2 minutes;
carefully remove to wire rack to cool. Repeat with rest
of dough
Cream Cheese 16 oz In a large mixer, beat cream cheese and
confectioners sugar until smooth.
Confectioners 1 cup
Sugar

Instant Vanilla 2 packages In a large bowl, whisk milk and pudding mix for 2
Pudding Mix (each 3.4 minutes, beat into cream cheese mixture.
oz)
Cold Milk 2 cups
Heavy 4 cups Whip Cream, and fold in 2 cups of whipped topping
Whipping
Cream into mixture. Cover and chill for at least 15 minutes.
Fresh 2 cups
Blueberries
Fresh 2 cups For each Torte place one cookie layer on a serving
Raspberries
Fresh 2 cups plate. Top with c pudding mixture, and cup of
Strawberries blueberries, raspberries and strawberries. Repeat
with two more cookie layers. Top layer will have c
pudding
Miniature 1 package Pipe remaining whipped topping and pudding mixture
Milano Cookies over the top. Garnish with cookies and remaining
berries

4. Customer satisfaction study.

a. Introduction
We surveyed 10 residents at Pioneer Valley Lodge about the acceptability of the
menu items being served in the facility. Eight questions were asked while residents
were dining for lunch, and the answers were recorded. The majority of the responses
were positive, with a few minor negative comments recorded.
b. Methodology
A survey with various questions was used to gather data about the acceptability
of menu items at this facility.
c. Results (data)
Question 1: The majority of the results were positive, with minor issues regarding the
temperature of foods. Overall, the temperature of foods was satisfying.
Question 2: The majority of the results were positive. Most of the residents thought the
food looked appealing.
Question 3: The residents enjoyed the variety on the menu, with only a few responses
stating the variety was inadequate.
Question 4: Results were divided regarding the variability in the menu. Some residents
felt the menu changed enough, while others thought the variability could improve.
Question 5: There was an overwhelming response from the results regarding the taste
of the food. The residents were happy and thought the food tasted great.
Question 6: The majority of the residents had opinions about what they would like to
have served at the facility. The responses varied, but several of the residents stated
they would like more seafood options. Several of the residents also stated too much
broccoli and zucchini is served at the facility.
Question 7: Most of the residents were satisfied with the menu. There were not a lot of
menu items mentioned that they did not want served. Some residents commented on
the new soups that the facility incorporated. These comments will be given to the
kitchen manager.
Question 8: The responses regarding the service at the facility were overwhelmingly
positive. The residents were very impressed with the staff and the service being
provided.
d. Discussion
The survey we conducted was very informational and provided us with valuable
insight to pass on to the head chef at the facility. Results suggested that the majority of
the residents are satisfied with the menu being used at this facility. There were a few
unsatisfied residents, but that is to be expected in a large facility such as this one. The
majority of residents felt that the temperature of the food was good, which is critical in
this age group. Cold food will not only decrease appetite, which will in turn decrease
intake, but is also dangerous due to this age group being at a greater risk of being
immune-compromised. The food being presented in an appealing manner will also help
increase appetite, which the majority of residents were pleased with. Some residents
felt there could be more variety in the foods served, however the majority of them were
pleased with the menu. This is an expected issue due to the nature of the facility only
being able to serve certain foods items. Most of the residents were pleased with the
taste of the food which is extremely important. This will ensure adequate intake and
therefore adequate nutrition for this age group who is at a greater risk for becoming
malnourished. The residents were also very pleased with the service being provided.
Overall, the residents appeared happy with the dining services provided at Pioneer
Valley Lodge.

e. Copy of the instrument used

Question 1 2 3 4 5 6 7 8 9 10

How is go good someti good good very warm very perfec fine
the od mes good good, t
temperat too warm
ure of hot/col
the food? d

Does go servin depen yes yes good good good beauti yes, i
your food od gs too ds ful love
look big the
appealin food
g?

Is there de good good good good good some great, absolu yes
enough pe days better tely
variety in nds no than
the last
choices? place

Does the go feels someti yes yes yes yes allergi pheno yes
menu od like mes, es menal
change theyr too restric
enough? e much t a lot
 trying lasagn but
to get a option
rid of s are
leftove good
rs

Does the go pretty pretty yes yes yes most yes ecstati yes
food od good good of it c
taste
good?

Is there bre less more no whip shrim walnut shrim no no

anything akf green corn/c cream p chicke p and
you ast veggie arrots, with n fish
would foo s too fruit pizza
like to be ds much
served? zucchi
ni

Is there no no tuna,l soups soups no no no rice no

anything asagn too to hot
you dont a spicy
want to
be
served?

How is ver very very good, wonde atmos good good, wonde very
the y good good, attenti rful, phere pleasa rful good
service? go someti ve polite pleasa nt
od mes nt,
slow quick