Ajee’lon Boyd

Keene State College Dining Common

4/18/2018
System Analysis

After spending some time with the Keene State College Zorn Dining Commons, I noticed two
procedures in particular that are in need of improvement and documentation. The first is, if a
guest or student has an allergy and they asks an employee if a food item contains such allergy,
the employees have been informed to only answer the question if they are 100% sure of the
answer or to find out the answer from the supervisor. The second is, employees are required to
inform their supervisor of any maintenance request for any broken or repairs needed on
equipment. Having a written procedure in place for both cases would help increase the
consistency of the information that is being provided to all employees and promotes positive
outcomes.

Food Allergens

Over the past year the Keene State College Zorn Dining Commons has had zero incidences of
allergic reactions to food allergens. Not only does this protect the well-being of the students,
faculty, staff, and other patrons, but it also upholds the integrity and standard of the Dining
Commons. The responsibility should be for the students to identify and alert the Dining
Commons of the allergy and the Dining Commons should be able to reasonably accommodate
the student. If the student has been diagnosed by a physician with a life threatening food allergy,
this may be recognized as a disability under the Americans with Disability Act. If followed, this
new formal policy, would ensure that the Dining Commons is in compliance with Title II of the
Americans with Disabilities Act, which addresses the Dining Commons’ obligation to make
reasonable modifications in practices, policies, and procedures when necessary to accommodate
students with disabilities including, but not limited to, food allergies.

The Food Allergy Protocol could be as follows:

Students with food allergies are strongly encouraged to make Dining Services aware of these
needs as early as possible. It is preferred that this is done via written communication.
The following procedure should be followed:
1. Students must alert the Keene State College Dining Services Registered Dietitian of the
food allergy via written communication.
2. Students must provide the Registered Dietitian with current and appropriate medical
documentation that has been completed by the student’s physician. If the student does not
have documentation for the food allergy, temporary accommodations will be put in place
until further documentation is obtained from the student’s physician.
 3. Students will then arrange to meet with the Registered Dietitian to discuss strategies to
avoid contact with the food allergen. During this meeting, the student must sign a general
release form, so information related to their food allergies can be shared with other
necessary Disability Services and Dining Services, staff. At this meeting diet history of
foods that can and cannot be tolerated will be discussed.
4. The Registered Dietitian will then work with the Dining Services staff, primarily the
executive chefs, to develop a meal plan appropriate for the student. This meal plan will
then be reviewed by the student.
5. Students with food allergies must review any changes in their medical condition with the
Registered Dietitian.
6. Violations in the policy must be reported to the Registered Dietitian and the ADA
Compliance Officer (who is most likely a KSC Disability Services representative). All
complaints will be taken seriously and followed through to resolution. All complaints
will be addressed in a manner that is prompt, impartial, confidential, and free of
retaliation.

*Note: If a student has a question regarding what allergens are in the foods being served at each
station, the staff at each station should be prepared to answer such questions. If the staff are
unable to answer the question with 100% certainty, they are to find an executive chef or
supervisor to answer the question.

Equipment Repair and Proposal

As the Dining Commons serves the majority of the students, faculty, and staff on campus, it is
important that upkeep of such services is maintained. It is expected that equipment will need to
be repaired and occasionally replaced. A formal equipment repair and replacement policy for the
Dining Commons employees would increase the efficiency of the facility, as equipment and
other machinery could be repaired or replaced in a timely fashion. It would be the responsibility
of all employees to ensure that all maintenance requests are reported. More specifically, it would
be the responsibility of the supervisor to complete the maintenance request form or request for
equipment replacement. It would then be the supervisor's responsibility to ensure that the request
is submitted to the appropriate manager (Penny or Jeanny). It would then be the manager’s
(Penny or Jeanny) responsibility to submit the request for repair or to inspect if the equipment
needs to be replaced completely, or if a repair would return the equipment back to working order.

The equipment repair and replacement protocol is as follows:

The following procedure should be followed to submit a maintenance request for equipment
repair or equipment replacement request.
 1. Zorn Dining Commons employee, supervisor, or manager identifies a need for equipment
repair or replacement. The request must be submitted within 24 hours of identifying the
need.
2. The supervisor who identified the need must complete an equipment repair and
replacement form, which will be located outside of Penny and Jeanny’s office. This form
must be submitted to the manager on duty.
3. The manager must then submit the maintenance request to the agency contracted to
provide repair services.
4. If an equipment replacement request is submitted, the manager must identify and confirm
if said equipment can not be returned to working order by repair.
5. Once the manager confirms that said equipment can not be returned to working order by
repair, an equipment purchase proposal must be submitted to Bonnie.

Equipment Repair and Replacement Request Form

Date: Name: Manager on duty:

Equipment in need of repair:

Equipment in need of replacement:
Problem:

Priority (Circle one): High Medium Low

 Ajee’lon Boyd
Keene State College Dining Common
4/18/2018
Equipment Proposal
After spending some time at the Keene State College Zorn Dining Commons, I noticed that there
aren’t any infused water options available. After discussing this observation with the executive
chef, it was brought to my attention that this was something that the facility has been interested
in for quite some time now. Infused water would be a healthier alternative to the currently
offered highly sweetened beverages. Below I have included the specs and images of two
proposed infused water systems that the Dining Commons could purchase.

The first infused beverage dispenser is made by Hubert Tritan and can purchased at the
following website: www.hubert.com/product/73441/HUBERT-Tritan-5-gal-Infusion-Beverage-
Dispenser-With-Ice-Core. This dispenser can hold up to 5 gallons. It is currently priced at $234
(drip tray sold separately, $4.99). The diameter of the dispenser is 12.25”, the bottom diameter is
8.8”, and the height is 25”. The base, lid, and infusion core are all made of stainless steel while
the chamber itself is made of a BPA free Tritan. The dispenser has a plastic chamber, which can
make transporting and storing easier. If it were to drop during transportation or storage it
wouldn’t shatter like one that would be made of glass. However, the plastic is more prone to
being scratched and chipped. The infuser on this dispenser is able to hold fruit, vegetables, and
ice.

The second infused beverage dispenser is made by Rosseto and can be purchased at the
following website: www.hubert.com/product/PRO.LD156/5-Gal-Infusion-Black-Beverage-
Dispenser#product-specs-lg. This dispenser can also hold up to 5 gallons. It is currently priced at
$522.75. The length is 12 7/16”, the width is 8 1/2”, and the height is 22”. The entire dispenser is
made of acrylic which is stated to be “built to last” in a commercial setting. The design of this
system is easier to transport and clean. The acrylic may be scratched or chipped if dropped
during transportation.

The third infused beverage dispenser is made by Artland Vintage Masonware and can be
purchased at the following website: www.hubert.com/product/76898/Artland-Vintage-
Masonware-2-gal-Glass-and-Metal-ChillerInfuser-Beverage-
Dispenser?searchTerm=glass%2Binfused%2Bdispenser. This dispenser can hold up to 2 gallons.
It is currently priced at $66.09. The diameter is 10” and the height is 17.25”. The chamber itself
is made of glass while the base and lid are made of metal. The infuser on this dispenser is able to
hold fruit, vegetables, and ice. This specific dispenser is a more affordable option, but may be
more costly in the long run, as if it is dropped it most likely will shatter. Thus, the entire system
would need to be replaced.

After evaluating the different prices and specs for each infused water system, I am
recommending that the Keene State College Zorn Dining Commons purchase the Hubert Tritan 5
gallon infused water dispenser. This dispenser will be more durable for the facility while also
meeting the needs of the patrons. I also feel that this dispenser would be a great way to gage the
patrons interest in infused water. As this is something new that the Dining Commons is adding to
the facility, there may or may not be a large interest in infused water. Once brought into the
facility, if it is not being used as much as hoped for, it can also be used in the catering
department.

Hubert Tritan Rosseto Artland

Cost $234 $522.75 $66.09

Dimensions Diameter 12.25” Length 12 7/16” Diameter 10”

Bottom Diameter 8.8” Width 8 ½” Height 17.25”
Height 25” Height 22”

Capacity 5 gallons 5 gallons 2 gallons

Pros ● The base, lid, ● The whole ● The chamber

and infusion dispenser is is made of
core are all made out of glass.
made of acrylic which ● The base and
stainless steel. is stated to be lid are made
● The chamber “built to last” of metal.
itself is made in a ● The infuser is
of a BPA free commercial able to hold
Tritan. setting. fruit,
● The plastic ● The design of vegetables,
chamber can the dispenser and ice.
make is easier to
transporting transport and
and storing clean.
easier.
● The infuser on
this dispenser
is able to hold
fruit,
vegetables,
 and ice.

Cons ● Prone to ● Prone to ● If dropped, it

scratches and scratches and would shatter.
chips. chips.

Website link to view www.hubert.com/pro www.hubert.com/pro www.hubert.com/pro

and order duct/73441/HUBERT duct/PRO.LD156/5- duct/76898/Artland-
-Tritan-5-gal- Gal-Infusion-Black- Vintage-Masonware-
Infusion-Beverage- Beverage- 2-gal-Glass-and-
Dispenser-With-Ice- Dispenser#product- Metal-ChillerInfuser-
Core specs-lg Beverage-
Dispenser?searchTer
m=glass%2Binfused
%2Bdispenser