Food Service
Maria spent a total of 9 weeks completing her food service rotation. The first 3 weeks were spent at the University of Maryland's dining services facility. This particular part of her food service was slightly non-traditional in the sense that she spent her time focusing on employee and student wellness through dining services. She created educational wellness boards and recipes for both English and Spanish speaking populations of the food service staff. Each wellness board contained nutrition education, physical activity education, cooking tips and a healthy recipe. For student wellness Maria and her internship partner wrote 3 nutrition articles that were featured on University's dining website. You can view two of those articles by clicking here. In addition, Maria created two advertisement style table tents that were featured on each dining hall table. These table tents featured seasonal nutrition education that students could incorporate into their daily routines.
The last 6 weeks of her food service rotation was completed at a Senior Living and Assisted Nursing Facility in Maryland. This rotation focused on more traditional roles of an RD in a food service environment - menu planning, financial budgets, cooking, and staff management. Maria and her internship partner were charged with creating, planning and executing a themed meal for up to 180 of the residents. Together they created a production schedule, order list, financial budget, post-meal surveys, advertising and marketing materials, expanded recipes and more. In addition, Maria used her previous knowledge and experience in sales and marketing to effectively sell tickets and promote the theme meal throughout the many restaurants throughout the facility.
The last 6 weeks of her food service rotation was completed at a Senior Living and Assisted Nursing Facility in Maryland. This rotation focused on more traditional roles of an RD in a food service environment - menu planning, financial budgets, cooking, and staff management. Maria and her internship partner were charged with creating, planning and executing a themed meal for up to 180 of the residents. Together they created a production schedule, order list, financial budget, post-meal surveys, advertising and marketing materials, expanded recipes and more. In addition, Maria used her previous knowledge and experience in sales and marketing to effectively sell tickets and promote the theme meal throughout the many restaurants throughout the facility.