Question

You will write a comprehensive report about how hospital food services are dealing with the situation of CVD. Your report will contain the following

6.      Show how the tray-line should go like.

7.      Talk about the Application of systems approach diagram for one food product.

8.       Conclusions.

9.      Outcomes and recommendations.                                                                                                                               

10.      Write the references/sources for each information you provide

please don't write by hand (to be clear)..thank you

Answer 1

In healthcare food service there is a basic standard of tray delivery called a tray line.
Tray line is a food service assembly line in which “workers in which a product is assembled by
having each perform a specific, successive operation on an incomplete unit as it passes by in a
series of stages organized in a direct line.” (assembly line, 2012) This system has widely been
used for the past decades for hospital meal delivery. Set up as a food assembly line, there are
individual stations that place required food items onto a moving tray. There is a starter, who puts
the menu onto the tray and sets up the condiments, silverware and the hot pack where the plate is
placed. Next step the pantry station employee places cold items such as salad, gelatin, drinks
and desserts on the moving tray. The following person places the hot food on a plate, sets it on
the hot pack, and puts the soup on the tray. Finally, a checker makes sure everything is on the
tray as required, covers the food with a dome cover, and places the tray in a cart to be delivered
to the patients. (Connolly, 2012) Figure One shows an example of this tray line system based on
an assembly line system (parts are the components of a tray):

fIn the past assembly lines were the accepted ways to mass produce items in a timely manner.
For instance, Ford Motor Company revolutionized auto manufacturing with the assembly line to
mass produce automobiles which lowered their cost and increased availability to the public. The
implementation of the tray assembly line to hospital food service had a similar effect but the fact
of the matter is that times have changed. As food service researcher Sherer states, “Hospital
kitchens are learning that tray line assembly systems often propagate the same problems
automakers face—inflexibility and mistakes—so many are rethinking the process.” (Sherer,
2010) He continues to say, “On the old tray line, eight or nine hands touched each tray,
increasing the chances for mistakes.” (Sherer, 2010)
Patient Satisfaction
Patient satisfaction numbers have come to the forefront of how a hospital food service
department is judged.

Food Quality
• The hospital food has been as good as I expected
• I like the way the vegetables are cooked

• The meals taste nice
• The menu has enough variety for me to choose meals that I want to eat
• The meals have excellent and distinct flavors
• The meat is tough and dry
Meal Service Quality
• The crockery and cutlery looked good
• The cold drinks are just the right temperature
• The hot drinks are just the right temperature
• Items such as serviettes, cutlery, etc. are missing from my tray
• The cold foods are the right temperature
• The meal tray looks attractive when I receive it
Staff/Service Issues
• The staff who deliver my meals are neat and clean
• I am able to choose a healthy meal in the hospital
• The staff who take away my finished meal tray are friendly and polit

The staff who deliver my menus are helpful
Physical Environment
• The crockery and cutlery are chipped and/or stained
• The hospital smells stop me from enjoying my meals
• I am disturbed be the noise of finished meal trays being removed

There are known and effective ways to dramatically increase the efficiency of a hospital
kitchen. Every system that has been utilized in health care food service mentioned in this section
have had a profound and positive effect when well researched and implemented. Assembly and
production standards have been advancing at a rate unseen in the past and with continued
creativity and know how there is no reason to believe the advancement will not continue. The
choices for potential options for implementation are numerous and the individual operator will
decide which is best for their individual needs. A small hospital with a low census may find that
the basic tray line and cook/serve application suits them best. A medium sized hospital with a census of 200-300 could find that a combination of room service and cook/chill meets their
needs better than others. The fact of the matter is that understanding what resources are
available and what the individual business needs are will dictate the decision of how to go about
business. In most cases, pulling the best methods from the different ways of food production and
assembly process and creating an individualized custom application to conduct business will
undoubtedly lead to a successful new standard operating procedure

Taken from- Leaving Tray Line Behind: A Pr y Line Behind: A Proposal F oposal For Hybrid Hospital or Hybrid Hospital
Foodservice
Christopher Connolly
University of Nevada, Las Vegas