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    Julianneb Systemsanalysisproject

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    api-278734738
    High amounts of food waste related to insufficient repurposing of salad bar scraps and ingredients as evidenced by 50.48% of salad bar food items used (lbs) becoming weekly waste. Data was collected on the pounds of each food item placed in the salad bar daily for a week along with daily pre-production scraps and weekly leftover waste. Analysis found that 50.48% of food items, or 30.5% in scraps and 19.98% in end of week waste, were thrown out. A recommendation was made to utilize more salad bar scraps and leftovers in stocks, sauces, soups and frozen meals to reduce waste, though implementation could not be checked during the rotation.

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    Julianneb Systemsanalysisproject

    Uploaded by

    api-278734738
    157 views7 pages
    High amounts of food waste related to insufficient repurposing of salad bar scraps and ingredients as evidenced by 50.48% of salad bar food items used (lbs) becoming weekly waste. Data was collected on the pounds of each food item placed in the salad bar daily for a week along with daily pre-production scraps and weekly leftover waste. Analysis found that 50.48% of food items, or 30.5% in scraps and 19.98% in end of week waste, were thrown out. A recommendation was made to utilize more salad bar scraps and leftovers in stocks, sauces, soups and frozen meals to reduce waste, though implementation could not be checked during the rotation.

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    julianneb systemsanalysisproject

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    High amounts of food waste related to insufficient repurposing of salad bar scraps and ingredients as evidenced by 50.48% of salad bar food items used (lbs) becoming weekly waste. Data was collected on the pounds of each food item placed in the salad bar daily for a week along with daily pre-production scraps and weekly leftover waste. Analysis found that 50.48% of food items, or 30.5% in scraps and 19.98% in end of week waste, were thrown out. A recommendation was made to utilize more salad bar scraps and leftovers in stocks, sauces, soups and frozen meals to reduce waste, though implementation could not be checked during the rotation.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    157 views7 pages

    Julianneb Systemsanalysisproject

    Uploaded by

    api-278734738
    High amounts of food waste related to insufficient repurposing of salad bar scraps and ingredients as evidenced by 50.48% of salad bar food items used (lbs) becoming weekly waste. Data was collected on the pounds of each food item placed in the salad bar daily for a week along with daily pre-production scraps and weekly leftover waste. Analysis found that 50.48% of food items, or 30.5% in scraps and 19.98% in end of week waste, were thrown out. A recommendation was made to utilize more salad bar scraps and leftovers in stocks, sauces, soups and frozen meals to reduce waste, though implementation could not be checked during the rotation.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 7

    Sodexo Distance Dietetic Internship

    Name: Julianne Borba

    System Analysis Research Project


    Research can be conducted on anything that involves identifying a problem, forming a
    hypothesis, collecting data, and reaching a conclusion based on the analysis of the data. For
    this project you will be conducting research on a system that causes a problem or
    inefficiency in your food service rotation.

    Identify the Problem


    Identify a system, situation, or process that does not seem to be working properly or most
    efficiently. Or you may choose a problem that you or your preceptor has identified. Do not
    assume you know the cause of the problem until you have collected data / information and
    analyzed the problem.

    The salad bar contributes a huge portion of the CSAA food services
    waste, largely due to insufficient utilization of salad bar over
    production/weekly leftovers.

    Do Background Research
    This would be similar to conducting a literature search or needs assessment, except you will
    be doing some informal questioning, possibly looking at past documents, or informally
    observing.

    After speaking with the food service manager at CSAA, I learned


    that waste watch is becoming of more and more importance as a
    budget minimizing tool. He spoke of the amount of waste thrown
    away from the salad bar alone on a weekly basis so I decided to
    analyze the salad bar production and waste to see where
    improvements can be made.

    Develop a Hypothesis
    After completing your background research, what do you think is the cause of the problem?
    Write it in the form of your hypothesis. It should include something you can measure to see
    if your hypothesis is true or not.

    The salad bar is full of quality food items that are thrown out each
    week rather than repurposed for future dishes.

    Collect Data

    Sodexo Distance Dietetic Internship


    Decide on what data you need to collect based on your hypothesis. As you go along, you
    may find that you need to collect other data to support what you originally thought,
    especially if your original data collection does not reveal the cause of the problem. Present
    the collected data as a table to include in the summary report. Use Microsoft excel to
    develop the data table.

    The data attached was collected and recorded on an excel


    spreadsheet throughout the week. The chart demonstrates the
    amount of each salad bar food item put in on a daily basis (in
    pounds). Beneath, the daily pre-production food scraps were
    measured and documented (in pounds) as well as the weekly
    leftover food waste. The percent of food (pounds) put into the salad
    bar during the week was compared to the percent of food (pounds)
    wasted (in both pre-production scraps and leftovers).

    Analyze the Data and Draw a Conclusion


    Once you have collected your data, look at it carefully. Draw a flow chart or make a graph in
    order to determine any trends in your data. Include data analysis chart, graph, or flow chart
    in the summary for this project. Use Microsoft Excel to develop the chart or graph. Once
    you have analyzed the data, draw a conclusion based on your results.

    The data concluded that about 50.48% 30.5% in scraps and


    19.98% in end of the week wasteof all food put into the salad bar
    station per a week is thrown out). This percentage is a very high
    percentage so implementing strategies to minimize this waste may
    be extremely beneficial in minimizing overall food service system
    waste and improving budget. Several of the food items thrown
    away every Friday from the salad bar can be utilized in stocks,
    sauces, soups, ect and frozen for future use.

    State your Conclusion as a P-E-S Statement


    The critical thinking /thought process for the nutrition care process and PES statements can
    be applied to many situations. So that you have practice using this thought process, state
    your conclusion in the form of a PES statement.
    (Problem - related to reason/etiology as evidenced by statement about results from
    data)

    High amounts of food waste related to insufficient repurposing of


    salad bar scraps and ingredients as evidenced by 50.48% of salad
    bar food items used (lbs) becoming weekly waste.

    Make a Recommendation
    Based on the results of your data analysis, make a recommendation to your manager. If
    there are no conclusive results showing the cause of the problem, you may need to
    construct a new hypothesis and collect additional data.

    Sodexo Distance Dietetic Internship


    Put a plan into action on how to use as many of the salad bar
    components (including food scraps) for weekly or future dishes
    rather than turning them into waste. Some suggestions/strategies
    are listed below:
    -food scraps (corn cobs, carrot tops, pepper tops, celery ends,
    asparagus ends, ect can be used for stocks
    -Many of the food items (spinach, cabbage, tomatoes, zucchini,
    carrots, bell peppers, corn, broccoli, cauliflower, mushrooms,
    radishes, celery, asparagus, peas, quinoa, chicken breast, turkey
    breast, kidney beans, garbanzo beans, edamame, black beans,
    jalapenos, onion) are perfect components for sauces, stocks, and
    soups that can be made Friday afternoons and frozen for use the
    next week.
    -These food items can also be utilized Friday afternoons for
    enchiladas, casseroles, meatloaf, pasta bakes, veggie/bean burger
    patties, ect and be frozen for use the next week
    -The leftover yogurt and berries can be frozen to use for use in
    smoothies, syrups, chutneys, batters, ect

    Check Results of Actions Taken


    Once your recommendations have been put into action, check back to make sure the
    problem has been solved, at least in part. If not, you will need to start from step 2 again.
    Collect follow-up data and graph the results to ensure that there has been improvement in
    the situation. Discuss this in your summary. NOTE: Your assignment only covers through
    making a recommendation. Your site may not implement your recommendation, either at all
    or before you leave the rotation. To really assure that the problem has been solved, you
    would need to do a second data collection once your recommendation has been
    implemented.

    The systems analysis report and action plan were given to the food
    service manager but the plan was unable to be implemented during
    the time frame of my rotation at CSAA.

    Quality Outcome Assessment Criteria


    ____Problem is identified based on needs assessment
    ____Data is collected in an objective manner from a variety of sources and
    presented in table
    format
    ____Collected data is presented in graphic chart format and analyzed and
    possible source of
    the problem identified
    ____Recommendations are made based on the analysis of the data

    Sodexo Distance Dietetic Internship


    ____If recommendations are implemented, evaluation of effectiveness is done
    and further
    recommendations made as indicated
    ____Summary outlines and explains all the steps involved in system analysis
    ____Summary report submitted by deadline

    Sodexo Distance Dietetic Internship

    Food Item (amount


    of each item put into
    salad bar in lbs)

    Mon
    day
    (lbs)

    Tues
    day
    (lbs)

    Wedne
    sday
    (lbs)

    Thur
    sday
    (lbs)

    Frida
    y (lbs)

    Total (lbs)

    4.5lb
    Mixed salad greens

    3lbs

    4lbs

    3lbs

    1.5lbs

    16lbs

    baby spinach

    4lbs

    4.5lbs

    5.5lbs

    3.5lbs

    2lbs

    19.5lbs

    romaine

    6lbs
    0.5lb

    4.5lbs

    5lbs

    4.5lbs

    2.5lbs
    0.25lb

    22.5lbs

    0lbs

    0lbs

    0.5lbs

    red cabbage

    1.25lbs

    cherry tomatoes

    2lbs

    1lbs

    1.5lbs

    1.5lbs

    0lbs

    6lbs

    sliced cucumber

    3lbs

    2lbs

    2lbs

    1lbs

    10lbs

    sliced zucchini

    2.lbs

    1lbs

    0.75lbs

    2lbs
    0.75l
    bs

    0lbs

    4.5lbs

    shredded carrots

    2lbs
    2.5lb

    1lbs

    1.5lbs

    1lbs

    0.5lbs

    6lbs

    1lbs

    2lbs

    1.5lbs

    1.5lbs

    8.5lbs

    0lbs
    0.75l
    bs

    0lbs

    1.25lbs

    0.5lbs

    5.5lbs

    0lbs
    0.25lb

    2.5lbs

    sliced bell peppers

    corn cobs

    1lbs

    0lbs

    0.25lbs

    blanched broccoli

    2lbs

    1lbs

    1.25lbs

    blanched cauliflower

    1lbs

    0.5lbs

    0.5lbs

    sliced mushrooms

    1lbs

    0.5lbs

    0.75lbs

    0.5lbs
    0.75l
    bs

    sliced radishes

    1lbs
    1.5lb

    0lbs

    0lbs

    0lbs

    0.5lbs

    0.75lbs

    0.5lbs

    1lbs
    0.75l
    bs

    1lbs

    .75lbs
    0.25l
    bs

    sliced celery

    asparagus
    peas

    2lbs
    1.5lb
    s

    1.5lbs

    3.25lbs
    0lbs
    0.25lb

    3.5lbs
    0.5lbs
    0.25lb

    1lbs

    5.25lbs
    4.25lbs

    Sodexo Distance Dietetic Internship


    1.5lb
    corn

    quinoa/corn/pea salad

    1lbs

    artichoke hearts

    1lbs

    0.75l
    bs

    1lbs

    0.75l
    bs

    beets

    2lbs

    0lbs
    0.25l
    bs
    0.75l
    bs

    jicama

    1lbs

    0.5lbs

    0.75lbs

    0lbs
    1.25l
    bs
    0.75l
    bs

    albacore tuna

    2lbs

    0lbs

    0.5lbs

    0.5lbs

    roast turkey

    2lbs

    1lbs

    1lbs

    chicken breast

    6lbs
    1.5lb

    4.5lbs

    tofu

    0lbs

    0lbs

    0.25lbs
    1lbs

    4.5lbs

    0lbs
    0.25lb

    1lbs

    1.75lbs
    0.75lb

    5.75lbs
    0lbs

    3lbs

    0lbs

    3lbs

    1lbs

    0.5lbs

    5.5lbs

    4lbs

    6lbs

    2lbs

    22.5lbs

    0lbs

    0.25lbs

    0lbs
    0.25lb

    1.75lbs

    1lbs

    1lbs

    0lbs
    0.75l
    bs

    1.5lb
    kidney beans

    0.5lbs

    4.5lbs

    garbanzo beans

    2lbs

    1lbs

    1.75lbs

    1.5lbs

    edemame beans

    2lbs

    1lbs

    0.75lbs

    1lbs

    hard boiled egg

    3lbs

    2.5lbs

    11lbs

    1lbs

    2.5lbs
    0.25l
    bs

    1.5lbs

    feta cheese

    0lbs

    2lbs

    blue cheese

    1lbs

    1.5lbs
    0.25l
    bs
    0.25l
    bs

    0lbs
    0.25lb

    2lbs

    parmasean cheese

    1lbs
    1.5lb

    0lbs
    0.25l
    bs

    0.25lbs

    0.5lbs
    0.25l
    bs
    0.25l
    bs

    0lbs

    2.25lbs

    pineapple

    2lbs

    1.5lbs

    1.5lbs

    1lbs

    0lbs

    6lbs

    honeydew

    2lbs

    0.5lbs

    1lbs

    0lbs

    0lbs

    3.5lbs

    canteloupe

    2lbs

    0.5lbs

    1.lbs

    0.5lbs

    0lbs

    4lbs

    mixed berries

    2lbs
    1.5lb

    1.5lbs

    0.75lbs

    0.5lbs

    0.5lbs

    5.25lbs

    0lbs

    0.5lbs

    0lbs

    0lbs

    2lbs

    0.5lbs

    1lbs

    0.5lbs

    0lbs
    0.25lb

    4lbs

    0.5lbs

    0.75lbs

    0.5lbs

    1.5lbs
    0.25l
    bs

    2lbs
    0.25lbs

    2lbs
    0.25l
    bs

    0lbs

    0.25lbs

    0lbs

    0.5lbs

    0.5lbs

    0.5lbs

    cottage cheese

    grapes

    watermelon
    black olives

    2lbs
    1.5lb
    s

    ground turkey

    2lbs

    tortilla chips

    1lbs

    jalapenos

    1lbs
    1.5lb

    diced red onion

    0.5lbs
    0.25lbs
    0.5lbs

    guacamole

    1lbs

    0lbs

    0.5lbs

    salsa

    1lbs
    1.5lb

    0lbs

    0.25lbs

    0lbs
    0.25l
    bs

    0.5lbs

    0.5lbs

    0lbs
    0.5lbs

    black beans
    tri bean vegetarian
    salad
    cheddar cheese

    0.5lbs
    0.25lb
    s

    6.75lbs
    6lbs

    2lbs

    3.5lbs
    1.5lbs
    0.25lb

    9lbs
    2lbs

    0lbs

    1.25lbs

    0.5lbs
    0.25lb

    3.5lbs

    1.75lbs
    0lbs

    1.5lbs

    0lbs

    0lbs

    2.5lbs

    0.5lbs

    0lbs

    0lbs
    0.25lb

    3lbs

    0.75lbs

    0.5lbs

    2.5lb
    s
    2lbs

    4lbs

    Sodexo Distance Dietetic Internship


    0.75lb
    sliced tomatoes

    2lbs

    1lbs

    Tracking (lbs)

    Mon
    day

    Tues
    day

    food scraps (pre


    consumer) (lbs)

    10.5l
    bs

    18.25
    lbs

    end of the week


    waste (lbs)
    TOTAL- COMBINED
    SALAD BAR
    COMPONENTS WASTE
    (LBS)
    food scraps & waste
    (134lbs)/ food put into
    salad bar (265.25lbs)=
    50.48%

    0.75lbs

    Wedne
    sday
    23.25lbs

    1lbs

    5.5lbs
    TOTAL=
    265.25lbs

    Thur
    sday

    Frida

    Weekly
    Total

    15.75
    lbs

    13.25l
    bs

    81lbs

    53lbs

    53lbs

    134lbs

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