Download ppt - Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 9. Culinary Careers in Healthcare

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Chapter 9.

Culinary Careers in Healthcare


Learning Objectives1. List four types of healthcare institutions where a

chef might work. 2. Discuss three ways in which patients may order

meals in a hospital.3. List three foodservices, other than patient meals,

that are often offered in hospitals. 4. Explain the following terms: trayline, Registered

Dietitian, Joint Commission on Accreditation of Healthcare Organizations,

continuing care retirement community, assisted living, and nursing facility (home).


Learning Objectives5. Discuss potential

advantages and challenges of working in a hospital and in a continuing care retirement community.

6. Compare the earnings of a restaurant chef/head cook to those of a hospital chef/head cook.


Learning Objectives7. Describe the job outlook for chefs in hospitals and continuing care retirement communities. 8. Explain why a chef would belong to these

professional organizations. 9. Read an interview and identify the interviewee’s

career path and current job functions.10. Describe a typical organizational design for a

hospital food and nutrition department.


Types of Healthcare Institutions Hospitals Continuing care

retirement communities

Assisted-living facilities

Nursing facilities Community service

programs such as Meals-on-Wheels


How Patients May Order Meals

In a Hospital Paper menu

Spoken menu

Room service menu


In addition to feeding patients, hospital foodservices also are responsible for: Café Catering Additional retail services (varies):

Convenience store Kiosks or cart service Home meal replacement Bakeries Branded fast-food restaurants Vended foods and beverages


Trayline A conveyor belt that

carries patient trays along as employees put certain foods and beverages on each tray. The last employee checks that the tray contains the right items and loads it into a cart to go up to the hospital floors.


Registered Dietitian (RD) An individual with extensive nutrition

background who has completed: at least a bachelor’s degree from an

accredited college or university a program of college level dietetics courses

accredited by the Commission on Accreditation for Dietetics Education

a supervised practice experience a qualifying examination


Joint Commission on Accreditation of Healthcare Organizations: A regulatory agency that evaluates and accredits

thousands of healthcare facilities and programs in the U.S.


Long-Term Care Facilities Continuing Care

Retirement Communities

Assisted Living Facilities

Nursing Facilities (commonly called nursing homes)


Potential Advantages & Challenges:Hospitals

Potential advantages: Satisfaction of helping

others. Good pay and benefits. More nights and

weekends off than in restaurants.

Catering and café offer many culinary opportunities.

Potential challenges: Patients can be very

demanding. Making tasty food

despite dietary restrictions.

Multiple dining areas. Café customers need

value and variety. Finding good

employees. Facility is open 24/7.


Potential Advantages & Challenges:Continuing Care Retirement

Communities

Potential advantages: Satisfaction of helping

others. Good pay and benefits. More nights and

weekends off than in restaurants.

Catering offers opportunities for creativity.

Potential challenges: Customers can be

demanding, looking for value and variety.

Modified diets. Multiple dining areas. Finding good

employees.


Pay Comparisons Average Hourly Average Annual

Pay Salary Restaurant Chef/Head Cook $14.80 $30,780 Hospital

Chef/Head Cook $18.43 $34,740

Source: 2003 OES National Industry-Specific Occupational Employment and Wage Estimates, Bureau of Labor Statistics, 2003.


Job Outlook for Healthcare Chefs The population over 65 years old will

continue to increase. Projected rates of employment growth

range from 12.8% for hospitals to 34.3% for residential care facilities and nursing facilities.

Excellent job outlook for chefs in CCRCs.


American Society for Healthcare Food Service

Administrators Affiliate of the American Hospital

Association. Members include food and nutrition

service management professionals in hospitals, CCRCs, nursing homes, and other healthcare facilities.

Excellent for seminars, publications, and networking.


Dietary Managers Association

Members work in nursing homes and other long-term care facilities as well as hospitals and other settings.

Offers Certified Dietary Manager and Certified Food Protection Professional certifications.

Offers publications, networking, seminars and conferences.


National Society for Healthcare Food Service

Management Offers advocacy for independent

healthcare foodservices. Offers management tools to decrease

costs, increase patient and staff satisfaction, and define successful operational performance.

Offers publications, meetings, and networking.

Open only to independent operators.


More Professional Organizations

American Association for Homes and Services for the Aging Members include not-for-profit nursing homes,

CCRCs, assisted living, and other facilities/providers.

American Healthcare Association: Provides information, education, and

administrative tools to its members including assisted living, nursing facility, and other providers.


Brent Ruggles, CEC, Corporate Executive Chef, St. Paul and Zale Lipshy University Hospitals

Career path: Restaurant prep cook Restaurant lead dinner

cook Restaurant sous chef College and hotel chef Executive chef at the

Dallas Market Center Executive chef for

Dallas Cowboys and Texas Stadium

Restaurant executive chef

Current job functions: Provide foodservice for

patients, employees, and visitors

Do catering for several hospitals

Provide a number of retail services such as a café, convenience store, gourmet meals for two (to go)

Write menus and develop recipes.


Organizational Chart - Hospital

Fig 9-1


Career Paths

Figure PO 2-1


Education Path Advice

Figure PO 2-4