RRM Category: GENERAL SERVICES AND PLANT OPERATIONS
The RRM Food Service staffing module estimates the requirements for registered dieticians and food service staff to provide a comprehensive nutrition program including the storage, preparation, service of food, and diet formulation and nutrition counseling for inpatient care. The workload parameter that is the key variable in the staffing estimation is Average Daily Patient Load.
Food services provides a comprehensive nutrition program including the storage, preparation, service of food, and diet formulation and nutrition counseling for inpatient care.
Fixed Director Registered Dietician staff of 1.00 FTE (for each Hospital/Medical Center).
Fixed Food Service Manager staff of 1.00 FTE for the first 20 ADPL plus 1.00 FTE Food Service Manager staff for each additional 20 ADPL.
Fixed Cook staff of 3.00 FTE for the first 20 ADPL plus 1.00 Cook for every 30 ADPL over 20 ADPL.
Fixed Food Service staff of 3.00 FTE for the first 20 ADPL, plus 1.00 Food Service staff FTE for each additional 20 ADPL.
Fixed Clerk staff of 1.00 FTE for each hospital.
Fixed Clinical Registered Dietitian staff of 1.00 FTE for each hospital with a ADPL of 21 or greater.
Dietetic Technician staff of 1.00 FTE for every 40 ADPL over 20 ADPL.
Food Service Staff
MINIMUM STAFFING LEVELS (fixed):
|Registered Dietician||1.0||Per hospital/Medical Center|
|Food Service Manager||1.0||Per hospital|
|Food Service Staff||3.0||Per hospital|
|Clinical Registered Dietitian||1.0||Per Hospital with 21 plus ADPL|
Plus, VARIABLE STAFFING LEVELS:
|Personal Category||FTEs||per||Driving Variables||Min.||Max.|
|Food Service Manager Staff||1.0||20ADPL||ADPL||20||n/a|
|Food Service Staff||1.0||20ADPL||ADPL||20||n/a|