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.
Food Production
My food production skills were developed by assisting chefs, cooks, and other kitchen staff with the food production for the cafeteria, patients, and the "grab and go" station. Proper food safety, time management, and food/ingredient portioning were critical for success.
Trayline
I had the opportunity to work in all the trayline positions to help build patient trays, check for tray accuracy, and assemble trays in the proper carts for delivery. Time-management, accuracy, and preservation of food temperatures were critical aspects of this job.
Cafeteria Service
I spent time working in various cafeteria serving stations. It was enjoyable interacting with various customers and helping provide them a good meal experience. Communication with other cafeteria serving staff and the cooks was essential to ensure the proper amounts of food were consistently supplied at each station.
Theme Meal
My major foodservice rotation project was my Arabic theme meal!
I was responsible for coming up with my meal idea and various recipes, determining the portion sizes for food items (and forecasting the expected number of customers), creating marketing and customer survey materials, ordering the ingredients, creating and following the food production schedule, and serving my 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.