Food Services

Consultative Management Services Innovations:

CMS developed standards for Dietary Departments and Food Service Departments in compliance with Joint Commission for Accreditation of Healthcare Organizations (JCHO). We’ve developed a computerized weekly menu selection system, established budget, payroll, finance and inventory systems and developed creative ways to increase revenue for hospital cafeterias, hotels and restaurants.

• Kitchen and dining area management, including all the details from menu planning, standardized recipes to presentation for catering and special events

• Monitoring food and beverage costs, retailing and purchasing, quality, inventory, dietary and nutritional requirements, portion control, and safety controls

• Safety and Loss Control (Infection, Accident Prevention, Sanitation, MSDS)

• Personal habits and proper food handling

• Modeling integrity and excellent work ethics

• Controlling supplies for hurricane and/or disaster relief