Bowling Green State University Dietetic Internship Program

Rotation:

Foodservice Management

Pre-rotation check list

_____ Assignments printed and reviewed

_____Pre-rotation self assessment as journal entry

_____ Readings completed

_____Complete foodservice/management review quiz

_____ Review foodservice section of Formulas for Success CD

_____ Hospital foodservice review special event instructions

Intern:

Facility:
initial

Goal/Objective

Planned Experience

Evaluation Strategy/Comments

DI 4.6 Use current informatic technology to develop, store, retrieve and disseminate information and data.

Utilizes computers and

other technology as
appropriate.
Evaluationofcompetency

Review use of computers in this department - journal

entry listing all uses.
Assist in data entry, analysis, ordering, etc. using
computers if possible.

1=competencyattempted,withminimalsuccess
2=competencypartiallymet
3= competency nearly met at entry level

evaluated by preceptor, program director to review

journal entries

4=competencymetatentrylevel
5=competencysurpassesentrylevel
NA=notattemptedorobserved

Intern Rating

DI 2.3 Design, implement and evaluate presentations considering life experiences, cultural diversity and educational background of the
target audience.

Develop and present an

employee in-service
training program.

Evaluationofcompetency

Review policy and procedures on employee in-services.

Review educational needs of target audience
(foodservice employees) - does this group have special
needs multi-lingual printed materials, low literacy,
etc.? Make journal entry describing these needs
Plan in-service on topic designated by foodservice
director using existing materials or developing as
needed, include evaluation plan.
Conduct in-service as needed.

1=competencyattempted,withminimalsuccess
2=competencypartiallymet
3= competency nearly met at entry level

evaluated by preceptor and director

4=competencymetatentrylevel
5=competencysurpassesentrylevel
NA=notattemptedorobserved

Intern Rating

DI1.4Evaluateemergingresearchforapplicationsindieteticspractice.

Review research articles

relevant to foodservice and
apply if applicable

Choose one of the following articles: Quality of

patient meal service in hospitals: Delivery of meals by
dietary employees vs delivery by nursing employees
or Determining the complexity of patient satisfaction
with foodservices.
preceptor and comment on applicability or relevance
to this setting as a journal entry.

Discuss with preceptor, director to review journal entry

DI 1.1 Select appropriate indicators and measure achievement of clinical, programmatic, quality, productivity, economic or other
outcomes.
DI 4.5 Conduct clinical and customer service quality management activities

Monitor food quality.

Monitor customer
satisfaction.

3/15/16 revised, cmh

Review policy and procedures for monitoring of food

quality.
Conduct taste test and temperature check for a meal
use test tray form or facility form
Discuss results with preceptor, make journal entry.

Discuss with preceptor, program director to review

journal entries

Review Putting the Wow! In Dietetics: An

Introduction to Customer Satisfaction
Review policy and procedures on quality improvement
related to customer satisfaction (review JCAHO/CQI)
monitoring customer satisfaction with preceptor.
Develop survey as needed and implement if possible.

Discuss with preceptor

Monitor outcomes related

to continuous quality
improvement.
Evaluationofcompetency

Review powerpoint Performance Improvement

Discuss with preceptor, program director to review
Read article Committing to Continuous Quality
journal entries
Improvement

Identify performance indicators and quality indicators

for the foodservice department make journal entry

Assist with data collection.

Intern Rating
1=competencyattempted,withminimalsuccess
4=competencymetatentrylevel
2=competencypartiallymet
5=competencysurpassesentrylevel
3= competency nearly met at entry level
NA=notattemptedorobserved

DI 4.3 Apply systems theory and a process approach to make decisions and maximize outcomes.

Review methodology used

to apply systems theory in
a foodservice setting.

Uses problem
solving/critical thinking
skills to find solutions to
foodservice dilemmas.

Evaluationofcompetency

Review article: A Systems-Based Food Safety

Evaluation: An Experimental Approach
Identify specific elements that interact in this
foodservice system

Input

Processes

Output

Feedback

discuss with preceptor

With preceptor, select a problem or potential problem

or project and document in journal ie plate waste,
inefficient work area design, new equipment purchase,
employee turnover
Research alternatives as needed considering available
resources record as journal entries
1.
identify in writing what the problem is
2.
identify the underlying issues and the various
sides of the issue
3.
develop an action plan for solving the issue
4.
Include evaluation method as appropriate ie.
decreased plate waste, increased production
efficiency
5.
review your action plan with preceptor
implement plan if possible

action plan evaluated by preceptor

1=competencyattempted,withminimalsuccess
2=competencypartiallymet
3= competency nearly met at entry level

4=competencymetatentrylevel
5=competencysurpassesentrylevel
NA=notattemptedorobserved

Intern Rating

DI 4.7 Prepare and analyze quality, financial or productivity data and develops and plans for intervention
DI 4.9 Obtain and analyze financial data to assess budget controls and maximize fiscal outcomes
Read articles The Case of the Disappearing Money
series
Review budget development/ resource allocation
handout
What are the current issues regarding the budget?
How are they being addressed? journal entry
Review budgetary policies/ guidelines
Review current budget.
Review forecasting procedures.
Using facility data, complete budget and resource
worksheet and income statement

discuss with preceptor or budgetary manager

Review employee theft policies and procedures

Read article How to avoid excessive employee theft
Complete employee theft assignment

discuss with preceptor, director to review assignments,

journal entries

Review policies related to consumption of food and

leftovers.
Review policies related to floor stock
Discuss revenue loss related to these issues with
preceptor.

discuss with preceptor, director to review assignments,

journal entries

Reviews budget planning

process at this facility.

Review possible issues

related to employee theft
Review other sources of
revenue loss

DI 4.1 Use organizational processes and tools to manage human resources.

Reviews human resource

policies, lines of authority,
personnel responsibilities
for the department.

3/15/16 revised, cmh

Review organization chart, lines of authority/

communication.
Review job descriptions of personnel - update if
needed.
Attend departmental meetings if possible.

discuss with preceptor

director to review assignments, journal entries

Identify federal regulations

regarding employees

Identify issues related to

hiring and retaining
employees.

Assists in development of
staffing schedule.

Monitor performance of
designated employee

Identify employee wellness

initiatives
Evaluationofcompetency

Review policies and procedures regarding FMLA, Title

VII of the Civil Rights Act, NLRA, WARN (Worker
Adjustment and Retraining Notification Act), FLSA
(Fair Labor Standards Act)
Is this facility unionized? Review current union contract
Are there any issues to consider when working with this
union? journal entry

discuss with preceptor, director to review assignments,

journal entries

Read articles: Choosing the Best Candidate: What to

Look For (And Avoid) in a New Hire and Maintaining
Quality Despite Staff Turnover and Motivating
Unmotivated People
Review policies related to posting job openings is there
a policy for hiring internal candidates? Is there a
standard set of questions used in the hiring process?
Discuss with preceptor - journal entry.
Have preceptor conduct mock interview if possible.
Review policies related to orientation and training are
checklists used to ensure process is standardized?
journal entry
Discuss problems of employee turnover with preceptor
what is the estimated financial cost of hiring an
employee? What does this include? journal entry
Are there any employee incentive programs in place?
Are they effective? journal entry
Complete management case studies.

discuss with preceptor, director to review assignments,

journal entries

Read article: Staffing and Scheduling the Foodservice

Department
Review scheduling policies and procedure
How many FTEs does this facility employ? Journal
entry
Assist in completing schedule for one week or
designated time frame if possible (if not possible, obtain
scheduling problem from program director)

discuss with preceptor, director to review assignments,

journal entries

Read article How to Deliver an Effective Performance

Appraisal
Review performance evaluation policies.
Review discipline, grievance procedures/ policies.
What type of record keeping is done to ensure
performance appraisals are accurate? Discuss
procedures with preceptor journal entry

evaluated by preceptor, program director to review

journal entries

Are there employee wellness initiatives in place?

journal entry
develop programming, newsletter article, etc. as needed
add to portfolio

discuss with preceptor, director to review journal

entries

1=competencyattempted,withminimalsuccess
2=competencypartiallymet
3= competency nearly met at entry level

4=competencymetatentrylevel
5=competencysurpassesentrylevel
NA=notattemptedorobserved

Intern Rating

DI 3.3 Demonstrate and promote responsible use of resources including employees, money, time, water, energy, food and disposable
goods.

Review operational
influences related to
equipment

Evaluate workflow in an
area.

3/15/16 revised, cmh

Read article Success Strategies for Buying Capital

Equipment
Discuss current contracts related to equipment and
purchasing with preceptor journal entry
Discuss future capital expenditures with director
journal entry

discuss with preceptor, assignment evaluated by

director.

Observe preparation for meal noting any problems in

traffic patterns, use of horizontal versus vertical space
(including retrieval of articles from storage, food
preparation and serving - make journal entry discussing
findings.
Discuss efficiency of current layout with director.
Prepare alternative layout to correct any observed
problems as journal entry.

Note: Special Function Assignment can meet this

objective
discuss with preceptor, journal entry to be evaluated by
program director

Evaluate productivity of
unit.

As journal entries show the following calculations:

trays/minute and compare to benchmark for this type of

facility, if possible.

Choose a meal and calculate the labor cost /meal

Choose a menu item and estimate the food cost

percentage.

What is the food cost percentage used by this facility?

Choose a menu item and calculate the selling price
based on this percentage (if not available, use 35%)

Evaluate physical
workspace.

Evaluate environmental
issues impacting
foodservice operations.

Assists in planning menus

that meet facility budget
criteria.

Uses standard methods to

monitor food costs

Modify recipe according to

guidelines for quantity and
nutrient content.

Labor cost/meal = total salary cost total meals &

meal equivalents
Food cost percentage = cost of food item income
from food item
Raw food cost food cost percentage = selling price

Review kitchen design principles handout; refer to

undergrad text for additional information if needed.
Complete kitchen design worksheet and discuss with
preceptor.

Discuss with preceptor, assignment to be evaluated by

program director

Review article A decision tree for selecting the most

cost-effective waste disposal strategy in foodservice
operations
Review cost factors and options described in article
(composting, reusable mug system, recycling center,
etc.) and determine which are utilized by facility
journal entry
Review water usage does the dish machine recycle
rinse water? Are flow restrictors or aerators used on
faucets? Is cold running water used to thaw food or
clean produce? journal entry
Review energy usage what pieces of equipment use the
most energy? Was energy efficiency considered when
purchasing equipment?
Complete energy conservation practice checklist.

Discuss with preceptor, assignment to be evaluated by

program director

Review menu pricing strategies and menu pricing

worksheet.
Using facility resources (convenience foods, cookbooks)
plan a one day cafeteria menu including entrees, soups,
side dishes, desserts if applicable.
Price each item based on facility pricing policies - justify
pricing method (demand oriented, prime cost, etc.)
Using forecasting procedures plan purchasing needs for
next purchasing cycle.

Note: Special Function Assignment can meet this

objective

Choose a food item and conduct a cook from scratch

versus buy prepared item study determine the prime
cost for each item and compare. Choose an item with
100% as purchased yield if desired (i.e. baked goods)
Describe in journal entry

Prime cost = food cost + direct labor cost

Choose 1 recipe from a standardized cookbook. (If

possible choose a recipe that can be incorporated into the
facility menu)
Modify recipe so that it will serve 100 people (or
number designated by director) and put in block format.
Identify critical control points.
Modify the recipe to meet low fat (no more than 30%
calories from fat) and reduced sodium (no more than
480 mg. sodium/serving)
Prepare recipe if possible.

Note: Special Function Assignment can meet this

objective

evaluated by preceptor

evaluated by preceptor, journal entry reviewed by

director

evaluated by preceptor/director.

DI 3.7 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodates the cultural diversity
and health needs of various populations, groups and individuals

Understand/identify
special needs of the
population served by the
food service operation.

3/15/16 revised, cmh

Review facility policy and procedures re: menu planning

- note special requirements dictated state or Joint
Commission
Review article Providing services to meet the needs of
your culturally diverse population.
Collect general demographic information on population
served - note diversity within population. e journal
entry.
Review current menu and describe how it fits the needs
of the population served. journal entry

Discuss with preceptor.

Incorporates nutritionrelated preferences of

target markets into menus.

Evaluate food items using

standard procedures.

Evaluationofcompetency

Assist in planning one month menu utilizing input of

target population if possible (residents, students, etc.)
Analyze menu to determine compliance with guidelines
if needed.

Evaluated by preceptor

Review article Tips for Improving Product Selection and

Specifications
Review facility policy and procedure for sensory
evaluation of meals, test trays, supplements
Discuss possibility of participating in a can cutting or
other product testing with the foodservice director
journal entry
Use facility procedure or method included to set up a
duo-trio, paired comparison, triangle taste test or
descriptive test
Taste products in facility formulary intended for po
intake as needed

Evaluated by preceptor, director to review journal

entries

1=competencyattempted,withminimalsuccess
2=competencypartiallymet
3= competency nearly met at entry level

4=competencymetatentrylevel
5=competencysurpassesentrylevel
NA=notattemptedorobserved

Intern Rating

DI 3.6 Coordinate procurement, production, distribution and service of goods and services.
Reviews procurement
subsystem - receiving,
storing, inventory and
issuing of food and
supplies in compliance
with federal, state and
local regulations .

Evaluationofcompetency

Review receiving and inventory procedures handouts.

Review facility policy and procedure: receiving, and
inventory
Determine quality required utilizing specifications for
quality standards
complete purchase order for one week supply of food or
special function
Assist in conducting an inventory - complete inventory
checklist
Assist in receiving - complete receiving assignment
Observe/participate in serving of food on trayline etc. make journal entry
Coordinate staff for one days production

1=competencyattempted,withminimalsuccess
2=competencypartiallymet
3= competency nearly met at entry level

Note: Can be included as part of Special Function

Assignment
Evaluated by preceptor.

4=competencymetatentrylevel
5=competencysurpassesentrylevel
NA=notattemptedorobserved

Intern Rating

DI 4.2 Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities
and
food

Review safety issues for

this facility.

Review employee food

consumption policies

Review sanitation issues

for this facility.

Perform a safety and

sanitation inspection.

3/15/16 revised, cmh

Review federal, state and local regulations including

OSHA and health department
Review most recent facility inspection for compliance
with regulations - journal entry

discuss with preceptor, program director to review

journal entries

Review policy and procedures regarding employee food

consumption for quality purposes.
Review state and facility policies regarding employee
beverage consumption in the kitchen
Discuss any concerns with inappropriate food
consumption with preceptor journal entry
Review facility policies and procedures regarding
sanitation including waste disposal, pest management,
dishwashing, storage and handling of cleaning supplies,
floor maintenance. Review policies for inclusion of
HACCP guidelines including documentation procedures.
Where are MDS sheets located? Overhead sprinklers?
Eye wash stations? journal entry
How often are thermometers calibrated? journal entry
Review facility policy and procedure on monitoring and
recording temperatures
How are dishes sanitized? What are temperatures of
wash and rinse cycle? journal entry

discuss with preceptor, program director to review

journal entries

Conduct sanitation audit using facility forms if possible.

evaluated by preceptor

discuss with preceptor, program director to review

journal entries

Review disaster plan

Evaluationofcompetency

Review Joint Commission or State guidelines regarding

food supply for emergency situations
Review facility policy and procedure for disaster plan
Review disaster plan menu and update if needed
journal entry

1=competencyattempted,withminimalsuccess
2=competencypartiallymet
3= competency nearly met at entry level

Werecompetenciesgenerallymet? yes

4=competencymetatentrylevel
5=competencysurpassesentrylevel
NA=notattemptedorobserved

Intern Rating

no

Suggestionsforfutureplannedexperiences

PreceptorSignature

Date:

InternSignature

Date:

Post rotation checklist:

Goals and objectives signed by preceptor and intern
Post rotation evaluation form completed by preceptor, signed by intern
Submission of assignments to director
Complete intern feedback form and submit
Retake foodservice/management review quiz if score is <90%

3/15/16 revised, cmh