Evaluation Report: Shamrock LTC Dietary Staffing and Scheduling

This report, prepared for Mr. Kelly Steve, Managing Director of the Shamrock Long Term Care Center, evaluates the dietary department's staffing and scheduling in light of a facility rebuild that introduces three new dining rooms. The report, authored by David Kellingtone, Dietary Department Manager, assesses the current staffing model, which uses a centralized kitchen, and proposes a revised staffing schedule to accommodate the new dining room setup, ensuring adequate food service and compliance with Canadian labor standards. The analysis considers the roles of cooks and dietary aides, their required hours, and the need to provide efficient service to 90 residents across the three dining rooms. The proposed schedule includes specific shift times and lengths for both cooks and dietary aides to meet the needs of the residents, ensure staff comfort, and minimize incidents caused by fatigue. The report concludes with recommendations for management to adopt the proposed staffing schedule to achieve quality care and adhere to the relevant legislation.

Shamrock Long Term Care Center
Prepared for
Name: Mr. Kelly Steve
Title: Dietary Department Managing Director
Prepared by
Name: David Kellingtone
Title: Dietary Department Manager
Date: 26/2/2018

26 February 2018
Mr. Kelly Steve
Managing Director
Dietary Department
Shamrock Long Term Care Center
Subject: Submission of the evaluation report on “structuring of staff schedule and training”
Dear Sir,
It is my pleasure to present to you this evaluation report on the staff restructuring and
rescheduling. The report is prepared to assist the management to attend to staff issues that
will be caused by the rebuild of the car center.
Yours Sincerely
David Kellingtone
Manager
Dietary Department
Shamrock Long Term Care Center

Executive summary
The report evaluated the comfort of the employees and ways in which the Canadian
legislation can be adhered to after the rebuild.
The findings were that the staff shifts needed to be changed. In addition, the firm needed
more staff to cater for the new dining rooms.
Introduction statement
Following the rebuild taking place at the Shamrock Long Term Care Center in the department
of dietary a problem arises with the staff schedule. The report is prepared to highlight the
issues and state recommendations that will assist the management to prepare a staff shift that
is in accordance with the set regulations by the Canadian authorities.
The problem-solving technique will involve evaluating the comfort level of the residents, the
staff opinion regarding the new structure and taking account of the Canadian legislation.
Afterwards recommendations will be presented to the management.
Analysis of findings
The cooks and dietary aides are responsible for the preparation of food, serving the dining
tables, clearing the tables and ensuring the hygiene of the kitchen, dining rooms and the
environment.
The scheduling of the staffs is prepared with respect to the Canadian legislation which guides
the care provided in the Long-Term homes. Each staff who handles food should operate in a
minimum of 0.45 hours per meal day. Since the kitchen will remain centralized, most of the
staff shifting will affect the operations in the dining rooms. The dining rooms are now 3 each
accommodating 30 residents. This gives a total of 90 residents in the facility.
The new staffing schedule should be as follows
Cooks-18 hour per day
3 in the first shift 6AM - 2PM
3 in the second shift 1PM - 9PM

Dietary aides 21 hours per day
3 in the first shift from 6 AM- 2 PM
3 in the second shift from 11AM-7PM
3 in the third shift from 1PM to9PM
The change in the shifts will ensure the residents are served properly in all the 3 dining
rooms. The staffing in the kitchen will also be rescheduled so that their services are able to
satisfy the requirements in the dining room properly.
The change in shifts in the dietary aides is aligned to ensure the operations in the kitchen are
supported for proper flow of work from the kitchen to the dining rooms. The employee's shift
is each 8hrs this way the Canadian labor control levitations are not violated. This also is a
way of ensuring the comfort of the staff and hence minimize incidents caused by fatigue and
stress.
Conclusion
The management of the Shamrock Long Term Care Center should consider my proposal as
its designed with both the resident and staff in mind. It also follows the laid down legislation.
Adhering to is schedule will assist the managers to attain the objective of providing quality
care which is the major focus of a Care Center
Recommendations
There is a need for the management to reschedule the staff shifts.
The new shift should consider the number of staff needed in the kitchen and in the dining
rooms. In addition, the staff working hours should adhere to the Canadian legislation which
demands a maximum of 8 hours a day.