Practice Management and Use of Resources
Strategic application of principles of management and systems in the provision of services to individuals and organizations.
Budget
Cost Analysis with Current Vs. Whole-Grain Products | |
File Size: | 17 kb |
File Type: | docx |
Evaluation of procurement system report
ND Foodservice Procurement Report | |
File Size: | 14 kb |
File Type: | docx |
Write up and equipment specification
|
|
Job description
Job Description - Cook | |
File Size: | 15 kb |
File Type: | docx |
Performance improvement projects
The hospital foodservice director had concerns about the service that the dietary aides were providing to the patients as well as if the aides were following the correct procedures.I created and used this form to evaluate the dietary aides who work as tray runners to bring the patients' trays up to their rooms. The aides were not aware that their service was under evaluation as this would likely impact their service. I was undergoing training as a tray runner and I simply observed the mannerism and efficiency of the dietary aides.
Tray Runner Evaluation Form | |
File Size: | 16 kb |
File Type: | docx |
There are currently only a few select gluten-free options available at the hospital cafeteria. I selected the current recipe for apple crisp and modified it so that it would be appropriate for patients on a gluten-free diet. However, this dessert is made in a facility and with utensils that have come in contact with gluten-containing products and therefore may not be suitable to those with celiac disease.
Gluten-Free Apple Crisp Recipe | |
File Size: | 12 kb |
File Type: |
I ordered test trays from the patient menu. Evaluation criteria included: temperature, taste, presentation, accuracy, and timeliness. I completed a form, provided by Sedoxo, on each test tray.
|
|