DIET 4360 Lecture Notes - Lecture 12: Cold Food Festival, Sodexo
The role of production is to stock food ordered by purchasing, prepare the hot and cold
food, and cook the food. The food service workers then assemble the trays with the prepared
food to be delivered to patient rooms. The kitchen layout is as follows: when you enter the diet
office is to the left and the tray line is to the right. The end of the tray line is closest to the doors
with the carts lined up right next to it. The sandwich and salad prep station is also at the end of
the tray line. Towards the start of the tray line are two cook lines for hot food. On the other side
of the kitchen is a cold food prep and a hot food prep station, with fridges for storage. Along the
back wall are four storage units for dairy, produce, meat, and condiments/ drinks. There is also a
catering section in the back for catering and for retail. The two dish stations are out of the way
from the rest of production on opposite walls. Finally, the dry storage is way back by the truck
entrance. The offices of the managers are along all four walls of the kitchen. The equipment
includes kettles, steamers, hot holding unit, convection ovens, broilers, flat top grills, and other
basic kitchen appliances which are all set up in hot production and the preparation area of
kitchen. The Operational Manager oversees production. The cold prep worker prepares
sandwiches, salads, jello, pudding, etc. and places it on trays with expiration dates to be used in
the tray line as needed. The tray line workers place the cold items, condiments, utensils, etc. on
the trays as needed. The Chef and the Sous Chef prepare hot food for the following day and
cook and assemble recipes for the current day containing hot food. Purchasing controls food
buying, checking it on the truck for satisfaction, and stocking the storage units with it. Finance
handles money and operations. The General Manager oversees budgetary compliance. The
retail workers prepare food for the café upstairs, for meetings with employees, and for the
daycare. Tray passers check trays and deliver them to patient rooms. Dishwashers wash all
dishes except sharp knives as they are placed on the rack. Everyone has specific job
responsibilities and assists with other jobs as needed. Sodexo standardizes recipes with calories,
Document Summary
The role of production is to stock food ordered by purchasing, prepare the hot and cold food, and cook the food. The food service workers then assemble the trays with the prepared food to be delivered to patient rooms. The kitchen layout is as follows: when you enter the diet office is to the left and the tray line is to the right. The end of the tray line is closest to the doors with the carts lined up right next to it. The sandwich and salad prep station is also at the end of the tray line. Towards the start of the tray line are two cook lines for hot food. On the other side of the kitchen is a cold food prep and a hot food prep station, with fridges for storage. Along the back wall are four storage units for dairy, produce, meat, and condiments/ drinks.
