Objective: To gain experience in identifying a project topic and then planning, organizing, implementing and evaluating a solution in the administrative area.
The project will be assigned by the Dietetic Internship Director at the beginning of your patient services rotation. The intern must submit a detailed outline of the project plan for approval to the Internship Director. The project will be completed on the date specified in the syllabus. The project will be evaluated by the appropriate Managers and Dietetic Internship Director. The written paper and oral presentation to the staff and interns will be scheduled one week after the rotation is completed.
Cafeteria Theme Meal
Objective: To demonstrate the ability to use efficiently and effectively the techniques and tools for managing foodservice systems.
- The intern will develop a theme menu for Ruby cafeteria during their patient services rotation.
- Choose entire theme for special
- Must have 2 entrees, 2 vegetables, 2 starches, 1 soup, 1 grill item + a pizza, or 2 grill items and 2 desserts.
- Supervise development and/or modification of recipes/formulas.
- Supervise production of food that meets nutrition guidelines, cost parameters and consumer acceptance
- Order food, purchase decorations and decorate cafeteria
- Supervise recipe testing, in-service staff
- Develop a customer survey to rate your food from your special.
- Build an excel document that rates the food you served at your special.
- Summarize the special cost/meal/%/sales/customer satisfaction rate.
Retail Cafeteria Mini-Promotion
Develop promotion for the Health Sciences Cafeteria (HSC). The HSC cafeteria has been named best healthcare eatery for grains winning the "National Whole Grain Food Council Award."
- Minimum requirement is to plan at least one new entrée and one new dessert.
- Recipes must include healthy ingredients, low fat, low to moderate calorie and sodium, with emphasis on fresh fruits or vegetables and inclusion of dietary fiber and whole grains.
- Recipes are to be featured as part of a 500-calorie meal deal.
- Standardize the recipe.
- Determine raw food & labor cost.
- Analyze the recipe for calorie, fat, sodium, fiber & protein content using software programs.
- Market the items through display, signage & home size recipes.
- Plan for ordering of ingredients with inventory control specialist.
- Suggest selling price.
- Supervise preparation of product.
- Determine acceptance of item through survey of customers.
- Report results of recipe development using oral and written guidelines.