McKinstry Dining Hall

https://thesagecolleges.sodexomyway.net/dining-choices/rsc/index.html
65 1st Street, Troy, NY 12180

Presented by: Katie Walczuk, Victoria Opalka, & Erica Barnum

McKinstry Dining Hall

● Established in 1916
● Single site facility including Buchmann
Cafe
● Typical customers in this facility:
○ Students from Russell Sage and Sage
College of Albany
○ Between ages 18-22
 “By protecting and improving our environment, the
communities where we do business and the students we
serve, Sodexo makes everyday a better day and every
tomorrow a better tomorrow.”morrow.
Employees
District Manager: Paula Presley
Executive Chef: Gillian Manna
Unit Supervisor: Kelly
Carbonneau
Food Director: Joe Clifford
Other Employees: Receiver and
support staff
● All employees have a written
description
● Job descriptions are discussed prior
to being hired
● Each description may change daily
● Formal evaluations are conducted
yearly
● Absentee control program in place:
Point System
Facility Policies for Employees
● Maintaining high standards:
○ Formal Evaluations
○ Point system
● Daily meetings
○ conducted three times/day
○ Require participation and problem solving
● Department may interact with Sage maintenance when needed
● Training is conducted through a three-step program:
○ Training on food safety
○ ServSafe training
○ Background check
 The Menu

● The Menu is available at: www.sage.edu

○ https://thesagecolleges.sodexomyway.net/images/WeeklyMenu_tcm4
81-9116.htm
○ Four-week menu cycle
● Average number of students served:
○ Breakfast: between 50 and 100 people
○ Lunch: 120 people
○ Dinner: 120 people
● Menus may change for different events and themes
Fiscal Policies
● Budget
○ Managed by the district manager
○ Compared to both current and past spending
■ Rising costs of food products and events results in differences between past and
current spending
● Inventory is projected by the organization
○ Inventory is compared monthly
● Calculations on the labor cost/meal is projected yearly by Kronos
● Overtime is paid by the facility
○ Coordinated by the district manager
○ Kronos projects a time and a half value
Purchasing Procedures
● Executive Chef is responsible for:
○ Ordering food
○ Communicates with vendors regarding problems and specs
● Food Specs:
○ Written down and provided to vendors
○ Available to the receiving department
○ Kept on record for a year, minimum
● Equipment purchasing
○ Made by the District Manager and Executive Chef
● Formal contract between Sysco and Ecolab for Purchasing orders
● No centralized purchasing
○ Units are separate and unit manager are responsible for needs of the facility
○ Vendors may substitute food items
○ Albany campus has a higher cost
 Physical Layout
Condition of the Facility:

● Older building and kitchen

● Floors Holding Units Grill Fryers
○ Concrete in basement
○ Quarry tiles on first floor
● Poor lighting in certain areas of the facility

This facility maintains a “good flow” around the

kitchen.

● Employees are responsible for different tasks.

○ Indicated in job description
● Responsibilities are rotated on a weekly basis.
● Daily meetings are conducted to discuss daily
activities, safety procedures, and upcoming Steamer Boiling Machine Pizza Oven
events.
 Receiving and Storage
● Melvin- The Receiver
○ Responsible for receiving orders
○ Stores orders
● Receiving area
○ Located far from the general food service area, and is only unlocked during
deliveries
○ Items checked based on count and cases, and then are separated to designated
storage area
■ Received with a delivery invoice and checked against to ensure accuracy
■ If incorrect, the order is rejected upon delivery
● McKinstry either receives correct item or reimbursed
● Storage
○ Inventories conducted monthly by two employees and logged on a computerized
system
○ Ingredient control system
Receiving Area Freezers Dry Storage Area

● Easily accessed through the elevator

● Located near stairs which may be problematic
● Padlock Systems in place
● Quarry tiles on first floor
 Refrigerated Area Dry Storage Miscellaneous Cooking
Supplies
Storage areas:

● Cleaned weekly ● Temperatures are checked daily by trained

● Labeled and Dated employees
● Elevated off the floor ○ Kept on a log and saved for 1 year
● Dry storage is well organized ○ Monthly audits are conducted
Food Production

● Production sheets are based on:

○ 4 Week menu cycle
○ Standardized recipe system
● Portions are measured in ounces and printed for all employees
● The Executive Chef and Food Service Director have authority to the menu and recipes
○ Customers suggestions
● Food usage and storage
○ controlled by the Sage production team
○ Food is cooled down before being stored
○ HACCP program is maintained at every station
○ All staff ServSafe trained
● Excess food is either used for meals later in the week or donated (discussed later in presentation)
Food delivery
● Computerized system in place to ensure customers receive the correct food
○ When mistakes occur employees are not punished, rather the mistake is just corrected to avoid future
inaccuracies
● Atmosphere
○ Open
○ Consist of large tables
● Students can eat in the dining hall or have their food delivered to a specific location
● Maintaining Temperatures
○ Checked every two hours
○ Manual or digital thermometers
● Special Equipment
○ Rolling carts
○ Rolling warmers
○ Warming Carts
Dining and Seating Areas
Giving back to YWCA

● Food Recovery Network

● RSC Nutrition Club takes leftovers and brings food to the
YWCA
● Reduces waste and gives back to the community
● Start of the program
○ https://horizons.sage.edu/article/nutrition-student
s-fight-food-waste-feed-troy-hungry/
Inspection

● Ecosure inspects and surveys this operation

○ Visits are monthly, but occur randomly
○ There is a visitation log kept for inspectors
○ Changes are often made based on the results of the inspection
● Ehlrick
○ Pest control
○ Bi-weekly
 Catering Events

● Catering events are staffed by Sage’s foodservice employees

● Events can be:
○ Club functions
○ Alumni events
○ Any campus held event
● Produces about 20% of the income
○ Revenues are handled by the food service director, Joe Clifford
Other Information...
● Problems Encountered
○ Departmental budget for both Albany and Troy
■ Albany has higher food costs
○ Sometimes vendors replace lower cost food items with higher cost food
items without notifying the buyer
■ This may lead to discrepancies
○ Daily attendance for work is a problem
● Emergency Plans
○ Evacuation Drills
○ Lockdown Procedures