Newspapers / InterCom (Durham, N.C.) / Nov. 1, 1957, edition 1 / Page 4
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Page 4 Duke Hospital, InterGom THE NEW TRAY SERVICE area is designed to provide rapid service of both hot and cold foods to hospital patients. Scheduled tentatively to be in operation around Dec. 1, it is located on the second floor of the new addition. (All photos by Thad Sparks) Hot Foods Hot-Cold Foods Cold The new centralized food service system will soon be in effect at Duke Hospital. It works in tiiis way: The food is ])repared in the central food prepara tion area and transfered on specially designed food conveyors to the tray assembly unit on tlie second floor of the new addition. A service elevator is conveniently located to acconniio- date this operation and is controlled by dietary personnel during; meal hours. At the tray assembly unit the trays are set uj) with tray cover, nap kins, silverware, condiments as per mitted, identifying tray card, and menu, tlien placed on a moving belt and started down the food service line. As the tray ]>asses .the various food stations the servers place the food on the trays. At the eiid of the line a dietitian inspects the trays for accuracy and appearance before they Are conveyed to the patient on a cart conveying four trays. Trays for the third floor are automatically carried into a vertical tray conveyor and re moved at the third floor level. The normal time for a tray to pass down the assembly line is one and one- half minutes and it is estimated that six trays will be taken off the belt each minute. Delivery of the com- j)leted tray to the patient will take less than five minutes. Thus by means of this system the patient receives hot foods hot and cold foods cold and a diet that has been carefully super vised by trained dietitians. A gradual expansion of this new food service is planned initil its full apaeity is realized. At present, equij)- ment is on hand to provide short or- dei’s and sj)ccial requests from pa tients insofar as they can be met. The dining room located on the third floor for ambidatory patients, seating ninety persons, will be opened at a later date. Patients choosing to eat there will have the option of (a) From The Auxiliary By Evelyn Stead The first change the new w'ing will bring to the Auxiliary is purely phys ical—one of these days we shall move. We expect to be more centrally lo cated. After more than seven years in our present quarters, the prospect of a new location is stimulating. But liowever exciting may be the idea of a ‘ ‘ new house, ’ ’ the real mean ing of the new wing to the Auxiliary is more profound. The chance for service is increased in direct propor tion to the hospital’s ability to care for more patients. Inevitably, in crease in services means need for more volunteers. Since most branches of the Auxiliary will be expanding, new volunteers will have a wide choice in fields of service. Anyone who can work needs merely to ’phone the Aux iliary office, !)011—ext. 429, to find a warm welcome. To those who won der whether working in the hospital will be a rewarding experience we bring these words from a high school student’s theme: “I have always been afraid of hos pitals since 1 was a little girl, until this past summer when I worked as a volunteer for the Duke Hospital Women’s Auxiliary, and have learned to love the hospital. 1 nmde up my mind that nursing would be my pro fession. I feel that doing things for others who are sick and unable to help themselves will bring more ])leasure in life than anything else I miglit do.” selecting their food cafeteria .style (b) having a dietitian’s advice in making their selection in the case of a special diet or (c) if they are infirm, seating themselves and being served bj^ a (Continued on page 5)
InterCom (Durham, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Nov. 1, 1957, edition 1
4
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