University of Maryland
College Park
Dietetic Internship
DIETETIC INTERN
SELF EVALUATION FORM
Rotation: ___UMCP Dining Services___________________
DISCUSS PROGRESS YOU HAVE MADE
1. Student Employee Handbook Revision
·
Revised the
outdated handbook for UMCP dining services student employees with regard to
tone, style, grammar and appearance.
·
Met with the
Quality Coordinator, the Marketing and Public Relations Manager, the Associate
Director of Dining Services and Adele’s Restaurant Manager in order to sharpen
the quality of every area involved in the editing project.
2.
Budget Assignment
·
Met with the
Associate Director of Business responsible for all the financial aspects of
Dining Services.
·
Completed a monthly
budget development assignment using Microsoft Excel to manipulate revenue and
expense calculations.
3. Employee Training
·
Conducted a
training seminar on safety with regards to chemical sanitation and equipment
cleaning.
·
Educated a
diverse group of foodservice employees: majority of the audience involved
individuals having little familiarity of the English language and limited
literacy skills.
·
Produced and
analyzed evaluation forms.
·
Generated 4
specialty sandwiches for rotation in UMCP cash operation facilities.
·
Sandwich
recipes and instructions were developed and extended for bulk production.
·
Trial versions
and taste testings were run.
·
Marketing,
costing, and nutritional analysis was developed for each item.
5.
Survey Assignment
·
Met with the
Unit Administrator of Procurement responsible for overseeing the purchasing of
over 13 million dollars
·
Compiled a
student survey for dining hall theme meals
·
Conducted the
survey and evaluated results
4.
Informative Interviews
--Health
Inspection
·
Shadowed Health
Inspector for a day.
·
Helped to
document multiple-page reports for establishments having extremely poor
sanitation and consumer health practices.
--Broker
Presentation: met with sales representative responsible for all Sarah Lee
products sold to dining services.
--US Foodservice
·
Spent the day at
the corporate office interviewing with US Foods Dietitians.
·
Exposed to the
variety of positions involved in menu-production and distribution to thousands
of assisted living facilities across the nation.
--Prime Vendor
Contracts: had a meeting with the warehouse office manager at dining
services; learned how various contracts are prepared and how they coincide
within the Prime Vendor Contract.
--Inventory: Reviewed inventory reports. Performed checks in receiving and storage
for FIFO.
--Participated in
the interview of a managerial applicant.
DISCUSS AND EVALUATE THIS LEARNING EXPERIENCE (use backside for more additional detail):
My rotation at UMCP Dining Services enhanced my awareness of the responsibilities involved in a wide range of management positions. I was imparted with skills touching several aspects of foodservice and allowed the opportunity to work with individuals at every level of the hierarchical ladder. I am pleased with my newly acquired skill set.