May-August 2008 and April 2011-September 2011
At The Charleston Assisted Living Center I cooked for 65-70 residents including residents with celiac disease, dysphagia, diverticulosus, food allergies, and no teeth. As part of my responsibilities I created alternative meal plans to offer to residents with special needs. In addition I also functioned as manager of servers during my shift. As I learned about management and food service while in the didactic program at Brigham Young University I noticed a need for training. I asked my supervisor if I could organize, teach and implement a training program to inspire professionalism in the servers and better service for the residents. I taught one lesson and then the assisted living center was bought by another company and it became more important to focus on meeting new company policy and the server training was aborted.
View power point for server training
At The Charleston Assisted Living Center I cooked for 65-70 residents including residents with celiac disease, dysphagia, diverticulosus, food allergies, and no teeth. As part of my responsibilities I created alternative meal plans to offer to residents with special needs. In addition I also functioned as manager of servers during my shift. As I learned about management and food service while in the didactic program at Brigham Young University I noticed a need for training. I asked my supervisor if I could organize, teach and implement a training program to inspire professionalism in the servers and better service for the residents. I taught one lesson and then the assisted living center was bought by another company and it became more important to focus on meeting new company policy and the server training was aborted.
View power point for server training