Administrator asked me what the average cost per day/meal is for rehab/ltc facilities. Being 99.9% clinical, and having a new dietary manager I have no idea what numbers to give him. Would anyone mind sharing their averages. We are a 100 bed rehab/ltc facility with an attached 70 bed assisted living. Thank you.
Could anyone give me recommendations for a small food processor to use for pureeing meats, casseroles, fruits and veggies? We have purchased several ninja's and bullets, but the motors seem to burn out fast. We have five pureed diets at our site, so it would be used daily. We are trying to find a non-commercial one to avoid the prohibitive cost. Thanks for any info you may have!
Hello, I'm currently studying for my RD exam and this question was on the Jean Inman Review practice questions.
The hospital budget for the first 6 months is set for an 80% occupancy rate. Budget figures for this level are listed below. The second six months will have an occupancy rate of 60%. What would the food cost budget be for the second six months?
Food cost $30,000
Anyone have any recommendations or would be willing to share their experience with the dietary software being utilized at your facility? Currently my foodservice department has Tray Trakker for the tray tickets and Menus OnDemand for developing menus/conducting nutrient analysis. What other programs are available? Anyone currently using Meal Tracker or other web-based systems? Your thoughts?
To sum up my issue, I earned a BS in biology in 2012. This May, I will have my MS in nutrition. Going into this field (which I didn't decide to do until 2 year ago), I had no idea that in order to get most jobs, I need to be an RD. Since I have the wrong bachelor's degree, I would need to go back to undergrad and take an additional 40 credits, plus two years of the dietetic internship. This is si
I am currently using food service suite to manage recipes/ production. Recently, I have been stumped as to how to enter recipes for deep fried items. For example, we prepare deep fried home made donuts. Is there a way that I can calculate how much weight I am losing due to evaporation and how much fat is going into the product during the frying process?
I am studying for the RD exam and am having some difficulty with the food service/business math equations (i.e Break Even Point, As purchased price, determining food costs) I have the practice problems from the Jean Inman review, but cannot seem to find any free problems with an answer key on the web. Would anyone be able to point me in the right direction?
Can anyone recommend a site, or perhaps have, a good sanitation checklist for long term care facilities (KY)? I have mainly clinical duties but have always done walk throughs and jotted down notes. I would like to have some "fresh eyes" do the same and want to make sure everything is included. Thanks!