Getting Bus(iness)y

(4/3-4/16) Food Service

Business Skills Loading…

Throughout the first half of this food service rotation, I have been able to gain several transferable skills: quality analysis, project management, critical thinking, teamwork, staff management, creativity, etc. I have worked in the school kitchen, the office, and worked on many assignments providing me with a variety of experiences and professional growth. As the month of April started, I helped my preceptor close out the month of March financials. This included running a report of each school’s revenues for that month and calculating reimbursements and balances that carry over into April. I was lucky that my preceptor had an excel template already created for all of the financial pieces for this process… not much math was needed.  It was insightful to see a bit of the money side, and with an interest in private practice, these financial skills and other business skills are what I want to further develop (managing, budgeting, planning, negotiation, etc.).

As summer approaches, I have had the opportunity to help plan summer feeding. Together, my preceptor and I completed a training regarding summer feeding in school food service. I put together a binder of documents and forms necessary for the Marion County Summer Feeding program to be credited and when audited, they have the appropriate records on hand. As the weather has become nice, we try to get out of the office when possible. My preceptor took me to see the Dream Bus used for summer feeding in which kids can get on to eat, play games, and participate in activities. After seeing the way some of the students live, it makes this bus so much more special and necessary for the county and its children. The bus is SO cute that I had to attach a picture.

CRDN 4.1 which requires participating in management of human resources was met when I sat in on an interview. I witnessed the types of questions asked and was able to observe what it is like to be the interviewer as I have only ever been the interviewee. Certain questions such as the individual’s background, reason for applying, and experience with NSLP were all asked. Because the district is currently in need of kitchen subs, the individual was offered the position and we then discussed schedule, efficient communication, dress code, job responsibilities, and pay. My preceptor allowed time for any questions; however, the individual did not have any. As someone who has had some career training, I always remember being told to prepare a few questions for your interviewer. This not only shows interest but that you have done some research… or haven’t if you ask a question that is easily found on their website or other public site. So, next time you have an interview, do some research on the company and position ahead of time and prepare 3-4 questions.

School Lunch & The Food System

This week, I completed my menu analysis. I took a current menu that is regularly served, analyzed it for potential sustainability improvements, and revised it to better serve the food system. I made two revisions that resulted in a decrease in processing and an increase in consumption (Institute of Medicine and National Research Council, 2015). Less processing means less steps and less energy to produce whereas increased consumption means less food waste. With the opportunity to serve the revised menu, I was able to make an impact on both the children and the food system. Both the broccoli & cheese and the fresh bananas were a hit. Several students were heard saying “I love broccoli and cheese”. Not only did students enjoy the meal but so did the staff and environment.

Written by Brianna Starr, UK Dietetic Intern

References

Institute of Medicine and National Research Council. (2015). A framework for assessing effects of the food system. Washington, DC: The National Academies Press.