You are beginning your first day as a Foodservice Director at Good Samaritan Hospital, a 125 bed facility located in San Jose, California. You just left a position as an Assistant Foodservice Director at a 250 bed Community Hospital and are ready for a challenge.
Budget Assignment
For each of the 10 calculation questions, write down the full solutions.
Requirements: 10 question of calculations
1 NFSC 432 Budget Assignment Worth: 100 Points Due: October 10/12/23 It is October 30, 2023. You are beginning your first day as a Foodservice Director at Good Samaritan Hospital, a 125 bed facility located in San Jose, California. You just left a position as an Assistant Foodservice Director at a 250 bed Community Hospital and are ready for a challenge. For the past five years, Good Samaritan Hospital has suffered from a lack of strong leadership in the Food and Nutrition Department. Poor management has resulted in few objectives being established for the department; the budget and actual operating reports show no relationship with one another. Performance of the department in The Joint Commission surveys has been poor. The morale of the department staff is low. Two reasons given for the low morale are staff having to work overtime due to being short-staffed and the kitchen always being out of food items to produce the items on the menu. Your task is to utilize the leadership skills you have learned by correcting the deficiencies and improving the operations of the Food and Nutrition Department, meet your food budget and staffing criteria. Answer the following questions and show work were applicable: 1. The first step is to calculate your food budget allotted per patient per day and compare to your food costs. Your goal is to meet a $6.50 PPD (per person per day; 3 meals/day) food budget goal. Your census has been averaging 95 patients daily. Calculate how much money you can spend on food daily, weekly and monthly. Compare to a 4 week month. (9 points)
2 2. You review your US Foods invoices for the last few months and find that on average the Food Service Director before you had been spending on average $2800.00 2x/week on food costs. Calculate the monthly food costs that have been spent in the past and compare to your goal of 6.50 PPD calculated in question 1. (6 points) 3. How much over budget was the previous Food Service Director in comparison to the goal? Calculate how much over the monthly budget for food costs and how much money this equates to per year. (6 points) 4. How much does that equal in terms of PPD based on a 30 day period they were spending? (4 points) 5. The menu you purchase for the department breaks down daily food costs per person as the following (according to their serving sizes for each meal and the food being made from scratch): a. Breakfast Items: Juice .16 Cereal .18 Egg, Bacon or Sausage .35 Toast, Pancakes, Waffles .15 Margarine .02 Jelly or Syrup .04 Garnish .01
3 Milk, Whole .33 $ 1.24 b. Lunch Items: Meat and Sauce/Gravy 1.00 Starch and margarine .16 Vegetable and margarine .24 Garnish .02 Salad or Roll and Margarine .24 Dessert .21 Milk, Whole .17 $ 2.04 c. Dinner Items: Sandwich .74 Soup with Crackers .15 Salad or Casserole .74 Vegetable with margarine .20 Bread and margarine .13 Garnish .02 Fruit .27 Milk, Whole .16 $ 1.52 Coffee/day .25 Spices .14 Condiments/pan spray .03 $ 0.42 Total Cost per person per day: $5.22 (Menu followed exactly as outlined to get this food cost) d. On which food items are you spending the most money on based on this menu? What are some ideas to save on food costs based on where you are spending the most of your money? Be specific to those food items. List at least 3 food items and ideas to save on those items. (9 points)
4 e. List 4 other methods to save on your food budget in regards to the menu items served. Think about food purchasing, food production, food portions served and leftovers. (12 points) 6. On average nourishments are costing .28 each (4 oz Sysco health shake), HS Snacks (Juice, milk, crackers, etc) .18 and applesauce/juice provided to nurses .15 that adds to the total cost of the menu to = $5.83 per person per day. Looking at the added cost of each of those items, what would be a good CQI study to do to evaluate the necessity of those added items? Explain what you would be studying and how you would do it. (15 points)
5 7. The previous Food Service Director was way over budget and the kitchen was frequently out of items needed to produce the menu. What do you think could have been happening? Where was the Food Service Director making mistakes on their food purchasing? Name at least 3 ways you think they could have improved their food purchasing to help stay on budget and not be out of food items to produce the planned menu? (9 points) 8. Your new boss wants you to tighten up on how many FTE’s you are using daily in your department. The previous Food Service Director was using a staffing model that included the following daily positions in the kitchen: One AM Cook, One PM Cook, Two AM Diet Aides, Two PM Diet Aides and One Prep Cook Daily. a. You are allowed 6 FTE’s daily (not including yourself) for a census of 95. How many FTE’s are you utilizing now based on above? Where do you see changes that could be made in your staffing to meet the FTE’s allowed for this census. (6 points) b. What if the census drops to 80 patients and you are asked to cut FTE’s by .5 daily. What are some ideas with staffing you could do to cut your FTE’s until the census
6 comes back up to 95? Name at least 3 ideas for cutting your FTE’s based on this scenario. (9 points) 9. What if your census goes up to 110? How many FTE’s do you think should be added/should you ask your boss to approve? How could you utilize the extra FTE’s? (6 points) 10. The staff complain of having to work a lot of overtime. What could you do to prevent overtime? Name at least 3 ideas to help your staff get out on time (within 8 hours) to help prevent burn-out and help your staffing budget. (9 points)
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