1. Capital City Rescue Mission
Food Service Assessment
By: Katie Kovage and Stephen Parkhurst

2. Who Are They?
The Rescue Mission is a privately funded, non-profit organization
Founded on the idea that the needy will return to society as a well rounded citizen who relies on the faith of Jesus Christ
Operated by a humans relation approach
Believe social and psychological aspects of life are important

3. Mission Statement
Capital City Rescue mission is a non-profit organization dedicated to meeting the needs of the homeless and poor of the Capital Region – body, mind, and spirit.

4. History Timeline
1949- Mission was founded, building at 50 Hudson Avenue
2000- Relocates to 259 South Pearl Street
2003 – New Faith Family Center, a recovery program for women and their children, is established
2004 – Free Medical Clinic is added, offering care for the uninsured
2006 – New 2,400 sq. ft. clothing distribution center is opened to the public

5. Service Serves breakfast, lunch, and dinner daily
Up to 600 meals per day (4 meals per day, plus a snack, and emergency bag lunches)
Operates 365 days a year
Holiday meals
Easter
July 4th picnic
Thanksgiving
Christmas
No cost to the homeless and or the struggling residents of the community

6. Service Shelter services New Life/ Recovery Program Blessingdale’s
Temporary 30 day stay
Dorm capacity of 60
New Life/ Recovery Program
9 month program that focuses on substance abuse
Blessingdale’s
Free clothing distribution center
Health Clinic
Free primary care for the poor and uninsured

7. People There are 10 leadership roles within the establishment
Perry Jones: Executive Director
Matt Charde: Director of Operations
Karen Church: Director of Finance
Susan Jones: Director of Development
Dale Walker: Director of Men’s Program
Nancy Dore: Director of Family Services
Sarah Schoof: Director of Medical Services
Maxwell Ansong: Director of Food Services
Steve Midboe: Director of Learning Center
Donna Drum: Director of Clothing Distribution
Along with 2 hourly paid employees and between volunteers per day

8. Food Service Personnel
Max Ansong: Executive Chef
17 years at Capital City Rescue Mission
Studied Hotel and Management at Schenectady
Has a BA in Business Management and Economics
ServeSafe Certified
Kinimo: Assistant to Max
4 years at Capital City Rescue Mission
1 other paid employee
9 months at Capital City Rescue Mission
Between Volunteers (2 per meal)
Volunteer Extension Program Workers

9. Physical Layout
Organized in a straight line, L-shaped near exit and refrigeration
Zone-Style Configuration: divided into four different blocks
Food preparation
Cooking
Refrigeration and ice machine
Sanitation and ware-washing

10. Food Delivery
Cafeteria Style
Steam Table
Hot holding box

11. Facility Equipment Cooking Equipment Other Kitchen Items include:
Heavy duty gas range: 6 burners which accommodates large and heavy pots and pans
Tilt Kettle-used for large batches (ex. 100 lbs. of stuffing or gallons of soup)
Commercial gas deep fryer: lbs. oil capacity
2 large commercial conventional ovens (20 turkeys can be cooked at one time during Thanksgiving)
Other Kitchen Items include:
Toaster
Microwave
Smaller 6 gallon electric soup kettle
Commercial slicer
Heavy Duty mixer
Washing Equipment:
Single tank commercial dishwasher
3 compartment sink

12. Quality Able to put forth a high quality meal on a small budget
Each meal is well- balanced and nutritious
Ingredients are fresh and prepared daily
Loyal relationship with vendors assure for safe food
Millbrook Farm- service of 20 years
Regional Food Bank
Farmer’s donations

13. Quality Receiving and Storage Production
All items are inspected carefully before use
Dry and refrigerated areas
FIFO system in use
Proper ventilation
Temperature monitored and recorded often
Production
Conventional Foodservice System
Standardized recipes
Cross contamination prevention
Butcher Shop
Layout of kitchen
HAACP program
ServeSafe practices

14. Finance/Growth Yearly foodservice budget
$120, 000 for food
$45,000 for miscellaneous items
Increases yearly to accommodate growing population of the needy
Accurate forecasting must be in place to predict weekly needs, how much food to order, how much to produce, minimize over and underproduction in order to stay within the small budget
A close watch is kept on market prices
Comparisons of prices is continual to ensure food costs kept as low as possible

15. Finance/Growth

16. Conclusion Risks Recommendations
No inside security
No portion control
Lack of supervision
Poor delegation
Recommendations
More knowledgeable and well trained assistant
Better monitoring of kitchen access
All aspects of the organization are in line with the mission
Capital City Rescue Mission

17. Questions?