Project References - Food Service

HMCS Queen Charlotte
Charlottetown, Prince Edward Island

We designed a kitchen layout for the new building under construction in P.E.I. for the Department of Defence

Tony Cook
Fowler Bauld & Mitchell Ltd. and Peter Cochrane Architects Ltd.
(902) 429-4100

Mount Saint Vincent University
Bedford, Nova Scotia

We designed a complete kitchen and cafeteria layout to serve the university students a wide variety of meals.

Mitchell Brooks
Sperry & Partners
(902) 469-9000

Camp Hill Medical Centre
Halifax, Nova Scotia

We developed an RFP for the Department of Nutrition and Food Services to determine the optimum food tray distribution system for the hospital. In addition, we assisted in the assessment of the bid submissions and the selection of the successful vendor.

Jeannette LaPaix
Director of Food Services
(902) 496-6366

The Salvation Army Grace General Hospital
St. John’s, Newfoundland

We conducted an operational review of the Dietetics Department and provided recommendations to improve productivity, monitor non-patient food services (Cafeteria Manager software), improve customer flow in the cafeteria and provide suggested equipment replacement requirements for the department.

Cindy Murphy
Jane MacDonald
Director of Dietetics
(709) 778-6577

Yarmouth Regional Hospital
Yarmouth, Nova Scotia

We conducted an operational review of a centralized kitchen serving the hospital and nursing homes. This review included an examination of all operational functions of the department. Provided specifications on equipment required to be replaced.

Andrea Whiteway
Director of Nutrition and Food Services
(902) 742-3541 Ext. 223

Swift Current Union Hospital
Swift Current, Saskatchewan

We developed a new facility design to incorporate the transition from a conventional production and meal distribution system to a cook chill, end re-thermalization system within the Department of Nutrition and Food Services.
This project involved the assessment and consideration of departmental flows, layout area interactions, menu mix and staffing in sizing and positioning new equipment. This project was completed in conjunction with Aladdin Canada Inc.

Mrs. M. Klymyshyn
Director of Nutrition and Food Services
(306) 778-9485

Ajax and Pickering General Hospital
Ajax, Ontario

The work on this project involved the planning and design development for a new patient and non-patient food service facility for the Department of Nutrition and Food Services. This process involved the pre-design planning and development of layout drawings for a new cook/chill production and end re-thermalization area. Throughout this process, consideration was given to the following:

This project was completed in conjunction with Aladdin Canada Inc.

Rita Galinauskis
Director of Nutrition and Food Services
(905) 683-2320

National Defense Medical Centre
Ottawa, Ontario

This project involved the incorporation of a new advanced meal delivery system, to serve patient meal trays, within the Medical Centre. The system included the transition from a conventional production site to a cook/chill production and decentralized end re-thermalization kitchen.

This project was completed in conjunction with Aladdin Canada Inc.

Major Knox
Project Coordinator

Health Sciences Centre
St. John’s, Newfoundland

We completed and operational review of the Department of Nutrition and Food Services. This project involved measuring productivity levels and establishing productivity standards for all areas of the department. We were also involved in the assessment of the cook/freeze production system to determining how well it met the needs of the facility. Finally, we were asked to make a recommendation on end re-thermalization equipment for the department.

Bob Sheppard
Director of Management Engineering Services
(709) 737-6838

 

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