I spent around 7 weeks at a local university. While there I completed 3 projects: a process improvement project, a theme meal project and a schedule project. I was also able to observe all 4 dining facilities, all 4 grab-and-go locations and all 4 retail locations. I helped conduct internal food safety audits, as well as participated in an audit conducted by a third-party auditor. After the audits were conducted, I created a summary form of audit findings from the last 2 years. I was also able to help in the bakery for a day during production. I taught 2 classes, one on MyPlate and one an introduction to ServSafe.
PI ProjectFor my process improvement (PI) project, I helped the facility do research into incorporating nutrition education into their website, as well as how to update their website.This project would be part of the website update they are planning to go with the release of a program called NetNutrition. During my time working on my PI project, I also helped gather weights to put into the NetNutrition program to help keep the progress moving forward. I looked at what metrics measure the effectiveness of nutrition education programs. I also researched 3rd party sustainability certifications for food services. I then wrote report to summarize the results, as well as making a poster that could be presented in the future. I finished by giving a presentation to fellow interns.
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Schedule ProjectTo practice making a schedule, my preceptor has created a practice exercise. I was tasked with making a one-month schedule based on the availability and jobs of different fictional employees. I then was given scenarios that affected the schedule. It taught me that creating a schedule can be difficult, and even when you think you have it something may come up and you need to change it. I followed the instructions given and created an excel sheet to show the schedule. I also was able to interview multiple managers who make the schedules for the facility, and discuss what challenges they face and what skills they use.
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Theme MealI was able to help with a theme meal called Harvest Meal that focuses on local and organic food sources. One way I helped was to create labels identifying which products were local, organic, or both that could be posted by the different foods for the meal. I was also able to help brainstorm ideas for a spring theme meal called Spring Fling. Below are some of the images from Harvest Meal. After completing both Harvest Meal and brainstorming for Spring Fling, I created a document with explanations and reference materials.
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ClassesI was able to teach two classes during my time at the university. The first class was taught to housing and dining services office staff. The topic was MyPlate, serving sizes, and reading food labels. I created 2 handouts, one had MyPlate's serving suggestions and a page for notes. The other focused on how to visualize portion sizes and read food labels. I created a lesson plan, as well as a reference file for the facility that included the handouts, lesson plans, and a summary of how the class went.
I also was able to teach a class that introduced ServSafe and taught the principle of FATTOM. I created a handout to help them remember FATTOM, as well as creating a lesson plan and reference file for the facility. |