Black bored discussion

naan87
timer Asked: Apr 5th, 2017

Question Description

Please create a new thread and answer the following questions:

What financial impact could Linda’s dietary recommendations have upon food costs? How can hospital food service balance nutrition and food cost concerns?

Of the cost issues presented, to which should Jim address his efforts?

respond to at least two other student posts.

Unformatted Attachment Preview

NUDT 427: Case Study SHOW ME THE MONEY! Jim Hennessey is the foodservice director at Memorial Hospital and would like to improve the staff/visitor cafeteria. Jim reviews his profit and loss statement and sees that food costs for the past 2 months have increased from 40% of revenue (his guideline) to 42.5%. One recommendation made by Chef Ralph Jeffries is to offer rotisserie chicken to increase sales in the cafeteria. Ralph would purchase five-pound broilers (at $1.08 per pound) and prepare them in a rotisserie placed directly on the serving line in the cafeteria. T he cook would quarter the chickens right in front of the customer who would be enticed by both the sight and smell. Ralph estimates t hey could sell eighty portions a day. Average labor cost is $16.00/hr; Ralph calculates it would take about 1 hour of prep time for every batch of twenty chickens, which would include prepping the chicken and loading and cleaning the rotisserie. In addition, he approximates another two minutes of labor per chicken quarter to remove it from the rotisserie, portion it, and serve it. Using an operating margin of 52%, Ralph would like to charge $4.00 per portion. Jim is questioning the price since they usually use the markup factor to determine price and this would be quite different. More so, he wonders if spending $12,500 on a new rotisserie would really give him a return on his money. As he’s mulling this over Jim attends his regular meeting with Linda Bolton, clinical nutrition manager. Like Jim, Linda is also looking for ways to increase food quality, especially for patients on modified diets. She’s completed a nutritional analysis of the current heart healthy/prudent menu and finds that it only provides 23% calories from fat, inconsistent with current ATP III guidelines and also the recommendation to increase MUFAs. The diet is also very low in fiber at 20 grams. Linda recommends a change to olive oil in all food preparation and increase in fresh fruit and vegetable selections. Jim responds shaking his head, “Show me the money!”
User generated content is uploaded by users for the purposes of learning and should be used following Studypool's honor code & terms of service.

This question has not been answered.

Create a free account to get help with this and any other question!

Similar Content

Related Tags

Brown University





1271 Tutors

California Institute of Technology




2131 Tutors

Carnegie Mellon University




982 Tutors

Columbia University





1256 Tutors

Dartmouth University





2113 Tutors

Emory University





2279 Tutors

Harvard University





599 Tutors

Massachusetts Institute of Technology



2319 Tutors

New York University





1645 Tutors

Notre Dam University





1911 Tutors

Oklahoma University





2122 Tutors

Pennsylvania State University





932 Tutors

Princeton University





1211 Tutors

Stanford University





983 Tutors

University of California





1282 Tutors

Oxford University





123 Tutors

Yale University





2325 Tutors