My Experience at Methodist Presented by: Brittany Kaczmarek UTSPH Foodservice Dietetic Intern

Overview Week One: Market Place, Retail Week Two: Trayline, Diet Office, Customer Service Class Week Three: Trayline, Transporting, Hostess Week Four: Trayline, Food Control, Production, MOD Rotation Week Five: Production, Bakery, ADPS

Market Place Worked with Moises Salmeron and Market Place employees Helped prepare small menu items such as fruit cups Served customers Kept station clean at all times Ordered more food for station when needed Took temperatures of food to measure compliance Helped measure food waste

Retail Worked with Nakia Spencer Redesigned market place and blue water café signs to include nutrition information of menu items Obtained nutrition information from CBORD Added kcal, fat, sat fat, CHO, protein and sodium on signage Changed images on signage to encourage healthier options Corrected/added ingredients on menu descriptions if needed

Trayline Worked with Carol Powell and trayline employees Checked trays for accuracy Watched for special diets, allergies “Pushed out” carts when trays needed to be taken Trays must be out of kitchen 20 minutes after order was placed Worked soup and drink stations when employees on break Practiced food safety and cleanliness

Diet Office Worked with Linda McMillian, Rhoshonda Shepard & Tonya (Diet Office Employee) Observed how patient orders were taken Learned how to navigate CBORD and how to place patient orders Learned patient identifier procedure

Customer Service Class Worked with Dolly Attwal Taught foodservice employees about the importance of customer service Taught ICARE, AIDET & WEST Created and distributed class quizzes Engaged employees in discussion about customer service and different values

Transporting Worked with Elmira Gage, Annie Adams and Ray Razmdideh Documented trays for transporters Audited transporters for compliance Observed transporters practice proper food safety procedures, corrected if not Observed transporters use patient identifier procedure, corrected if not

Hostess Worked with Linda McMillian and Brandy (hostess) Hostess on labor and delivery floor Patient interaction, customer service practice Took patient’s order if needed Delivered trays to patient’s room using proper procedures Picked up dirty trays from room when patient was done eating

Food Control Worked with Terri Crawford Learned how to place food orders Observed receiving methods when shipments arrive from suppliers Learned about par level at Methodist

Production Worked with Chef Allen Mallett, Chef Tino Florian, Chef Seretha Ali, Shelly (cook), Sunshine (cook) and George (employee) Practiced food safety procedures such as hand washing, changing gloves, labeling food items, FIFO Measured out ingredients for recipes Helped prepare food Practiced knife safety Learned how to chop, grind and puree for specialty diets

MOD Rotation Worked with Mark Blakeslee Visited all kitchens and recorded temperatures of refrigerators/freezers Evaluated cleanliness of kitchen/food establishment Checked for any expired food items Sat in on conference call to listen for any dietary complaints Visited patients to address and resolve complaints Ran a test tray evaluation

Bakery Worked with Chef Gerardo Rosas and Monica (employee) Prepared all rolls, cornbread, cookies and other baked goods for the day Decorated cakes that were ordered Prevented cross-contamination by changing gloves/washing hands after handling different foods Used three compartment sink for dirty dishes Properly cleaned work area

Shout Out to These Employees Marcus (trayline) Mr. Ken (trayline) Allison (trayline/transporter) Mike (transporter) Tonya (diet office) Brandy (hostess) Terri (food control) Sunshine (production) Shelly (production) George (production) Monica (bakery)

I Enjoyed My Time at Methodist!