Emily Sinn

ND 566
Delaware Valley University

Orientation Outline:

1. Orientation to department
1. Introductions to management, supervisory staff and staff.
- Joe Fryday- General Manager > preceptor
- Gerard Hunter- Executive Chef > preceptor
- Kevin- Catering Manager
- *See organizational chart for more staff information.

2. Tour Department and observe flow of materials through department

Subsystems: Receiving, Storage, Preparation, Service and Sanitation
- Side entrance from the dining hall leads directly to the
receiving area
- Receiving area is connected to the storage room
- Through the storage room is a long hallway, lined with offices,
that leads to the kitchen area
- Immediately on the left hand side is the dish room where most
sanitation of materials and dishes takes place
- Various sinks, gloves, towels and sanitation spray are located
throughout the facility as well
- Past the dish room the kitchen splits, to the right is the
refrigerator, prepared foods and bakery; to the left is the
preparation stations, catering and all ovens and stoves
- From this part of the kitchen there are several additional exits
into the main dining hall and meal stations

3. Define the production areas (i.e. cold area, cooks area).

- Meal preparation station
- Cold areas (refrigerator and freezer)
- Bakery
- Catering
- Dish washing corner

4. What are some special qualities of the employees? (I.e. skills,

language, stability)
- Every employee I have met with has great communication and
culinary skills
- English language
- Several commute 1-2 hours from Philadelphia to work for Del
Val University
 5. What are the hours of operation? (See Production Module)
- 24 hours a day 7 days a week at the main dining hall (Levin)
- Starbucks is open 24 hours as well
- Pub dining hall open Monday- Thursday 8am- 6 pm and Friday
8 am- 2 pm
- Additional pop up coffee shop open Monday- Friday 8 am- 2
pm

6. Provide a description of the department (i.e. type of production and

service, age of equipment, computer use).
- Non-commercial
- University dining hall
- Limited computer use
- Equipment <20 years old

7. How long have the menus been in place? When was the last time the
menus were updated? Why were they updated? What is the projected
date for revision?
- 5 week cycle menu
- Menus are constantly changing with the seasons and then
every week within the cycle menu
- Menus were updated over the summer before the fall season
and all revisions have already been completed

2. Orientation to facility
1. Review organizational chart of the facility. To whom does the Director
of Food Service report? If a contract management company runs the
department, discuss with the Food Service Director the requirements
of the contract. Discuss different types of contracts.
- *Refer to charts uploaded below on staff positions and facility
layout
- Director of Food Service, Joe, reports to his District Manager at
Parkhurst Dining
- Yes, the department is run by Parkhurst Dining Company
operating under a Fee contract
o Pay exact dollar amount each month to the University
o 13 4-week periods when they bill Del Val
o Used to operate under a PNL contract
o New contract went into effect June 2017
- PNL contract- Profit and Loss
- Fee contract- Pay a certain amount no matter what, not a fixed
value, common when operating at a loss

2. Read the Mission Statement. What are the long-range plans of the
facility? Read the progress reports to the administration. Arrange to
meet and speak with the patient advocate if possible.
 - As a first-generation culinary-centered dining and catering
Services Company, our success and future depends on our
innovative approach to dining with extraordinarily gifted chefs,
fresh, distinctive cuisine, and superb service. Our growth,
personal commitment to excellence, and decades of experience
will continue to satisfy clients and guests and have them
looking forward to their next meal, prepared especially for
them. (*See uploaded document below on core values from
Parkhurst)
- No long-range plans for the facility currently as their new
contract was just put into place in June 2017 for the next 10
years
- Joe communicates progress reports on the company to his
supervisor primarily by way of phone or e-mail. He explained
to me that his supervisor very rarely stops by unannounced or
unless there is an issue he is needed for

3. Who inspections or surveys your facility? What is the date of the last
and the next Joint Commission survey? What other regulatory
inspections are expected, and when will they occur? Locate your state
health code with your preceptor's help.
- Both Bucks County and the Department of Health are
responsible for inspecting the Levine Dining Hall
o 2 times a year Bucks County Department of Health
randomly inspects the facility
o 1 time a year Parkhursts internal company Steritech
checks in
o Fire inspector visits the facility 4-5 times a year
Normally only checks in 2-3 times a year but
since our facility is open 24/7 there needs to be
additional assessments to account for that
- Parkhurst dining provides feedback surveys to be completed
by both employees and guests (*see uploaded document
below)
o Mandatory employee survey 1 time each year
- *Pennsylvania health code document attached below