Food Service Management

 University Hospital, San Antonio

The food service management rotation at the University Hospital provided me an opportunity to apply previously acquired food service knowledge in real life settings. Working with five different managers provided me an opportunity to learn different aspects of management. 

The rotation happened at a time when the existing kitchen was in transition to move to the new kitchen. The transition provided me an opportunity to be a part of the team involved in the design and organization of the new kitchen. I practiced positive leadership skills to initiate a taste test project for the new At Your Request(AYR) menu. I designed a survey and analyzed the results to include the new recipe on the AYR menu.

During my general clinical rotation at the UHS I felt that the hospital lacked a standard calorie count protocol. Recognizing the need, I initiated a calorie count project based on the new AYR menu. I created a reference list of the new AYR menu items with serving sizes and pertinent nutrient information. The RDs utilized the list to design nutrient data in the new Health Touch operator system and to determine the carbohydrate exchanges and the catering manager used the list to prepare inventory for the new AYR menu. The reference list proved to be a very beneficial tool that made calorie count more efficient for the RDs at UHS. 

Shadowing and interviewing multiple managers provided me a well rounded experience in food service management. I successfully conducted hostesses' audits, participated in interviews, planned menus, performed data entry in Catertarx and multiple other tasks related to food service management.  Though being at UHS FNS during a transitional period posed many challenges, I was able to carve my way and make it a learning opportunity. 

Following are some highlights of my food service management experiences:

•  Performed Gold Check audits for HACCP. Supervised staff in all areas of the kitchen and provided active learning opportunities wherever needed. 
• Assisted cafeteria manager with daily operations. Learned about the cafeteria management, inventory, ordering, purchasing and sales.  Documented the sales record in cashier’s worksheet and compiled a daily cash turn-in report. Updated the finance audit reports and performed data entry for cash outs/daily sales for the month of February. 
• Initiated a Meatloaf recipe taste test project for the new AYR menu.  Conducted recipe taste test for nurses as well as selected patients. Developed a taste test survey  for the nurses. Based on  survey results , the new recipe was included in the AYR menu.
•  Developed and performed in-service sessions at the monthly department meeting in February and March.
•  Assisted the Sodexo’s brand manager in designing and posting safety and regulatory signs in the new kitchen, based on NSF safety criteria. 
• Performed measurements and designed floor mapping and layouts for the main freezer, six coolers and dry storage areas. Transferred catering supplies and equipment to the new kitchen and organized new catering areas and shelving. 
• Attended occupancy and safety inspections and equipment orientation sessions for the new kitchen by the Metro Health San Antonio, state department and vendors.
• Developed a calorie count protocol and reference list based on the new AYR menu.
• Programmed and entered food inventory data in the new label machine for more than 150 food items.
• Assisted the catering manager with inventory check. Learned about primary vendors, RFP process, bidding and contracts, ordering, purchasing and delivery. 
•   Compiled three AYR recipe books for room service call center with nutrition facts labels for more than 150 recipes. 
• Assisted food service employees in unloading the dish washing machine during an employee shortage.