Amidst this pandemic, I have been able to witness the ever-changing standards to keep this facility running smoothly. The group of managers that I have been shadowing have taught me that for every problem there are many solutions; however, only through trial and error we learn to develop the most effective systems approach. Being an employee of my interning facility has helped me appreciate my coworkers and their dedication that much more. As an employee, I have learned to complete my tasks precisely and in a timely manner. As an intern, I have been able to observe how all parts of the kitchen interrelate one way or another. It almost reminds me of a clock, all parts must be in sync to function; although each nut and washer has its own task, all are connected and dependent of all parts.
During my food service rotation, my preceptor asked if I would like to be part of the new diet manual rollout project. I was more than ecstatic! I reviewed the nutrient analysis report for fourteen diets. My clinical nutrition manager created new menus for each diet, phasing out some items and including some new ones. My objective was to create an excel spread sheet cross referencing the new and old diets. I compared the recipe number, item name, and portion size for each. The chef then used this list to aid in ordering and identifying the new recipes to train staff on how to prepare foods for tray line. It took two weeks to complete, however it felt very rewarding to be part of this important project.
Next week I will begin my community rotation with WIC. It is bittersweet because I feel like I have gotten so familiar with Riverside Community Hospital. It has been an eye-opening experience to observe all the components it takes to keep a hospital food service facility up and running. I have assured my managers I see them all in a different light. My preceptors have been more than welcoming and supportive in this learning journey.