- Kitchen inspection and SWOT analyses - Things to look for included: - Equipment upkeep - Shipping and Receiving - Freezer, walk-in, store room, and dish cycle temperatures - Utilization of the Red Book - Cleanliness of Service stations - General employee hygiene and work safety habits - First in, first out rule being followed - Food being stored correctly - General upkeep and cleanliness of the kitchen
- Trip to the assisted living/skilled care facility - Learned how to puree foods and the importance of using food molds for presentation - Discussed disaster plan with Chef and how a food borne outbreak would be handled - Assisted in one of the dining rooms during mealtime
- Life in the kitchen (back of the house) - General food prep - Meat yield analysis - Planned a staff in-service about proper labeling
- Life in the dining room (front of the house) - Cash register audit - Table Touches
- Event planning (themed luncheon for 200) - Budgeted event including food prices and price per guest - Marketed theme meal to residents by: filming a commercial, handing out invitations, hanging up flyers, and dressing up in costume to promote the event - Created food production sheets for the day of and days prior to the event - See work sample
Dining Services University of Maryland
- Employee Wellness Walls - Weekly board filled with cooking, nutrition, and exercise tips - Included and examples of an unhealthy and healthy plate - Translated into Spanish using various translating resources
- Table Tents - Distributed monthly to the dining room tables - Provided information regarding various seasonal topics
- Nutrition Article - Wrote an article for the Dining Services website - Focused on how to read a nutrition label - Will be online in March for National Nutrition Month
- Shipping and Receiving - Learned how to inspect deliveries in a timely manner - Checked temperatures of certain food items
- Sustainability Efforts - Learned about U of MD's sustainability efforts such as: - The Rooftop Gardens - The Campus Farmer's Market - All the green efforts at the newest dining hall: North 251
- Staff In-service - Researched specific chemical present in the kitchen - Created hand-out to be used by staff as reference - Met with staff and went over safety guidelines and precautions
- Dining Services Survey - Surveyed students regarding the Dining Hall's selection of healthy choices on a daily basis - Generated report based on findings and presentedto preceptor