Implementing Cost Effective Measures in Food Service Departments of Adult Correctional Institutions

Abstract

LEARNING OUTCOME: To define two procedures that can be employed to reduce costs in food service departments of adult correctional institutions. The number of convicted adult offenders is on the rise. Rigorous standards must be met when providing adequate facilities to house, feed, and clothe these individuals. This places a tremendous financial burden on state governments (and essentially taxpayers). It is crucial that cost effective measures be employed at all times to help ease the burden. The Ohio Department of Rehabilitation and Correction implemented two programs that directly affect food and food production costs in its twenty-nine adult correctional institutions. The first program mandated that at all lunch and dinner meals, a complete-protein vegan entree must be offered as an alternative to the entree containing animal products (usually meat). This saves the department money because the vegan entrees are usually less expensive than the animal-product entrees. An added benefit is that this allows inmates a higher quality of life by allowing them to choose whether or not they will eat the entree that contains animal-products. This is especially important to those who wish not to consume animal products because of religious beliefs. The second program initiated was a Quality Assurance Committee that focuses on: cost, quality, production, communication, training, and security issues. This committee researches, reviews, analyzes, and makes proposals for changes that will not only save the department money, but also provide higher standards of quality in food production. By implementing these programs, the department has become more cost effective while enjoying the additional benefit of offering a higher quality of life to the inmates. Other state adult correctional food service departments implementing these programs may see similar results.