Business Commons^™

Leaving Tray Line Behind: A Proposal For Hybrid Hospital Foodservice, Christopher Connolly

UNLV Theses, Dissertations, Professional Papers, and Capstones

At Valley Hospital in Las Vegas, Nevada, the economic recession is as visible as anywhere else in the United States. A lack of paying patients equates to forced reductions in labor and increased productivity metric mandates. In the foodservice area, antiquated technology limits productivity in conducting tray line food service delivery. A new tray line system would need to be considerably faster while using less employees and moving parts to maximize efficiency, effectively doing much more with far less. There are two main systems of food service as part of the patient experience; tray line and room service. Both systems …

An Examination Of Modernist Culinary Techniques And Equipment And Their Application In Catering Operations, Jill Mora

UNLV Theses, Dissertations, Professional Papers, and Capstones

The practice of culinary arts in reference to food production is slow to adopt change. This is especially true in a catering operation. The industry uses standard operating procedures that have been passed down from chef to chef through several generations. Most catering operations face the same challenges when producing large quantities of food in a very short time. Many times this is done with limited equipment and staff. In addition, the menus can vary from event to event so that preproduction of product for multiple functions may not be a viable option.

This paper does not look to redesign …