Erickson Communities:
Riderwood Village Dining Services
(Montgomery Co. & Prince George's Co., MD)
December 11, 2007- January 25, 2008
At Riderwood Village in Silver Spring, Maryland, Laryessa and I worked in buffet-style dining service, cafe-style dining service, and sit-down dining service throughout the communities. We prepared menu items, worked on the serving lines, and planned a themed meal. We also spent time shadowing food service managers and supervisors and a diet tech at independent, assisted, and long-term care dining services. The majority of our rotation was spent at Fireside, which included both cafe-style and full service, sit-down style dining options.
Projects:
In-service: Pregnancy & Nutrition (PDF)
SWOT Analysis: Self-service, soft-serve ice cream machine versus Freezer with individual ice cream varieties (PDF)
Themed Meal:
-A Taste of the South menu (PDF)
-A Taste of the South binder (PDF)
-Cashier Tender Summary (PDF)
-Product Mix (PDF)
University of Maryland Dining Services
(College Park, MD)
November 12 - December 7, 2007
I began my food service internship experience at University of Maryland at College Park's South Commons Dining Hall. Throughout the 3 weeks, I worked side-by-side with the hourly employees in the kitchen, in the salad bar preparation, in receiving and storage, and on the service lines. This experience with the hourly employees assisted in building rapport and resulted in my increased ability to gather relevant information from those employees to continue building onto "A Call to Wellness." This program focuses on the hourly employees to inform employees on small changes they can make to build a healthier personal lifestyle. The hands-on experience in the dining hall and kitchen were essential to direct the wellness program. Future interns should take advantage of time working side-by-side with the target demographic they plan to complete their project on to build rapport and increase background knowledge about the employee’s challenges in nutrition.
Projects completed at College Dining:
A Call to Wellness (PDF): This is the completed presentation given on December 7, 2007 to the University of Maryland Dining Services Administration.
Kitchen Strengths and Weaknesses (PDF): This assignment required me to go through the kitchen and determine strengths or weaknesses of the South Commons Dining Hall kitchen. Objective: To identify parts of the kitchen that were working well/safely and changes that could be made to improve the kitchen efficiency and safety.
Nutrition Tidbits (PDF): Each month in the South Commons Dining Hall a new Nutrition Tidbit is placed at the entrance where patrons' trays enter the dining hall and pick up their trays. The Nutrition Tidbits that I chose were for April, May, and June.
Meetings Attended:
Basic Budget Development (PDF): The finance officer for dining services reviewed basic large production kitchen information.
Understanding Sustainable Dining Options (PDF): A webinar and teleconference for university dining administrations across the nation.
BIOGRAPHY