PROJECT B DM Competency Checklist Management of Foodservice

Transcription

1 PROJECT B DM Competency Checklist Management of Foodservice Intern s Name: Internship Preceptor s Name: NTR196 Dietary Manager Internship Project B Overview The objective of this project is to perform and critique key activities involved in Management of Foodservice. Projects may be completed in any order. Before you begin, each project is a requirement and must be discussed with, and agreed to, by the Preceptor and Intern. Course competencies Section IX, X, IV represent the culmination of study in this area. Thus, your project goals include: Section IX: Manage Production 12 Field Experience Hours Section X: Manage Business Operations 17 Field Experience Hours Section IV: Provide Foodservices 20 Field Experience Hours Hour Requirements for this Project 49 Total Intern required hours for this project 10 Supervised Practice Field Experience Hours 39 Report writing & assignments required in Blackboard Project Due Dates: Fall and Spring Semesters-one DM Competency Checklist (project) is due every three weeks. Summer Terms-one DM Competency Checklist (project) is due every two weeks. Process for Internship Preceptor THIS IS A FILLABLE FORM THAT MUST BE SUBMITTED TO THE INTERNSHIP INSTRUCTOR ELECTRONICALLY AS AN ATTACHMENT. General Information Project requires a minimum 10 supervised field experience hours in the facility. The intern will have additional assignments that are submitted in Blackboard and graded by the CAC Internship Instructor. Each Dietary Manager competency is accompanied by a directional activity to be completed by the intern and written in the Intern Project report form. During the course of the project, review the Intern Project Report Form with the intern and provide feedback of their completed written work that supports their attainment of the expected knowledge, skills and abilities. Meeting these competencies is mandated by the Association of Nutrition and foodservice Professionals Scoring For each competency, check the appropriate box. A rating of Needs Improvement for any competency means that the Intern must continue to work on developing skills until entry-level is attained (box checked). Leave the Needs Improvement box checked (if any) to assist with program evaluation and continuous quality improvement. The Intern cannot pass this project until all the competencies are checked off as entrylevel. Notify the CAC Internship Instructor for any direction that receives a Needs Improvement rating. When making comments, please reference the direction letter/number (i.e. 2.5) The project must be completed and submitted in 2 weeks (Summer) and 3 weeks (Fall and Spring). Summary Page Complete Summary (last page). Contact the CAC Internship Instructor for any questions or clarifications during the course of this project. Complete the Supervised Hours and Points Summary page and the Acknowledgement Statement. Submit this form via (as an attachment) to CAC Internship Instructor.

2 Section IX: Manage Production (10.5% of the exam) (12 Classroom Hours, 12 Field Experience Hours) 9.1 Prepare Standardized Recipes for Food Production a. Identify food elements of a standardized recipe b. Calculate menus, recipes, diet census, tally sheets, and cafeteria needs to develop requisitions c. Compute proper portions using appropriate food charts/references d. Identify ways of calculating cost and nutrition content of standard recipe e. Develop proper cooking procedures, including HACCP guidelines f. Standardize recipes g. Evaluate client acceptance of new recipes 9.2 Specify Standards and Procedures for Preparing Food a. Develop food quality control standards, eg, appearance temperature, acceptance b. Prepare procedures and forms to monitor food production c. Develop procedures for monitoring food waste control 9.3 Supervise the Production and Distribution of Food a. Check quality/quantity of food served b. Check adherence to delivery schedules and procedures c. Keep records for monitoring and accountability Section X: Manage Business Operations (8.4% of the exam) (14 Classroom Hours, 17 Field Experience Hours) 10.1 Prepare Purchase Specifications and Supervise the Purchase of Food and Supplies a. Identify purchasing policies and procedures of department b. Complete purchase order/requisition forms c. Evaluate facility needs, budget restrictions, and products available d. Gather and evaluate product information e. Be familiar with computer applications 10.2 Manage Revenue Generating Services a. Supervise Cash Activities and Reports b. Calculate Cost and Set Prices for Catered Events c. Plan foodservice and menus for catered events d. Estimate price per unit serving for catered events e. Use cost control techniques to balance revenue budget f. Research new revenue generating opportunities g. Prepare business plan and justification for new revenue generating programs h. Promote existing and new revenue generating programs

3 10.3 Write Detailed Specifications for Capital Purchase a. Review equipment usage b. Select equipment using appropriate criteria c. Evaluate existing capital equipment condition d. Evaluate replacement of equipment e. Write budget justification for new capital equipment f. Write detailed requisitions and specifications for new equipment 10.4 Supervise the Purchase of Food and Supplies a. Check inventory and identify purchase needs b. Write purchase orders c. Check supplies received against purchase order delivery slips d. Maintain inventory records e. Recognize inventory management practices (FIFO, par stock, physical, perpetual) f. Examine vendor product/selection 10.5 Monitor/Review Cost of Menus Against Budget and Guidelines a. Compute cost of menus and catered meals b. Conduct a product price comparison study c. Prepare a budget d. Calculate daily cost per client 10.6 Implement Cost Effective Procedures a. Review bids or purchasing programs b. Recommend cost saving purchasing practices c. Recommend cost saving department practices d. Review actual costs with budget estimates to identify problem areas 10.7 Administer Salary and Wage Adjustment for Employees a. Identify laws, regulations, and agreements regarding employee compensation b. Use guidelines for salary scales and merit raises c. Prepare an estimate of personnel costs for a foodservice department d. Provide insurance, tax, and other forms for personnel Section IV: Provide Foodservices (10% of the exam) (18 Classroom Hours, 20 Field Experience Hours) 4.1 Check Meal Service for Food Quality, Portion Size, and Diet Accuracy a. Define procedures for mode of food service b. Evaluate attractiveness of food served c. Evaluate the type, quality, quantity, and temperature of food served

4 d. Evaluate efficiency (time, cost) of foodservice system e. Evaluate compliance of meals served as posted 4.2 Manage the Preparation and Service of Special Nourishments and Supplemental Feedings a. Identify clients who need nourishments or supplemental feeding. b. Define schedules/needs for special food preparation/foodservice c. Monitor implementation of special foodservices d. Identify appropriate supplemental products e. Monitor cost of supplements f. Monitor the passing of nourishments and supplements g. Develop a system to audit the passing of nourishments or supplements 4.3 Implement Continuous Quality Improvement Procedures for Foodservice Department a. Define objectives and standards for foodservice b. Implement and monitor quality indicators c. Implement necessary procedural changes d. Interpret and report to designated persons e. Develop auditing tool to determine the effectiveness of quality indicators f. Implement approaches to facilitate client s compliance with nutritional therapy 4.4 Evaluate Food Acceptance Survey a. Identify client food preferences and food problems b. Identify data needs for judging food preferences c. Develop and conduct food acceptance surveys d. Analyze data and make recommendations/changes 4.5 Use Appropriate Resources to Modify Standard Menus to Suit Client Needs a. Determine client needs b. Identify appropriate nutrition tables/charts and diet manuals c. Use standard food weights, measures, and recipes correctly d. Use peer and supervisory resources available as needed e. Honor legal and moral responsibilities regarding diet needs f. Modify menus based on local institutional or societal factors Content Area Course Number(s)

5 Summary Must be completed by Preceptor Supervised Hours Estimated Minimum # of Supervised Hours required to complete this project 10 Actual # of Supervised Hours Competencies Summary Nutrition and Medical Nutrition Therapy Section IX: Manage Production Section X: Manage Business Operations Section IV: Provide Foodservices Minimum # of Competencies to pass 15 # of Competencies met Acknowledgement Statement On / / (dd/mm/yyyy), I (Preceptor s Name) acknowledge this DM Competency Checklist Form was submitted electronically to the Internship Instructor of record for NTR196 and sent an electronic copy to (Name of Intern). Comments Written comments may be noted on this page. When making comments, please reference the competency number.