office (419) 663-9300
fax (419) 663-9300
E-mail: toczekw@earthlink.net
Policy and Procedure Revisions and Development
This is a process of reviewing all your department policies and
ensuring they are:
Current reflecting the most current stat of affairs
Complete in all areas
Reflect changes in regulations
Approved
We provide you with a complete electronic manual that can be altered
and revised as needed.
Are you looking to control costs and manage improvements? click here
See an example of a table of contents we customize for your facility: click here
Accounting Systems Package
Innovations accounting systems are tailored to track maintain your
individual needs. Based on industry standards, Innovations will work
with your accounting staff to create a cost-effective and efficient
budget. Your budget may include any unique departmental requirements
as well as incorporating the following:
Weekly invoicing
Meal tracking
Labor control
Job description development
Inventory control and maintenance
Food usage system and purchasing control
These tools are tied together to create a streamline accounting
system that allows instant monitoring and status updates. Our
systems cut the red tape and allow the manager to manage the
department and scrutinize food quality.
Interim/Transition Management
Innovations Services offers temporary management assistance. During
this process, we will keep your department running. We will assist
you in the recruiting and transition your new manager. We will
ensure that the new manager has the appropriate training,
experience, and personality required to fit your organization. We
also offer transition management from contracting to self-operation.
Innovations Services will help assure your department is not
stripped of the systems you have already paid for and that the
departing contractor follows the contract to the end.
Transition planning from contract to self-operation
Operation efficiencies HACCP training Benchmarking your operation State survey preparation/compliance Culinary services training Customized training Production systems Culinary services training Meal delivery options Customer service Sanitation Kitchen layout and design Vendor setup/review Office/ forms/ tracking systems |
Joint Health Commission preparation and compliance Resident satisfaction surveys, training, follow-up Kosher kitchen setup, operation, and training Marketing food services Foodservice and Nursing communication Sanitation systems/HACCP systems Special Event planning Contract proposal review/comparison 12 point department review/evaluation of services Annual event planning and menu Request for proposal set up and evaluation Developing a fortified program Developing a puree program Employee hand book creation |
"I have used
Innovations Services as a trusted partner for more than 5 years.
James D'Wolf, CEC
Director of Dining Services
513-247-1341
513-853-2759