FOOD SERVICE OPERATIONS PROJECT DOCUMENTATIONDPD PROGRAM

NAME: Anna CooperDATE COMPLETED: August 2011 to presentLOCATION: Woodhaven Care Center: Five Star Quality Care, INC.

510 W. 7th, Ellinwood, KS 67526 SUPERVISOR: William Thatcher, CDMAREA: Food Service: Dietary AideHOURS COMPLETED FOR PROJECT: 60 hoursTOTAL HOURS WORKED: 98 hours

Objectives: 1. Learned the responsibilities of a food service employee.2. Experienced the atmosphere of a food service operation.3. Gained insight into resident contact and problem solving.

Tasks:1. Prepare dining room for meals.2. Wash and put away all dishes.3. Assist with tray service at meals.4. Clear and wash dining room tables after meals.5. Follow required schedule and job outline.

Learning: 1. Learned how fast-paced the food service environment is.2. Learned the importance of teamwork in foodservice.3. Have become much better at multi-tasking.

Professional Development: Being a dietary aide, I now understand the responsibilities of the position and that it isn’t an easy job. When I become a registered dietitian I won’t underestimate the position. The dietary aide is just as important as every other position, and no position can operate effectively without all of the other positions functioning properly.

FOOD SERVICE OPERATIONS PROJECT DOCUMENTATIONDPD PROGRAM

NAME: Anna CooperDATE COMPLETED: August 2011 to presentLOCATION: Woodhaven Care Center: Five Star Quality Care, INC.

510 W. 7th, Ellinwood, KS 67526 SUPERVISOR: William Thatcher, CDMAREA: Food Service: CookHOURS COMPLETED FOR PROJECT: 60 hoursTOTAL HOURS WORKED: 72 hours

Objectives:1. Learned the responsibilities of a food service employee.2. Experienced the atmosphere of a food service operation.3. Learned the processes involved in transforming a received item into a served product.

Tasks: 1. Prepare all meals for shift.2. Puree and grind meals for residents who require specific consistencies.3. Provide alternatives to meals on request.4. Ensure appliances are operating properly, including refrigerator/freezer temperatures.5. Record end-of-cooking, pre-serving, and post-serving temperatures of all foods.6. Plate meals for all residents and staff.7. Prepare dessert and meat for next day’s lunch.8. Follow required schedule and job outline.

Learning: 1. Learned the importance of teamwork in food service.2. Realized the amount of pressure on the cook to serve safe, quality food on schedule.3. Acquired ability to properly puree foods and knowledge of proper thinning and thickening

techniques.

Professional Development: I now understand the pressure a cook feels based on food safety and quality and having meals ready on time. Even though it adds to the time it takes to complete the job, I realize the importance of taking temperatures of all foods post-cooking, pre-serving, and post-serving. When I become a registered dietitian, I feel that my experience will put me in a better position to make suggestions to cooks and dietary managers, while understanding the daily problems and pressures they face.