March 31, 2011
|Preparing meal trays for patients are from left, Gina Baker, Laurenette Candy, Cheryl Ranney, Theresa Zaifert, and Jennifer Thoms|
Before the crack of dawn each day, the dedicated team of the Food & Nutrition Department at Mercy Hospital begins preparing nutritional meals for the hospital’s patients and staff.
The main kitchen is open from 5:30 a.m. to 8 p.m. daily.
With 80 associates, the department provides services to patients, associates and guests seven days per week, 365 days per year, serving just under 600,000 meals annually.
The team includes porters, food service attendants, hospitality associates, cooks, cook’s assistants, nutrition office clerks, and dieticians.
The Mercy Hospital cafeteria staff prepares three meals daily for patients that are delivered via its host/hostess program. There is also a team of culinary members who bake, make salads and desserts, slice meats, and work the grill.
In addition, the team prepares the boxed meals served throughout the hospital, and supplies the nursing units with floor stocks and nourishments for patient needs in between meals.
Staff also cater various meetings, celebrations, and other special events including the annual employee picnic and associate holiday luncheon.