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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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)

15. I Enjoyed My Time at Methodist!