Daily Grind - Food Service Managment

Compared to my almost grueling 10-week clinical rotation, my 4-weeks of Food Service has gone by lightning fast. I barely have blinked an eye and I am done.

Once again I was assigned to a hospital within the Texas Medical Center, that's where the similarities between the experiences stop. Unlike my clinical rotation: I arrived at 7:30 am and was almost always gone eight hours later at 4:30 pm; I saw patients only in the halls of the hospital, I don't think I uttered more than ten words to one; I spent a lot of time in the basement (where most hospital kitchen's are located); I had more than enough time to complete the tasks assigned to me; Everyone was really, really nice, all the time.

I wish I had a quarter for every time I have heard: "I didn't get a degree (or two or three) to work tray line", "I hate to cook", "I don't do food service". Seriously, the way many dietitians talk you would think nutrition and food were completely unrelated. Most dietitian despise the words "food service". So, I hate to admit it... I kinda of like it. Although industrious employees who take great pride in their attention to detail, food service doesn't take its self quite so seriously. Your fellow employees come from a greater slice of life. Not everyone has a college diploma (or even a high school diploma); its a little less idealistic, a little more r-e-a-l.

Typical tasks performed during this rotation:
- A lengthy "Patient Services" check-list to get familiarized with all the jobs and tasks required to get meals to patients.
- Audits of: Patient identification and proper hand washing among food service employees (No need to worry: Everyone appropriately identifies patients, everyone washes their hands), the proper use of formula order form among physicians, and kitchen inspections of the hospital and food court kitchens
- Documentation of food service related charges in a doctor's lounges of a newly opened unit of the hospital
- Development of independent learning activities for food service employees who missed customer service training
- Development of a bulletin board marketing a customer service program to employee's
- Data collection and presentation of clinical dietitian monthly productivity
- Analysis and recommendation of provision for emergency food supplies (MRE's v. recognizable, microwavable product).
- Development of tool to track quarterly changes in food cost

Yes, some of this work was tedious. However, I was exposed to the breadth of tasks required in food service management. My days also could not have contrasted the relative sameness of the days of a clinical dietitian more.