Foodservice Management

Portfolio Assignments

October 16 - December 3, 2023

Joanna Fitzmorris, MPH
Queens College Dietetic Internship
 Contents:

1. Foodservice Management Topic - Class Presentation

2. Purveyor List
3. Equipment Operation, Cleaning and Sanitation
Products and Procedures
4. Food Service Systems Comparison
5. Safety and Sanitation In-Service Education
6. Menu and Client Satisfaction Project
7. Capital Equipment Purchase and Cost/Benefit Analysis
8. Plate Waste Study
9. Summary of Sustainable Practices
Lesson Title: Worker Safety: Slips, Trips, and Falls
Target Audience: Foodservice Staff
General Objective or Goal of Lesson: Understand the importance of knowledge of proper footwear in the kitchen
Date and Duration: 11/9/23, 10 minutes

Specific Objectives Procedure Learning Evaluation

(Use SMART criteria) (State how each specific objective will be met) Activity Method

Introduction
By the end of the lesson, 100% of Example: The presenter states the purpose of Verbal group verbal
hospital food service staff will training, presenter evaluates the food service staff’s discussion feedback
demonstrate knowledge of and knowledge of appropriate footwear
compliance with proper kitchen
footwear guidelines during food
preparation, with zero incidents of
inappropriate footwear use within the
next 3 months

Specific: The goal clearly outlines what

the lesson aims to achieve, which is
knowledge and compliance with proper
kitchen footwear.
Measurable: The goal is measurable as it
tracks the percentage of staff
demonstrating the desired knowledge and
compliance, as well as the number of
incidents involving inappropriate footwear.
Achievable: Achieving 100% compliance
is attainable through effective training and
monitoring.
Relevant: Proper footwear is essential for
kitchen safety, making this goal highly
relevant to the staff's needs and safety.
Time-bound: The goal specifies that it
should be achieved within the next 3
months, providing a clear timeframe for
completion and evaluation.
Lesson Title: Worker Safety: Slips, Trips, and Falls
Target Audience: Foodservice Staff
General Objective or Goal of Lesson: Understand the importance of knowledge of proper footwear in the kitchen
Date and Duration: 11/9/23, 10 minutes

Body of Lesson
1.By the end of the lesson, 100% of Proper Kitchen Footwear “Nice Kicls!” Verbal Q&A
hospital food service staff will demonstrate Proper footwear must have the following: Handout
knowledge of and compliance with proper 1. A non-slip hexagonal tread pattern
kitchen footwear guidelines during food 2. Adequate toe boxes
preparation, with zero incidents of 3.Cushioned midsole and arch support
inappropriate footwear use within the next 4. Lightweight, soft, and durable rubber outsoles
3 months 5. Water- and stain-resistant uppers

2. Participant will be able to differentiate Proper Kitchen Footwear discuss

between appropriate and inappropriate Examples of unacceptable foowear examples of
workplace footwear 1.Open-toed shoes unacceptable
2. High heels shoes and
identify if any
staff are
wearing
inappropriate
footwear
3. Participant will be able to reduce their How to reduce chances of being seriously hurt discuss how staff will
risk of being seriously hurt by learning how when falling: to fall practice
to “fall correctly” 1. Roll with the fall. Don’t reach out, let your body properly and falling safely
crumple and roll demonstrate with
2. Bend your elbows and knees, use your arms and falling safely corrections as
legs to absorb the fall needed
3. Get medical attention after you fall to treat any
injuries

Conclusion

Goal of Lesson: Understand the importance of

knowledge of proper footwear in the kitchen
Lesson Title: Worker Safety: Slips, Trips, and Falls
Target Audience: Foodservice Staff
General Objective or Goal of Lesson: Understand the importance of knowledge of proper footwear in the kitchen
Date and Duration: 11/9/23, 10 minutes

Materials List (attached page): i.e.: audio-visual equipment, food models, video, flip chart, specific foods for food demo, pencils,
paper, attendance sheet, pre/post tests, handouts (specified), other visuals, etc.

1. “Nice Kicks!” handout

2. powerpoint presentation
3. attendance sheet
4. pens/pencils

Goal:
By the end of the lesson, 100% of hospital food service staff will demonstrate knowledge of and compliance with proper kitchen
footwear guidelines during food preparation, with zero incidents of inappropriate footwear use within the next 3 months.
Explanation:
Specific: The goal clearly outlines what the lesson aims to achieve, which is knowledge and compliance with proper kitchen footwear.
Measurable: The goal is measurable as it tracks the percentage of staff demonstrating the desired knowledge and compliance, as
well as the number of incidents involving inappropriate footwear.
Achievable: Achieving 100% compliance is attainable through effective training and monitoring.
Relevant: Proper footwear is essential for kitchen safety, making this goal highly relevant to the staff's needs and safety.
Time-bound: The goal specifies that it should be achieved within the next 3 months, providing a clear timeframe for completion and
evaluation.

References:
Payne-Palacio J Theis M. Foodservice Management : Principles and Practices. Thirteenth ed. Boston: Pearson; 2016.
Safety forms. Department of Labor & Industry. Accessed November 22, 2023.
https://www.dli.pa.gov/Businesses/Compensation/WC/safety/paths/Pages/Safety-Forms.aspx.
Wear Professional Attire. Lesson Plan: CA C1-2. 2. Accessed November 22, 2023.
https://www.isbe.net/CTEDocuments/SCC-P700013.ppt.
 Presenter’s Name: Joanna Fitzmorris

Reviewer’s Name

Presentation Rubric

Directions: The Presentation Rubric should be completed by the preceptor and/or DI Director anytime an
intern conducts a presentation for a rotation assignment. The completed rubric should be provided to the
intern upon completion to provide them with feedback on their performance. The intern will scan all
completed rubrics completed by main preceptor and upload as part of the assignment submission. This
rubric may be used by intern classmates for peer evaluation as well.

Description Yes No N/A

Introduction 1. Introduces self and provides an overview of presentation x
and/or findings

Content 2. Presentation content is complete and based on written x

assignment instructions (description, rubric, etc)
(Provide copy of rubric to main preceptor for overview of
content eval)

3. Information is delineated in a clear, concise, and x

easy-to-follow manner

Delivery Style 4. Discussion and explanations are accurate and based on x

current scientific literature

5. Eye contact is maintained with the audience x

6. Good posture is utilized x

7. Hand gestures are limited and not distracting to audience x

8. Volume and tone of voice is appropriate x

9. Dress is appropriate for type of presentation x

10. Allotted time frame is adhered to by the speaker x

11. Speaker avoids memorization or reading of slides, handouts, x

or notes

Closing 12. Adequate time is allowed for questions x

13. Questions are addressed and answered appropriately x

14. Intern able to handle answering questions when the answer x

is not known by the intern

15. Speaker thanks the audience for their attendance x

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Overall 16. Overall, intern was able to design, implement, and evaluate x
Presentation the presentation considering experiences, diversity, and
educational background of the audience (CRDN 2.3)

17. Overall, intern demonstrated effective communication skills x

using various formats (CRDN 3.3)

18. Current informatics technology was used to develop, store, x

retrieve, disseminate information (i.e. EAL, population data,
ppt, excel, etc, as appropriate for topic) (CRDN 4.4)

Description Yes No N/A

Formatting 19. The template is appropriate for the topic being presented x
Guidelines:
PowerPoint Font: A sans serif font, such as Arial, is used, ~ legible size x
for title and content

20. Images used are relevant, clear, high quality and cited x

21. Graphs and charts are clear and enhance understanding x

22. No more than 2-3 contrasting colors are used throughout the x
entire presentation

23. Animation is used only to emphasize a point or explain a x

process as applicable and not over-used

24. The 6x6 rule (no more than six bullet points with six words or x
less per line) is followed on the majority of slides

25. Keywords or phrases are used instead of full sentences x

26. Jargon and use of personal pronouns, such as “I,” is avoided x

27. Terms are spelled out with acceptable abbreviations in x

parentheses the first time the term is used, e.g.
cardiovascular (CVD)

28. No spelling or grammatical errors are present x

29. Italics, bold, and underlining are used sparingly x

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 30. Presentation covers each section of the written report as x
specified in the description and rubric

Visuals: 31. Props (food models, pictures) are appropriate and well x
props, utilized
handouts,
video 32. Video is appropriate for the target audience, if used x

33. Handouts enhance the presentation and are appropriate for x

the target audience; layout is well done with no spelling and
grammatical errors

Please state strengths of the presentation. For items checked “NO” please provide feedback. T-you.

Presentation was clear and presented appropriate information. The presentation was not too long
and our staff was fully engaged.

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