overview
Foodservice Management Portfolio
An overview of all Foodservice Management Projects completed throughout this rotation.
To achieve management related student learning outcomes through structured experimental projects at the foodservice management practice site.
CRDN 1.3 Justify programs, products, services and care using appropriate evidence or data.
CRDN 1.6 Incorporate critical-thinking skills in overall practice.
CRDN 2.2 Demonstrate professional writing skills in preparing professional communications.
CRDN 2.3 Demonstrate active participation, teamwork and contributions in group settings.
CRDN 3.9 Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.
CRDN 3.10 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.
CRDN 4.3 Conduct clinical and customer service quality management activities.
CRDN 4.5 Analyze quality, financial and productivity data for use in planning.
Various competencies are met through collective project work. Projects in the foodservice management portfolio include:
- Menu and Client Satisfaction Project
- Safety and Sanitation In-Service Education
- Capital Equipment Purchase and Cost/Benefit Analysis
- Plate Waste Study
- Foodservice Systems Comparison
- Analysis of Sustainable Practices
- Purveyors and Ordering Practices
- Equipment Operation and Sanitation
- Management Topic Presentation
food service
Menu and Client Satisfaction
Download the PowerPoint presentation by clicking on the button below.
The Menu and Client Satisfaction project will provide the intern an opportunity to review all functions related to the menu, food procurement, preparation and service. The intern will obtain a regular and renal menu and perform nutritional analysis on both menus, including recipes. A cost analysis of each menu will also be performed. The intern will also conduct patient satisfaction surveys and include survey data and a summary of results.
CRDN 1.1 Select indicators of program quality and/or customer service and measure achievement of objectives.
CRDN 3.9 Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.
CRDN 3.10 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.
CRDN 4.3 Conduct clinical and customer service quality management activities.
The menu is the most critical component of any food service system. It drives the entire operation, from purchasing through service, as well as resources needed, including employees. At this acute care center, the menu was unique since it was a fully Glatt Kosher kitchen. Many people and processes were involved in bringing the food from the kitchen to the patient. Patient satisfaction is of utmost important, and this drives many of the decisions and changes that are made.
Written Report: Menu and Client Satisfaction
PowerPoint Presentation: Menu and Client Satisfaction
safety and sanitation
Hand Hygiene
In-Service
Download the handout created on hand hygiene by clicking on the button below.
To determine and safety and sanitation in-service education of need. Develop in-service and present to site staff.
CRDN 2.3 Demonstrate active participation, teamwork and contributions in group settings.
CRDN 2.11 Show cultural competence/sensitivity in interactions with clients, colleagues and staff.
CRDN 3.3 Demonstrate effective communications skills for clinical and customer services in a variety of formats and settings.
CRDN 3.5 Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.
Safety and sanitation is a crucial component of any food service operation. Maintaining proper safety and sanitation is critical in preventing the spread of food borne illness and workplace injuries. Hand hygiene is an important piece in preventing the spread of food borne illness. In this in-service, the importance of hand hygiene and the correct ways to perform hand hygiene will be explained and elaborated on.
Lesson Plan: Hand Hygiene
PowerPoint Presentation: Hand Hygiene
Pre-Test/Post-Test: Hand Hygiene
Handout: Hand Hygiene
