This Isn’t Your Grandmother’s Kitchen!

Imagine overseeing the preparation of more than 3 million meals a year. Imagine that many of these meals must adhere to medically necessary dietary restrictions. Imagine having more than 1,000 catering events annually. Imagine making sure that the 35 tons of groceries and supplies delivered each week are used without waste. Imagine doing all this with a budget of $11 million a year. Patti Oliver, MS, RD, MBA, has no need to imagine it — she lives it. Initially hired in 1999 as assistant director and chief clinical nutritionist, Patti was promoted to director of nutrition services for UCLA Medical Center last year. In addition to patient meals and catering, the scope of Patti’s responsibilities include high-volume cafeteria feeding, fine dining room service and chairing the newly instituted Wellness Initiative. In recognition of Patti’s exceptional talents in food service management, the American Society for Healthcare Food Administrators (an affiliate of the American Hospital Association) recently honored her as Healthcare Foodservice TRENDS Magazine’s Trendsetter.

Many people would find the scope of your responsibilities mind-boggling. How did you prepare to handle such logistical intricacies?

I was drawn to UCLA because of its reputation for exceptional patient care. As a registered dietitian with more than 25 years of experience in a range of food service arenas, including serving as regional manager for a food service contract management company, director of nutrition at Community Memorial Hospital in Ventura, and director of nutrition at Henry Mayo Newhall Memorial Hospital in Valencia, I was eager and ready for UCLA’s challenges. In addition, I taught nutrition at Cerro Coso Community College and was program nutritionist for the Ridgecrest Senior Meals on Wheels program. I’m used to multitasking!

What drew you to healthcare food service management?

It’s so cliché, but I wanted to help people, and nutrition has always been an interest. Early in my career as a registered dietitian, I provided direct patient care, helping patients with nutrition education and assessment. Several times throughout the years, I earned promotion into management, but found that Imissed patient contact. Ironically, the Wellness Initiative gives me an opportunity to do more of the fun things, teaching people how nutrition can promote health. I feel that my career has come full circle.

What motivates you to maintain such a high level of achievement?

I find great satisfaction knowing that the results from our department’s hard work may provide the only bright spot in a patient’s day. Often times menu selection is the only area where an inpatient feels some control, and we try hard not to disappoint. Patients routinely praise our servers as exceptionally nurturing; in fact, many receive STAR awards (for more about the STAR program, see page 3).

Do you plan any changes to food service for the replacement hospital?

Yes, our hospital will be the first in the country to provide healthy fine dining to each patient. Patients may take their meals when they want, not at prescheduled times. Automated room service will allow patients to phone in their meal request, which will be checked against any dietary restriction and served within 45 minutes. We will pilot this program at SantaMonica–UCLA Medical Center beginning this November. In addition, staff and visitors can expect healthier menus at the public cafeteria.

How do you relax—when you have the chance?

Cycling with friends from Ventura to Santa Barbara. Reading books on a wide mix of topics, including legal mysteries that Marge Cunningham (associate director of administration) and I trade with each other. Relaxing with my husband: playing tennis together or traveling to our timeshare in Kauai. Spoiling our cat.

Are you conscientious about what you eat?

I was stricter about food when I was younger and ate vegetarian for many years. Now, I know enough to be reasonable and I am religious about exercise. I have no plans to conquer my weakness for Mexican food, especially the shrimp enchiladas at a small mom-and-pop restaurant in Santa Clarita, where I live.