Foodservice Rotation
My foodservice rotation was about 7 weeks long (224 hours) at Kettering Health Main Campus. This rotation equipped me to gain a comprehensive understanding of the foodservice production process, from inventory purchasing and collecting patient food orders to food production to food delivery and clean up.
Distinctive experiences throughout this rotation include a US Foods facility tour, working with various supervisors and learning about employee management and evaluation, observing and helping with job interviews, working in the ingredient room, and planning and executing a cafeteria theme meal.






Foodservice Projects
4-day hospital patient menu, including recipes for 4 entrées
Breakfast food waste study done on 4 hospital units
Review of the Merrychef eikon e5's functions, efficiency, accessories, price, sellers, and maintenance
Job description and schedule for the ambassador (patient meal ordering and delivery) job position
This report includes a description of various leadership styles, identifying which I utilize and which is utilized by my facility. The strengths and weaknesses of my facility's leadership style is explored. Finally, I assess my cross-cultural knowledge and skills.
Tray accuracy audit performance improvement project utilizing the Plan-Do-Check-Act model and team meetings to promote change and present the results
My Arabic theme meal project included menu design, purchasing of ingredients, decoration and marketing, food preparation and service, and a self-evaluation report.