Prior to the Green Belt project, all food related tasks took place at a centralized location within the hospital. After, however, food services staff were working independently throughout the inpatient units and no longer in a central kitchen. In order to assist with the change, management strategies were planned to support the development of their new roles, job descriptions and work routines.- Leading Edge Group developed a project to create a seamless transition of work roles and procedures to a new environment. Areas that needed improvement were thetimeliness of meal assembly process, the accuracy of tray assembly, motion waste,workstation layout, food storage procedures and design of tray tickets.

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