Ohio Department of Rehabilitation and Correction QStP Team Projects - Food Services Projects
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HUNGRY FOR CHANGE
Pickaway Correctional Institution (2000)
"Gold" level team - 2000 TEPS Showcase. The Hungry for Change Team was formed as a problem solving process team to implement changes and improvements in the food service process at the Pickaway Correctional Camp (E-Unit). The task assigned was to improve the customer satisfaction by addressing areas such as food quality, selection, service delivery and methods of quality control, presently in place at this satellite dining room. The team developed a plan to encompass customer needs and security controls to enhance the overall quality of the food service, while maintaining or reducing food costs. Team members: Norman Simpson (team leader), Ted Chaffin, Judy Drake, Justin Davis, George Engle, Eric Graves, Rich Hughes, Eric Mosely, Michael Poggi, Charles Shannon, Todd Dygert (facilitator). For more information contact Norman Simpson (614) 877-4362.
MOORE-AL MUNCH BUNCH
Madison Correctional Institution (2000)
The Moore-Al Munch Bunch team was formed to implement improvements to the MaCI staff dining facility. The team sought to improve the food selection and quality, facility atmosphere and timeliness of service. The team developed a plan to increase menu selection, improve facility atmosphere and open an additional dining facility to accommodate MaCI staff. Team members: Darcy Turner (team leader), Carol Conn, Lucrecia Hager, Curtis Smoot, Jeff Noble (facilitator), Timothy Martin (facilitator). For more information contact Darcy Turner (740) 852-9777.
OUT TO LUNCH
Lorain Correctional Institution (1998)
The prison was not in compliance with the ACA standard requiring no more than fourteen hours between evening and morning meals. The team developed and implemented a new meal schedule and conducted training sessions for staff. The team’s solution resulted in a 97 percent compliance with the standard. As a result of their work they have also seen benefits to the education and recreation programs. Jeff Bertram and Raymond E. Rachel, Team Leaders 513-932-1211.
THE KITCHEN CABINET TEAM
Ross Correctional Institution (1997)
The Kitchen Cabinet was developed to research the complaints and problems with the Employee Dining Room using QSTP. Its mission was to develop and improve the menu and food services for staff and visitors. It was determined that on a daily average, only 10% of staff and/or guests used this service. It was concluded that a successful employee dining room required food enhancement which encompassed quality as well as selection. In addition, a pleasing decor was desired. As a result of the teams efforts, the dining room sales increased dramatically. Wayne Gardner, Leader 740-774-7050.
REGULATORS
Allen Correctional Institution (1996)
The ACI project originated when complaints were received from custody staff concerning a lack of consistency from the supervisors in regard to receiving meals. Staff were unable to properly prepare, store and consume food in a feasible manner due to a lack of appropriate food storage areas and equipment. The facility has no Officer’ Dining Room (ODR). The practice of "ordering in" food was adopted to address this issue. The team gathered data by survey, review of the contract and personal interviews. The problem’s causes were verified. In addition, a cause and effect diagram and a criteria rating form was completed. The team’s immediate solution was to implement a policy requiring equitable application of the "order in" practice by all supervisors. They also recommended the formation of a PSP group to explore the idea of an ODR. David Ward, Leader 419-224-8000.
MCMANCI
Mansfield Correctional Institution (1996)
The food service area at ManCI had been an ongoing problem. Continued complaints from the over 2,000 inmates were received. They sited unclean serving trays, poor personal hygiene and the appearance of the inmates workers. Safety and sanitation concerns were reported by staff, too. The team analyzed the problem and brainstormed. Sub committees were organized to collect data. Staff and inmates were interviewed. As a result of the hard work of team members a usable plan that serves customers was put into place. Mike Marsino and Brett Perdue, Leaders 419-525-4455.